Triple Chocolate Zucchini Bundt Cake
User Reviews
5.0
3 reviews
Excellent
Triple Chocolate Zucchini Bundt Cake
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Cake
- 1 cup salted butter room temperature
- 1 1/4 cups granulated sugar
- 3/4 cup light brown sugar packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 3/4` cups all-purpose flour
- 1/2 cup Hershey's special dark cocoa powder
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- 1/2 cup full-fat sour cream
- 3 cups zucchini shredded
- 11.5 ounce bag milk chocolate chips
Chocolate Glaze
- 6 tablespoons cocoa powder sifted if lumpy
- 5 tablespoons salted butter
- 2 tablespoons corn syrup
- 1 cup powder sugar sifted if lumpy
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons hot water
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Instructions
- Preheat the oven to 325 degrees F. Grease a 10 cup bundt pan generously with non-stick cooking spray. This is optional, but you can dust the bundt pan with 2 tablespoons of cocoa powder. This will help keep the cake from sticking. Tap out an excess cocoa powder.
- In a large mixing bowl, add in the butter, granulated and brown sugar. Mix with a hand mixer on medium speed until creamed.
- Add in vanilla and eggs one at a time. Mix on medium and scrape down the sides of the bowl after each egg.
- In a medium bowl, add the flour, cocoa powder, baking powder, and baking soda. Whisk until incorporated.
- Alternate adding the dry ingredients and sour cream to the butter/sugar mixture starting and ending with the dry ingredients. Scrape down the bowl after each addition.
- Fold in the Add in chocolate chips and stir to make sure the chips are covered. This will help keep the chocolate chips from sinking to the bottom.
- Fold in the zucchini and milk chocolate chips into the batter umtil evenly distributed.
- Pour the batter into the prepared bundt pan and evenly spread out.
- Place in the oven for 65 to 70 minutes or until done. Place a skewer in the center of the cake and if it comes out clean or with a few moist crumbs, it's done!
- Remove from the oven and let cool for 15-20 minutes and turn out onto a cooling rack. Let the cake cool completely before pouring glaze on it.
Chocolate Glaze
- In a medium saucepan over low heat, add in cocoa powder, butter, and corn syrup. Stir until incorporated and the butter is melted.
- Stir in the vanilla and the powdered sugar until combined. The glaze will start to get thick.
- Add the hot water a teaspoon at a time and stir until combined. Do this until your glaze reaches the desired consistency.
- Turn the bundt cake out onto a cake plate and drizzle the glaze on the cake.
Nutrition Information
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Calories
799kcal
(40%)
Carbohydrates
111g
(37%)
Protein
10g
(20%)
Fat
37g
(57%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
150mg
(50%)
Sodium
478mg
(20%)
Potassium
360mg
(10%)
Fiber
5g
(20%)
Sugar
78g
(156%)
Vitamin A
1069IU
(21%)
Vitamin C
7mg
(8%)
Calcium
120mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 799 kcal
% Daily Value*
| Calories | 799kcal | 40% |
| Carbohydrates | 111g | 37% |
| Protein | 10g | 20% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 150mg | 50% |
| Sodium | 478mg | 20% |
| Potassium | 360mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 78g | 156% |
| Vitamin A | 1069IU | 21% |
| Vitamin C | 7mg | 8% |
| Calcium | 120mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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