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Triple Chocolate Zucchini Bundt Cake
5 from 3 votes

Triple Chocolate Zucchini Bundt Cake

Balanced, flavorful, and enjoyable—this recipe has it all.

Servings: 10 slices
Calories: 799 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake
  • 1 cup butter room temperature, salted
  • 1 1/4 cups granulated sugar
  • 3/4 cup light brown sugar packed
  • 4 large egg
  • 1 tablespoon vanilla extract
  • 2 3/4` cups all-purpose flour
  • 1/2 cup dark cocoa powder Hershey's special dark brand
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1/2 cup sour cream full-fat
  • 3 cups zucchini shredded
  • 11.5 ounce milk chocolate chips
Chocolate Glaze
  • 6 tablespoons cocoa powder sifted if lumpy
  • 5 tablespoons butter salted
  • 2 tablespoons corn syrup
  • 1 cup powdered sugar sifted if lumpy
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons water hot

Instructions

    Cup of Yum
  1. 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.
  2. In a large mixing bowl, add in the butter, granulated and brown sugar. Mix with a hand mixer on medium speed until creamed.
  3. Add in vanilla and eggs one at a time. Mix on medium and scrape down the sides of the bowl after each egg.
  4. In a medium bowl, add the flour, cocoa powder, baking powder, and baking soda. Whisk until incorporated.
  5. 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.
  6. 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.
  7. Fold in the zucchini and milk chocolate chips into the batter umtil evenly distributed.
  8. Pour the batter into the prepared bundt pan and evenly spread out.
  9. 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!
  10. 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
  1. In a medium saucepan over low heat, add in cocoa powder, butter, and corn syrup. Stir until incorporated and the butter is melted.
  2. Stir in the vanilla and the powdered sugar until combined. The glaze will start to get thick.
  3. Add the hot water a teaspoon at a time and stir until combined. Do this until your glaze reaches the desired consistency.
  4. Turn the bundt cake out onto a cake plate and drizzle the glaze on the cake.

Nutrition Information

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%)

Nutrition Facts

Serving: 10 slices

Amount Per Serving

Calories 799

% 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.