Zucchini Chocolate Bundt Cake

5 from 1 vote

Delightful moist and tender chocolate zucchini bundt cake, generously studded with chocolate chips and drizzled with a velvety smooth and chocolaty glaze.

Prep Time40

Cook Time50

Course: Cakes, Sweet Recipes

Cuisine: American, German

Servings: servings

Calories: 350kcal

Author: Adina

Equipment

Ingredients

300 g zucchini 10.5 oz
4 eggs large
200 g granulated sugar 7 oz/ 1 cup
120 ml neutral-tasting oil like canola ½ cup
220 g all-purpose flour 7.7 oz/ 1 ¾ cup, Note 1
120 g ground hazelnuts or almonds, 4 oz/ 1 cup
3 teaspoons baking powder
½ teaspoon fine sea salt or kosher salt
50 g unsweetened cocoa powder 1.8 oz/ scant ½ cup, also Note 1
100 g chocolate chips 3.5 oz/ ½ cup

Glaze:

30 g unsalted butter 1 oz/ 2 tablespoons
3 tablespoons unsweetened cocoa powder
100 g powdered sugar 3.5 oz/ 1 cup
2-3 tablespoons hot water

Instructions

Bundt cake:

Preheat the oven to 180°C/ 350°F.
Prepare the bundt cake pan. Grease it using softened butter generously, making sure to cover all the nooks and crannies. Dust with flour, and turn the pan around to coat lightly with flour all over. Turn the pan over the sink and pat it gently on the bottom to remove the excess flour. If using a silicon bundt cake pan, there is no need to grease and flour it.
Zucchini: Grate the zucchini on the fine side of the box grater. Take handfuls of it and squeeze them gently over a sieve. You should not squeeze them completely dry, just enough to remove the excess water without drying out the vegetables completely.
300 g/ 10.5 oz zucchini
Wet ingredients: Beat eggs and sugar on medium-high speed for about 4 minutes until they are pale and fluffy. Add oil and mix shortly.
4 large eggs + 200 g/ 1 cup sugar + 120 ml/ ½ oil
Dry ingredients: Mix all-purpose flour, ground hazelnuts or almonds, baking powder, salt, and cocoa powder in a separate bowl.
220 g/ 7.7 oz/ 1 ¾ cup flour + 120 g/ 4 oz/ 1 cup ground nuts + 3 teaspoon baking powder + ½ teaspoon salt + 50 g/ 1.8 oz/ scant ½ cup cocoa powder
Batter: Add the flour mixture to the egg mixture and incorporate it shortly at the lowest speed until the ingredients are just combined. Add grated zucchini and stir them in shortly. Fold in the chocolate chips in just a few movements.
100 g/ 3.5 oz/ ½ cup chocolate chips
Bake: Pour the batter into the prepared pan and bake for 45-50 minutes until a toothpick inserted in the middle of the cake comes out clean (Note 2).
Let the cake cool in the pan for about 10-15 minutes. Invert the pan onto a cooling rack, gently tapping it to release the cake. Allow the cake to cool completely before glazing.

Glaze:

Melt the butter in a small pan. Remove it from the heat and let it cool for 1-2 minutes.
30 g/ 1 oz/ 2 tablespoon butter
Combine: Add cocoa powder, powdered sugar, and 2 tablespoons of hot water from the tab. Mix well with a spoon. Add more water, stirring only a few drops at a time, and stop as soon as the glaze has reached the desired consistency.
3 tablespoon cocoa powder + 100 g/ 1 cup powdered sugar + 2 tablespoon hot water + more as required
Glaze bundt cake: Place the cake on the wire rack on a large plate or baking sheet. Spoon the glaze all over the top and let it drip down the sides of the cake. Work quickly.
Decoration (optional): You can sprinkle the cake with chocolate chips or finely chopped nuts if you wish. Do it now, before the glaze sets.
Let the glaze set completely before transferring the bundt cake to a serving platter.

Notes

Scale: Always use a digital kitchen scale in baking; it guarantees the best result (the Amazon affiliate link opens in a new tab). Measuring flour in cups is tricky; if you do it 3 times, you will most likely get 3 different results.
Baking time: Bake the cake for the time instructed or until a toothpick inserted into the center comes out clean. Remember that if your oven tends to run cooler, it might require up to 1 hour.

Nutrition