Go Back
–+ servings
Slice of chocolate zucchini Bundt Cake on a white plate with a scoop of vanilla ice cream.
Print Recipe
5 from 3 votes

Chocolate Zucchini Bundt Cake

This Chocolate Zucchini Bundt Cake has a deep chocolate flavor with a hint of cinnamon and cloves and a chocolate ganache topping.
Prep Time20 minutes
Cook Time55 minutes
Cooling Time30 minutes
Total Time1 hour 45 minutes
Servings: 15 slices
Calories: 374kcal
Author: Naomi Andres

Equipment

  • 10-cup bundt pan
  • mixing bowls
  • measuring cups & spoons
  • whisk
  • grater

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • ½ cup cocoa
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • 3 eggs
  • 1 cup granulated white sugar
  • 1 cup dark brown sugar packed
  • ¾ cup oil
  • ½ cup buttermilk
  • 2 cups shredded zucchini

For the Chocolate Ganache:

  • ½ cup heavy cream
  • ¾ cups semisweet chocolate chips

Instructions

To make the Cake:

  • Preheat the oven to 350℉.  Grease a 10-cup bundt pan * with a combination of 2 tablespoons of oil and 1 tablespoon of flour mixed together and brush all over the inside of the pan.
  • Whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves in a large mixing bowl.
  • In another mixing bowl, whisk together the eggs, white sugar, brown sugar, oil, and milk until fully combined. Add the shredded zucchini and stir in. Add the dry ingredients into the wet and stir just until the flour is incorporated.
  • Pour the batter into the greased pan and smooth out the top. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack for 15 minutes before inverting onto a serving plate to finish cooling before spreading on the ganache. Serve with ice cream or whipped cream. Enjoy!

To make the Chocolate Ganache:

  • Heat the cream in the microwave or on the stove until it is very hot to the touch. Pour over top of the chocolate chip in a bowl and let sit for 1 minute before whisking to fully incorporate. Fill a piping bag with the ganache and pipe over the cooled cake or spread over the cake with a spatula.

Notes

  1. You could bake this cake in a greased 9x13-inch cake pan instead of a bundt pan.
Store cake covered well at room temperature for up to 4 days.

Nutrition

Calories: 374kcal | Carbohydrates: 48g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 343mg | Potassium: 208mg | Fiber: 3g | Sugar: 32g | Vitamin A: 216IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 2mg