Moist Zucchini Dark Chocolate Bundt Cake is one of the softest, most chocolatey bundt cakes ever! This one is even a dark chocolate bundt cake!
Summer is in full swing and that means it’s a produce lovers heaven! We always seem to end up with a ton of zucchini that we need to use up before it goes bad, and a zucchini dark chocolate bundt cake is the perfect solution!
Now this isn’t just your normal bundt cake, this is a dark chocolate bundt cake! Actually, it’s dark chocolate, chocolate chips and the best chocolate ganache ever.
Dark Chocolate Bundt Cake
It sounds like it’s going to be crazy rich and ultra work to make things dark chocolate, but we are so lucky to live in a time of dark chocolate cocoa powder. Most grocery stores sell it now, but if you need to buy online it’s cheapest at Target!
And because you’re using zucchini and semi sweet mini chocolate chips you actually end up with a really well balanced chocolate cake.
Can I use regular cocoa powder?
You can totally use regular cocoa powder. In fact, you could use dark chocolate for the chocolate chips, the ganache or just stick with whatever chocolate you have on hand. The sky’s the limit!
The Secret to a Moist Chocolate Cake
Zucchini is the secret to a really moist bundt cake recipe, especially when it’s chocolate as that can be extra dry when you use cocoa powder. It gives them so much delicious flavor, texture and moisture!
Ingredients Needed for Zucchini Dark Chocolate Cake in a Bundt Pan
For the Cake
- Sour Cream
- Brown Sugar
- Teaspoons Vanilla
- Shredded Zucchini
- Dark Coco Powder
- Baking Powder
- Baking Soda
- Chocolate Chips
For the Glaze
- Semi-Sweet Chocolate Chips
- Heavy Cream
- Mini Chocolate Chips
How to Prep Zucchini
Shred the zucchini: Start by finely grading the zucchini with a cheese grater. Always use a smaller side if you have a few options of shredding size. This recipe calls for 3 cups of shredded zucchini, which ends up being about 3 small to medium zucchini.
How to Make Dark Chocolate Bundt Cake
For the Cake
Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray.
Beat the oil sour cream and sugars until creamy. Add the eggs and vanilla and beat again.
Stir together the flour, cocoa powder, baking powder, baking soda, and salt
Add the dry alternately with the buttermilk and zucchini until everything is incorporated. Stir in chocolate chips gently with a rubber spatula.
Pour into the prepared pan. Bake for 50-60 minutes, or until a toothpick or knife inserted into the center of the cake comes out mostly clean. Remove and cool in the pan for 15 minutes, then flip it out onto a plate and cool completely.
For The Glaze
Place the chocolate chips and heavy cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy.
Let it cool 5-10 minutes, then spoon over the top of the cake. Sprinkle with the mini chips and let set. Store in a tightly sealed container.
Do I Have to Peel the Zucchini for this Bundt Cake?
No, you don’t want to peel the zucchini for these chocolate chip zucchini muffins. Though it might seem like you need to, it actually gets absorbed into the batter because it’s not a super thick skin. Don’t worry about peeling!
Can I Shred the Zucchini in Advance?
If you want to save some time later on, you can shred your zucchini in advance. Grate the zucchini and dry it on the counter, then place it in an air tight container for up to 5 days before you’re ready to bake.
In fact, you can even freeze shredded zucchini in a ziptop freezer bag. Just know that it will release more liquid which means you’d better leave some of the liquid out when you go to bake with it.
What is the Best Bundt Pan to Use?
Size of Bundt Pans
Bundt pans are not created equal, especially when it comes to size. There are 9 cup and 12 cup bundt pans and it’s super important that you know which you have. I have no clue what size my pan is and I always forget to measure, however I would guess it’s a 10 cup as this recipe is always quite full in it.
Which Bundt Pan to Buy
I wish my bundt pan was not dark as it does brown the cake faster. This Nordic Ware 12 cup Bundt pan allows you to make the bigger or small bundt cakes and it’s not as dark as mine so you should have a better, more moist result.
Is Zucchini Good For You?
Zucchini is very good for you. It is packed with nutrients including Vitamins C and A, potassium, folate, and fiber. I always feel a little better about a zucchini cake because instead of a lot of butter you’re using some veggies.
How Long Will A Bundt Cake Keep?
A bundt cake will keep for up to 5 days if you properly store it or up to a week if it’s in the fridge, covered.
How to Store a Bundt Cake
Be sure to use a cake cover to store a bundt cake if there’s frosting. I also like to over any ends with plastic wrap. I’m currently returning my cake carrier to target because it’s the worst and buying this cake carrier with handle.
Can You Freeze a Chocolate Zucchini Bundt Cake?
Bundt cakes freeze very well. Here’s what to do:
- Cool the cake completely
- Cut into pieces and wrap well in plastic wrap.
- Place in the freezer for up to 1 month.
- Frost once it has been defrosted on the counter and has come back to room temp.
Is Heavy Cream The Same As Whipping Cream?
Heavy cream and heavy whipping cream are the same thing.
They both contain at least 36% milk fat.
Whipping cream or light whipping cream contain 30-35% milk fat.
Heavy cream will whip better and hold its shape longer than whipping cream.
How to Make a Bundt into Cupcakes
To make cupackes, you’ll only get about 12-15 cupcakes and you’ll want to lower the baking time to 15-20 minutes, using a toothpick in the center to test if they are done. If the toothpick comes out wet baking a few minutes longer.
Chocolate Zucchini Bundt Cake like you’ve never had before! The zucchini makes it extra moist and it’s loaded with chocolate chips and covered with luscious ganache! It’s a dark chocolate lovers dream come true!
More Delicious Bundt Cake Recipes
- Lemon Bundt Cake
- Cinnamon Lemon Poppyseed Bundt Cake
- Pecan Apple Bundt Cake
- Brown Sugar Cinnamon Bundt Cake
- Mini Lemon Poppy Seed Bundt Cake
- Banana Pudding Bundt Cake
- Gingerbread Bundt Cake
- Cranberry Bundt Cake
- Pumpkin Apple Spice Bundt Cake
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Zucchini Dark Chocolate Bundt Cake
- 1/2 Cup Oil
- 1/3 Cup Sour Cream
- 1 1/4 Cups Sugar
- 1/4 Cup Brown Sugar
- 3 Eggs
- 2 teaspoons Vanilla extract
- 1/2 Cup Buttermilk
- 3 Cups Zucchini finely shredded (about 3 zucchini)
- 2 1/2 Cups Flour
- 1/2 Cup Cocoa Dark
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 Cup Chocolate Chips mini
- 1 1/4 Cup Chocolate Chips semi sweet
- 1/2 Cup Cream heavy
- 2 Tablespoons Chocolate Chips mini
For the Cake
- Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray.
- Beat the oil sour cream and sugars until creamy. Add the eggs and vanilla and beat again.
- Stir together the flour, cocoa powder, baking powder, baking soda, and salt
- Add the dry alternately with the buttermilk and zucchini until everything is incorporated. Stir in chocolate chips gently with a rubber spatula.
- Pour into the prepared pan. Bake for 50-60 minutes, or until a toothpick or knife inserted into the center of the cake comes out mostly clean. Remove and cool in the pan for 15 minutes, then flip it out onto a plate and cool completely.
For The Glaze
- Place the chocolate chips and heavy cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy.
- Let it cool 5-10 minutes, then spoon over the top of the cake. Sprinkle with the mini chips and let set. Store in a tightly sealed container.