Zucchini Dark Chocolate Bundt Cake is tender cake with the rich flavor of dark chocolate. It's the most moist bundt I've ever made!
3CupsZucchinifinely shredded (about 3 zucchini)
1 1/4CupChocolate Chipssemi sweet
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.
Bundt cake will keep for 5 days in the pantry.
Zucchini Dark Chocolate Bundt Cake
Amount Per Serving (1 g)
Calories 406Calories from Fat 171
% Daily Value*
Saturated Fat 7g44%
Vitamin A 304IU6%
Vitamin C 4mg5%
* Percent Daily Values are based on a 2000 calorie diet.