Zucchini Dark Chocolate Bundt Cake

3.53 from 93 votes

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!

Prep Time20

Cook Time1

Total Time1 20

Course: 500+ Best Dessert Recipes

Cuisine: American

Servings:

Author: Carrian Cheney

Preheat the oven to 350 degrees F. Spray a 12 cup bundt pan with nonstick baking spray.
Beat the oil, sour cream and sugars in a large mixing bowl until creamy. Add the eggs and vanilla and beat again.
½ Cup Oil, ⅓ Cup Sour Cream, 1 ¼ Cups Sugar, ¼ Cup Brown Sugar, 3 Eggs, 2 teaspoons Vanilla extract
Stir together the flour, cocoa powder, baking powder, baking soda, and salt
2 ½ Cups Flour, ½ Cup Cocoa, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Salt
Add the dry alternately with the buttermilk and zucchini until everything is incorporated. Stir in chocolate chips gently with a rubber spatula.
½ Cup Buttermilk, 3 Cups Zucchini
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.

Place the chocolate chips and heavy cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy.
1 ¼ Cup Chocolate Chips, ½ Cup Cream, 1 Cup Chocolate Chips
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.
2 Tablespoons Chocolate Chips

Bundt cake will keep for 5 days in the pantry.