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Fudgy Chocolate Zucchini Bundt Cake with Ganache

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A rich, fudgy chocolate bundt cake made moist and tender with grated zucchini, topped with a silky homemade chocolate ganache. Perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 3/4 cup unsweetened cocoa powder (75g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups granulated sugar (300g)
  • 1/2 cup vegetable oil (120ml) or melted coconut oil
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup plain Greek yogurt (120g)
  • 2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • For the ganache:
  • 3/4 cup heavy cream (180ml)
  • 1 1/2 cups semi-sweet chocolate chips or chopped chocolate (270g)
  • 2 tbsp unsalted butter (28g)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 10-inch bundt pan with butter or non-stick spray. Lightly dust with cocoa powder.
  2. Wash and shred about 2 medium zucchinis to get 2 cups. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a separate bowl, beat sugar and vegetable oil until combined. Add eggs one at a time, beating well after each. Stir in vanilla extract and Greek yogurt.
  5. Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing.
  6. Fold in the squeezed zucchini gently.
  7. Pour batter into prepared bundt pan and smooth the surface.
  8. Bake for 45-50 minutes or until a toothpick inserted comes out with a few moist crumbs.
  9. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. To make ganache, heat heavy cream in a small saucepan over medium heat until just simmering.
  11. Pour hot cream over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
  12. Stir in butter and a pinch of salt until glossy.
  13. Once cake is completely cool, pour ganache over top, letting it drip down sides. Let ganache set for about 30 minutes before slicing.

Notes

Squeeze zucchini dry to avoid soggy cake. Use room temperature eggs and yogurt for smooth batter. Fold ingredients gently to keep cake tender. Apply ganache only when cake is fully cool. Ganache can be warmed gently if it thickens before glazing.

Nutrition

Keywords: chocolate zucchini cake, fudgy chocolate cake, bundt cake, homemade ganache, easy chocolate dessert, zucchini dessert, moist chocolate cake

Find it online: https://sparklechew.com/fudgy-chocolate-zucchini-bundt-cake-recipe-easy-homemade-ganache-delight/