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Rich Chocolate Zucchini Bundt Cake with Espresso Glaze

chocolate zucchini bundt cake - featured image
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A dark, fudgy, intensely rich chocolate cake with a secret ingredient—zucchini—for incredible moisture. Topped with a sophisticated espresso glaze, this is a show-stopping dessert that uses up garden zucchini.

Ingredients

Scale
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 2 cups (about 2 medium) grated zucchini, squeezed dry
  • 1 cup (175g) semi-sweet chocolate chips (optional)
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tablespoons strong brewed espresso
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan (use cocoa powder instead of flour to avoid white spots).
  2. Grate zucchini using the large holes of a box grater. Place shreds in a clean kitchen towel, gather corners, and squeeze out excess water. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. In a separate large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  5. Pour dry ingredients into wet ingredients. Stir with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Fold in squeezed-dry zucchini and chocolate chips (if using) until evenly incorporated. Batter will be thick.
  7. Spoon batter into prepared Bundt pan and spread evenly. Tap pan on counter to release air bubbles.
  8. Bake for 50-60 minutes, until a skewer inserted into the center comes out with a few moist crumbs (not wet batter).
  9. Cool in pan on a wire rack for exactly 15 minutes. Then invert onto rack and cool completely (about 1 hour).
  10. For glaze: In a small bowl, whisk together sifted powdered sugar, melted butter, vanilla extract, and a pinch of salt. Add espresso one tablespoon at a time, whisking until smooth and pourable.
  11. Once cake is completely cool, place on serving plate. Slowly pour glaze over top, letting it drip down sides. Let set for 10 minutes before slicing.

Notes

Squeezing the zucchini dry is essential to prevent a gummy cake. Use room temperature eggs for best results. Grease the Bundt pan thoroughly to prevent sticking. The cake can be stored at room temperature for up to 4 days or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: chocolate zucchini cake, bundt cake, espresso glaze, summer dessert, garden zucchini, moist chocolate cake

Find it online: https://sparklechew.com/rich-chocolate-zucchini-bundt-cake-with-espresso-glaze/