Description

This Zucchini Chocolate Bundt Cake is a delightful blend of sweet chocolate and garden-fresh zucchini, resulting in a moist cake topped with luscious ganache. Ideal for gatherings or a cozy dessert at home, this recipe is easy to follow and packed with flavor, making it a must-try for any baking enthusiast.

Ingredients

Scale

1 (15.25-ounce) box devil’s food cake mix
¾ cup canola or vegetable oil
¾ cup sour cream
3 large eggs
2 cups shredded zucchini
2 cups semi-sweet chocolate chips, divided
¾ cup heavy cream

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Instructions

Preheat your oven to 350 degrees F and prepare a Bundt pan with baking spray or a coating of butter and flour.
In a large mixing bowl, combine the cake mix, oil, sour cream, and eggs, stirring until the mixture is mostly smooth.
Gently fold in the shredded zucchini and 1 cup of the chocolate chips to the batter.
Transfer the batter into the prepared Bundt pan, spreading it evenly.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 to 15 minutes before turning it out onto a wire rack to cool completely.
In a small saucepan, heat the heavy cream until it is steaming, then pour it over the remaining 1 cup of chocolate chips in a bowl. Allow it to sit for 1 to 2 minutes, then stir until you have a smooth ganache.
Allow the ganache to cool slightly before drizzling it over the cooled cake. Let it set before slicing.

Notes

Ensure the zucchini is well-drained to avoid excess moisture in the cake.
For added flavor, consider using dark chocolate chips instead of semi-sweet.
This cake is great for serving at family gatherings or as a special treat for friends.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 24g
Sodium: 350mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg