Description

This Zucchini Chocolate Bundt Cake is a delightful treat for chocolate lovers, featuring a moist texture, rich flavor, and the sneaky goodness of zucchini. It’s perfect for gatherings or a cozy night at home, offering a simple yet satisfying baking experience.

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 (about 2 medium)
2 cups semi-sweet chocolate chips (divided)
¾ cup heavy cream

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Instructions

Preheat the oven to 350 degrees F and grease a 10- to 12-cup Bundt pan with baking spray or butter and flour.
In a large bowl, combine the cake mix, oil, sour cream, and eggs, mixing until mostly smooth.
Gently fold in the shredded zucchini and 1 cup of the chocolate chips into the batter.
Pour the mixture into the prepared Bundt pan, smoothing the top.
Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 to 15 minutes before turning it out onto a wire rack to cool completely.
Heat the heavy cream in a saucepan until steaming, then pour it over the remaining 1 cup of chocolate chips in a bowl.
Let the mixture sit for 1 to 2 minutes, then stir until smooth to create the ganache.
Once the ganache has cooled slightly, pour it over the cooled cake and let it set before slicing.

Notes

Ensure the zucchini is well drained before adding to the batter to prevent excess moisture.
For extra richness, consider adding a pinch of espresso powder to the batter.
Store any leftovers in an airtight container at room temperature for up to three days.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 24g
Sodium: 300mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg