Description
A rich and moist Bundt cake that combines grated zucchini with chocolate and chocolate chips for a delightful treat.
Ingredients
Scale
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup heavy cream (for ganache)
- 1 cup chocolate chips (for ganache)
Instructions
- Preheat your oven to 350°F (175°C) and grease your Bundt pan generously.
- Whisk together the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
- Combine the flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
- Mix the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips evenly throughout the batter.
- Pour the batter into your prepared Bundt pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes before inverting onto a cooling rack.
- Heat the heavy cream until simmering and pour over the chocolate chips for the ganache.
- Drizzle ganache over the cooled cake and let set before serving.
Notes
You can prepare the cake a day in advance for enhanced flavor. Experiment with other add-ins like nuts or use whole wheat flour.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg