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Best Ever Chocolate Zucchini Bundt Cake

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Ingredients

For the Cake
3/4 cup butter, softened
1 cup sugar
1/2 cup brown sugar
3 eggs
2 teaspoon vanilla extract
1/2 cup buttermilk*
3 cups finely shredded zucchini
2 1/2 cups flour
1/2 cup dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup mini chocolate chips
For the Glaze
1 1/4 cups semisweet chocolate chips
1/2 cup heavy cream
2 Tablespoons mini chocolate chips

Best Ever Chocolate Zucchini Bundt Cake

  • 50 mins
  • Serves 14
  • Easy

Directions





Here’s for you the deliciously awesome Best Ever Chocolate Zucchini Bundt Cake. So just go and grab this recipe now!



Steps

1
Done

Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray. (I like Baker's Joy for bundt cakes)

2
Done

Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again.

3
Done

Stir together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.

4
Done

Add the dry alternately with the buttermilk until everything is incorporated. Stir in the zucchini and chocolate chips by hand.

5
Done

Pour into the prepared pan. Bake for 50-60 minutes, or until a toothpick or knife inserted into the center of the cake comes out mostly clean. Remove and cool in the pan for 15 minutes, then flip it out onto a plate and cool completely.

6
Done

Place the chocolate chips and heavy cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy. Let it cool 5-10 minutes, then spoon over the top of the cake. Sprinkle with the mini chips and let set. Store in a tightly sealed container.

7
Done

Notes

*If you do not have buttermilk on hand, pour 1 1/2 teaspoons lemon juice in a measuring cup, then add milk until it reaches the 1/2 cup mark. Let it sit 5-10 minutes before using.

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