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

Name: Best Ever Chocolate Zucchini Bundt Cake
Total time: 50 min
Yield: 14 Servings
Ingredients: 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; 1 1/4 cups semisweet chocolate chips; 1/2 cup heavy cream; 2 Tablespoons mini chocolate chips

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.