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Fudgy Chocolate Zucchini Bundt Cake with Rich Ganache

Fudgy chocolate zucchini Bundt cake - featured image
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A moist and fudgy chocolate Bundt cake that cleverly incorporates zucchini for moisture and nutrition, topped with a silky rich ganache. Perfect for chocolate lovers looking to sneak in some veggies.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (about 225g) zucchini, finely grated and squeezed to remove excess moisture
  • For the Ganache:
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) bittersweet or semisweet chocolate, chopped
  • 1 tablespoon unsalted butter, room temperature

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-12 cup Bundt pan with butter or non-stick spray and dust lightly with cocoa powder.
  2. Finely grate zucchini and squeeze out excess moisture using a clean towel or paper towels.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, whisk granulated sugar, brown sugar, and eggs until smooth and pale, about 2-3 minutes.
  5. Slowly whisk in vegetable oil and vanilla extract.
  6. Gradually fold dry ingredients into wet mixture until no streaks remain; do not overmix.
  7. Gently fold in grated zucchini evenly into the batter.
  8. Pour batter into prepared Bundt pan and smooth the top.
  9. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out with a few moist crumbs.
  10. Cool cake in pan for 15-20 minutes, then invert onto a wire rack to cool completely.
  11. To make ganache, heat heavy cream until just simmering, pour over chopped chocolate, let sit 2 minutes, then stir until smooth.
  12. Stir in butter for shine.
  13. Once cake is cool, drizzle ganache evenly over the top, letting it drip down the sides.
  14. Optional: sprinkle with flaky sea salt or chopped toasted nuts.

Notes

Do not over-squeeze zucchini to avoid soggy cake. Use room temperature eggs for better texture. Fold batter gently to keep crumb tender. Check cake doneness at 50 minutes with toothpick test. Warm ganache gently if it thickens too fast.

Nutrition

Keywords: chocolate cake, zucchini cake, bundt cake, fudgy cake, chocolate ganache, vegetable dessert, easy chocolate cake, healthy dessert

Find it online: https://milaspoon.com/fudgy-chocolate-zucchini-bundt-cake-recipe-easy-rich-ganache-tutorial/