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Rich Moist Chocolate Zucchini Bundt Cake

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This incredibly moist and fudgy chocolate zucchini bundt cake is an easy one-bowl recipe that turns a kitchen mistake into the best chocolate cake you’ll ever make. The zucchini disappears completely, leaving behind pure, rich chocolate flavor and a tender crumb.

Ingredients

Scale
  • 2 cups all-purpose flour (280 grams)
  • 3/4 cup unsweetened cocoa powder (75 grams), preferably Dutch-processed
  • 2 cups granulated sugar (400 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup vegetable oil (240 ml), such as canola or avocado oil
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini), not squeezed
  • 1/2 cup sour cream (120 grams), room temperature
  • 1/2 cup semi-sweet chocolate chips (90 grams), optional
  • 1/2 cup heavy cream (120 ml), for ganache
  • 1 cup semi-sweet chocolate chips (180 grams), for ganache
  • 1 tablespoon unsalted butter (14 grams), for ganache

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter and dust with cocoa powder, ensuring all crevices are coated.
  2. Wash zucchini and trim ends. Grate on the large holes of a box grater to get 2 cups loosely packed. Do not squeeze out the liquid.
  3. In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until no lumps remain.
  4. Make a well in the center of the dry ingredients. Add eggs, oil, vanilla extract, and sour cream. Whisk until just combined; do not overmix.
  5. Fold in grated zucchini and chocolate chips (if using) with a rubber spatula until evenly distributed. Batter will be thick.
  6. Pour batter into prepared bundt pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted near the center comes out with a few moist crumbs.
  7. Cool cake in pan on a wire rack for 15 minutes. Invert onto rack and cool completely.
  8. For ganache: Place 1 cup chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just simmers. Pour over chocolate chips, let sit 2 minutes, then add butter and whisk until smooth.
  9. Once cake is completely cool, pour ganache over top, letting it drip down sides. Let set for 15 minutes before slicing. Serve at room temperature.

Notes

Do not squeeze moisture from grated zucchini—it’s essential for tenderness. For best results, use room temperature eggs and sour cream. Grease bundt pan thoroughly to prevent sticking. Cake improves in flavor on the second day. For gluten-free, use a 1:1 gluten-free baking blend and add 1 extra tablespoon sour cream.

Nutrition

Keywords: chocolate zucchini bundt cake, moist chocolate cake, zucchini cake, easy bundt cake, one-bowl cake, summer dessert, chocolate ganache cake

Find it online: https://merrymorsel.com/rich-moist-chocolate-zucchini-bundt-cake-easy-one-bowl-recipe/