Chocolate Zucchini Bundt Cake Recipe

Name: Chocolate Zucchini Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups Unbleached All-purpose Flour; 1/2 cups Cocoa Powder; 2-1/2 teaspoons Baking Powder; 1-1/2 teaspoon Baking Soda; 1 teaspoon Kosher Salt; 1 teaspoon Ground Cinnamon; 3/4 cups Softened Butter, Plus 2 Tablespoons For The Glaze; 2 cups Granulated Sugar; 3 whole Large Eggs; 2 teaspoons Pure Vanilla Extract; 2 Tablespoons Finely Grated Orange Peel; 2 cups Coarsely Grated Unpeeled Zucchini; 1 cup Whole Milk, Divided; 1 cup Semi-sweet Chocolate Chunks; 1 cup Chopped Walnuts Or Pecans; 2 ounces, weight Unsweetened Chocolate Squares; 2-1/2 cups Powdered Sugar

Servings: persons

2-1/2 cups Unbleached All-purpose Flour
1/2 cups Cocoa Powder
2-1/2 teaspoons Baking Powder
1-1/2 teaspoon Baking Soda
1 teaspoon Kosher Salt
1 teaspoon Ground Cinnamon
3/4 cups Softened Butter, Plus 2 Tablespoons For The Glaze
2 cups Granulated Sugar
3 whole Large Eggs
2 teaspoons Pure Vanilla Extract
2 Tablespoons Finely Grated Orange Peel
2 cups Coarsely Grated Unpeeled Zucchini
1 cup Whole Milk, Divided
1 cup Semi-sweet Chocolate Chunks
1 cup Chopped Walnuts Or Pecans
2 ounces, weight Unsweetened Chocolate Squares
2-1/2 cups Powdered Sugar

1
Preheat oven to 350u00b0F.
2
Combine flour, cocoa, baking powder and soda, salt and cinnamon. Set aside.
3
Beat together 3/4 cup butter and sugar until smooth and well blended. Add eggs one at a time, blending well after each. Add vanilla. Mix well. With a spoon, stir in orange peel and zucchini.
4
Alternately stir in 1/2 cup milk and the flour mixture into the zucchini mixture. Stir in chocolate chunks and walnuts. Pour into a greased and floured bundt pan or tube pan. Bake approximately 50 minutes (check after 45 minutes) until an inserted toothpick comes out clean. Don't overcook!
5
Cool in the pan for 15 minutes. Turn out onto a rack to cool completely.
6
For the glaze, melt the chocolate squares with the remaining 2 tablespoons butter and 1/2 cup milk. Blend until smooth. Add the powdered sugar. Blend well.
7
Drizzle the glaze over the cake and enjoy!

1914

kcal

Calories

Fat

277

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2-1/2 cups Unbleached All-purpose Flour, 1/2 cups Cocoa Powder, 2-1/2 teaspoons Baking Powder, 1-1/2 teaspoon Baking Soda, and more.

Yes, Chocolate Zucchini Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Zucchini Bundt Cake

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