Prepare to be amazed by a dessert that defies all expectations - a chocolate cake so moist, rich, and incredibly delicious that no one will believe it's packed with hidden vegetables! This Ultimate Chocolate Zucchini Bundt Cake is the ultimate culinary magic trick that transforms humble zucchini into a show-stopping dessert that will have your family and friends begging for seconds. Whether you're looking to sneak some extra nutrition into your treat or simply want to indulge in the most luxurious chocolate cake imaginable, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups grated zucchini
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt cake pan, ensuring all crevices are well-coated to prevent sticking.
- Prepare the zucchini by grating it using a box grater. Place the grated zucchini on a clean kitchen towel and gently squeeze out excess moisture. This prevents the cake from becoming too wet.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined. The mixture should look glossy and uniform.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in a tough cake texture.
- Fold in the prepared zucchini and chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out with a few moist crumbs but no wet batter.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes. This allows the cake to set and makes it easier to remove from the pan.
- Carefully invert the cake onto a wire cooling rack and allow it to cool completely before serving or adding any optional glaze or frosting.
- For best flavor and moisture, let the cake rest for a few hours or overnight. The flavors will meld and the texture will become more tender.
Tips
- Moisture Management: Always squeeze out excess liquid from grated zucchini to prevent a soggy cake. Use a clean kitchen towel and press gently but firmly.
- Pan Preparation is Key: Take extra time to grease and flour your bundt pan thoroughly. Use a pastry brush to get into all those intricate pan details to ensure easy release.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake instead of a tender crumb.
- Temperature Matters: Ensure all ingredients are at room temperature for the most even mixing and best texture.
- Cool Completely: Resist the temptation to cut into the cake immediately. Letting it cool completely helps the texture set and flavors develop.
- Storage Tip: This cake actually tastes even better the next day, so don't hesitate to make it in advance. Store at room temperature in an airtight container for up to 3 days.
- Optional Enhancements: Consider dusting with powdered sugar, drizzling with chocolate ganache, or serving with a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 35mg
