Description
This Zucchini Chocolate Bundt Cake is a delightful treat featuring rich chocolate flavor paired with the goodness of zucchini. It’s easy to prepare and perfect for dessert lovers looking for a moist and flavorful cake. Enjoy it at any gathering or as a comforting dessert at home!
Ingredients
Scale
- 1 (15.25-ounce) box devil’s food cake mix
- ¾ cup canola or vegetable oil
- ¾ cup sour cream
- 3 large eggs
- 2 cups shredded zucchini (about 2 medium)
- 2 cups semi-sweet chocolate chips, divided
- ¾ cup heavy cream
Instructions
- Preheat the oven to 350 degrees F and grease a 10- to 12-cup Bundt pan with baking spray or butter and flour.
- Mix the cake mix, oil, sour cream, and eggs in a large bowl until mostly smooth.
- Fold in the shredded zucchini and 1 cup of the chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 to 15 minutes, then turn it out onto a wire rack to cool completely.
- Heat the heavy cream until steaming, then pour it over the remaining 1 cup of chocolate chips in a bowl. Let sit for 1 to 2 minutes, then stir until smooth.
- Let the ganache cool slightly, then pour it over the cooled cake. Allow it to set before slicing.
Notes
Ensure the zucchini is well-drained to avoid excess moisture in the cake.
Use high-quality chocolate chips for the ganache for the best flavor.
This cake can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg