Description

This Zucchini Chocolate Bundt Cake is a delicious blend of chocolate and zucchini, creating a moist and flavorful dessert. It’s easy to prepare and perfect for any occasion, whether you’re hosting a gathering or treating yourself after dinner. With its rich taste and simple steps, this cake is a must-try for chocolate lovers!

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
2 cups semi-sweet chocolate chips
¾ cup heavy cream

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Instructions

Preheat the oven to 350 degrees F. Grease a 10- to 12-cup Bundt pan with baking spray or butter and flour.
In a large bowl, combine the cake mix, oil, sour cream, and eggs, mixing until mostly smooth.
Gently fold in the shredded zucchini and 1 cup of the chocolate chips.
Pour the batter into the prepared pan, smoothing the top.
Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
Heat the heavy cream until it is steaming. Pour it over the remaining 1 cup of chocolate chips in a bowl, letting it sit for 1 to 2 minutes before stirring until smooth.
Let the ganache cool slightly before pouring it over the cooled cake, allowing it to set before slicing.

Notes

For added flavor, consider mixing in chopped nuts or additional spices like cinnamon.
Ensure the zucchini is well-drained to avoid excess moisture in the batter.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 330mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg