Can you taste the zucchini in the cake?

Not at all! The zucchini melts into the batter, adding moisture without affecting the flavor.

Do you have to squeeze the zucchini first?

Not unless it's extremely juicy. Normally, the natural moisture is perfect for the cake's texture.

Can I make this in a regular cake pan?

Yes! Use a 9x13" pan or two 9-inch rounds. Adjust baking time accordingly—start checking at 35 minutes.

How do I know the cake is done?

Insert a toothpick into the center. If it comes out with a few moist crumbs (but no wet batter), it’s done.

Can I skip the ganache?

Absolutely. The cake is still rich and chocolatey on its own. Dust with powdered sugar if you want a lighter finish.

Chocolate Zucchini Bundt Cake – Most Moist and Fudgy Recipe!

Chocolate Zucchini Bundt Cake

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This Chocolate Zucchini Bundt Cake is ultra-moist, rich, and topped with a creamy dark chocolate ganache. It’s a hidden veggie dessert that satisfies every chocolate craving.

Author: gemma
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups (240 grams) all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup (42 grams) unsweetened cocoa powder
1 teaspoon espresso powder
1/2 cup (99 grams) canola oil
1 cup (198 grams) granulated sugar
1/4 cup (54 grams) brown sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup (113.5 grams) sour cream
3 cups (410 grams) grated zucchini
3/4 cup (127.5 grams) chocolate chips
1 cup (170 grams) chopped chocolate (for ganache)
1/2 cup (113 grams) heavy cream (for ganache)
Mini chocolate chips for decoration (optional)

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Instructions

Preheat the oven to 325°F and grease a 10-cup metal bundt pan.
In a mixing bowl, beat the oil, granulated sugar, brown sugar, and eggs on medium-low speed for about 2 minutes.
Add vanilla extract and sour cream, mixing until well combined.
Fold in the grated zucchini.
In a separate bowl, whisk together flour, cinnamon, baking soda, salt, cocoa powder, and espresso powder.
Gently stir the dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in the chocolate chips.
Pour the batter into the prepared bundt pan, tap to remove air bubbles.
Bake for 50-60 minutes until a tester comes out with moist crumbs.
Cool in the pan on a wire rack for 10 minutes, then invert to release the cake.
For ganache, microwave chopped chocolate and heavy cream at 50% power in 30-second intervals until smooth.
Let the ganache thicken slightly, then pour over the cooled cake and top with mini chocolate chips if desired.

Notes

No need to peel zucchini; skin adds nutrients and texture.
Use freshly grated zucchini for best moisture retention.
Bring ingredients to room temperature before baking.
Generously grease the bundt pan to avoid sticking.
Ganache can be poured once cake is completely cooled.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 28g
Sodium: 230mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g
Protein: 5g
Cholesterol: 55mg

Find it online: https://recipeeasily.com/chocolate-zucchini-bundt-cake-recipe/