Introduction: If you love classic chocolate cake but are looking for a twist, look no further than the Chocolate Zucchini Bundt Cake! This rich, decadent dessert combines the traditional allure of chocolate cake with the unexpected ingredient of zucchini, creating a moist, tender cake that’s as satisfying as it is surprising. The zucchini adds a subtle, almost undetectable moisture that makes this cake soft and delicious without compromising the flavor. Perfect for family gatherings, brunches, or simply treating yourself to something sweet, this cake offers a delectable balance of chocolatey goodness and a hint of earthy freshness. Let’s dive into the recipe and bring this irresistible cake to life!
Ingredients:
1 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ cups granulated sugar
½ cup brown sugar, packed
2 large eggs
½ cup vegetable oil (or melted butter)
1 tsp vanilla extract
1 ½ cups finely grated zucchini (about 2 medium zucchinis, unpeeled)
¾ cup buttermilk or milk
1 cup chocolate chips (optional, for extra indulgence)
Powdered sugar (for dusting, optional)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter or non-stick cooking spray, making sure to coat all the nooks and crannies.
Prepare the Zucchini: Grate the zucchini using a fine grater. Once grated, place the zucchini in a clean kitchen towel or paper towels and squeeze out any excess moisture. This ensures your cake doesn’t become too soggy.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Mix Wet Ingredients: In a large bowl, combine the granulated sugar, brown sugar, and eggs. Using a hand mixer or stand mixer, beat on medium speed for about 2 minutes until the mixture is light and fluffy. Add the vegetable oil (or melted butter) and vanilla extract, and mix until combined.
Add Zucchini: Stir the grated zucchini into the wet ingredients. You may notice some liquid, but that’s normal—the zucchini will release moisture, which helps the cake stay moist.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk (or milk), starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
Add Chocolate Chips: If you’re using chocolate chips, fold them into the batter.
Bake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake will have a slightly cracked top when it’s done.
Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely. This prevents the cake from becoming too moist or soggy.
Finish with Powdered Sugar: Once the cake is completely cooled, dust it with powdered sugar for a simple yet elegant touch. You can also drizzle a chocolate glaze over the top for an extra chocolatey finish.
Tips for Serving and Storing:
the rest on next page
ADVERTISEMENT
