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Chocolate Zucchini Bundt Cake

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A moist and rich bundt cake made with chocolate and zucchini, perfect for gatherings or a cozy night in.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup grated zucchini
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan with butter and dust with flour.
  2. Mix the dry ingredients in a bowl: all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  3. Blend the wet ingredients: vegetable oil, granulated sugar, eggs, buttermilk, and vanilla extract until smooth.
  4. Add the grated zucchini to the wet mixture and stir to combine.
  5. Combine the dry ingredients into the wet mixture, folding gently with a spatula.
  6. Fold in the chocolate chips until evenly distributed.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
  9. Cool the cake for 15 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Dust with powdered sugar or drizzle with melted chocolate before serving. Pairs well with whipped cream or ice cream.

Nutrition

Keywords: chocolate cake, zucchini, bundt cake, dessert, baking

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