Description
This Zucchini Chocolate Bundt Cake boasts a moist, rich chocolate flavor, combined with healthy zucchini, making it a delightful dessert that’s easy to prepare. Perfect for gatherings or a sweet everyday treat!
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
Instructions
- Preheat your 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. Mix 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 if necessary.
- 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 it 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 it sit for 1 to 2 minutes, then stir until smooth.
- Once the ganache has cooled slightly, pour it over the cooled cake and let it set before slicing.
Notes
Make sure to squeeze out excess moisture from the shredded zucchini for a better texture.
Store leftovers in an airtight container at room temperature for up to 3 days.
This cake freezes well; wrap it in plastic wrap and foil to freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg