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Moist Chocolate Zucchini Bundt Cake Recipe with Rich Ganache

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A moist and rich chocolate bundt cake made with grated zucchini for added moisture and a luscious bittersweet chocolate ganache topping. This cake balances indulgence with a subtle freshness, perfect for gatherings or cozy nights.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g), sifted
  • 3/4 cup unsweetened cocoa powder (75 g), preferably Dutch-processed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups granulated sugar (350 g)
  • 3/4 cup vegetable oil (180 ml)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), squeezed to remove excess water
  • 1/2 cup buttermilk (120 ml) (or milk + 1 tsp lemon juice)
  • 1 cup heavy cream (240 ml)
  • 8 ounces bittersweet chocolate chips (225 g)
  • 2 tablespoons unsalted butter (28 g)
  • Optional: a pinch of espresso powder

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan with butter or oil and dust lightly with flour or cocoa powder.
  2. Wash and trim zucchinis, grate finely using a box grater or food processor. Place grated zucchini in a kitchen towel and squeeze out excess moisture.
  3. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  4. In another bowl, whisk sugar and vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and buttermilk.
  5. Fold the squeezed zucchini into the wet mixture with a spatula.
  6. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
  7. Pour batter into prepared bundt pan and smooth the top. Tap the pan gently to release air bubbles.
  8. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool the cake in the pan for 15-20 minutes, then invert onto a wire rack to cool completely.
  10. To make ganache, heat heavy cream in a small saucepan over medium heat until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Stir in butter and optional espresso powder.
  11. Pour ganache evenly over cooled cake, letting it drip down the sides. Chill ganache briefly if a thicker coating is desired.
  12. Allow ganache to set at room temperature for at least 30 minutes before slicing. Store leftovers in an airtight container at room temperature for 1-2 days or refrigerate for longer freshness.

Notes

Squeeze grated zucchini well to avoid soggy cake. Sift dry ingredients together for even texture. Fold batter gently to keep cake tender. Heat cream just to simmer for ganache to avoid graininess. Let cake cool completely before glazing to prevent ganache from sliding off. Ganache can be warmed gently if too thick to pour.

Nutrition

Keywords: chocolate zucchini cake, bundt cake, chocolate ganache, moist chocolate cake, vegetable dessert, easy chocolate cake, zucchini dessert

Find it online: https://blixfood.com/moist-chocolate-zucchini-bundt-cake-recipe-with-rich-ganache-easy-and-perfect/