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Small Bundt chocolate zucchini cake with chocolate ganache poured over top sitting on white plate with cutting board in background
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Chocolate & Zucchini Cake

Whoever discovered that zucchini was useful for baking was a genius! This chocolate zucchini cake always turns out super moist and delicious!
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 18 mini Bundt cakes
Calories 329kcal
Author Kaleb

Ingredients

For the cake

  • 8 tbsp (1 stick) unsalted butter room temperature
  • ½ cup neutral oil
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk or sour milk (2 tsp vinegar with ½ cup milk)
  • 2 ½ cups all-purpose flour
  • 4 tbsp Dutch-process cocoa powder
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • ¾ tsp ground cinnamon
  • ¾ tsp ground cloves
  • 2 cups grated zucchini seeds removed
  • ½ cup chocolate chips (miniature variety preferred)

For the ganache

  • 4 oz semi-sweet chocolate
  • ½ cup heavy cream

Instructions

For the cake

  • Preheat oven to 350°F.
  • Prepare zucchini by cutting off ends, scooping out seeds, and grating. Set aside. I like to leave the skin on but it can also be peeled.
  • Cream together butter, oil, and sugar until light and fluffy, 4 minutes.
  • Add eggs, one at a time, and vanilla extract, and mix until incorporated.
  • In a separate bowl sift together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.
  • Alternately add the dry ingredients with the buttermilk in three additions, beginning and ending with the dry.
  • Stir in zucchini and chocolate chips.
  • Spray pans with nonstick baking spray and fill with batter. Bake until a toothpick inserted in middle comes out clean, about 20 minutes. I used miniature Bundt pans, which makes approximately 18 cakes. You can also make one large Bundt cake. Increase baking time to 45-60 minutes.
  • Remove from oven and cool in the pan for 5 minutes then turn out onto cooling rack.

For the ganache

  • Prepare ganache by heating heavy cream until steaming.
  • Pour over the chopped chocolate and stir until smooth and melted.
  • Drizzle ganache on slightly cooled cakes.

Video

Nutrition

Serving: 1mini Bundt cake | Calories: 329kcal

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