Chocolate Zucchini Bundt Cake with Chocolate Glaze
A rich and fudgy chocolate zucchini cake studded with chocolate chips and covered in a glossy chocolate glaze. Adapted from the Chocolate Zucchini Cake III recipe from allrecipes.com
Servings: 12 pieces
Ingredients
Chocolate Zucchini Cake
- 2 c all-purpose flour
- 2 c granulated sugar
- 3/4 c cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1 tsp ground cinnamon
- 4 eggs
- 1 1/2 c vegetable oil
- 3 c grated zucchini
- 3/4 c bittersweet or semisweet chocolate chips
Chocolate Glaze
- 1 c bittersweet or semisweet chocolate
- 1/2 c (1 stick) butter
- 3 tsp water
- 2 tsp light corn syrup
Instructions
Chocolate Zucchini Cake
- Preheat oven to 350°F. Generously grease and flour a 10c bundt pan.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Add eggs and vegetable oil, mixing until well combined. Fold in grated zucchini and chocolate chips. Pour into prepared pan.
- Bake for about 55-60 minutes, or until a knife inserted into the center of the cake comes out clean.
- Allow cake to cool in the pan on a wire rack for 10 minutes*. Then tip the cake out of the pan onto your serving dish and allow it to cool while you make the glaze.
Chocolate Glaze
- Combine all ingredients in a medium saucepan, cooking over low heat and stirring constantly until fully melted and uniform. While it's still warm, pour the glaze over the cake.
- Allow the cake to cool, then slice and enjoy!
Notes
*Pro tip: 10 minutes is the magic number here. For most (if not all) Bundt cakes, letting them cool in the pan for 10 minutes before turning them out results in an easy release, as long as you greased the pan well to begin with.