Description
This Zucchini Chocolate Bundt Cake combines irresistible flavors and simple prep. Made with fresh zucchini and rich chocolate, it’s perfect for any gathering!
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 (about 2 medium)
- 2 cups semi-sweet chocolate chips (divided)
- ¾ cup heavy cream
Instructions
- Preheat the oven to 350 degrees F. Grease a 10- to 12-cup Bundt pan with baking spray or butter and flour.
- In a large bowl, mix the cake mix, oil, sour cream, and eggs until mostly smooth.
- Fold in the shredded zucchini and 1 cup of the chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 to 15 minutes, then turn out 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 sit for 1 to 2 minutes, then stir until smooth.
- Let the ganache cool slightly, then pour it over the cooled cake. Allow it to set before slicing.
Notes
Ensure to cool the cake completely before adding the ganache for best results.
Using fresh zucchini will add moisture and texture to the cake.
The Bundt cake can be stored in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg