Introduction:
Chocolate zucchini cake is a hidden gem that combines the richness of chocolate with the nutritious benefits of zucchini, offering a moist, tender texture that’s sure to satisfy any sweet tooth. The added zucchini not only enhances the cake’s moisture but also blends seamlessly with the chocolate flavor, making it a delightful treat for dessert lovers. This chocolate zucchini Bundt cake is perfect for any occasion, whether it’s a casual family gathering or a special celebration.
Ingredients:
2 medium zucchinis (about 2 cups grated)
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream or plain yogurt
½ cup semi-sweet chocolate chips (optional)
Powdered sugar (for dusting, optional)
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
Grate the zucchinis using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or paper towels.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the oil and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Fold in the grated zucchini and chocolate chips if desired.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Once the cake is completely cooled, dust with powdered sugar if desired and serve.
Serving and Storage Tips:
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