Description
This Zucchini Chocolate Bundt Cake combines rich flavors of chocolate with the moisture of zucchini. Easy to make, it’s perfect for dessert lovers looking for a homemade delight.
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 your oven to 350 degrees F. Grease a 10- to 12-cup Bundt pan using baking spray or butter and flour.
- In a large bowl, combine the cake mix, oil, sour cream, and eggs, mixing until mostly smooth.
- Gently fold in the shredded zucchini along with 1 cup of chocolate chips.
- Pour the batter into the prepared Bundt pan and smooth the top surface.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 to 15 minutes, then transfer it to 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 it sit for 1 to 2 minutes before stirring until smooth.
- Allow the ganache to cool slightly, then pour it over the cooled cake and let it set before slicing.
Notes
You can use a different chocolate cake mix if preferred.
This cake pairs wonderfully with a scoop of vanilla ice cream.
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg