Chocolate Zucchini Bundt Cake

Chocolate Zucchini Bundt Cake

This Chocolate Zucchini Bundt Cake is insanely moist, so fudgy, and loaded with chocolate flavor! No one will even know there’s 2 whole cups of shredded zucchini hiding inside! Delicious with chocolate glaze, but can easily be served with whipped cream or a dusting of powdered sugar instead!

Ingredients

For the Chocolate Zucchini Bundt Cake:

2 and 3/4 cups (320 grams) all-purpose flour

1/2 cup Dutch-processed cocoa powder (46 grams)

2 teaspoons baking soda

1 and 1/4 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 teaspoon espresso powder

1 cup unsalted butter, at room temperature (227 grams)

1 cup granulated sugar (200 grams)

1 cup light brown sugar, packed (213 grams)

1 Tablespoon vanilla extract

3 large eggs plus 2 egg yolks, at room temperature

2 cups shredded zucchini, coarsely grated (275 grams)

1 cup sour cream, at room temperature (227 grams)

3/4 cup chocolate chips (125 grams)

For the Espresso Chocolate Glaze:

1 cup (170 grams) semi-sweet chocolate, finely chopped

2/3 cup (152 grams) heavy cream

1 teaspoon espresso powder

1 teaspoon vanilla extract

1/2 cup mini chocolate chips

Instructions

Read more in the next page