Description
This Zucchini Chocolate Bundt Cake combines rich chocolate flavor with healthy zucchini for a moist and delectable treat. Perfect for dessert lovers seeking easy homemade recipes.
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 and grease a 10- to 12-cup Bundt pan with baking spray or butter and flour.
- In a large bowl, combine the cake mix, oil, sour cream, and eggs, mixing until mostly smooth.
- Fold in the shredded zucchini and 1 cup of the chocolate chips until well incorporated.
- Carefully pour the batter into the prepared Bundt pan, smoothing the top.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely.
- Heat the heavy cream until it starts 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.
- Once the ganache has cooled slightly, drizzle it over the cooled cake and let it set before slicing.
Notes
For a richer flavor, use high-quality semi-sweet chocolate chips.
Store any leftover cake in an airtight container at room temperature for up to 3 days.
Feel free to substitute zucchini with carrot for a different flavor profile.
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 29g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg