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Small Bundt chocolate zucchini cake with chocolate ganache poured over top sitting on white plate with cutting board in background
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4.73 from 11 votes

Chocolate & Zucchini Cake

Whoever discovered that zucchini was useful for baking was a genius! This chocolate zucchini cake always turns out super moist and delicious!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Difficulty: Intermediate
Method: Baking
Servings: 18 mini Bundt cakes
Author: Kaleb

Ingredients

For the cake

  • 8 tablespoons (1 stick) unsalted butter room temperature
  • ½ cup neutral oil
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk or sour milk (2 teaspoons vinegar with ½ cup milk)
  • 2 ½ cups all-purpose flour
  • 4 tablespoons Dutch-process cocoa powder
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground cloves
  • 2 cups grated zucchini seeds removed
  • ½ cup chocolate chips (miniature variety preferred)

For the ganache

  • ½ cup heavy cream
  • 4 ounces semi-sweet chocolate

Instructions

  • Preheat oven to 350°F. Spray pans with nonstick baking spray and set aside.
  • Prepare the zucchini: Cut off the ends, scoop out the seeds, and grate the zucchini. Set aside.
    2 cups grated zucchini
    • I like to leave the skin on, but it can also be peeled.
  • Mix wet ingredients: Cream together butter, oil, and sugar until light and fluffy, 4 minutes. Add eggs, one at a time, and vanilla extract, and mix until incorporated.
    8 tablespoons (1 stick) unsalted butter, ½ cup neutral oil, 1 ¾ cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
  • Mix dry ingredients: In a separate bowl, sift together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.
    2 ½ cups all-purpose flour, 4 tablespoons Dutch-process cocoa powder, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt, ¾ teaspoon ground cinnamon, ¾ teaspoon ground cloves
  • Finish batter: Alternately add the dry ingredients with the buttermilk in three additions, beginning and ending with the dry. Stir in zucchini and chocolate chips.
    ½ cup buttermilk or sour milk (2 teaspoons vinegar with ½ cup milk), ½ cup chocolate chips (miniature variety preferred)
  • Bake: Pour the batter into the prepared baking pans. Bake in the preheated 350°F oven until a toothpick inserted in the middle comes out clean, about 20 minutes. I used miniature Bundt pans, which make approximately 18 cakes. Remove from oven and cool in the pan for 5 minutes, then turn out onto a cooling rack.
    • You can also make one large Bundt cake. Increase baking time to 45-60 minutes.
  • Prepare the ganache: Heat the heavy cream until steaming. Pour over the chopped chocolate and stir until smooth and melted. Drizzle ganache on slightly cooled cakes.
    ½ cup heavy cream, 4 ounces semi-sweet chocolate

Video

Nutrition

Serving: 1mini Bundt cake | Calories: 329kcal