Irresistible Double Chocolate Zucchini Bundt Cake: Your New Favorite Summer Dessert
Are you experiencing the joyful abundance of summer squash, perhaps finding bags of garden-fresh zucchini at your doorstep from generous neighbors? Get ready to transform that bounty into something truly extraordinary! This decadent, double Chocolate Zucchini Bundt Cake, studded with rich chocolate chips, is more than just a recipe – it’s a revelation. Prepare to make the most delicious treat you’ll create with your seasonal zucchini supply, a cake so moist and flavorful, it will become a cherished staple.
Incorporating zucchini into baked goods isn’t just a clever trick; it’s a culinary superpower! Much like its popular cousin, zucchini bread, the addition of finely grated zucchini works wonders. It introduces an incredible amount of moisture, ensuring every slice is perfectly tender and never dry. Beyond its moistening magic, zucchini also subtly boosts the nutritional profile of your dessert, adding a touch of healthy goodness without compromising on taste. This particular Chocolate Zucchini Cake has consistently garnered rave reviews, proving to be a resounding hit with everyone who tries it.
Why You’ll Adore This Chocolate Zucchini Bundt Cake
If you’re wondering what makes this particular recipe stand out, here’s why this Double Chocolate Zucchini Bundt Cake is an absolute must-bake:
- Unrivaled Moisture and Richness: Thanks to the hidden zucchini, this cake boasts an incredibly moist and tender crumb that melts in your mouth. Coupled with a generous dose of cocoa and chocolate chips, it delivers a rich, satisfying chocolate experience.
- A Secret Ingredient Success: Beyond a few minuscule green specks, your guests will be hard-pressed to guess the secret ingredient. Zucchini’s mild flavor blends seamlessly, allowing the robust chocolate notes to truly shine. It’s the perfect way to sneak some veggies into a dessert!
- The Ultimate Zucchini Harvest Solution: If your garden is overflowing or your neighbors are sharing their bounty, this recipe is your golden ticket. It’s an incredibly delicious and practical method to utilize those surplus zucchinis, making it a recipe you’ll want to bake on repeat throughout the summer.
- Simple Elegance: Bundt cakes inherently look impressive with their intricate designs, yet they are surprisingly easy to make. This cake requires no elaborate frosting or decoration, letting its natural beauty and delicious flavor speak for itself.
Rave Reviews for Our Zucchini Bundt Cake
Don’t just take our word for it! The true testament to any great recipe lies in the feedback from those who’ve tried it. This Chocolate Zucchini Bundt Cake has consistently earned glowing endorsements:
From Donna via Pinterest: “I have made chocolate zucchini cake before and I have my own recipe, but I have to tell you that your recipe is absolutely awesome! I am making it again as everyone loved it, and I had enough zucchini left over to not only make 2 loaves of zucchini bread but this cake as well. The zucchini that I got from a farmer’s stand was huge! Thank you for an awesome recipe!”
From Teresa: “Best zucchini cake recipe I’ve made! Actually, best cake recipe I’ve made! Fantastic!”
These heartfelt testimonials underscore the universal appeal and undeniable deliciousness of this recipe. It’s a cake that truly wins hearts and taste buds.
The Zucchini Challenge: A Personal Story
The journey to perfecting this cake was, in part, a personal mission. I initially developed this recipe for a blogger group focused on cooking with various types of squash. You might recall that my husband, Bill, tends to avoid zucchini like the plague. My hope was that a little culinary finesse, a bit of “smoke and mirrors,” could finally change his long-standing aversion.
However, three generous cups of shredded zucchini proved quite challenging to camouflage, even with the intense disguise of rich cocoa powder and an abundance of chocolate chips. Despite my best efforts, tiny, telltale specks of green were still visible, subtly interspersed throughout the dark, inviting chocolate base. The suspense was palpable: Would he, or wouldn’t he, eat this tempting Chocolate Zucchini Bundt Cake? The answer to that culinary mystery is a tale worth telling.
Conquering the Chocolate Bundt Cake Critique
The very first time I baked this chocolate zucchini cake, Bill arrived home from work and immediately spotted it gleaming on the kitchen counter. He seemed genuinely pleased, even more so when he learned it was destined for our own home. After dinner, I watched as he meticulously examined his slice, then, to my dismay, used his fork to carefully extract any visible “green stuff.” Foiled again! Despite his careful dissection, he did admit that he liked the cake itself, even before I revealed its secret ingredient. His only suggestion? “Maybe leave out the zucchini next time!” Sheesh.
Fast forward six years, and I decided it was time for another attempt, armed with more experience and a finer grating technique. This time, I grated the zucchini so finely that its presence was virtually undetectable. The result? He never uttered a single word about any hidden vegetables; he simply cleaned his plate with gusto! The ultimate validation, however, came from my girlfriends. I shared several slices with them, eager for their honest opinions. The first friend cautiously asked if she could taste the zucchini. After I assured her it was imperceptible, she eagerly dived in. Her first bite brought a wide smile, and she wasn’t shy in declaring how much she absolutely loved it, praising its exceptional moistness and delicious flavor. It was a true triumph!
Mastering Your Chocolate Zucchini Bundt Cake: Expert Tips
For all you “normal” zucchini-loving folks out there (and even those with skeptical spouses!), I promise this is one truly marvelous cake. It consistently delivers on flavor, texture, and pure baking joy. Here are some expert tips to ensure your Chocolate Zucchini Bundt Cake turns out perfectly every time:
- Balanced Chocolate Flavor: While this cake doesn’t have the intense, dark chocolate punch of some of my other recipes, it offers a beautifully balanced cocoa flavor that’s both comforting and satisfying. Its true strength lies in its unparalleled moistness and tender crumb, making it a universal crowd-pleaser. When I took this cake to a gathering of my girlfriends, they unanimously praised this double chocolate zucchini Bundt cake with its delightful chocolate chips. I ended up sending slices home with nearly everyone!
- No Need to Squeeze the Zucchini: Unlike many zucchini bread recipes where you’re advised to squeeze out excess moisture from the grated zucchini, that step is completely unnecessary here. The recipe’s precise baking chemistry is designed to account for the zucchini’s high water content, which contributes directly to the cake’s extraordinary moisture. Just grate and incorporate!
- PRO-Tip: For Picky Eaters: If you’re dealing with children (or even a spouse) who might be apprehensive about zucchini in a cake, the key is to grate the zucchini as finely as possible. Using a microplane or the smallest holes on a box grater will make the zucchini almost invisible in the finished cake, ensuring its texture and flavor blend seamlessly into the chocolatey goodness. This is how I successfully conquered my husband’s zucchini aversion the second time around!
- PRO-Tip: Check Your Leavening Agents: This recipe calls for both baking soda and baking powder. Baking powder, in particular, can lose its potency over time, especially if it’s been sitting in your pantry for a while. Always check the expiration date before you begin. If it’s nearing expiration or you’re unsure, it’s wise to purchase a fresh tin to ensure your cake rises beautifully and achieves its intended light texture. A simple test: a spoonful of baking powder in hot water should bubble vigorously if it’s still active.
- Choosing the Right Bundt Pan: I highly recommend using a classic Bundt pan (affiliate link) for this recipe. While intricate designs are beautiful, chocolate chips sometimes have a tendency to stick. A simpler, more traditional Bundt pan profile works best for a smooth release and a pristine cake.
- Essential Pan Preparation: Proper pan preparation is crucial for a successful Bundt cake. Thoroughly grease your pan with a product like Baker’s Joy (affiliate link) or by generously greasing it with butter or shortening, then dusting it thoroughly with flour, tapping out any excess. This creates a non-stick barrier that ensures your beautiful cake releases cleanly.
- Cool Before Inverting: Patience is a virtue when baking Bundt cakes. Allow the cake to cool in the pan on a wire rack for approximately 10-15 minutes after removing it from the oven. Attempting to remove it any earlier will mean the cake is still too delicate and prone to breaking apart as you flip it onto the cooling rack.
- The Inverting Technique: To minimize risk and ensure a smooth transfer, place your wire cooling rack, top side down, directly on top of the Bundt pan. Then, using hot pads to protect your hands, firmly grasp both the pan and the rack together and swiftly flip them over at once.
- Gentle Jiggle for Release: Before the full flip, sometimes a gentle jiggle of the pan back and forth can help to loosen the cake from its mold. Always use hot pads during this step to protect your hands from the residual heat of the pan.
Frequently Asked Questions About Zucchini Bundt Cakes
What is a Bundt Cake?
A Bundt cake is specifically named after the distinctive pan in which it’s baked. Similar in concept to an angel food cake pan, it features a central tube that creates a hole in the middle of the cake. Bundt pans come in a vast array of designs, from elegantly simple to elaborately intricate patterns. This unique shape allows for more even heat distribution during baking, resulting in a beautifully cooked cake with a stunning appearance. It’s worth noting that the non-stick coating on Bundt pans can wear down over time, so I generally opt for a classic, simpler Bundt pan unless I have a brand new, highly effective non-stick model. Even with a high-quality non-stick pan, proper preparation – greasing and flouring – is absolutely essential for a perfect release and to showcase the pan’s design.
How Long Does a Bundt Cake Bake?
Bundt cake batters are typically thicker and denser than those for standard layer cakes. This robust consistency is crucial for helping the cake hold its intricate shape as it bakes, resulting in a sturdy yet moist finished product. Consequently, Bundt cakes generally require a longer baking time. While a conventional layer cake might be done in 25-30 minutes, a Bundt cake can often take an hour or even slightly more. Given that all ovens can vary in temperature and efficiency, it’s imperative to test for doneness using a reliable method. Insert a wooden skewer or toothpick into the thickest part of the cake; it should come out clean, free of wet batter or moist crumbs. For absolute certainty, check several spots around the cake to ensure it’s thoroughly baked through.
What Does Zucchini Add to a Cake?
In one word: Moisture! Zucchini is primarily composed of water, making it a fantastic ingredient for keeping baked goods incredibly moist without adding any distinct flavor. As the cake bakes, the water from the grated zucchini is gradually released, infusing the cake with unparalleled tenderness. You might notice tiny green flecks from the zucchini peel visible in the finished cake, particularly if you don’t grate it super fine. However, rest assured, these specks do not alter the taste whatsoever. Instead, zucchini helps create a wonderfully dense, yet soft and almost fudge-like texture, elevating the overall mouthfeel of the cake.
Discover More Delicious Squash and Cake Recipes
If you loved this Chocolate Zucchini Bundt Cake, you might also enjoy exploring these other delightful recipes perfect for using up summer squash or satisfying your sweet tooth:
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy’s Honey Bunch
- Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks
- Classic Zucchini Bread
- Cinnamon Zucchini Muffins
- Pineapple Coconut Zucchini Bread
- Plus more of my Best Cake Recipes
Stay in touch through social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card below.
Chocolate Zucchini Bundt Cake
15 minutes
1 hour
1 hour 15 minutes
12 servings
A double chocolate cake full of zucchini, delivering unparalleled moisture and flavor!
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 ½ teaspoons baking powder*
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup milk (whole or 2%)
- 3 cups finely grated zucchini (do not squeeze dry)
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare Oven and Pan: Preheat your oven to 350ºF (175ºC). Generously grease and flour a 10-12 cup Bundt pan. You can use a baking spray with flour (like Baker’s Joy) or thoroughly butter and flour the pan yourself, ensuring all crevices are coated.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Wet Ingredients: In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Liquids: Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract and milk until just combined.
- Combine and Fold: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just blended. Do not overmix. Gently fold in the grated zucchini and semi-sweet chocolate chips by hand until evenly distributed.
- Bake the Cake: Pour the batter into your prepared Bundt pan, spreading it evenly. Bake for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool and Invert: Allow the cake to cool in the Bundt pan on a wire rack for 10-15 minutes before attempting to remove it. This crucial cooling time allows the cake to firm up. After 10-15 minutes, carefully invert the cake onto the wire rack to cool completely before slicing and serving.
Notes
*Make sure your baking powder is fresh. Baking soda does not expire as quickly as baking powder. If your baking powder isn’t active, the cake won’t rise properly. If you’re unsure, check it by putting a spoonful in a cup of very hot water. It should bubble vigorously if fresh. If it doesn’t, replace your supply before making this recipe.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Smithcraft Stainless Steel Measuring Cups Set
- Silicone Spatulas
- Baker’s Joy
- Set of Glass Mixing Bowls
- KitchenAid 9-Speed Digital Hand Mixer
- Bundt Pan
Nutrition Information:
Yield:
12
Serving Size:
1 slice
Amount Per Serving:
Calories: 437Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 78mgSodium: 558mgCarbohydrates: 65gFiber: 3gSugar: 40gProtein: 7g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
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