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Rich Chocolate Zucchini Bundt Cake with Easy Espresso Glaze

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A moist, rich chocolate bundt cake made with zucchini and topped with a simple espresso glaze. This easy recipe is a crowd-pleaser that’s perfect for bake sales, potlucks, or any chocolate craving.

Ingredients

  • All-purpose flour, 2 cups (250g)
  • Unsweetened cocoa powder, 3/4 cup (75g)
  • Baking soda, 1 1/2 teaspoons
  • Baking powder, 1/2 teaspoon
  • Salt, 1 teaspoon
  • Granulated sugar, 1 1/2 cups (300g)
  • Brown sugar, 1/2 cup (100g), packed
  • Large eggs, 3, room temperature
  • Vegetable oil, 3/4 cup (180ml)
  • Buttermilk, 1/2 cup (120ml)
  • Vanilla extract, 2 teaspoons
  • Zucchini, 2 cups (about 2 medium), grated and gently squeezed
  • Semi-sweet chocolate chips, 1 cup (175g)
  • Powdered sugar, 1 1/2 cups (180g)
  • Espresso powder, 2 tablespoons
  • Milk, 3-4 tablespoons (45-60ml)
  • Vanilla extract, 1/2 teaspoon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray, dusting with cocoa powder instead of flour.
  2. Wash zucchini, trim ends, and grate using the large holes of a box grater or food processor. Gently squeeze out some moisture using a clean kitchen towel or paper towels. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a separate medium bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth and well combined, about 1 minute.
  5. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula or whisk until just combined. Fold in the grated zucchini and chocolate chips until evenly distributed.
  6. Pour the batter into the prepared bundt pan and spread evenly. Tap the pan on the counter a few times to release air bubbles. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  7. Let the cake cool in the pan on a wire rack for 15 minutes. Then invert it onto the rack and let it cool completely, about 1-2 hours.
  8. While the cake cools, make the glaze: In a small bowl, whisk together powdered sugar and espresso powder. Add 3 tablespoons of milk and the vanilla extract, whisk until smooth. Add more milk if needed for a pourable consistency.
  9. Once the cake is completely cool, place it on a serving plate. Drizzle the espresso glaze over the top, letting it drip naturally down the sides. Let the glaze set for 15-20 minutes before slicing.

Notes

Don’t overmix the batter to avoid a tough cake. Squeeze zucchini gently to retain moisture. For best results, use Dutch-process cocoa powder and King Arthur Flour or Medaglia d’Oro espresso powder. The cake can be stored at room temperature for up to 3 days or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: chocolate zucchini cake, bundt cake, espresso glaze, easy chocolate cake, moist chocolate cake, zucchini dessert, bake sale recipe

Find it online: https://goldensimmer.com/rich-chocolate-zucchini-bundt-cake-with-easy-espresso-glaze/