Craving a dessert that’s both decadently rich and incredibly moist? Look no further than this magnificent Chocolate Zucchini Bundt Cake! This recipe takes a beloved classic and elevates it, blending the deep, satisfying flavor of chocolate with the natural moisture of fresh zucchini. The result is a tender, fudgy cake, crowned with a glossy chocolate glaze, that will impress everyone who tries it. What makes it even better? We’re using a chocolate cake mix as our secret shortcut, ensuring a quick and easy baking experience without ever compromising on that irresistible homemade taste.
The Ultimate Chocolate Zucchini Bundt Cake Experience
This isn’t just any Bundt cake; it’s a delightful fusion of wholesome and indulgent. We like to think of this zucchini chocolate cake as a slightly more virtuous treat, thanks to the star ingredient – fresh zucchini! Incorporating two whole zucchinis into the batter not only adds a wonderful depth of moisture but also cleverly sneaks in some healthy vegetables into your sweet indulgence. It’s an ideal way to utilize a bountiful garden harvest or simply add a nutritious twist to your baking repertoire. The distinctive shape of the Bundt pan doesn’t just make for a stunning presentation; its unique design helps to lock in moisture, guaranteeing a perfectly soft and tender crumb with every single bite.
Achieving this impressive dessert is surprisingly simple. By leveraging a quality chocolate cake mix and enriching it with a few key ingredients like fresh zucchini, creamy Greek yogurt, and decadent chocolate chips, you get a cake that comes together quickly and consistently delivers a show-stopping result. While the luscious chocolate glaze is entirely optional, we wholeheartedly recommend it. It adds an extra layer of intense chocolate flavor and a beautiful, glistening finish that takes this cake from delicious to absolutely divine. If you’re a fan of bite-sized treats or looking for another way to enjoy this delightful flavor combination, be sure to explore our chocolate zucchini cupcakes recipe!
The Secret to Supreme Moisture: Don’t Drain Your Zucchini!
The key to an unbelievably moist chocolate zucchini Bundt cake lies right in its namesake ingredient: the zucchini itself! This is arguably the most critical tip for achieving that perfect tender crumb. After grating your zucchini, resist the urge to squeeze out any excess liquid. We want all that natural moisture to remain in the batter. The zucchini acts as a natural humectant, releasing its water content during baking to keep the cake incredibly soft and flavorful.
If you happen to be using zucchini that appears drier – perhaps store-bought or previously frozen and thawed – you might even consider adding an extra 1-2 tablespoons of water to the batter. This ensures your cake achieves that ideal, luxurious moistness. The beauty of zucchini in this recipe is its versatility; it subtly enhances the texture without imparting any dominant vegetable flavor, allowing the rich chocolate notes to truly shine. The result is a chocolate zucchini Bundt cake that’s fudgy, bursting with flavor, and consistently foolproof for home bakers of all skill levels.
Chocolate Zucchini Bundt Cake Recipe
This rich chocolate zucchini Bundt cake is perfectly moist and so easy to make by adding a couple of extra ingredients to a box of cake mix. A delightful dessert that’s simple to prepare and hard to resist!
20 minutes
40 minutes
1 hour
10
slices
Ingredients
For the Cake
- 15.25 ounces chocolate cake mix (1 box)*
- 4 large eggs, room temperature
- 2¼ cups grated zucchini (from about 2 whole zucchinis), don’t drain!
- 1 cup plain Greek yogurt, room temperature**
- ¾ cup vegetable oil
- 1 cup mini semisweet chocolate chips
For the Chocolate Glaze
- 3 tablespoons salted butter, melted (⅜ stick)
- ⅓ cup unsweetened cocoa powder
- 1 cup powdered sugar
- ¼-½ cup heavy cream
Equipment
- Kitchen Scale (optional, for precision)
- 12-Cup Bundt Pan
- Hand Mixer or Stand Mixer
- Large Mixing Bowl
- Medium Mixing Bowl (for glaze)
- Spatula
- Whisk
Instructions
Prepare Your Workspace: Preheat your oven to 350°F (175°C). Have your 12-cup Bundt pan ready, but do not grease it just yet. Ensure your eggs and Greek yogurt are at room temperature for optimal mixing. Melt the butter for the glaze and set aside to cool slightly. Grate the zucchini using the smaller holes of a box grater; finer zucchini releases more liquid and blends seamlessly into the cake, contributing to its incredible moisture.
Combine Wet and Dry Ingredients: In a large mixing bowl, using either a stand mixer fitted with a paddle attachment or a hand mixer, combine the chocolate cake mix (15.25 ounces, or 1 box), 4 large room temperature eggs, 2¼ cups of grated zucchini (undrained!), 1 cup of room temperature plain Greek yogurt, and ¾ cup of vegetable oil. Mix on medium speed for 1-2 minutes until the batter is smooth and well combined. Make sure to scrape down the sides and bottom of the bowl periodically to ensure all ingredients are thoroughly incorporated, preventing any dry pockets.
Add Chocolate Chips & Prepare Pan: Gently fold in 1 cup of mini semisweet chocolate chips using a spatula. Be careful not to overmix at this stage; just combine until the chips are evenly distributed. Now, thoroughly grease your Bundt pan. While a generous coating of nonstick spray works well, for ultimate non-stick assurance, we recommend greasing the pan with solid shortening (like Crisco) and then lightly flouring every nook and cranny. Tap out any excess flour before adding the batter.
Fill and Settle the Batter: Carefully scoop the rich chocolate zucchini batter into the prepared Bundt pan. Use a spatula to gently even out the top surface of the batter. Once filled, tap the pan gently but firmly against the counter 2-3 times. This crucial step helps to eliminate any trapped air bubbles, ensuring an even bake and a beautifully smooth final cake surface, free of large holes.
Bake to Perfection: Place the Bundt pan in your preheated oven and bake for 40-50 minutes. Baking times can vary, so keep a close eye on your cake. To test for doneness, insert a fork or a thin knife into the center of the cake. It should come out with just a few moist crumbs clinging to it, but not wet batter. Avoid baking until it’s completely clean, as this can lead to a dry cake. The edges should look set and slightly pulled away from the pan.
Cool and Invert: Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for exactly 10-15 minutes. This cooling period is vital; it allows the cake to firm up slightly, making it easier to release. After 10-15 minutes, carefully invert the Bundt pan onto a serving plate or cake tray. If the cake doesn’t release immediately, gently tap the outside of the pan a few times around the edges. It should then slide out effortlessly, maintaining its beautiful shape.
Prepare the Chocolate Glaze Base: While the cake is cooling, begin preparing your decadent chocolate glaze. In a medium-sized mixing bowl, whisk together 3 tablespoons of melted salted butter and ⅓ cup of unsweetened cocoa powder until completely combined and smooth. Ensure there are no lumps of cocoa powder remaining. This creates a rich, chocolatey base for your glaze.
Achieve Glaze Consistency: Using a hand mixer or stand mixer on low speed, gradually beat in 1 cup of powdered sugar and ¼ to ½ cup of heavy cream. Alternate adding small amounts of powdered sugar and heavy cream, mixing well after each addition. Continue this process until a thick, pourable glaze forms. The ideal consistency is one that is thin enough to slowly drip down the sides of the cake but not so thin that it completely runs off and pools at the bottom. Start with ¼ cup of heavy cream and add more gradually, a teaspoon at a time, until you reach your desired consistency.
Adjust Glaze Thickness (If Needed): If your glaze is too thin, gradually add small amounts of powdered sugar (one tablespoon at a time) until it thickens. If it’s too thick, add heavy cream (half a teaspoon at a time) until it reaches the desired pourable consistency. Remember that a slightly thicker glaze is better for a warm cake, as it won’t melt too quickly, while a thinner glaze is perfect for a completely cooled cake to ensure it coats elegantly.
Glaze the Cake: Once your cake has cooled for at least 15-20 minutes (or completely, if you prefer a thinner glaze), carefully pour the prepared chocolate glaze evenly over the top of the Bundt cake. Allow the luscious glaze to slowly and gracefully slide down the sides, creating a beautiful cascading effect. You can use a spoon to guide the glaze if needed, ensuring even coverage.
Final Cool Down and Serve: For the best texture and presentation, let the glazed cake cool completely. This allows the glaze to set properly and the cake’s flavors to fully meld. Once cooled, slice and serve this heavenly chocolate zucchini Bundt cake. Enjoy the compliments!
Notes & Expert Tips
*Cake Mix Variety: While we love using a dark chocolate cake mix for its rich, intense flavor, feel free to experiment with other chocolate varieties. Devil’s food cake mix will yield a lighter, fluffier cake, and German chocolate cake mix can add a subtle coconut-pecan undertone to your bundt cake.
**Greek Yogurt vs. Sour Cream: Plain Greek yogurt is a fantastic ingredient that contributes immensely to the cake’s tender and moist crumb. If Greek yogurt isn’t available or preferred, an equal amount of full-fat sour cream can be substituted for a similar effect on texture and richness. Both should be at room temperature.
Additional Tips for Success:
- Add a Nutty Crunch: For an extra layer of texture and flavor, consider folding in about ½ cup of chopped walnuts or pecans along with the chocolate chips. They provide a delightful crunch that contrasts beautifully with the cake’s softness.
- Flawless Bundt Cake Release: The ultimate secret for ensuring your Bundt cake releases cleanly from the pan is meticulous greasing and flouring. Start by coating the entire inside of the pan generously with solid shortening (like Crisco), making sure to get into every crevice and design. Then, dust it thoroughly with flour, tilting and rotating the pan to coat all surfaces. Once covered, firmly tap the pan against your counter a couple of times to dislodge any excess flour, then dump it out. This creates a non-stick barrier that guarantees a smooth release.
- Patience is Key for Cooling: After baking, allow your cake to cool in the pan for precisely 10-20 minutes. This is critical. The cake should still feel quite warm to the touch, but not scorching hot. This short cooling period helps the cake structure to firm up slightly. After this time, place your serving plate or cake stand over the pan and carefully invert it. A few gentle taps around the pan’s exterior should encourage the cake to slide out cleanly.
- Avoiding a Dense Cake: If your chocolate zucchini Bundt cake turns out dense, there are a few potential culprits. It could be due to overpacking the grated zucchini (which compresses it too much), grating the zucchini too coarsely (which affects moisture distribution), or, most commonly, overmixing the batter. Always mix until just combined, especially after adding wet ingredients and zucchini. Gentle folding is key to a light and airy crumb.
- Glazing Temperature Matters: Never attempt to glaze a cake that is still hot out of the oven. A hot cake will absorb the glaze, making it disappear, or cause the glaze to become excessively thin and run off the sides. For a beautiful, set glaze, the cake should be at least warm (for a thicker glaze) or completely cooled (for a thinner, elegant drip).
- Glaze Consistency for Different Temperatures: If you plan to glaze the cake while it’s still warm (after the initial 10-20 minute cooling period), aim for a thicker glaze – think more like a pourable frosting consistency. This prevents it from melting too quickly. However, if the cake has completely cooled to room temperature, you’ll want a thinner, more liquid glaze. A thick glaze on a cold cake won’t drip gracefully; you’ll find yourself needing to spread it like frosting, losing that beautiful Bundt cake aesthetic.
Storage Guidelines: To maintain its delicious freshness, store your chocolate zucchini Bundt cake in an airtight container. It will keep beautifully at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week. This cake also freezes exceptionally well for up to 3 months. When ready to enjoy a frozen slice, simply thaw it overnight in the refrigerator, and then serve chilled or allow it to come to room temperature for optimal flavor and texture.
Calories from Fat 360
Becky Hardin
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