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Moist Triple Chocolate Zucchini Bundt Cake

moist triple chocolate zucchini Bundt cake - featured image
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A rich, fudgy Bundt cake that combines cocoa powder, chopped chocolate, and chocolate chips with grated zucchini for moisture and subtle veggie goodness. Quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (about 2 medium) zucchini, grated and squeezed of excess moisture
  • 4 ounces (115g) bittersweet or semisweet chocolate, finely chopped
  • 1 cup (175g) chocolate chips (semisweet or milk chocolate)
  • Optional: pinch of instant espresso powder

Instructions

  1. Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter or non-stick spray, then dust with cocoa powder.
  2. Grate about 1 1/2 cups of zucchini (two medium-sized). Place in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and optional espresso powder.
  4. In another bowl, beat granulated sugar, brown sugar, eggs, and oil until combined but not fluffy. Stir in vanilla extract.
  5. Fold grated zucchini into the wet mixture. Slowly add dry ingredients, stirring gently until just combined. Avoid overmixing.
  6. Fold in chopped bittersweet chocolate and chocolate chips evenly through the batter.
  7. Pour batter into prepared Bundt pan and smooth the top with a spatula.
  8. Bake for 45-55 minutes. Check doneness at 45 minutes with a toothpick; it should come out with a few moist crumbs.
  9. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy cake. Use room temperature eggs and oil. Avoid overmixing batter to keep crumb tender. Check cake starting at 45 minutes to prevent overbaking. Let cake cool completely before removing from pan. Optional espresso powder enhances chocolate flavor. Substitute almond flour for gluten-free version and coconut oil and dairy-free chips for dairy-free option.

Nutrition

Keywords: chocolate cake, zucchini cake, Bundt cake, triple chocolate, moist cake, easy dessert, chocolate zucchini cake

Find it online: https://sagestirs.com/moist-triple-chocolate-zucchini-bundt-cake-recipe-easy-and-delicious/