Description

This Zucchini Chocolate Bundt Cake combines rich chocolate flavor with zucchini for a moist, irresistible dessert. Easy to prepare, it’s perfect for gatherings or a cozy night in, leaving everyone wanting more!

Ingredients

Scale

1 (15.25-ounce) box devil’s food cake mix
¾ cup canola or vegetable oil
¾ cup sour cream
3 large eggs
2 cups shredded zucchini
2 cups semi-sweet chocolate chips
¾ cup heavy cream

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Instructions

Preheat oven to 350 degrees F. Grease a 10- to 12-cup Bundt pan with baking spray or butter and flour.
In a large bowl, mix cake mix, oil, sour cream, and eggs until mostly smooth.
Fold in shredded zucchini and 1 cup of the chocolate chips.
Pour the batter into the prepared pan and smooth the top.
Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to cool completely.
Heat the heavy cream until steaming, then pour it over the remaining 1 cup of chocolate chips in a bowl. Let sit 1 to 2 minutes, then stir until smooth.
Let the ganache cool slightly, then pour it over the cooled cake. Let it set before slicing.

Notes

Use fresh zucchini for the best flavor and moisture.
For a richer chocolate flavor, use dark chocolate chips instead of semi-sweet.
This cake can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 350mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg