Cakes, Pies & Tarts, Dessert, Food

Double Chocolate Zucchini Bundt Cake

Nicoletta September 9, 2015

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More zucchini. Don’t tell me I did not warn you 😉 . But in this case, the zucchini are just part of a delicious bigger picture, including cocoa, chocolate chips and chocolate glaze, making it a Double Chocolate Zucchini Bundt Cake (or is it a triple??). It surprised me, the first piece of a zucchini cake, made by my mother in law few years ago when I was new to Canada. I had never had one, before, in Italy, where zucchini are -unfortunately- not thought of as a possible dessert.

 

First piece in my mouth and I was “hooked” (as Loreto would say). Moist and decadently chocolaty, not sweet, just right. A cake that would never tire me out. So, when I was handed another huge zucchini by our neighbor Connie, I knew exactly what I wanted to make (or better, bake). The recipe is not the one from my mother in law, since she does not follow a recipe, she just goes by memory and habit, which does not work for me, always attentive to the utmost precision when I bake. It happened that while we were waiting in line at the till of our local grocery store, I saw a picture of a chocolate zucchini bundt cake on the cover of the Canadian Living magazine. It was not zucchini season yet, but I bought a copy of the magazine and kept it jealously on the coffee table until the right time arrived.

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The batter is easy and fast, dark and smooth. I added crab apple sauce to the original recipe with the purpose to reduce some fat and to use the only crab apple sauce jar that I had made few days prior with the crab apples from our garden tree. I kept the butter and cut the oil because I wasn’t sure if I would lose the moistness so typical of this cake. It worked like a charm. The batter was incredible and the cake turned out fluffy, moist, rich and you don’t taste the shredded zucchini at all, they just meld beautifully together. And my home made apple sauce, made with crab apples, brown sugar and cinnamon, gives an additional texture and flavor.

double chocolate zucchini cake3

So I would suggest, if you have lots of zucchini and don’t know what to do with them anymore, just think of this delectable cake, great for breakfast with a nice frothy cappuccino, as a dessert at the end of a good meal or for that coffee break at work, among the envy eyes of your co-workers.

double chocolate zucchini cake

As for us, we invited over for dessert our neighbors Connie and Gerry, to share with them the peace and quiet of our backyard and the yumminess of a couple slices each of this Amazing Double Chocolate Zucchini Bundt Cake.

double chocolate zucchini cake

The glaze is made of melted bittersweet chocolate chips and whipping cream, for a decadent, glossy look that makes this bundt cake a luscious dessert.

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Song of the day: “Renegade” by X Ambassadors….All hail the underdogs, all hail the new kids…

Print

Double Chocolate Zucchini Bundt Cake

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes

Ingredients

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup apple sauce (or you can use vegetable oil)
  • 2 and 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp sea salt
  • 3/4 cup cocoa powder
  • 2 and 1/2 cups grated zucchini
  • 1 cup semisweet chocolate chips

For the chocolate sauce:

  • 170 g bittersweet chocolate (about 6 oz), chopped
  • 1/3 cup whipping cream
  • 2 tbsp corn syrup (or any sweetener)

Instructions

  1. To make the cake: In a large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time, until combined. Beat in milk and applesauce (or oil).
  2. In a separate bowl, whisk together flour, baking powder, baking soda and salt; sift in cocoa powder.
  3. Stir flour mixture into butter mixture just until combined. Fold in zucchini and chocolate chips. Scrape into greased and floured bundt pan, smoothing top.
  4. Bake in 325° F oven until cake tester inserted in centre comes out clean, abot 1 hour and 15 minutes.
  5. Let cool in pan for 10 minutes. Invert onto rack set over sheet of parchment paper. Let cool completely.
  6. To make the chocolate sauce: While cake is cooling, in heatproof bowl set over saucepan of gently simmering water (not boiling), heat together chocolate, whipping cream and corn syrup, stirring, until melted and smooth, about 5 minutes.
  7. Let cool until lukewarm, about 10 minutes. Spoon or spread over top of the cake.

Nutrition

  • Serving Size: 12 servings
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