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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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