Product Used In This Recipe
Double Chocolate Zucchini Bundt Cake
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This Double Chocolate Zucchini Bundt Cake is rich, moist, and packed with deep chocolate flavor, making it a delicious way to celebrate zucchini season. With a tender crumb and just the right amount of sweetness, this chocolate Bundt cake is perfect for sharing at summer gatherings, afternoon coffee breaks, or special occasions. Baked in the Laurel Wreath Bundt Pan, the elegant wreath design creates a stunning presentation that looks as good as it tastes.
Ingredients
- 2½ cups (300 g) all-purpose flour
- ¾ cup (68 g) unsweetened cocoa powder
- 1¼ tsp baking soda
- ½ tsp baking powder
- 1¼ tsp kosher salt
- 1 tsp espresso powder (optional)
- 3 large eggs
- ⅔ cup (160 g) neutral oil
- ½ cup (120 g) unsweetened applesauce
- ¾ cup (165 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 tsp vanilla extract
- 1½ cups (200 g) grated zucchini, measured after squeezing dry
- 1 cup semisweet chocolate chips
Directions
Preheat oven to 350°F. Thoroughly prepare a Laurel Wreath Bundt pan with baking spray, making sure to coat all details and crevices. Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture until the zucchini is damp but not wet, then measure and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. In a large bowl, whisk together the eggs, oil, applesauce, brown sugar, granulated sugar, and vanilla until smooth and well combined. Stir in the zucchini. Add the dry ingredients to the wet ingredients and mix just until combined, being careful not to overmix. Fold in the chocolate chips.
Spoon the batter into the prepared Bundt pan and spread evenly. Bake for 50–60 minutes, or until a cake tester inserted near the center comes out with a few moist crumbs attached. Allow the cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.
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Ingredients
- 2½ cups (300 g) all-purpose flour
- ¾ cup (68 g) unsweetened cocoa powder
- 1¼ tsp baking soda
- ½ tsp baking powder
- 1¼ tsp kosher salt
- 1 tsp espresso powder (optional)
- 3 large eggs
- ⅔ cup (160 g) neutral oil
- ½ cup (120 g) unsweetened applesauce
- ¾ cup (165 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 tsp vanilla extract
- 1½ cups (200 g) grated zucchini, measured after squeezing dry
- 1 cup semisweet chocolate chips
Directions
Preheat oven to 350°F. Thoroughly prepare a Laurel Wreath Bundt pan with baking spray, making sure to coat all details and crevices. Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture until the zucchini is damp but not wet, then measure and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. In a large bowl, whisk together the eggs, oil, applesauce, brown sugar, granulated sugar, and vanilla until smooth and well combined. Stir in the zucchini. Add the dry ingredients to the wet ingredients and mix just until combined, being careful not to overmix. Fold in the chocolate chips.
Spoon the batter into the prepared Bundt pan and spread evenly. Bake for 50–60 minutes, or until a cake tester inserted near the center comes out with a few moist crumbs attached. Allow the cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.
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This recipe doesn't have any reviews yet. Try it out and let us know what you think!
