Wheat Germ Zucchini Cake

Here’s the thing about zucchini in cake: nobody can tell it’s there, but everyone can taste the difference. Two cups of shredded zucchini melt into this batter, keeping the crumb incredibly moist long after it cools.

Cocoa and semi-sweet chocolate chunks handle the flavor heavy lifting while cinnamon and cloves add a warm, spiced backbone. Wheat germ slips in quietly, adding a toasty depth and extra nutrition without announcing itself.

Baked in a bundt or fluted pan, this comes out looking impressive with almost no effort. No frosting needed, though a dusting of powdered sugar never hurts.

Pro Tips

• Squeeze excess moisture from the shredded zucchini with a clean towel so the batter doesn’t get soggy
• Don’t over-mix once the wet and dry ingredients come together; a few lumps are fine and keep the cake tender
• Test with a toothpick at 60 minutes; ovens vary and overbaking dries out the crumb fast