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Super Moist Chocolate Zucchini Bundt Cake

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Super Moist Chocolate Zucchini Bundt Cake

An easy recipe to make a delicious and moist chocolate zucchini bundt cake, it's great with a cup of coffee, or tea. I always put a dollap of plain yogurt to add some creaminess, of course if you prefer a richer taste, add some whipped cream!

 

Yield

16 servings

Prep

20 min

Cook

1 hrs

Ready

hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups sugar
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¾ cup vegetable oil
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3 large eggs
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2 teaspoons vanilla extract
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2 cups zucchini
shredded
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½ cup milk
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2 ½ cups all-purpose flour
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½ cup cocoa powder
plus more for flouring the pan
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2 ½ teaspoons baking powder
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½ teaspoon baking soda
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1 teaspoon salt
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1 teaspoon cinnamon
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½ cup chocolate chips (semi-sweet)
optional, you may need to reduce sugar a bit if add chocolate chips
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Ingredients

Amount Measure Ingredient Features
473 ml sugar
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177 ml vegetable oil
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3 large eggs
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1E+1 ml vanilla extract
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473 ml zucchini
shredded
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118 ml milk
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591 ml all-purpose flour
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118 ml cocoa powder
plus more for flouring the pan
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13 ml baking powder
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2.5 ml baking soda
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5 ml salt
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5 ml cinnamon
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118 ml chocolate chips (semi-sweet)
optional, you may need to reduce sugar a bit if add chocolate chips
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Directions

Slice into slices and serve. Preheat oven to 350℉ (180℃). Well butter and flour a bundt cake pan with cocoa powder.

Well butter and flour a bundt cake pan.

In a large bowl, whisk together sugar, oil, eggs, vanilla and zucchini until well combined.

Beat sugar, oil, eggs, vanilla
and zucchini together.

In another bowl, mix together dry ingredients.

Mix dry ingredients.
I also added 1/2 cup chocolate chips, which is totally optional.

Add flour mixture alternately to zucchini mix with milk. Fold in chocolate chips if using. Pour batter evenly in prepared bundt pan, smooth top with a rubber spatular. Bake for 50 to 60 minutes until a wooden skewer inserted into center comes out almost clean.

Add alternately to zucchini mix with milk.
Bake for 50 to 60 minutes.

Let stand in pan for 10 minutes before removing from pan. Remove from pan onto wire rack, and let cool completely. Cut into slices and serve.

Remove from pan onto a wire rack. Cool completely.
Moist, chocolaty and delicious.

Note:

After cake is cut into slices, store the slices in an air-tight container, they can last for at least a week in the refrigerator or for up to at least one month in the freezer.



* not incl. in nutrient facts Arrow up button

Comments


Lisa

How much milk ?,its omitted from the list but mentioned in the directions. I used 1/2 cup ?

Zhangbo

Thanks for your comment, just updated the recipe, should be 1/2 cup of milk in the ingredients list, enjoy!

 

 

Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 28538% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 184mg 8%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 4%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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