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Chocolate Zucchini Bundt Cake

Chocolate Zucchini Bundt Cake
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Chocolate Zucchini Bundt Cake is a moist and tender dessert that combines rich chocolate flavor with the subtle earthiness of fresh zucchini. This cake offers an indulgent yet wholesome treat perfect for any occasion, balancing dense chocolate richness with the natural moisture of zucchini for a unique and delicious experience.

Ingredients

Scale

Main Ingredients

  • 2 cups fresh zucchini, finely grated
  • 1 3/4 cups all-purpose flour (or gluten-free blend)
  • 3/4 cup cocoa powder
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract

Optional Ingredients

  • 1/2 cup chocolate chips
  • 1/2 cup chopped nuts (walnuts or pecans)

Instructions

  1. Prepare and Grate the Zucchini: Wash the zucchini thoroughly and grate finely without peeling to retain nutrients and color. Gently squeeze out excess moisture to ensure the cake’s texture is balanced.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt to ensure even distribution and prevent lumps for a uniform rise.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs and sugar until lightly fluffy. Add the oil or melted butter, vanilla extract, and fold in the grated zucchini carefully to preserve its moisture.
  4. Bring It All Together: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cake. Fold in optional chocolate chips or nuts if using.
  5. Prepare the Bundt Pan and Bake: Grease the bundt pan thoroughly with butter or oil to prevent sticking. Pour the batter evenly into the pan and smooth the top. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool and Release: Let the cake cool in the pan for about 15 minutes before carefully flipping it onto a cooling rack. This helps the cake set and prevents breakage during removal.

Notes

  • Do not over-grate zucchini to avoid excess moisture.
  • Mix batter just until ingredients are combined for a tender crumb.
  • Use room temperature ingredients for better texture and even mixing.
  • Ensure oven temperature is accurate to prevent underbaking or drying out the cake.
  • Allow the cake to cool properly in the pan to avoid cracking or breaking when unmolding.

Nutrition

Keywords: chocolate bundt cake, zucchini cake, gluten-free dessert, moist chocolate cake, vegetable dessert, healthy chocolate cake

Find it online: https://mydishez.com/chocolate-zucchini-bundt-cake/