Zucchini Walnut Bundt Cake With Chocolate Glaze Recipe 455

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CHOCOLATE ZUCCHINI BUNDT CAKE



Chocolate Zucchini Bundt Cake image

The ultimate chocolate zucchini bundt cake. Moist, tender, and delicious!

Provided by Our Best Bites

Number Of Ingredients 18

3 cups all purpose flour
3/4 cup cocoa powder
3/4 teaspoons table salt
2 teaspoons baking soda
3/4 cup canola oil
1 1/2 cups sugar
6 tablespoons brown sugar
4 eggs
2 teaspoons vanilla
3/4 cup sour cream
4 cups shredded zucchini
1 cup mini chocolate chips
Glaze
3 tablespoons water
1 1/2 tablespoons coconut oil or butter
1 1/2 tablespoons corn syrup
1 1/2 cups powdered sugar
3 tablespoons cocoa powder

Steps:

  • Preheat oven to 350 degrees. Butter the inside of a bundt pan and dust with cocoa powder. Set aside.
  • In a medium mixing bowl, whisk together flour, cocoa powder, salt and baking soda
  • In the bowl of a stand mixer (or hand mixer) combine oil, sugars, eggs and vanilla. Mix to combine and then stir in sour cream just until blended.
  • Add zucchini until just combined. Add all but about 1 tablespoon of the dry ingredients to the bowl and mix until just incorporated. Add chocolate chips to the remaining tablespoon of dry ingredients and toss to coat them and then stir them into the batter.
  • Pour batter into prepared pan and bake for about 1 hour 10-15 minutes. Start checking cake after about 60 minutes. Check doneness with a skewer.
  • Let cake cool on a rack for about 10 minutes and then invert to remove from bundt.
  • To make Glaze: combine coconut oil/butter, corn syrup and water in a microwave safe bowl. Heat for about 30 seconds in the microwave and then beat in powdered sugar and cocoa powder with a hand mixer. Let cool for a minute or two until it's a good glazing consistency and then drizzle over cake.

ZUCCHINI-WALNUT BUNDT CAKE WITH CHOCOLATE GLAZE RECIPE - (4.5/5)



Zucchini-Walnut Bundt Cake with Chocolate Glaze Recipe - (4.5/5) image

Provided by ashleyeraas

Number Of Ingredients 13

2 1/4 cup all-purpose flour
1 1/4 cup sugar
1 tablespoon baking soda
1/4 teaspoon salt
1 cup applesauce
3 large eggs
6 tablespoons safflower oil
1 tablespoon vanilla extract
3 cups zucchini, grated
1 1/2 cups toasted walnuts, chopped
6 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
4 teaspoons whole milk

Steps:

  • Heat oven to 350°F. Coat 12-cup Bundt pan with cooking spray. Sift flour, sugar, baking soda, and salt together in large bowl. Set aside. Whisk applesauce, eggs, safflower oil, and vanilla extract in medium bowl. Stir in dry ingredients until combined. Fold in grated zucchini and walnuts until incorporated. Pour into pan and bake until wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool cake in pan 10 minutes, then remove and place on rack to cool. Place heatproof bowl over, but not touching, barely simmering water. Add the chocolate, butter, and milk. Stir until melted and smooth. Spoon glaze over cake and let set slightly before serving.

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