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Chocolate Zucchini Bundt Cake

Chocolate Zucchini Bundt Cake
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Moist and rich Chocolate Zucchini Bundt Cake offered as a delicious blend of chocolatey goodness and nutritious zucchini. This cake balances indulgence and health, featuring a tender crumb with deep cocoa flavor and vibrant moisture from fresh zucchini, perfect for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Sugars

  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar

Wet Ingredients

  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk or yogurt

Main Produce

  • 1 1/2 cups grated zucchini (finely grated and excess moisture squeezed out)

Instructions

  1. Prepare the Zucchini: Wash and finely grate fresh zucchini. Gently squeeze out excess moisture using a clean kitchen towel to avoid a soggy cake.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, beat granulated sugar and brown sugar with vegetable oil until fully incorporated. Add eggs one at a time and blend thoroughly, then mix in vanilla extract until smooth.
  4. Form the Batter: Alternately add the dry ingredients and buttermilk (or yogurt) into the wet mixture, starting and ending with the dry ingredients. Fold gently each time to maintain a tender crumb without overmixing.
  5. Add Zucchini: Fold the grated zucchini carefully into the batter to ensure even distribution, avoiding overmixing to prevent gluten development.
  6. Bake in Bundt Pan: Grease and flour a Bundt pan thoroughly. Pour the batter evenly into the pan and bake at 350°F (175°C) for 45 to 55 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  7. Cool and Remove: Allow the cake to cool in the pan for 15 minutes. Then invert it onto a wire rack and let cool completely before serving or decorating.

Notes

  • Use fresh zucchini for the best moisture and flavor impact.
  • Do not overmix the batter to keep the cake light and tender.
  • Properly grease and flour the Bundt pan to prevent sticking and ensure a perfect shape.
  • Use a toothpick test to check for doneness to avoid overbaking and dryness.
  • Allow the cake to cool completely before adding any glaze or frosting to maintain neat presentation.

Nutrition

Keywords: chocolate zucchini cake, bundt cake, healthy chocolate cake, zucchini dessert, moist chocolate cake, vegetable dessert

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