Description

This Zucchini Chocolate Bundt Cake is irresistibly moist and packed with chocolate flavor. Made with shredded zucchini, chocolate chips, and a rich ganache, it’s an easy dessert that’s perfect for any occasion.

Ingredients

Scale

1 box (15.25 ounces) devil’s food cake mix
¾ cup canola or vegetable oil
¾ cup sour cream
3 large eggs
2 cups shredded zucchini
2 cups semi-sweet chocolate chips
¾ cup heavy cream

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Instructions

Preheat the oven to 350 degrees F. Grease a 10 to 12-cup Bundt pan with baking spray or butter and flour.
In a large bowl, combine the cake mix, oil, sour cream, and eggs, mixing until mostly smooth.
Gently fold in the shredded zucchini and 1 cup of chocolate chips.
Pour the batter into the prepared pan and smooth the surface.
Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
Heat the heavy cream until steaming and pour it over the remaining 1 cup of chocolate chips in a bowl. Let it sit for 1 to 2 minutes, then stir until smooth.
Let the ganache cool slightly, then drizzle it over the cooled cake. Allow it to set before slicing.

Notes

Ensure the zucchini is well-drained to prevent excess moisture in the cake.
You can substitute the chocolate chips with nuts or other types of chocolate for variation.
This cake stays fresh in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 300mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg