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Moist Dark Chocolate Zucchini Bundt Cake with Espresso Glaze

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A rich, moist bundt cake that sneaks zucchini into dessert with a sophisticated espresso glaze, perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (300 g) granulated sugar
  • ¾ cup (180 ml) vegetable oil (neutral flavor)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (about 250 g) finely shredded zucchini, squeezed dry
  • ½ cup (120 ml) buttermilk or plain yogurt
  • ½ cup (90 g) mini dark chocolate chips (optional)
  • For the Espresso Glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 1 tablespoon freshly brewed espresso, cooled
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Generously grease a 10-inch bundt pan with baking spray or butter and dust with cocoa powder. Tap out excess powder.
  2. Finely shred 2 cups of zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, sift together 1 ¾ cups flour, ¾ cup cocoa powder, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  4. In a large bowl, whisk 1 ½ cups granulated sugar and ¾ cup vegetable oil until combined. Add 3 large eggs one at a time, whisking well after each addition. Stir in 1 teaspoon vanilla extract.
  5. Alternately add the dry ingredients and ½ cup buttermilk to the sugar-egg mixture, starting and ending with dry ingredients. Fold gently with a spatula to avoid overmixing.
  6. Gently fold in the shredded zucchini and ½ cup mini chocolate chips (if using).
  7. Scrape batter evenly into the prepared bundt pan and smooth the top with a spatula.
  8. Bake for 45-50 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Start checking at 45 minutes.
  9. Remove from oven and let cool in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and allow it to cool completely.
  10. In a small bowl, whisk 1 cup powdered sugar, 1 tablespoon cooled brewed espresso, 1 tablespoon melted butter, ½ teaspoon vanilla extract, and a pinch of salt until smooth. Adjust consistency as needed.
  11. Once the cake is fully cool, drizzle the espresso glaze evenly over the top, letting it drip down the sides. Let the glaze set for at least 20 minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy cake. Use room temperature eggs for better texture. Fold ingredients gently to prevent tough crumb. Start checking cake doneness at 45 minutes. Let cake cool completely before glazing. Freshly brewed espresso is best for glaze flavor. If glaze thickens, gently rewarm and whisk again.

Nutrition

Keywords: dark chocolate, zucchini cake, bundt cake, espresso glaze, moist cake, chocolate dessert, vegetable dessert, easy cake recipe

Find it online: https://ovenmila.com/moist-dark-chocolate-zucchini-bundt-cake-with-espresso-glaze-recipe-easy-and-perfect/