Description
Treat yourself to a Zucchini Chocolate Bundt Cake that blends rich chocolate flavor with hidden veggies. This easy recipe uses devil’s food cake mix, shredded zucchini, and creamy ganache, making it perfect for dessert lovers and anyone looking for a delightful homemade treat.
Ingredients
Scale
- 1 (15.25-ounce) box devil’s food cake mix
- ¾ cup canola oil or vegetable oil
- ¾ cup sour cream
- 3 large eggs
- 2 cups shredded zucchini (about 2 medium)
- 2 cups semi-sweet chocolate chips (divided)
- ¾ cup heavy cream
Instructions
- Preheat 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 cake mix, oil, sour cream, and eggs until mostly smooth.
- Gently fold in the shredded zucchini and 1 cup of chocolate chips.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 to 15 minutes before turning the cake out onto a wire rack to cool completely.
- Heat the heavy cream until steaming, then pour it over the remaining 1 cup of chocolate chips in a bowl. Let it sit for 1 to 2 minutes before stirring until smooth.
- Let the ganache cool slightly, then pour it over the cooled cake and allow it to set before slicing.
Notes
Feel free to customize with nuts or spices for extra flavor.
This cake stays moist for days, making it perfect for make-ahead desserts.
Store leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg