Spiced Chocolate Zucchini Bundt Cake
 
Prep time
Cook time
Total time
 
A lightly chocolate zucchini cake with the perfect amount of spice and a delicious chocolate ganache drizzled on top. A must-make!
Author:
Recipe type: Dessert/Cake/Bundt Cake/Zucchini/Chocolate
Serves: 15
Ingredients
  • ½ cup salted butter, softened
  • ½ cup canola or vegetable oil
  • 1¾ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup sour milk (1/2 tsp lemon juice or vinegar in ½ cup milk...let sit for 5 min)
  • 2½ cups all-purpose flour
  • 1½ tbsp cocoa powder
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • 2 cups finely shredded zucchini (usually 1 medium-sized zucchini grated)
  • ¼ cup semi-sweet chocolate chips
  • GANACHE:
  • ½ cup semi-sweet chocolate chips
  • 2 tbsp salted butter
  • 2 tbsp light Karo syrup
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray a 12-cup bundt pan with cooking spray and set aside.
  3. With your hand mixer, cream together the softened butter, oil, sugar, eggs, vanilla, and sour milk.
  4. In a small mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, and cloves. Mix well.
  5. Next, add the dry mixture to the creamed mixture and mix until just combined. Add the shredded zucchini and mix it until completely incorporated.
  6. Pour the cake evenly into the prepared bundt pan. (You can use a 9x13 if you don't have a bundt pan.)
  7. Sprinkle the ¼ cup of chocolate chips over the cake.
  8. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted into the cake comes out clean. (If cooking in a 9x13 pan, cooking time is 30-35 minutes.)
  9. After the cake cools completely, remove it from the bundt pan. Be sure to use a knife and carefully run it around all the edges before inverting the cake onto a plate or cake stand. I also like to shake it gently back and forth to try and loosen the cake before inverting it.
  10. Once you have the cake out of the pan and onto the plate or cake stand, mix up the ganache drizzle.
  11. FOR THE GANACHE:
  12. In a microwave-safe dish, combine the ½ cup semi-sweet chocolate chips, 2 tbsp butter, and 2 tbsp Karo syrup.
  13. Microwave for 45 seconds, stir, and then heat in 20- to 30-second intervals until melted. Stir vigorously between each interval and do not overheat, or the chocolate will seize.
  14. Drizzle the ganache over the bundt cake, and let it sit for a couple of hours before cutting.
  15. Serve and Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/spiced-chocolate-zucchini-bundt-cake/