I’m sneaking one more zucchini recipe in under the wire. I was planning to save this recipe for next season, but after making it and taking it to a study group I’m in–where everyone LOVED it–I realized you guys need it right now. So good. Surprisingly good! It’s crazy how just a little spice can make such a huge difference in a recipe. If you look at my Chocolate Zucchini Sheet Cake recipe, you can see that it’s a much darker chocolate cake. This recipe has a fraction of the cocoa, and I wasn’t sure how the chocolate would come through, but there is something magical about it…and the unique ganache on top is just the perfect complement. You’ll definitely be doing a chef’s kiss when you taste this cake.
If you don’t have a bundt pan, don’t worry. This can easily be made in a 9×13 pan. The recipe calls for a 1/2 tsp each of cinnamon and ground cloves, so make sure you check and see if you have ground cloves before you start making this. I think you could get by with allspice if you don’t have ground cloves. One more ingredient you might not have on hand is Karo syrup. You need this for the unique ganache. I had never seen ganache made this way, but maybe you have. It calls for Karo syrup and butter melted with chocolate chips instead of the more traditional heavy cream and chocolate chips. I really liked it! I’m so excited for you to try this cake.
This recipe is from, Ronica, one of the awesome ladies who works for me. She got it from her friend, Heidi. You are going to be so glad that we have all lucked out into having this recipe. It’s such a keeper. Like the level of keeper that my Zucchini Bread Recipe is…if you haven’t tried that yet, you really need to make it, too.
More Zucchini Recipes with Chocolate
- Fudgy Zucchini Brownies
- Zucchini Chocolate Chip Snack Cake
- Chocolate Zucchini Muffins
- Zucchini Chocolate Chip Cookies
- Chocolate Zucchini Sheet Cake
- Zucchini Chocolate Chip Muffins
Step-by-Step Photos for How to Make Spiced Chocolate Zucchini Bundt Cake
Frequently Asked Questions & Tips about How to Make Spiced Chocolate Zucchini Bundt Cake
What is sour milk?
Adding lemon juice or white vinegar to milk creates sour milk, and it is a good substitute for buttermilk. However, milk that has gone sour on its own is not safe to use. To make the 1/2 cup sour milk for this recipe, add 1/2 tsp lemon juice or white vinegar to a 1/2 cup milk, and then let it stand for 5 minutes.
Can I make this cake in a 9×13 pan?
Yes. If you do, you will need to shorten the baking time to 30-35 minutes or until a toothpick inserted into the cake comes out clean.
Do I need to squeeze the liquid out of the zucchini before adding it to the batter?
No, you do not. Just grate the zucchini and add it to the batter.
Is there a good substitute for ground cloves?
I think you could get by with allspice, if you don’t have ground cloves on hand.
- Thoroughly spray the bundt pan with cooking spray, so the cake will easily come out of the pan.
- Only fill the bundt pan 2/3 full to prevent it from spilling over.
- After the cake cools, use a knife to carefully run it around all the edges of the bundt pan 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.
- Stir vigorously between each interval when making the ganache. Also, make sure not to overheat the chocolate, or it will seize.
- 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
- ½ cup semi-sweet chocolate chips
- 2 tbsp salted butter
- 2 tbsp light Karo syrup
- Preheat the oven to 350 degrees.
- Spray a 12-cup bundt pan with cooking spray and set aside.
- With your hand mixer, cream together the softened butter, oil, sugar, eggs, vanilla, and sour milk.
- In a small mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, and cloves. Mix well.
- Next, add the dry mixture to the creamed mixture and mix until just combined. Add the shredded zucchini and mix it until completely incorporated.
- Pour the cake evenly into the prepared bundt pan. (You can use a 9x13 if you don't have a bundt pan.)
- Sprinkle the ¼ cup of chocolate chips over the cake.
- 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.)
- 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.
- Once you have the cake out of the pan and onto the plate or cake stand, mix up the ganache drizzle.
- FOR THE GANACHE:
- In a microwave-safe dish, combine the ½ cup semi-sweet chocolate chips, 2 tbsp butter, and 2 tbsp Karo syrup.
- 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.
- Drizzle the ganache over the bundt cake, and let it sit for a couple of hours before cutting.
- Serve and Enjoy!