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Perfect Chocolate Zucchini Bundt Cake with Easy Espresso Glaze

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This incredibly moist and rich chocolate zucchini bundt cake is topped with a glossy espresso glaze. It’s the perfect way to use up summer zucchini, and no one will ever guess there’s a vegetable hiding inside.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • ¾ cup unsweetened cocoa powder (Dutch-process preferred)
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons instant espresso powder
  • 1½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs, at room temperature
  • 1 cup vegetable oil (or any neutral oil)
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini, gently squeezed of excess moisture)
  • 1 cup semi-sweet chocolate chips (optional)
  • 1½ cups powdered sugar, sifted
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons milk (or heavy cream)
  • 1½ teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan thoroughly with butter or non-stick spray, then dust with cocoa powder. Tap out excess.
  2. Wash zucchini and trim ends. Do not peel. Grate using the large holes of a box grater or food processor. Place grated zucchini in a clean kitchen towel or paper towels and gently squeeze out some excess moisture. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and instant espresso powder until evenly combined.
  4. In another large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.
  5. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Do not overmix.
  6. Fold in the grated zucchini and chocolate chips (if using) until evenly distributed. Batter will be thick.
  7. Pour batter into prepared bundt pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should feel springy when lightly pressed.
  8. Let cake cool in the pan on a wire rack for 15 minutes. Then place a wire rack or serving plate on top, flip over, and gently lift the pan off. Let cake cool completely before glazing.
  9. While cake cools, make the glaze: In a small bowl, whisk together sifted powdered sugar, melted butter, milk, dissolved espresso mixture, vanilla extract, and salt until smooth. The glaze should be thick but pourable.
  10. Once cake is completely cool, drizzle glaze over the top. Let set for 10-15 minutes before slicing.

Notes

Don’t over-squeeze the zucchini; it should still feel damp. Room temperature eggs are important. Grease the bundt pan thoroughly to prevent sticking. Let cake cool completely before glazing. If the top is browning too fast, tent with foil after 30 minutes. The flavors deepen after a day or two.

Nutrition

Keywords: chocolate zucchini cake, bundt cake, espresso glaze, summer dessert, zucchini recipe, chocolate cake, easy cake

Find it online: https://dahliadishes.com/perfect-chocolate-zucchini-bundt-cake-with-easy-espresso-glaze/