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Best Chocolate Zucchini Bundt Cake with Easy Espresso Glaze

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This incredibly moist and fudgy chocolate zucchini bundt cake is topped with a rich espresso glaze. It’s the perfect way to use up summer zucchini and is always a crowd-pleaser.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3 large eggs, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (113g) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 2 cups shredded zucchini (about 1 large or 2 medium), gently packed, not squeezed
  • 1 cup (175g) mini chocolate chips (semi-sweet or dark)
  • For the Espresso Glaze:
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1–2 tablespoons espresso powder
  • 2–3 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan with butter or baking spray containing flour.
  2. Wash zucchini, trim ends, and shred using a box grater or food processor. Measure 2 cups gently packed. Do not squeeze out the liquid. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  4. In another large bowl, whisk together granulated sugar and brown sugar. Add eggs one at a time, whisking well after each. Whisk in vegetable oil, melted butter, and vanilla extract until combined.
  5. Pour buttermilk into wet ingredients and stir. Add dry ingredients and fold with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Gently fold in shredded zucchini and mini chocolate chips until evenly distributed.
  7. Pour batter into prepared Bundt pan and spread evenly. Tap pan on counter to release air bubbles.
  8. Bake for 50-60 minutes, until a skewer inserted in the center comes out with a few moist crumbs (not wet batter).
  9. Cool cake in pan on a wire rack for exactly 20 minutes. Invert onto a serving plate or rack and cool completely (at least 1.5-2 hours).
  10. For the glaze: In a small bowl, whisk together sifted powdered sugar, espresso powder, vanilla, and salt. Add milk or cream 1 tablespoon at a time until smooth and pourable.
  11. Once cake is completely cool, drizzle glaze over the top, letting it drip down the sides. Let set for 15 minutes before slicing.

Notes

Do not squeeze the liquid from the shredded zucchini; it is essential for moisture. Room temperature ingredients emulsify better. For the toothpick test, look for a few moist crumbs, not a clean skewer. Cool in the pan for exactly 20 minutes before inverting.

Nutrition

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

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