Moist, fudgy chocolate zucchini cake is an easy recipe and a delicious way to use zucchini. No squash flavor in this cake, just extra moisture thanks to the zucchini. Regular and gluten-free instructions.
2cupsfinely shredded ZucchiniWrap the shredded zucchini in a thin, clean kitchen towel, or 2 layers of paper towels and squeeze out any excess moisture.
Chocolate Glaze
2tablespoonsUnsalted butter
¼cupSemi-sweet chocolate chips
1cupPowdered sugar
1-2+tablespoonsprepared Hot Coffee
Instructions
Preheat oven to 350 degrees. Generously spray a 10-12 cup bundt pan with non-stick cooking spray.
In a large bowl, whisk together flour, cocoa powder, baking powder, salt, sugar and cinnamon.
Create a well in the center of the flour mixture and add oil, eggs, milk, and vanilla extract.
Whisk together until combined. NOTE: Batter will be thick.
Stir in shredded zucchini.
Spoon batter into prepared bundt cake pan. Bake for 55-60 minutes or until a knife is inserted in the center and comes out clean.
Cool in pan for 10 minutes, then invert pan onto a cooling rack and allow cake to naturally release from pan. Cool completely.
Chocolate Glaze
In a microwave safe bowl combine the butter and chocolate chips. Microwave in 15 second increments until melted and can be whisked smooth.
Once melted, whisk in powdered sugar and coffee until smooth. NOTE: start with 1 tablespoon hot coffee and add up to 1 1/2 additional tablespoons for drizzling consistency.
Pour glaze over bundt cake and allow to set for 15-20 minutes.
Notes
*For gluten-free versions I recommend a measure-for-measure gluten-free flour blend. I used Bob's Red Mill 1-to-1 Flour Blend.Total cake cooling time not included in recipe times. Allow 20-30 minutes for cooling before adding the glaze.How to StoreThe completed cake can be stored, covered, at room temperature for up to 3 days.It can also be stored tightly covered or put into an airtight container in the refrigerator for 5 days.NOTE: refrigerating cakes can dry them out. Be sure to keep in an airtight container if chilling.