Description

This Zucchini Chocolate Bundt Cake is a delightful treat featuring moist chocolate flavor with hidden veggies. Perfect for dessert or as a sweet snack, it’s simple to prepare and sure to please any crowd.

Ingredients

Scale

1 (15.25-ounce) box devil’s food cake mix
¾ cup canola or vegetable oil
¾ cup sour cream
3 large eggs
2 cups shredded zucchini
2 cups semi-sweet chocolate chips divided
¾ cup heavy cream

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Instructions

Preheat the oven to 350°F and grease a 10 to 12-cup Bundt pan with baking spray or butter and flour.
In a large bowl, mix the cake mix, oil, sour cream, and eggs until mostly smooth.
Fold in the shredded zucchini and 1 cup of chocolate chips.
Pour the batter into the prepared pan and smooth out the top.
Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely.
Heat the heavy cream until steaming, then pour it over the remaining 1 cup of chocolate chips in a bowl. Let sit for 1 to 2 minutes before stirring until smooth.
Allow the ganache to cool slightly, then pour it over the cooled cake and let set before slicing.

Notes

For an extra chocolatey treat, use dark chocolate chips instead of semi-sweet.
Store any leftovers in an airtight container for up to 3 days to keep it fresh.
Feel free to add nuts or a sprinkle of sea salt for additional flavor.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 230mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg