The Best Chocolate Zucchini Bundt Cake

I’ve been eating yummy versions of this cake since I was a kid. My Aunt Wendy passed the recipe onto me years ago and I have since changed it and made it my own. One of my favorite things about this fun cake is that it’s a stand alone star. It’s ,moist, flavorful and has just the right amount of chocolatey goodness. I do have a dynamite cream cheese frosting recipe that goes great with it (it’s included bellow). My favorite was way to have this cake it is with a glass of almond milk. Its also versatile, i have included a “cleaner '‘ recipe that I make often as well.

Chocolate Zucchini Bundt Cake

Dry Ingredients

2 1/2 cups flour

2 cups sugar

1/2 heaping cup cocoa powder

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

Wet Ingredients

3 beaten eggs,

1/2 cup buttermilk

1 cup vegetable oil

2 cups peeled and grated zucchini (grated on the small grater side instead of the large cheese grater side). Do not squeeze the liquid out of the zucchini (unlike many recipes call for)- you want it juicy.

1 tablespoon real vanilla extract

1/2 cup mini semisweet chocolate chips

Place all dry ingredients in a large bowl and mix well with a wire whisk. Set aside.

Mix eggs, buttermilk, oil and vanilla together in a medium bowl.

Directions

Combine the wet mixture and zucchini into the dry mixture and mix with a hand mixer to kitchen aid to combine. Beat on medium-low until all ingredients are combined but don’t over mix. Stir in chocolate chips by hand. Pour mixture into a well-greased bundt pan.

Bake for 53-57 minutes until toothpick comes out clean, with a few moist crumbs. Check cake at 50 minutes, my oven usually takes 57 minutes for the perfect result but bundt cakes can vary depending on the pan, oven and altitude so watch it closely at the end.

Cleaner Chocolate Zucchini Bundt Cake

Sometimes I wonder if I like this version better but I made the original twice last week and lets be honest the extra sugar and white flour do take this over the top. However, most of the time I make this healthier version bellow and we love it. I love the mild taste from the coconut oil and the heavier texture it gives it and then You can play around the the combination of flour and the amount of sugar but I find that it tastes best with at least 1 1/2 cups sugar.

Ingredients

1 1/2 cups wheat flour

1 cups white flour

1 1/3 cups sugar

1/2 heaping cup cocoa powder

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

Wet Ingredients

3 beaten eggs,

1/2 cup almond milk

1 cup coconut oil

2 cups peeled and grated zucchini (grated on the small grater side instead of the large cheese grater side). Do not squeeze the liquid out of the zucchini (unlike many recipes call for)- you want it juicy.

1 tablespoon real vanilla extract

1/2 cup mini semisweet chocolate chips

**Follow same directions as original recipe.

Best Basic Cream Cheese Frosting

The frosting is optional and I think that this cake stands alone great without frosting. However, it tastes absolutely delicious and is my favorite basic cream cheese frosting recipe. I typically only make the frosting when I serve the cake to guests. If it’s just our family I go simple and don’t typically make it.

1 stick butter, room temperature

8 ounces cream cheese room temperature or softened

2 cups powdered sugar

1 teaspoon vanilla

Heavy cream as needed 1-3 tablespoons

Beat butter and cream cheese until light and fluffy, about 2 minutes. slowly add powered sugar while mixing on low until well incorporated. Add vanilla and beat on medium until fluffy. slowly drizzle heavy cream until desired consistency is reached.

For presentation- drizzle over cake while still hot or you can serve it on the side. Great both ways