I posted this a couple of weeks ago for Valentine’s Day. This Chocolate Zucchini Cake is the same exact recipe that I used for my Chocolate Zucchini Lava Cakes, but in bundt form! I want you to see just how versatile this cake is!
Larger baking dish, same super chocolatey taste. This cake is still so moist and spongy. The only difference is adjusting the baking time! To bake this cake in a bundt pan, bake for about 40-45 minutes.
If you are baking in a 13″x9″ baking dish, bake for 30-35 minutes.
Use a toothpick to poke in the center and if it comes out clean, it is done! Everyone’s ovens are different, so doing a toothpick check is key.
It is also easy to tell by jiggling the bundt pan. If the batter is still jiggly, then it needs to bake longer. You want no jiggle but should bounce back to the touch like a sponge.
This is my go-to cake when having guests over!!
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 cup baking cocoa
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup full fat Greek yogurt
- 1/4 cup vegetable oil
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups shredded zucchini (do NOT squeeze out the moisture, just shred it and forget it;)
- 1 can of evaporated milk (5 oz)
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 4 oz unsweetened chocolate bar, chopped
- 1/4 cup butter, cubed so easier to melt
- Preheat oven to 350 degrees
- Using a paper towel, dip your towel in a glob (technical term) of butter and begin greasing your bundt pan. Make sure to grease entire pan, not missing any spots!
- Dust the inside of your bundt pan with the cocoa powder. This step is super important because it will prevent your cake from sticking to the pan
- In a large bowl, whisk together the first 7 ingredients (dry ingredients)
- In another bowl, using an electric mixer, mix the eggs, yogurt, oil and vanilla until blended
- Slowly incorporate the dry ingredients to the wet
- Start blending slowly so as to not get the dry ingredients everywhere
- Once it turns into a more solid consistency, you can blend on a higher speed (I just don't want you to get messy here)
- Transfer the batter to the prepared bundt pan, filling the pan 1/2-3/4 of the way full, these cakes will rise!
- Place bundt pan on middle rack and bake for 40-45 minutes, checking to see if they are done by inserting a toothpick and it coming out clean
- Once done baking, remove and place on a wire rack, cool completely
- To get the cake out of the bundt pan, it takes some coaxing. You can try tapping on the bottom of your bundt pans with a wooden spoon. Also, using a knife or your finger, gently pull the edges away from the sides of the pan for them to slip out easier
- Melt the butter and chocolate bar in the microwave
- This can burn quickly so cook in 15 second intervals, stirring in between each one
- After about 4 intervals and stirring, your chocolate will be nice and smooth
- Pour the sugar, evaporated milk, vanilla, and the chocolate/butter mixture into a blender and blend for about a minute
- This sauces not intended to be super thick so don't worry!
- Serve cake with chocolate chip or vanilla ice cream and drizzle with the chocolate sauce
- If making this in a 13x9 inch baking dish, bake for 35-40 minutes
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