Print

Rich Chocolate Zucchini Bundt Cake with Easy Espresso Glaze

chocolate zucchini bundt cake - featured image
Print Recipe

This incredibly moist and deeply chocolatey Bundt cake uses shredded zucchini for a tender crumb, topped with a sophisticated espresso glaze. It’s a genius way to use up summer squash and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (60g) unsweetened cocoa powder (Dutch-processed or natural)
  • 1 1/2 cups (300g) granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs, at room temperature
  • 3/4 cup (180ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (120ml) buttermilk (or 1/2 cup milk + 1/2 tablespoon lemon juice)
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 1 medium, do not squeeze)
  • 1 cup (175g) semi-sweet chocolate chips (optional)
  • For the Espresso Glaze:
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 3–4 tablespoons strong brewed espresso or strong coffee, cooled
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with softened butter, then dust with cocoa powder. Tap out excess.
  2. Wash zucchini, trim ends, and grate using the large holes of a box grater. Measure 2 cups. Do not squeeze out the liquid.
  3. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and cinnamon until no lumps remain.
  4. In a medium bowl, whisk together eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just a few streaks of flour remain. Do not overmix.
  6. Fold in grated zucchini (with its liquid) and chocolate chips (if using) until just combined. Batter will be thick and slightly lumpy.
  7. Pour batter into prepared Bundt pan and spread evenly. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs.
  8. Place pan on a cooling rack and let cool in the pan for exactly 15 minutes.
  9. Invert pan onto cooling rack and lift pan off. Let cake cool completely before glazing.
  10. For the glaze: In a small bowl, whisk together sifted powdered sugar, 3 tablespoons cooled espresso, vanilla extract, and a pinch of salt. Add remaining espresso, 1 teaspoon at a time, until thick and pourable.
  11. Once cake is completely cool, place on serving plate and slowly pour glaze over the top, letting it drip down the sides. Let set for 15 minutes before slicing.

Notes

Do not squeeze the moisture out of the zucchini—it’s key to the cake’s tenderness. Grease the Bundt pan thoroughly with butter and cocoa powder to prevent sticking. For a dairy-free version, use a dairy-free milk with apple cider vinegar instead of buttermilk and a neutral oil. The cake can be frozen unglazed for up to 3 months.

Nutrition

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

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