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Chocolate Zucchini Bundt Cake Recipe
Zucchini makes this cake super moist without giving it too much of a vegetable flavor. The chocolate cake is the star here with its delicious flavor that isn’t too rich.
Servings
12
Prep Time
10
minutes
mins
Cook Time
55
minutes
mins
Additional Time
15
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Ingredients
1x
2x
3x
For the Cake:
▢
1
cup
raw sugar
▢
1 ½
cup
applesauce
▢
½
cup
vegetable oil
▢
1
tablespoon
vanilla extract
▢
2 ½
cups
white whole wheat flour
▢
2
teaspoon
baking soda
▢
2
teaspoon
baking powder
▢
1
teaspoon
salt
▢
1
cup
cocoa powder
▢
2
cups
grated zucchini
about 2 medium zucchinis
▢
1
cup
mini chocolate chips
For the Frosting:
▢
¼
cup
unsalted butter
melted
▢
1/3
cup
cocoa powder
▢
2
cups
powdered sugar
▢
1
tablespoon
vanilla extract
▢
1/3
cup
whole milk
Instructions
For the Cake:
In a large bowl, mix together sugar, vanilla, apple sauce and oil until it all comes together.
In a separate bowl, whisk the flour, baking powder, baking soda, salt and cocoa powder.
Add the dry ingredients into the wet ingredients, half at a time. Mix until the batter comes together.
Stir in zucchini and chocolate chips.
Pour into a greased bundt pan and bake at 350 for 45-55 minutes.
For the Frosting:
While the cake is cooling, whisk together melted butter, cocoa powder, vanilla and milk until smooth.
Once the cake has cooled, drizzle over the top and sprinkle more chocolate chips on top.
Nutrition
Serving:
1
Calories:
468
kcal
Carbohydrates:
75
g
Protein:
7
g
Fat:
19
g
Saturated Fat:
7
g
Polyunsaturated Fat:
5
g
Monounsaturated Fat:
4
g
Trans Fat:
0.2
g
Cholesterol:
13
mg
Sodium:
466
mg
Potassium:
300
mg
Fiber:
7
g
Sugar:
50
g
Vitamin A:
237
IU
Vitamin C:
6
mg
Calcium:
104
mg
Iron:
2
mg
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@emilyenchantedfood
or tag
#emilyenchanted
!