Zucchini Fudge Bundt Cake with Chocolate Glaze is so moist and decadent, nobody will ever guess that it’s made with a pound of zucchini and 100% whole wheat flour! Bake it in loaf pans instead for Chocolate Zucchini Bread.
I promised y’all one last zucchini recipe this season, and today I’m going to deliver in a BIG way. Say hello to Zucchini Fudge Bundt Cake with Chocolate Glaze! Or if that’s too indulgent, you can instead decide to bake up this bad boy in two loaf pans, leave off the glaze (but why would you want to?!), and call it (Triple) Chocolate Zucchini Bread. It’s up to you!
Either way, this concoction is so moist and fudgy and decadent that when you take a bite, you’ll have a hard time remembering that you shredded up a whole pound of zucchini to fold into the batter. And did I mention that this recipe also includes 100% whole wheat flour? By my estimation, those two factors mean that this cake could totally be justified as breakfast. 😉
I’ve been going in a savory direction with my zucchini recipes so far this summer, so I decided it was high time to use up some of our excess zucchini by appealing to the ol’ sweet tooth for a change. My first thought was to bake a zucchini version of my Triple Chocolate Banana Bread. But I knew I wanted to make a glazed Bundt cake instead, similar to my Chocolate Chip Nutella Swirl Banana Bundt Cake with Nutella Glaze. And of course, my Toddler-Approved Veggie Surprise Mini Muffins would be a good source to reference when coming up with any variation of zucchini bread. So basically, today’s cake is a conglomeration of those three recipes. The best part is that it turned out even better than I could have hoped!
If you look closely, this deep brown Bundt cake is peppered with tiny green fragments of zucchini peel. The chocolate flavor is intense enough that my kids couldn’t care less, but if you think your little ones might be suspicious of miniscule green bits in their cake, feel free to peel your zucchini before shredding it. Regardless of whether or not you retain the peel, any time I add shredded zucchini to baked goods, I like to mix it with a couple spoonfuls of sugar and let it sit in a colander for a few minutes before adding it to my batter, which allows excess liquid to drain off.
Other than that, this recipe is pretty straightforward. I like to make it with whole wheat pastry flour for an extra dose of wholesome without the heavy texture that can result from using regular whole wheat flour, but you can certainly use white flour if you prefer. The batter includes melted unsweetened chocolate as well as cocoa powder as well as chocolate chips. And then, of course, there’s that rich, glossy, chocolate glaze!
One word of warning before you get to baking…this Bundt cake is so moist and chocolate-studded that if you’re not careful, it can stick to your pan. So precaution #1 is spraying your Bundt pan with a thick layer of non-stick baking spray…and I highly recommend the kind that has flour included (like Baker’s Joy). I’m typically a grease-my-pan-with-real-butter-and-coat-with-flour kind of gal, but this sticky cake requires the big guns to ensure that it releases from the pan. Another precaution I recommend is using mini chocolate chips (they aren’t as heavy as regular chocolate chips and won’t sink to the bottom of the pan as readily) and coating them with flour before adding them to the batter (which also helps suspend them throughout the cake). Finally, be sure to allow the cake to cool for 10 minutes in the pan before turning it out onto a wire rack…no more, no less.
I’m going to confess now that I was out of mini chocolate chips the other day when I made this cake, and as a result, I went ahead and used full-sized chips. Well, when I went to turn my cake out of the pan, it didn’t release! 🙁 So I took a thin, flexible spatula and carefully ran it down the sides of the pan all the way around, trying to bend it under the curve of the pan as far as I could reach. Luckily, that did the trick, and only one small spot stuck where a few chocolate chips had conglomerated. So don’t be like me! Follow the directions, right down the mini chocolate chips, and your cake should come out of the pan nicely. And if you decide to bake this recipe in loaf pans instead of a Bundt pan, use a couple strips of parchment paper to line your pans (similar to how I did for this bread) to double ensure that there’s no sticking.
However, the good news is that nobody’s ever going to know whether you had a stuck spot or not under that thick, gorgeous glaze. 😉 Enjoy, friends!
Glaze adapted from AllRecipes.com
More zucchini recipes…