Chocolate Chip Zucchini Cake

This chocolate chip zucchini cake is super moist with a dense, and springy texture. It has hints of cinnamon and brown sugar, then is loaded with chocolate chips and topped with a drizzle of chocolate ganache. Made in a bundt pan - this zucchini cake is so simple and easy.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Chocolate Chip Zucchini Cake, Zucchini Bundt Cake

Servings: slices

Author: Fiona Dowling

Equipment

12-cup bundt pan

Ingredients

Zucchini Bundt Cake

3 cups all-purpose flour (375 grams) measured carefully
2 teaspoons cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
1 cup vegetable oil (240 ml)
1 cup light brown sugar (210 grams)
1 cup granulated sugar (200 grams)
1 tablespoon vanilla extract
3 large eggs room temperature
6 tablespoons sour cream (90 ml) room temperature
2 cups grated zucchini (about 220-250 grams) no need to peal the zucchini first, about 2 small zucchinis

Chocolate Ganache

4 ounces semi-sweet chocolate (112 grams) finely chopped, or ½ cup chocolate chips
½ cup heavy cream (120 ml) 33-35% MF

Instructions

Chocolate Chip Zucchini Cake

Preheat the oven to 350℉ (180℃). Spray a 12-cup non-stick bundt pan with non-stick cookie spray, or brush with pan release.
In a very large bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt. Set aside.
In a separate large bowl, whisk together the oil, brown sugar, granulated sugar, eggs, vanilla extract and sour cream. Continue whisking until there are no lumps of sugar or pieces of egg. You could also use an electric mixer for this.
Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Gently fold the mixture together using a rubber spatula or wooden spoon.
Fold in the grated zucchini. The batter will be thick.
Stir in the chocolate chips.
Spoon/pour the batter into the prepared pan and bake in the middle of the preheated oven for about 50-60 minutes. When finished, an inserted toothpick or cake tester should come out clean or with a few moist crumbs but no gooey cake batter. The cake should be starting to come away from the sides of the pan.
Cool the cake in the pan for 20-30 minutes, then carefully invert and continue cooling on a cooling rack.

Chocolate Ganache

Finely chop the chocolate and place in a heatproof bowl.
Heat the cream until almost boiling - this can be done in the microwave on 30-second intervals or in a saucepan over low-medium heat while stirring constantly. Do not let the cream burn.
Pour the hot cream over the chocolate. Let it sit for about 2-3 minutes, then whisk until smooth. If the chocolate hasn't fully melted, microwave for 30 seconds on medium power (not high power), or return to the saucepan over low heat while continuously stirring. Do not leave the ganache unattended!
Transfer the cake to the serving plate or cake stand that you plan to serve it on. Then pour the ganache over the top - letting it drip down the sides.

Notes

Zucchini: There is no need to peel the zucchini first. Simply cut off the ends and grate with a box grater. For this recipe, you do not need to squeeze or blot out the zucchini. If after grating, there is a pool of water underneath the zucchini - it should not be added to the batter.
Storage: Cake can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Fresh cake is always best. I often make the cake the day before I plan to serve, and store covered at room temperature overnight, then make the ganache the day I plan to serve.
Nutrition: Details provided are an estimate only, assuming the cake is sliced into 12 uniform pieces and all the ganache is used. You can likely get 14 smaller pieces with this recipe.

Nutrition