Description

A moist and tender chocolate zucchini bundt cake enhanced with a rich cream cheese glaze, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale

2 cups (250g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (200g) granulated sugar
½ cup (100g) packed light brown sugar
¾ cup (180ml) vegetable oil
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup (240ml) strong brewed coffee, cooled
2 cups (about 250g) zucchini, finely grated and squeezed dry
4 oz (115g) cream cheese, softened
1 cup (120g) powdered sugar, sifted
2 tablespoons (30ml) milk
½ teaspoon vanilla extract

Instructions

Grate 2 medium zucchinis (about 2 cups) using the fine side of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan with butter and dust with cocoa powder, tapping out any excess.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
In another bowl, beat granulated sugar, light brown sugar, and vegetable oil until well combined. Add eggs one at a time, beating well after each. Stir in vanilla extract.
Slowly add cooled coffee to the wet mixture, stirring gently to combine.
Gradually add dry ingredients to the wet mixture, folding gently with a spatula until just combined.
Gently fold the squeezed zucchini into the batter, distributing evenly without crushing.
Pour batter into prepared bundt pan, smoothing the top lightly.
Bake at 350°F (175°C) for 50-60 minutes. Check at 50 minutes with a toothpick; it should come out mostly clean with a few moist crumbs.
Let the cake cool in the pan for about 15 minutes, then invert onto a cooling rack to cool completely before glazing.
Beat softened cream cheese with powdered sugar, milk, and vanilla extract until smooth. Adjust milk for desired consistency.
Drizzle or spread the cream cheese glaze over the cooled cake. Let it set for 15 minutes before slicing.

Notes

Squeeze zucchini thoroughly to avoid sogginess. Use room temperature eggs for better batter texture. Grease bundt pan with butter and dust with cocoa powder to prevent sticking. Allow cake to cool completely before glazing to avoid glaze melting. Coffee enhances chocolate flavor without tasting like coffee.

Prep Time: 25 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 280
Fat: 14
Carbohydrates: 35
Fiber: 3
Protein: 4

Keywords: chocolate zucchini cake, bundt cake, cream cheese glaze, moist chocolate cake, easy dessert, zucchini dessert, chocolate cake recipe