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Moist Dark Chocolate Zucchini Bundt Cake Recipe with Easy Espresso Glaze

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A rich and moist dark chocolate bundt cake enhanced with shredded zucchini for moisture and a subtle earthiness, finished with a bold espresso glaze that sharpens the chocolate flavor.

Ingredients

Scale
  • 2 cups shredded zucchini (about 300g), lightly squeezed
  • 2 cups all-purpose flour (240g) or gluten-free blend
  • 3/4 cup unsweetened cocoa powder (65g), preferably Dutch-processed
  • 4 oz dark chocolate (115g), melted
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups granulated sugar (250g)
  • 1/2 cup packed brown sugar (100g)
  • 1/2 cup vegetable oil (120ml)
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • Espresso Glaze:
  • 1 cup powdered sugar (120g)
  • 2 tbsp strong brewed espresso, cooled
  • 1 tbsp unsalted butter, melted (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.
  2. Shred zucchini finely and lightly squeeze out excess moisture, leaving it damp but not dripping.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly fluffy (2-3 minutes).
  5. Melt dark chocolate gently and let cool slightly before adding to wet ingredients.
  6. Pour wet ingredients into dry ingredients and fold gently with a spatula. Add shredded zucchini and melted chocolate, folding until just combined. Avoid overmixing.
  7. Pour batter into prepared bundt pan and smooth the top.
  8. Bake for 50-60 minutes, checking at 50 minutes with a toothpick for moist crumbs.
  9. Cool cake in pan on wire rack for 15 minutes, then invert onto rack to cool completely (about 45 minutes).
  10. To make glaze, whisk powdered sugar, cooled espresso, and melted butter until smooth. Adjust consistency by adding more espresso or powdered sugar as needed.
  11. Drizzle glaze over cooled cake and let set for 10 minutes before slicing.

Notes

Do not overmix batter to avoid a dense cake. Leave zucchini damp, not dry, for moisture. Use fresh brewed espresso for best glaze flavor; instant espresso powder works as a substitute. Adjust glaze thickness by adding more espresso or powdered sugar. For gluten-free, use a 1-to-1 gluten-free baking blend and add an extra teaspoon baking powder. For dairy-free, substitute vegetable oil with coconut oil, use dairy-free chocolate, and replace butter in glaze with coconut cream.

Nutrition

Keywords: dark chocolate cake, zucchini cake, bundt cake, espresso glaze, moist chocolate cake, healthy dessert, vegetable dessert, chocolate zucchini cake

Find it online: https://blingbite.com/moist-dark-chocolate-zucchini-bundt-cake-recipe-with-easy-espresso-glaze/