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Best Chocolate Zucchini Bundt Cake with Easy Espresso Glaze

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This moist, rich chocolate zucchini bundt cake is finished with a glossy espresso glaze that deepens the chocolate flavor without tasting like coffee. It’s a perfect way to use up summer zucchini, and even picky eaters won’t notice the vegetable.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ¾ cup (180ml) vegetable oil
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup (180ml) buttermilk, at room temperature
  • 2 cups grated zucchini (about 1 medium zucchini)
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Espresso Glaze:
  • 1½ cups (180g) powdered sugar, sifted
  • 1 tablespoon espresso powder
  • 2 to 3 tablespoons hot water
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter or baking spray, then dust with cocoa powder and tap out excess.
  2. Wash zucchini, trim stem end, and grate on the large holes of a box grater. Do not squeeze out moisture. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until no lumps remain.
  4. In another large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  5. Pour in buttermilk and whisk until combined.
  6. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Fold in grated zucchini and chocolate chips until evenly distributed.
  8. Pour batter into prepared bundt pan, filling about three-quarters full. Smooth the top and tap pan gently on the counter to release air bubbles.
  9. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 45 minutes.
  10. Place pan on a wire rack and cool for exactly 15 minutes.
  11. Invert cake onto a wire rack or serving plate. Let cool completely (about 1 hour) before glazing.
  12. For the glaze: In a small bowl, whisk together powdered sugar, espresso powder, 2 tablespoons hot water, vanilla, and salt. Add more water 1 teaspoon at a time until thick but pourable. Drizzle over cooled cake.

Notes

Do not squeeze the moisture out of the zucchini—it keeps the cake tender. Use room temperature ingredients for best results. Measure flour by spooning and leveling. Let cake cool completely before glazing to prevent glaze from melting off.

Nutrition

Keywords: chocolate zucchini cake, bundt cake, espresso glaze, summer dessert, zucchini recipe, chocolate cake, easy cake

Find it online: https://clunkcook.com/best-chocolate-zucchini-bundt-cake-with-easy-espresso-glaze/