Description
A decadent and incredibly moist Bundt cake that uses fresh zucchini to create a fudgy, tender crumb. Rich in cocoa flavor and perfectly balanced.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups finely grated zucchini (squeezed)
- 1/4 cup water
Instructions
- Preheat oven to 350°F and grease a Bundt pan with butter and cocoa powder.
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
- In a separate bowl, beat eggs, sugar, oil, and vanilla until fluffy.
- Gradually stir the dry ingredients into the wet ingredients until combined.
- Fold in the grated zucchini and water until the batter is smooth.
- Pour batter into the prepared pan and bake for 45-55 minutes.
- Cool in the pan for 10 minutes before flipping onto a wire rack.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American