Blog Recipe Of The Week

Chocolate Zucchini Bundt Cake

For chocolate lovers, the Chocolate Zucchini Bundt Cake from Sara Wells at Our Best Bites is an absolute delight. It is packed with a secret ingredient, zucchini, which keeps the cake incredibly moist and as Sara recommends, is great for breakfast the next day! The cake has a rich cocoa flavour and is studded with chocolate chunks and a fabulous glaze, meaning you can slice it thinly and share with friends. Serve alone or with a little scoop of vanilla ice cream for a heavenly feast.


3 cups all purpose flour
3/4 cup cocoa powder
3/4 teaspoons table salt
2 teaspoons baking soda
3/4 cup canola oil
1 1/2 cups sugar
6 tablespoons brown sugar
4 eggs
2 teaspoons vanilla
3/4 cup sour cream
4 cups shredded zucchini
1 cup mini chocolate chips


3 tablespoons water
1 1/2 tablespoons coconut oil or butter
1 1/2 tablespoons corn syrup
1 1/2 cups powdered sugar
3 tablespoons cocoa powder

Prepare by preheating the oven to 350 degrees. To make the cake batter, whisk together the flour, cocoa powder, salt and baking powder in a medium mixing bowl. In a separate bowl combine oil, sugars, eggs and vanilla and mix using a stand mixer, stir in the sour cream until blended. Add the zucchini until just combined and add the dry ingredients. Leave one tablespoon aside, add chocolate chips and toss to coat them before adding to the batter. Pour the batter into the prepared tray and bake for approximately 1 hour 15 minutes. Keep an eye on the cake after one hour and use a skewer to check if fully baked. Once done, leave the cake to cool on a rack for 10 minutes and remove from the Bundt. To make that delicious glaze, combine coconut oil/butter, corn syrup and water in a bowl and microwave for 30 seconds. Beat in powdered sugar and cocoa powder with a hand mixer and drizzle over the cake ready to enjoy!

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