Chocolate Zucchini Bundt Cake

This Chocolate Zucchini Bundt Cake has a deep chocolate flavor with a hint of cinnamon and cloves and a chocolate ganache topping.

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Servings: 15 slices

Calories: 361 kcal per serving

Ingredients

Preheat the oven to 350℉. Grease a 10-cup bundt pan * with a combination of 2 tablespoons of oil and 1 tablespoon of flour mixed together and brush all over the inside of the pan.
Whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves in a large mixing bowl.
In another mixing bowl, whisk together the eggs, white sugar, brown sugar, oil, and milk until fully combined. Add the shredded zucchini and stir in. Add the dry ingredients into the wet and stir just until the flour is incorporated.
Pour the batter into the greased pan and smooth out the top. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack for 15 minutes before inverting onto a serving plate to finish cooling before spreading on the ganache. Serve with ice cream or whipped cream. Enjoy!
Heat the cream in the microwave or on the stove until it is very hot to the touch. Pour over top of the chocolate chip in a bowl and let sit for 1 minute before whisking to fully incorporate. Fill a piping bag with the ganache and pipe over the cooled cake or spread over the cake with a spatula.