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Chocolate Zucchini Bundt Cake

  • Author: Meagan


This fabulous bundt is borrowed from, ‘Cake Keeper Cakes’ by Lauren Chattman, and it’s a perfect cake to make ahead because it stays so moist – enjoy!



1/2 c. sour cream AND 3 eggs AND 2 t. vanilla

2 1/2 c. flour AND 1/2 c. cocoa

2 1/2 t. baking powder AND 1 1/2 t. baking soda

1 t. salt AND 2 t. instant espresso powder

3/4 c. butter, softened

1 c. EACH sugar AND packed brown sugar

2 c. grated zucchini

1 c. EACH sliced almonds AND chocolate chips


Preheat your oven to 350 and butter your bundt pan.  In a small bowl whisk together the sour cream, eggs and vanilla and in a medium bowl mix together the flour, cocoa, baking powder, baking soda, salt and espresso powder.

Using your electric mixer, combine the butter and both sugars and beat for about 3 minutes until the mixture is fluffy, scraping down the sides of the bowl as needed.

Add in one third of the flour mixture and mix well, and then half of the sour cream mixture and mix well, scraping down the sides of the bowl in between additions.  Continue with the flour mixture, then sour cream mixture and finish with the last of the flour mixture.

Make sure it’s all well combined and then stir in the zucchini by hand, followed by the almonds and chocolate chips.  Scrape the batter into your prepared bundt pan and smooth out the top and then bake for about 50 minutes until a toothpick comes out clean.  Allow the cake to cool in the pan for about 10 minutes before turning it out onto a platter.

We had this warm with lunch (the first time) and it was awfully good…

  • Category: Cakes, Zucchini, Bundt


From Meagan's Kitchen

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