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Triple Chocolate Zucchini Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Yield: 12-16 servings 1x

Description

A triple chocolate zucchini bundt cake that has been adapted for high altitude. This cake is unbelievable!

Ingredients

Cake:

  • 1/2 cup butter, softened
  • 1/4 cup vegetable or canola oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 8 oz creme fraiche or sour cream
  • 2 cups shredded zucchini
  • 1 cup mini chocolate chips

Frosting:

  • 1/4 cup butter
  • 1/4 cup milk
  • 3 tablespoons cocoa powder
  • 2 cups powdered sugar

Instructions

  1. Preheat oven to 350F degrees.
  2. Spray a 10-cup bundt pan with cooking spray and set aside. In a medium sized bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; set aside.
  3. In bowl of stand mixer beat butter, oil and sugar together until smooth- about 3 minutes. Add vanilla and eggs and continue mixing until smooth and combined, scraping sides as needed. Add the flour mixture, alternately with the creme fraiche or sour cream, mixing after each addition until just mixed in. Fold in shredded zucchini and mini chocolate chips.
  4. Pour batter into prepared bundt pan and bake for 50 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and let it cool on a baking rack for 20 minutes before removing it from pan.
  5. To make the frosting, melt butter, milk, and cocoa powder over medium heat. Stir frequently until chocolate is smooth. Remove from heat and whisk in powdered sugar until there are no more lumps.
  6. Pour frosting over the still warm bundt cake, taking care to cover the cake evenly. It’s cool if the frosting pools in the center of the bundt cake- easier to stick your finger in!
  7. Allow the cake to cool completely before serving.

Notes

This cake has been modified for high altitude. I tested it multiple times in my kitchen which sits just below 7000 feet. To make it at sea level, increase sugar by 2-3 tablespoons, decrease vanilla to 1 teaspoon and increase baking powder to 1 teaspoon. Follow directions as written.