Chocolate Zucchini Cake

A fabulously moist, rich chocolate bundt cake made with shredded zucchini and cocoa, finished with an easy microwave chocolate glaze. Great as a bundt, sheet cake, or cupcakes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F. Grease a 10-cup bundt pan generously and set aside.

Step 2

Grate the zucchinis and place on several layers of paper towels to absorb excess moisture. Use a towel and gently press the zucchini to release the moisture. You don’t want it completely dry, just slightly less wet.

Step 3

Whisk granulated sugar, eggs, applesauce, butter, and vanilla extract together in a large mixing bowl.

Step 4

Whisk the flour, baking soda, salt, cinnamon, and cocoa powder together. Reserve a couple tablespoons of the mixture; set aside.

Step 5

Stir the flour mixture into the wet mixture just until combined.

Step 6

Combine the chocolate chips with the reserved flour mixture. Add chocolate chips and grated zucchini to the batter and stir just until all ingredients are combined.

Step 7

Pour the batter into the prepared bundt pan. Bake for 55 to 65 minutes, or until an inserted toothpick comes out with a few moist crumbs. Let cool 10 minutes before inverting onto a plate. Let cake cool completely.

Step 8

Chocolate glaze: Combine butter, chocolate chips, and corn syrup in a microwaveable dish (a glass measuring cup works well for drizzling). Heat in 30-second intervals at 50% power, stirring between, until melted. Stir in vanilla; drizzle over cooled cake.