Oh, hello there! Come on in. There’s something special baking today, a recipe that brings me so much joy. We’re making the Ultimate Fudgy Chocolate Zucchini Bundt Ganache, and trust me, it’s even more wonderful than it sounds. This cake is a little piece of my heart, a nod to those comforting, soul-satisfying desserts my Nonna used to make back in Italy. While she might not have added zucchini to her chocolate cakes, the feeling of gathering around a beautiful, homemade treat is something I carry with me.

Adding zucchini might seem a bit unusual, but it does something magical. It gives the cake an incredible moistness and tenderness you just can’t get otherwise. Plus, you can’t even taste it! It’s like a little secret ingredient for perfect texture. Then, we top it all off with a smooth, rich chocolate ganache that just melts in your mouth. This recipe is really a celebration of simple ingredients coming together to create something truly spectacular. Over my years of cooking, both in my Nonna’s kitchen and here in the USA, I’ve found that these simple pleasures are the best ones to share.

Why You’ll Love This Ultimate Fudgy Chocolate Zucchini Bundt Ganache

So, why is this cake so special to me, and why do I think you’ll fall in love with it too? Well, it hits all the right notes for a perfect dessert.

First off, that zucchini! It’s our little secret for a cake that’s unbelievably moist and tender. No dry cake here, ever.
The chocolate flavor is deep and fudgy. It’s just pure chocolatey goodness in every single bite.
Making this Ultimate Fudgy Chocolate Zucchini Bundt Ganache is simpler than you might think. It’s a really forgiving recipe.
And the ganache? It makes the cake look so elegant and fancy, but it’s easy to whip up.
Finally, if you have a garden overflowing with zucchini, this is a delicious way to use some of it up!

It’s a cake that feels special but is totally approachable for any home baker.

Gathering Your Ingredients for Ultimate Fudgy Chocolate Zucchini Bundt Ganache

Alright, let’s get our baking station ready! Having everything measured and waiting makes the whole process so much smoother. Think of it like setting up your palette before painting a masterpiece.

For this beautiful Ultimate Fudgy Chocolate Zucchini Bundt Ganache, you’ll need:

Dry Ingredients:

2 cups of good quality all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of unsweetened cocoa powder (the darker, the better for that fudgy color!)
1 3/4 cups of granulated sugar

Wet Ingredients & Mix-ins:

1/2 cup of vegetable oil
2 large eggs
1 teaspoon of pure vanilla extract
1 cup of buttermilk (this really helps with the moistness!)
2 cups of grated zucchini, and this is key, make sure it’s squeezed really dry
1 cup of semi-sweet chocolate chips (save these for folding in!)

For the Ganache:

1 cup of semi-sweet chocolate chips
1 cup of heavy cream

Having these ready means we can jump right into mixing!

Essential Equipment for Baking This Ultimate Fudgy Chocolate Zucchini Bundt Ganache

Before we even think about mixing batter, let’s make sure you have the right tools ready. Having everything laid out makes baking so much more relaxed and enjoyable. For this Ultimate Fudgy Chocolate Zucchini Bundt Ganache, you won’t need anything too fancy.

Here’s what I always have on hand:

A sturdy 12-cup bundt pan
A large bowl for the dry ingredients
A medium bowl for the wet ingredients
A whisk for combining everything
Your trusty measuring cups and spoons
A wire rack for cooling the cake
A small saucepan for the ganache cream
A heatproof bowl for the chocolate chips
And finally, a wooden skewer to check if the cake is done!

Gathering these first means we’re ready to go!

Preparing Your Ultimate Fudgy Chocolate Zucchini Bundt Ganache: Step-by-Step

Alright, apron on? Hands washed? Let’s get to the fun part – bringing this delicious cake to life! Making this Ultimate Fudgy Chocolate Zucchini Bundt Ganache is a straightforward process, but following these steps will ensure you get that perfect, moist, fudgy result every time.

Preparing the Cake Batter

First things first, grab your bundt pan and give it a good greasing and flouring. This is super important to make sure your beautiful cake comes out easily later. Preheat your oven to 350°F (175°C) while you work. In your large bowl, whisk together all your dry ingredients: the flour, baking soda, baking powder, salt, cocoa powder, and sugar. Give it a good mix so everything is evenly distributed.

Now, in your medium bowl, whisk together the wet ingredients: vegetable oil, eggs, vanilla extract, and buttermilk. Once those are combined, pour this wet mixture into the bowl with the dry ingredients. Mix them together gently until they are just combined. Seriously, resist the urge to keep mixing! Overmixing can make your cake tough, and we want it lovely and tender.

Finally, it’s time for our star ingredient – the zucchini! Gently fold in the grated zucchini and those yummy chocolate chips. Just mix until they are incorporated into the batter. That’s it for the batter!

Baking the Bundt Cake

Pour the lovely batter into your prepared bundt pan. Spread it out evenly with a spatula so it’s nice and level. Pop it into your preheated oven. This cake will bake for about 50 to 60 minutes. You’ll know it’s ready when a wooden skewer inserted into the center comes out clean. Every oven is a little different, so start checking a bit early.

Once it’s baked, take it out of the oven and let it cool in the pan for 10 minutes. This cooling time in the pan is important! It helps the cake firm up just enough before you flip it. After 10 minutes, carefully invert the cake onto a wire rack. Let it cool there completely. Seriously, completely cool! Trying to add ganache to a warm cake is a messy business.

Crafting the Chocolate Ganache

While your cake is cooling, let’s make that luscious ganache topping. In a small saucepan, heat your heavy cream over medium heat. Watch it carefully! You want it to just start simmering around the edges, not boil vigorously. Once it’s simmering, take it off the heat right away.

Put your chocolate chips in a heatproof bowl. Pour the hot cream over the chips. Don’t touch it yet! Let it stand there for about 5 minutes. This gives the hot cream time to really start melting those chocolate chips. After 5 minutes, grab a whisk and start whisking gently from the center outwards. Keep whisking until it’s smooth, shiny, and looks absolutely decadent. It should be a beautiful, glossy chocolate sauce.

Finishing with the Ganache

Now, make sure your bundt cake is completely cool. This is key for the ganache to set up nicely. Place the cooled cake on a serving plate or back on the wire rack with parchment paper underneath to catch drips. Pour the warm, smooth ganache over the top of the cake. Let it drizzle down the sides naturally. It looks so elegant!

Let the ganache sit for a bit to firm up before you slice into this beauty. It won’t get super hard, but it will set enough to be sliceable. Then, get ready to enjoy your amazing Ultimate Fudgy Chocolate Zucchini Bundt Ganache!

Tips for Perfect Ultimate Fudgy Chocolate Zucchini Bundt Ganache Every Time

I’ve made this cake countless times, and I’ve picked up a few little tricks along the way that make a big difference. These tips will help you get the most amazing Ultimate Fudgy Chocolate Zucchini Bundt Ganache possible.

Squeeze that Zucchini: This is probably the most important tip! Zucchini holds a lot of water. After you grate it, put it in a clean kitchen towel or cheesecloth and squeeze, squeeze, squeeze! Get out as much liquid as you can. This prevents a watery cake.
Don’t Overmix: I know it’s tempting to keep mixing until everything looks perfectly smooth, but stop as soon as the wet and dry ingredients are just combined. Overmixing develops the gluten and can make your cake tough.
Good Chocolate Matters: Especially for the ganache, using high-quality chocolate chips or chopped chocolate will give you the best flavor and smoothest texture. It makes a real difference.
Cool It Down: Be patient! Make sure your cake is completely cooled before you pour the ganache. If the cake is warm, the ganache will just melt and run off instead of setting up nicely.

Follow these simple tips, and you’ll be serving up a showstopper!

Ingredient Notes and Substitutions for Ultimate Fudgy Chocolate Zucchini Bundt Ganache

Sometimes you might not have every single thing on hand, and that’s okay! Baking should be flexible. Here are a few notes on ingredients for your Ultimate Fudgy Chocolate Zucchini Bundt Ganache and some easy swaps.

Oil: I use vegetable oil because it’s neutral, but you could use canola oil or even melted coconut oil if you like that flavor.
Buttermilk: No buttermilk? No problem! You can make your own. Put one tablespoon of white vinegar or lemon juice in a measuring cup, then fill it up to the 1-cup line with regular milk. Let it sit for 5-10 minutes until it looks a little curdled. That’s your homemade buttermilk!
Chocolate Chips: Semi-sweet chips are my go-to, but dark chocolate or even milk chocolate chips could work in the cake. For the ganache, semi-sweet or dark chocolate gives the best result.

Don’t be afraid to experiment a little!

Frequently Asked Questions About Ultimate Fudgy Chocolate Zucchini Bundt Ganache

I get asked a few questions often about this cake, so I thought I’d share the answers here. Hopefully, this helps you feel confident tackling your own Ultimate Fudgy Chocolate Zucchini Bundt Ganache!

Can I use frozen zucchini?

Yes, you can! Just make sure to thaw it completely first. Then, and this is crucial, squeeze out even more moisture than you would with fresh zucchini. Frozen zucchini tends to hold onto extra water.

How do I prevent sticking in the bundt pan?

Greasing and flouring really well is key. I like to use baking spray with flour in it, or you can use softened butter or shortening and then dust with flour or cocoa powder for a chocolate cake. Make sure to get into all those nooks and crannies!

Can I make this ahead of time?

Absolutely! The cake itself can be baked a day in advance and stored at room temperature, wrapped well. You can make the ganache just before serving or make it ahead, gently rewarm it, and pour it over the cooled cake.

Why did my ganache seize?

Ganache can seize if it gets too hot or if a little bit of water gets into it. Make sure your cream is just simmering, not boiling. If it seizes, sometimes you can rescue it by adding a tiny splash more warm cream and whisking gently.

What if I don’t have buttermilk?

No worries! I mentioned this in the ingredients section, but you can easily make a substitute. Mix 1 tablespoon of white vinegar or lemon juice with 1 cup of regular milk. Let it sit for a few minutes, and you have homemade buttermilk!

Estimated Nutritional Information

I know some of you like to keep an eye on nutritional details, so here’s an estimated breakdown for a single serving of this Ultimate Fudgy Chocolate Zucchini Bundt Ganache.

Keep in mind that these values are estimates. They can change depending on the specific brands of ingredients you use. For example, different types of chocolate chips or cocoa powder can affect the numbers slightly.

Based on the ingredients, roughly one slice (about 1/12th of the cake) contains:

Calories: Around 450
Sugar: Approximately 50g
Sodium: About 300mg
Total Fat: Roughly 25g
Saturated Fat: Around 10g
Unsaturated Fat: About 15g
Trans Fat: 0g (yay!)
Carbohydrates: Roughly 60g
Fiber: About 3g
Protein: Around 5g
Cholesterol: Approximately 50mg

While it’s a treat, and a delicious one at that, it’s good to have an idea of what you’re enjoying!

Enjoying Your Delicious Creation

And there you have it! Your very own Ultimate Fudgy Chocolate Zucchini Bundt Ganache is ready to be enjoyed. I truly hope you give this recipe a try. It brings such warmth and happiness to my kitchen, and I think it will to yours too.

When you make it, please pop back here and leave a comment! Let me know how it turned out and what you thought. Your feedback means the world to me. And if you post a picture on social media, tag me! I absolutely love seeing your baking adventures. Happy baking!

Ultimate Fudgy Chocolate Zucchini Bundt Ganache: One Amazing Bite

Author: Lina Kohn
Total Time: 1 hour 20 minutes
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

This is a recipe for a rich and fudgy chocolate zucchini bundt cake topped with a luscious ganache.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 3/4 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 cups grated zucchini, squeezed dry
1 cup semi-sweet chocolate chips
1 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cocoa powder, and sugar.
In a separate medium bowl, whisk together vegetable oil, eggs, vanilla extract, and buttermilk.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the grated zucchini and chocolate chips.
Pour the batter into the prepared bundt pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake is cooling, make the ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Let stand for 5 minutes, then whisk until smooth and glossy.
Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides.
Let the ganache set before slicing and serving.

Notes

Make sure to squeeze the excess moisture out of the grated zucchini before adding it to the batter.
Do not overmix the batter, as this can result in a tough cake.
For best results, use high-quality chocolate chips for the ganache.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 50g
Sodium: 300mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 5g
Cholesterol: 50mg