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Dark Chocolate Zucchini Bundt Cake with Easy Homemade Espresso Ganache

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A moist and fudgy dark chocolate zucchini bundt cake topped with a silky espresso ganache, perfect for sneaking veggies into dessert with a sophisticated coffee twist.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder (natural, not Dutch-processed)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 cup (240ml) vegetable oil or melted coconut oil
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (about 300g) grated zucchini (squeezed of excess moisture)
  • 1 cup (175g) dark chocolate chips or chunks
  • For the Espresso Ganache:
  • 1 cup (240ml) heavy cream
  • 6 ounces (170g) bittersweet or semisweet dark chocolate, chopped
  • 2 teaspoons instant espresso powder (dissolved in 1 tablespoon hot water)
  • 1 tablespoon unsalted butter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-inch bundt pan.
  2. Grate 2 cups zucchini using a box grater. Squeeze out as much moisture as possible using a clean kitchen towel.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  4. In another bowl, whisk granulated sugar, brown sugar, and vegetable oil until blended. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Gradually add dry ingredients to wet mixture, folding gently with a spatula until just combined. Fold in grated zucchini and dark chocolate chips.
  6. Pour batter evenly into prepared bundt pan and smooth the top gently.
  7. Bake for 50-60 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Start checking at 50 minutes.
  8. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely (20-30 minutes).
  9. To make ganache: Heat heavy cream in a small saucepan until just simmering. Remove from heat and pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then whisk until smooth.
  10. Stir in dissolved espresso powder and butter if using, for extra gloss.
  11. When cake is fully cooled, drizzle espresso ganache evenly over the top. Let ganache set for at least 30 minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to prevent soggy cake. Avoid overmixing batter to keep cake tender. Let cake cool completely before glazing to prevent ganache from sliding off. For gluten-free, substitute flour with gluten-free blend and adjust baking time. For dairy-free ganache, use coconut cream and dairy-free chocolate.

Nutrition

Keywords: dark chocolate zucchini bundt cake, espresso ganache, chocolate cake, zucchini dessert, easy bundt cake, moist chocolate cake, vegetable dessert, coffee glaze

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