Rich Chocolate Zucchini Bundt Cake with Easy Espresso Glaze

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ¾ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini (about 2 medium zucchinis, packed)
• 1 cup powdered sugar
• 1 tablespoon unsweetened cocoa powder
• 1 ½ tablespoons brewed espresso or strong coffee
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
2. In a large mixing bowl, sift together all the dry ingredients: flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
3. In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
6. Fold in the grated zucchini until evenly distributed throughout the batter.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
10. To prepare the espresso glaze, mix the powdered sugar, cocoa powder, brewed espresso, and vanilla extract until smooth.
11. Drizzle the glaze over the cooled cake and allow it to set before serving.

Nutrition