Late Summer's Harvest

Ganache Glazed Chocolate-Zucchini Bundt Cake

Yields 1 full-size or 3 mini bundts August 2021


For the cake:

  • 3/4 cup cocoa powder
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons instant coffee granules
  • 1/2 teaspoon salt
  • 1 cup coconut oil
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 4 eggs
  • 1/3 cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • 3 cups shredded zucchini
  • 1 cup mini chocolate chips

For the ganache:

  • 1 cup chocolate chips
  • 1/2 cup heavy cream
  • 1 teaspoon instant coffee granules
Ganache glazed chocolate-zucchini bundt cake


Preheat the oven to 350° F. Grease a large bundt pan or 3 mini bundt pans and dust with cocoa powder; set aside. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, instant coffee, and salt. In a medium bowl, whisk together the oil, sugars, eggs, sour cream, and vanilla. Add the wet ingredients to the dry ingredients, along with the shredded zucchini and chocolate chips. Mix until just combined. Transfer to bundt pan(s). Bake until a skewer inserted into the center of the cake comes out clean, about 23 to 26 minutes for mini bundt pan and for 60 to 70 minutes for a full-size pan. Allow to cool for 10 minutes and invert onto a cooling rack. To make the ganache, combine chocolate, cream, and coffee granules in a microwave-safe bowl. Heat for 30 seconds and stir well; repeat until chocolate is fully melted. Allow ganache to cool slightly and drizzle over cooled cake. Garnish with chocolate chips.

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