Zucchini Chocolate Cake - Bundt Style

There’s always plenty of zucchini in the summer, so I keep trying new recipes. I saw a recipe for zucchini bundt cake by Roman Paulus on Instagram and just had to try it. And of course I tweaked the recipe a little myself, partly because I didn’t have any oil at home. We don’t have a bundt tin at home, so I made it as a cake in a round tin instead.

First I prepared the zucchini — you remove the seeds (I had young zucchini, which don’t need deseeding, so I just peeled it) and grated it coarsely. Then I sifted the flour through a sieve, added the dry ingredients, and in a second bowl I mixed the eggs with the sugar and zucchini. I chopped the dark chocolate into smaller pieces and mixed it into the dry mixture. Then I combined everything together — added the remaining ingredients, and the result was a thicker but still fairly runny batter. I lined the bottom of the cake tin with baking paper and poured in the batter.

Preparing the batter for zucchini chocolate cake

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Baked and sliced zucchini chocolate cake

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If you have a taller bundt tin at home, I’d probably recommend using that instead, as the cake turned out quite tall, though that didn’t cause any problems. It tastes great — moist in the middle and slightly crumbly. And if any is left over, cover it with a tea towel overnight. 🙂