Print

Delicious Brown Butter Chocolate Zucchini Bundt Cake Recipe with Easy Espresso Glaze

brown butter chocolate zucchini bundt cake - featured image
Print Recipe

A moist, decadent chocolate zucchini bundt cake featuring nutty brown butter and a subtle espresso glaze, perfect for any occasion and sneaking in some veggie goodness.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and slightly cooled
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 2 cups (240g) all-purpose flour (use gluten-free flour blend for GF option)
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups (about 300g) grated zucchini, squeezed dry
  • 1 cup (120g) powdered sugar (for espresso glaze)
  • 2 tablespoons strong brewed espresso, cooled (or very strong coffee)
  • 1 teaspoon vanilla extract (for espresso glaze)
  • 1 tablespoon unsalted butter, melted (optional, for espresso glaze)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir frequently as it melts, foams, then turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Preheat oven to 350°F (175°C). Grease bundt pan thoroughly with butter and dust lightly with cocoa powder.
  3. Wash and grate about 2 cups zucchini. Squeeze out excess moisture using a clean kitchen towel.
  4. In a large bowl, whisk browned butter and 1 ¾ cups sugar until combined. Add eggs one at a time, whisking after each addition. Stir in 1 ½ teaspoons vanilla extract.
  5. In a separate bowl, sift together 2 cups flour, ¾ cup cocoa powder, baking soda, baking powder, and salt.
  6. Gradually fold dry ingredients into wet mixture using a rubber spatula. Fold in grated zucchini until evenly distributed. Do not overmix.
  7. Pour batter into prepared bundt pan, smoothing the top. 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. Let cake cool in pan on wire rack for 15-20 minutes. Invert carefully onto rack to cool completely.
  9. Prepare espresso glaze: Whisk together powdered sugar, cooled espresso, vanilla extract, and melted butter until smooth. Adjust consistency as needed.
  10. Drizzle glaze over cooled cake. Let set for 10-15 minutes before slicing.

Notes

Grate zucchini fresh and squeeze out excess moisture to avoid soggy cake. Use a light-colored pan for browning butter to monitor color. Grease bundt pan well and dust with cocoa powder to prevent sticking. The espresso glaze can be swapped for chocolate ganache or powdered sugar dusting. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. Dairy-free butter and coconut milk can be used for a dairy-free version. Let glaze rest to thicken before drizzling.

Nutrition

Keywords: brown butter, chocolate zucchini cake, bundt cake, espresso glaze, easy dessert, moist cake, vegetable dessert, gluten-free option, dairy-free adaptation

Find it online: https://fuzzyforker.com/delicious-brown-butter-chocolate-zucchini-bundt-cake-recipe-with-easy-espresso-glaze/