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Tender Brown Butter Chocolate Zucchini Bundt Cake Easy Homemade Recipe with Espresso Glaze

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A rich and tender chocolate zucchini bundt cake featuring nutty brown butter and a bold espresso glaze, perfect for last-minute guests or cozy occasions.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder
  • 2 cups (300g) finely grated zucchini, lightly squeezed
  • 1/2 cup (115g) unsalted butter, browned and cooled
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • For the espresso glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons strong brewed espresso or coffee
  • A pinch of salt

Instructions

  1. Grate about 2 cups (300g) of zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and gently squeeze to remove excess moisture. Set aside.
  2. Melt 1/2 cup (115g) unsalted butter in a small saucepan over medium heat. Stir frequently until the butter turns golden-brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  3. In a large bowl, sift together 1 3/4 cups (220g) all-purpose flour, 1/2 cup (50g) unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon espresso powder.
  4. In another bowl, whisk together 3/4 cup (150g) granulated sugar and 1/2 cup (100g) light brown sugar with the slightly cooled brown butter until combined. Add 2 large eggs one at a time, whisking well after each addition. Stir in 2 teaspoons vanilla extract.
  5. Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Fold in the grated zucchini until evenly distributed.
  6. Generously grease a 10-inch bundt pan with butter and dust with cocoa powder or flour. Pour the batter evenly into the pan and smooth the top with a spatula.
  7. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. Start checking at 40 minutes.
  8. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.
  9. To make the espresso glaze, whisk together 1 cup (120g) powdered sugar, 2-3 tablespoons strong brewed espresso, and a pinch of salt until smooth and pourable. Adjust espresso amount for desired consistency.
  10. Drizzle the espresso glaze generously over the cooled bundt cake. Let it set for a few minutes before slicing.

Notes

Brown the butter slowly to avoid burnt bits and develop nutty flavor. Squeeze zucchini lightly to retain moisture but avoid sogginess. Fold batter gently to keep crumb tender. Check cake doneness starting at 40 minutes. Make espresso glaze just before drizzling for best glossy finish.

Nutrition

Keywords: brown butter, chocolate zucchini cake, bundt cake, espresso glaze, easy dessert, moist cake, zucchini dessert, last-minute dessert

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