Zucchini S’mores Bundt Cake: adding chocolate, graham crackers, and marshmallow to any treat is the perfect way to give it that s’mores twist. This cake is the perfect way to use up those extra veggies from the garden, while enjoying s’mores goodness!
Yes, I am officially zucchini crazed! I sure hope the zucchini treats haven’t worn out their welcome yet. This summer I just couldn’t get enough of the green veggie in all kinds of baked goods. It all started with these frosted zucchini brownies.
That got me hooked on the chocolate and zucchini love. I think my favorite was the chocolate chip zucchini cake though. That frosting…yum!!!
Since I still had a few zucchinis to use up, I decided on one more cake. I promise that this will be the last veggie treat…I think…
I knew that I wanted to make a zucchini bundt cake with some sort of different twist…but what? For days I tried to think of something that was different and fun, but not so wild and crazy that you wouldn’t want to make it.
Then as I was organizing one of my baking cupboards I found some mini marshmallow bits hidden in the back. Those little bits are so fun and delicious, so we always have a jar of them hiding up there for random baking moments…or hot chocolate.
Right away I knew that I had to do a s’mores twist on the cake.
This caramel apple bundt cake has been my base for quite a few cakes, so I knew I could tweak it to use zucchini too. A few minor changes and some added graham cracker crumbs was all it needed. And of course chocolate chips…because what is a s’mores without lots of chocolate.
The topping is what totally makes this a s’mores loving treat though. Marshmallow, butter, and sugar create a soft, fluffy frosting that you need in your life.
I made the mistake of “testing” a spoonful. Oh, my! I was tempted to forget the cake and just go to town on the frosting, but since I have been doing really good at eating and working out this week, I was able to resist. Just barely.
After the cake cools in the pan for about 15 minutes, go ahead and flip it out onto a plate to cool all the way. Do not add the frosting until it is completely cooled, or it will melt and slide right off.
You can just add the frosting to the very top of the cake, or you can spread it all over like I did. I couldn’t decide which way I was wanting to go, and before I knew it the frosting was everywhere.
A sprinkling of more chocolate chips and those mini marshmallow bits adds that extra s’mores pizazz to the top! How’s that for some zucchini lovin’?
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For the Zucchini Cake
- 1 cup butter, softened
- 1 cup brown sugar
- 1/4 cup oil
- 2 teaspoons vanilla
- 3 eggs
- 3 cups flour
- 1 cup graham cracker crumbs
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups shredded zucchini, packed
- 1 cup miniature chocolate chips
For the Marshmallow Frosting
- 1/2 cup butter, softened
- 3/4 cup marshmallow cream
- 1 teaspoon clear vanilla extract
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 2 Tablespoons heavy whipping cream
- 1/4 cup miniature chocolate chips
- 1/4 cup marshmallow bits
- Beat the butter and brown sugar until creamy. Add the oil, vanilla, and eggs and mix thoroughly.
- Stir together the flour, graham cracker crumbs, cinnamon, baking soda, and salt. Slowly add the flour mixture to the butter mixture until it is mixed in.
- Stir the zucchini and chocolate chips into the batter gently. Spoon the batter into a greased 12-inch bundt pan. Bake at 350 degrees for 50-55 minutes. Do not over bake. Remove from the oven and let cool 15 minutes in the pan before flipping the cake out onto a plate. Let cool completely.
- Beat the butter, marshmallow cream, vanilla, and salt until creamy. Slowly beat in the powdered sugar. Add the whipping cream and beat on high for 1-2 minutes or until light and fluffy.
- Frost the cake with the frosting. Top the cake with the chocolate chips and marshmallow bits. Cut into 16 wedges. Store in a tightly sealed container on the counter.
More recipes that will help you use up those extra zucchinis: