Bake this cake a day or two before serving to let the flavors blend—the generous amount of grated zucchini helps keep it super moist. After the cake has come out of the oven and cooled, wrap it well and store it at room temperature. Make the glaze and garnish the cake a few hours before serving. If you choose to make the gluten-free version, be sure to read the ingredient list on the gluten-free flour blend. Look for xanthan gum, which adds body to baked goods. If you don’t see it, add in 1/4 tsp xanthan gum for every 1 cup gluten-free flour.
Tip: Glaze gone by
To give this Holiday Chocolate Bundt Cake a finer texture, chop the grated zucchini into small pieces—it’ll be easier to stir into the cake batter. Use any leftover glaze to top ice cream or decorate other holiday treats and cookies.