Name: Chocolate Zucchini Bundt
Cook time: 30 min
Total time: 105 min
Yield: 1 Bundt cake

Celebrated pastry chef and cookbook author Zoë François makes baking accessible and empowering to all skill levels.


Zoë François

For this recipe, I've taken my chocolate zucchini bread and baked it in a Bundt pan for a beautiful presentation.

Chocolate Zucchini Bundt

Meet The Creator

Tonight’s episode was a new adventure for us—a loft! This was our first loft to feature on the show, and it came with its own set of design challenges. My

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Chicken Marsala

My husband, Felix, absolutely loves sacher torte, and this chocolate cake with decadent ganache is inspired by his love for that dessert. The cake is adapted from a chocolate cake recipe passed down from my grandmother. The result reflects the same richness and deep chocolatey flavor characteristic of a sacher torte, but is a little less intimidating to bake. The cake layers are drizzled in a sauce made from orange liqueur that brings brightness and depth—I typically use Grand Marnier. This is a romantic dessert—make it for someone you love!

Katie Button''s Felix Chocolate Ganache Cake

Felix's Chocolate Ganache Cake

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I had a version of this citrus guacamole at a restaurant that is no longer open, and it was so delicious that I created my own version. The pop of citrus in your mouth is unexpected and pairs beautifully with the rich butteriness of avocados. The flavors keep building as you eat it. You can use oranges, grapefruits, or whatever your favorite citrus fruit is! I’m sure you’ll love this recipe so much it will become your go-to guac recipe.

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A graphic that says "Magnolia Journal | A Note from Chip on Savor | By Chip Gaines."

A Note from Chip on Savor

Coming into fresh truffles is a special moment. The flavor and aroma are woodsy and strong and make an incredible addition to a variety of dishes. One of the best ways to extend the enjoyment of a truffle is to incorporate it into butter that can be stored in the refrigerator or freezer for a wide variety of future applications. Check out my Truffle Butter Roasted Chicken recipe, swirl it into your favorite pasta for a weeknight meal, or melt over steak, still hot from the grill. YUM!

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I find myself using chicken stock in my cooking almost every day. I use a jar of stock to make rice and pasta dishes, and to make soups and stews. It is a quick and simple way to elevate the flavor of a dish. The best way to do this is to make a big pot of stock, process it in a pressure canner, and stock your pantry with the jars. It is fun to make this recipe on a cold day when you are getting things done around the house, since the stock simmers on the stove for a long time.

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"An antipasto salad is meant to be enjoyed, quite literally 'before the meal,' and I love to use this recipe as an introduction for what's to come in the courses that follow. It also works well for lunch, since the mix of meats, cheeses, and greens make it pretty hearty—something that can stand alone." - Joanna Gaines, Magnolia Table, Volume 3