Chocolate Zucchini Bundt Cake Recipe

Why This Chocolate Zucchini Bundt Cake Is a Must Bake

If you love a cake that is deeply chocolatey, ridiculously moist, and just a little bit sneaky, this chocolate zucchini bundt cake is about to become your new favorite. Grated zucchini melts right into the batter, leaving behind zero vegetable flavor but an incredible amount of moisture. The result is a double chocolate zucchini cake that stays soft for days, with a rich cocoa crumb studded with melty chocolate chips and finished in a glossy dark chocolate glaze.

This is the kind of zucchini chocolate cake that even the pickiest eaters ask for seconds of. Nobody at the table needs to know there is a whole vegetable baked inside.

Before we get cooking, the right tools and ingredients make a real difference here. A sturdy, well seasoned bundt pan ensures clean release and those gorgeous ridges, while good quality cocoa powder and dark chocolate give this cake its signature depth of flavor. These are the products that genuinely help this recipe shine:

The Secret to an Ultra Moist Zucchini Bundt Cake

The magic behind this chocolate zucchini brownie cake texture comes down to a few simple choices. Using both oil and buttermilk keeps the crumb tender instead of dry, while grated zucchini adds moisture without watering down the chocolate flavor. A combination of granulated and brown sugar rounds everything out with a hint of caramel warmth.

Squeezing the zucchini before folding it in is a small step that makes a big difference. Skip it, and you risk a dense, soggy cake instead of one with a light, springy crumb.

Chef's Tip: Grate your zucchini on the large holes of a box grater, then wrap it in a clean kitchen towel and twist firmly over the sink. You will be surprised how much liquid comes out, and your cake will thank you for it.

A Few Delicious Variations to Try

Once you have mastered the base recipe, this cake is easy to make your own. A few ideas worth trying:

• Swap half the zucchini for mashed ripe banana for a chocolate zucchini banana bundt cake with extra natural sweetness.
• Stir in a handful of chopped walnuts or pecans for crunch.
• Add a teaspoon of espresso powder to the batter to intensify the chocolate flavor without adding coffee taste.
• Finish with a dusting of powdered sugar instead of glaze for a simpler, rustic look.

However you dress it up, this glazed chocolate zucchini bundt cake always delivers on flavor and texture.

Ready to make it? Here is the full step-by-step recipe:

Chocolate Zucchini Bundt Cake Recipe

This ultra moist chocolate zucchini bundt cake is rich, fudgy, and sneaks in a whole zucchini without anyone noticing. Finished with a glossy chocolate glaze, it is the ultimate double chocolate zucchini dessert.

Prep:20 mins

Cook:55 mins

Total:75 mins

Yield:12 servings

Cuisine:American

Yield: 12 servingsCalories: 385Protein: 5g

Carbs: 52gFat: 19gSat. Fat: 6gFiber: 3gSugar: 34gSodium: 260mg

Ingredients

Units

USM

Scale

1x2x3x

• 2 1/2 cups all-purpose flour, spooned and leveled
• 3/4 cup unsweetened cocoa powder, natural or Dutch process
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp salt, fine sea salt
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed, light or dark
• 3/4 cup vegetable oil, or melted coconut oil
• 3 large eggs, room temperature
• 2 tsp vanilla extract, pure, not imitation
• 1/2 cup buttermilk, room temperature
• 2 cups zucchini, grated, excess moisture squeezed out
• 1 cup semi-sweet chocolate chips, plus extra for the glaze
• 1/2 cup heavy cream, for the glaze
• 4 oz dark chocolate, chopped, for the glaze

Instruction

1

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10 to 12 cup bundt pan with butter or baking spray, making sure to coat every groove, then dust with a little cocoa powder to prevent sticking.

2

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.

3

In a separate large bowl, whisk the granulated sugar, brown sugar, and vegetable oil together until smooth. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.

4

Add the dry ingredients to the wet ingredients in two batches, alternating with the buttermilk, mixing gently just until no streaks of flour remain. Do not overmix.

5

Fold in the grated zucchini and chocolate chips with a spatula until evenly distributed throughout the batter.

6

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

7

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

8

Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.

9

For the glaze, heat the heavy cream in a small saucepan or microwave until just simmering. Pour it over the chopped dark chocolate in a heatproof bowl and let sit for 2 minutes, then whisk until smooth and glossy.

10

Let the glaze cool and thicken slightly for 5 to 10 minutes, then drizzle it generously over the cooled cake. Slice and serve.

Equipment

• 10 to 12 cup bundt pan
• Box grater
• Large mixing bowls
• Whisk
• Rubber spatula
• Wire cooling rack
• Small saucepan

Notes

Squeeze the grated zucchini in a clean kitchen towel or paper towels before adding it to the batter, this keeps the cake moist instead of soggy. The cake keeps beautifully at room temperature, covered, for up to 4 days, or in the fridge for a week. It also freezes well unglazed for up to 3 months.

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Serving, Storing, and Make Ahead Tips

This cake is wonderful served slightly warm with a scoop of vanilla ice cream, or at room temperature with a cup of coffee. Slice it with a sharp serrated knife for the cleanest cuts through the glaze.

For storage, keep the cake in an airtight container or under a cake dome at room temperature for up to 4 days. If your kitchen runs warm, refrigerate it instead, tightly wrapped, for up to a week. It also freezes beautifully, just leave off the glaze until after thawing.

Chef's Tip: If freezing, wrap individual slices in plastic wrap and then foil. They thaw on the counter in about an hour, making this the perfect make ahead dessert for unexpected guests.

However you slice it, this choc zucchini cake proves that vegetables and chocolate cake absolutely belong together. It is rich enough for a birthday centerpiece and simple enough for a Tuesday night treat.