Chocolate zucchini bundt cake is a rich, dense, and moist dessert where fresh zucchini melts into a deeply flavored chocolate batter.
Creating this chocolate zucchini bundt cake and exploring new recipes is my real job and passion. I made this cake for those who crave something indulgent but appreciate a clever twist something that brings flavor, texture, and a little surprise.
The idea dates back to the 1960s when home bakers started adding vegetables to cakes to keep them moist without relying on too much fat.
Now I’m here to walk you through making it from scratch, along with ways to serve it, tips, benefits, fun upgrades, storage methods, and answers to questions.
Why You’ll Love This Recipe
You’ll love this chocolate zucchini bundt cake because it brings together deep chocolate flavor and incredible moisture from fresh zucchini, all in a rich, tender crumb that doesn’t taste like vegetables at all.
The texture is soft and fudgy, and the glaze on top adds just the right touch of sweetness and shine. It’s a clever way to use up extra zucchini without anyone even noticing.
This cake feels homemade and indulgent at the same time, and it holds up well for days great for gatherings or just to keep around for a chocolate fix. Simple ingredients, no fuss, just bold flavor.
How To Prepare Chocolate Zucchini Bundt Cake?
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: About 1 hour 20 minutes
Course: Dessert
Cuisine: American
Yield: 14 slices
Kitchen Utensils Needed
- Bundt pan (10–12 cup capacity)
- Large mixing bowls
- Hand or stand mixer
- Whisk
- Spatula
- Grater for zucchini
- Measuring cups and spoons
- Saucepan (for glaze)
- Cooling rack
Ingredients
For the Cake:
- 2 ¾ cups all-purpose flour
- ½ cup Dutch-processed cocoa powder
- 1 teaspoon espresso powder
- 2 teaspoons baking soda
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 3 large eggs, plus 2 egg yolks, at room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream, at room temperature
- 2 cups shredded zucchini (coarsely grated, moisture slightly squeezed)
- ¾ cup chocolate chips
For the Chocolate Glaze:
- 1 ½ tablespoons coconut oil (or butter)
- 3 tablespoons water
- 3 tablespoons cocoa powder
- 1 ½ tablespoons corn syrup
- 1 ½ cups powdered sugar
Instructions
1. Prepare the Pan & Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 10 to 12-cup Bundt pan thoroughly, ensuring all crevices are covered to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, sift together the flour, cocoa powder, espresso powder, baking soda, baking powder, salt, and cinnamon. Whisk to combine and set aside.
3. Cream Butter and Sugars:
In another large mixing bowl, cream the room-temperature butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy—about 3–4 minutes.
4. Add Eggs and Vanilla:
Add the eggs and egg yolks, one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the bowl to ensure everything is well incorporated.
5. Mix in Sour Cream and Zucchini:
With the mixer on low speed, add the sour cream and beat until just combined. Gently fold in the shredded zucchini using a spatula.
6. Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture in batches, mixing until just combined—do not overmix. Gently fold in the chocolate chips.
7. Bake:
Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
8. Make the Glaze:
In a small saucepan over low heat, melt the coconut oil (or butter) with water, cocoa powder, and corn syrup. Stir until smooth. Remove from heat and whisk in the powdered sugar until glossy and pourable. Once the cake is completely cooled, drizzle the glaze over the top. Let set for a few minutes before serving.
Nutrition Facts Of Chocolate Zucchini Bundt Cake
| Nutrition | Amount |
|---|---|
| Calories | 430 |
| Fat | 23g |
| Saturated Fat | 14g |
| Cholesterol | 95mg |
| Sodium | 300mg |
| Carbohydrates | 55g |
| Sugar | 35g |
| Protein | 5g |
| Fiber | 3g |
Amazing Serving Ideas For Chocolate Zucchini Bundt Cake
➤ Warm with Vanilla Ice Cream: Serve a thick slice slightly warmed and top it with a scoop of vanilla ice cream. The cold ice cream melting over the warm cake creates a rich, comforting contrast.
➤ Fresh Berries and Whipped Cream: Add a handful of fresh raspberries, strawberries, or blueberries on the side, and a dollop of lightly sweetened whipped cream. The tart berries cut through the richness of the chocolate beautifully.
➤ Dust of Powdered Sugar: For a simple and elegant finish, dust the top of the cake with powdered sugar before serving. Great for brunch or afternoon tea.
➤ Espresso or Coffee Pairing: Serve it alongside a cup of espresso or black coffee. The coffee enhances the deep cocoa and makes it a lovely after-dinner dessert.
➤ Chocolate Ganache Dip: Offer a warm ganache on the side and let people drizzle or dip their slices in. It’s indulgent and fun, especially for chocolate lovers.
Health Benefits Of Chocolate Zucchini Bundt Cake
This chocolate zucchini Bundt cake offers more than just delicious flavor. The zucchini adds natural moisture and fiber, helping support digestion and adding vitamins like A and C without changing the taste.
Using real butter and eggs provides healthy fats and protein, while the cocoa powder brings antioxidants known to promote heart health. The addition of sour cream contributes calcium and beneficial probiotics.
While it remains an indulgent dessert, this chocolate zucchini bundt cake sneaks in some nutrients, making it a slightly healthier choice compared to traditional chocolate cakes without sacrificing richness or taste.
Expert Tips
1. Leave the natural moisture in the shredded zucchini to keep the cake extra soft and tender. Dry zucchini can lead to a drier crumb.
2. Butter, eggs, and sour cream should be at room temperature to blend smoothly and create an even batter.
3. Toss chocolate chips in a spoonful of flour before folding them into the batter to help prevent them from sinking during baking.
4. Use butter and flour or baking spray with flour to avoid sticking, especially in detailed pans.
5. Let the cake cool completely before adding the glaze so it sets properly and doesn’t melt or run off.
Delicious Additions To Chocolate Zucchini Bundt Cake
✔ Toasted Walnuts or Pecans: Add a crunchy contrast by folding in ½ to 1 cup of toasted chopped walnuts or pecans. The nutty flavor pairs beautifully with the deep chocolate and adds texture to each slice. Toasting the nuts before mixing enhances their richness and prevents a raw taste.
✔ Espresso Chocolate Ganache: Swap the glaze for a rich espresso ganache made with heavy cream, dark chocolate, and a touch of instant espresso powder. This adds a glossy, indulgent finish and deepens the cake’s coffee-chocolate complexity.
✔ Orange Zest: Stir in 1–2 teaspoons of fresh orange zest into the batter or glaze. The bright citrus cuts through the richness of the chocolate and adds a subtle aromatic note that complements the earthiness of the zucchini.
✔ Mini Chocolate Chunks or Baking Discs: Upgrade the standard chocolate chips to chopped dark chocolate chunks or chocolate baking discs. They melt unevenly, creating gooey pockets throughout the cake and giving it a gourmet feel.
✔ Coconut Flakes: Add ½ cup of unsweetened shredded coconut for a hint of tropical sweetness and chewy texture. It pairs surprisingly well with both zucchini and chocolate, adding variety without overpowering the main flavors.
Storage Methods For Chocolate Zucchini Bundt Cake
To store chocolate zucchini bundt cake, let it cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container.
Keep chocolate zucchini bundt cake at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days; bring to room temperature before serving.
To freeze, wrap the whole chocolate zucchini bundt cake or individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
FAQs for Chocolate Zucchini Bundt Cake
Can I use regular zucchini, or does it have to be a specific type?
You can use any variety of zucchini for this recipe. Regular green zucchini works perfectly, but yellow zucchini or other summer squash will also work well.
Do I need to peel the zucchini before adding it to the cake?
No need to peel the zucchini. The skin is thin and soft, and it adds moisture and nutrients to the cake. Just make sure to grate it finely.
How do I prevent the cake from being too wet or soggy?
Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel or cheesecloth before folding it into the batter. Also, don’t overmix the batter to keep the texture light.
Can I make this cake gluten-free or vegan?
Yes! Substitute all-purpose flour with a gluten-free flour blend. For a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use dairy-free milk and vegan butter.
Conclusion
These delicious ideas make this chocolate zucchini bundt cake a standout treat that’s both moist and full of rich flavor. I’ve shared an easy, clear process to help you create this chocolate zucchini bundt cake at home without any hassle.
With simple steps and thoughtful tips, I hope you feel confident to make it yourself soon. This chocolate zucchini bundt cake is meant to inspire and guide you, and I’m sure once you try it, you’ll enjoy baking and sharing this wonderful cake just as much as I do.
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Chocolate Zucchini Bundt Cake
Equipment
- Bundt pan (10-12 cup capacity)
- Large mixing bowls
- Hand or stand mixer
- Whisk
- Spatula
- Grater for zucchini
- Measuring cups and spoons
- Saucepan (for glaze)
- Cooling rack
Ingredients
For the Cake:
- 2 ¾ cups all-purpose flour
- ½ cup Dutch-processed cocoa powder
- 1 teaspoon espresso powder
- 2 teaspoons baking soda
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 3 large eggs plus 2 egg yolks, at room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream at room temperature
- 2 cups shredded zucchini coarsely grated, moisture slightly squeezed
- ¾ cup chocolate chips
For the Chocolate Glaze:
- 1 ½ tablespoons coconut oil or butter
- 3 tablespoons water
- 3 tablespoons cocoa powder
- 1 ½ tablespoons corn syrup
- 1 ½ cups powdered sugar
Instructions
Prepare the Pan & Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 10 to 12-cup Bundt pan thoroughly, ensuring all crevices are covered to prevent sticking.
Mix Dry Ingredients:
- In a large bowl, sift together the flour, cocoa powder, espresso powder, baking soda, baking powder, salt, and cinnamon. Whisk to combine and set aside.
Cream Butter and Sugars:
- In another large mixing bowl, cream the room-temperature butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy—about 3–4 minutes.
Add Eggs and Vanilla:
- Add the eggs and egg yolks, one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the bowl to ensure everything is well incorporated.
Mix in Sour Cream and Zucchini:
- With the mixer on low speed, add the sour cream and beat until just combined. Gently fold in the shredded zucchini using a spatula.
Combine Wet and Dry:
- Gradually add the dry ingredients to the wet mixture in batches, mixing until just combined—do not overmix. Gently fold in the chocolate chips.
Bake:
- Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Make the Glaze:
- In a small saucepan over low heat, melt the coconut oil (or butter) with water, cocoa powder, and corn syrup. Stir until smooth. Remove from heat and whisk in the powdered sugar until glossy and pourable. Once the cake is completely cooled, drizzle the glaze over the top. Let set for a few minutes before serving.
Notes
Nutrition Facts Of Chocolate Zucchini Bundt Cake
| Nutrition | Amount |
|---|---|
| Calories | 430 |
| Fat | 23g |
| Saturated Fat | 14g |
| Cholesterol | 95mg |
| Sodium | 300mg |
| Carbohydrates | 55g |
| Sugar | 35g |
| Protein | 5g |
| Fiber | 3g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.