Rich Chocolate Zucchini Bundt Cake
Decadent chocolate cake loaded with shredded zucchini and coated in a glossy chocolate fudge glaze.
In a nutshell: This authentic american rich chocolate zucchini bundt cake comes together in just 70 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
You won't taste the zucchini at all! It creates an amazingly moist chocolate cake enriched with cocoa powder and dark chocolate chips.
Key Equipment
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Chef's Pro-Tips
- Measure Flour by Spooning & Leveling: Avoid scooping measuring cups directly into flour bags, which packs the grains densely. Spoon flour into the cup and level with a butter knife.
- Cool in Pan Briefly, Then Rack: Let loaves rest 10 minutes in the loaf tin before turning onto a wire rack. Trapped steam inside pans can make bottom crusts soggy.
Ingredients
12
servings
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2 cups grated zucchini, unpeeled
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2 cups all-purpose flour
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¾ cup unsweetened cocoa powder
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1 tsp baking soda
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½ tsp baking powder
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1 cup granulated sugar
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½ cup brown sugar
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½ cup vegetable oil
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½ cup melted butter
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3 large eggs
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1 cup semi-sweet chocolate chips
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Step-by-Step Instructions
Prep Pan & Oven
Preheat oven to 350°F (175°C). Thoroughly grease and cocoa-powder a 10-cup Bundt pan.
Mix Batter
Whisk flour, cocoa, baking soda, baking powder, and salt. Beat eggs, sugars, oil, butter, and vanilla. Stir in shredded zucchini and chocolate chips.
Bake & Glaze
Pour into pan and bake for 45-50 minutes. Cool in pan 10 minutes, turn onto wire rack, and top with chocolate glaze.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
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Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
No. The 2 cups of grated zucchini melt completely into the crumb, adding moisture without any vegetable flavor. It just tastes like rich chocolate cake.
Flour leaves pale patches on a dark chocolate cake. Cocoa powder does the same nonstick job while keeping the crust deep brown.
Grease the 10-cup pan thoroughly, dust with cocoa powder, and cool the baked cake in the pan for 10 minutes before turning it onto a wire rack.
Covered at room temperature for 3-4 days. The zucchini keeps it moist, so it actually tastes great on day two.
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