Decadent Chocolate Zucchini Bundt Cake Recipe for Moist Treats

Chocolate Zucchini Bundt Cake is an easy, moist chocolate cake that uses fresh zucchini to add tender moisture without an overpowering vegetable flavor. Finish it with a simple chocolate glaze and extra mini chips for a chocolate-forward treat.

This recipe is a great way to use summer zucchini before it goes bad. If you have a garden surplus, shredding zucchini into batter keeps the crumb soft and moist while letting the chocolate remain the star. A fluted bundt pan gives the cake an attractive presentation with minimal effort.

Chocolate Zucchini Cake Ingredients

For best results use a greased bundt pan and a mixer — a stand mixer speeds things up, but a hand mixer works fine. Gather the following ingredients:

1 cup raw sugar
1 1/2 cups applesauce
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 1/2 cups white whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup cocoa powder
2 cups grated zucchini (about 2 medium)
1 cup mini chocolate chips
For the glaze: 1/4 cup melted unsalted butter, 1/3 cup cocoa powder, 2 cups powdered sugar, 1 tablespoon vanilla, 1/3 cup milk

Bundt Pan Tips

Any quality bundt pan will work. Choose a well-greased pan and allow the cake to cool slightly before inverting so it releases cleanly. If your pan has many crevices, let the cake cool 10–15 minutes before turning it out to avoid breakage.

This affordable bundt pan is a handy choice if you want a reliable option with a good grip.

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How to Make Zucchini Cake in a Bundt Pan

Make the cake first, then prepare the glaze while the cake cools. Read through the steps before starting so everything goes smoothly.

Preheat the oven to 350°F (175°C). Grease your bundt pan thoroughly.
In a large bowl, combine the sugar, applesauce, vegetable oil and vanilla. Mix until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cocoa powder.
Gradually add the dry ingredients to the wet, mixing until just combined.
Fold in the grated zucchini and mini chocolate chips.
Pour the batter into the prepared bundt pan and bake 45–55 minutes, or until a toothpick inserted near the center comes out clean.
While the cake cools, whisk together the melted butter, cocoa powder, powdered sugar, vanilla and milk until a smooth glaze forms. Adjust milk to reach desired drizzle consistency.
When the cake has cooled slightly, invert onto a serving plate, drizzle the glaze over the top and sprinkle with extra mini chocolate chips if desired.

Serving Suggestions

This bundt cake is delightful warm, served with a scoop of vanilla ice cream, or chilled and sliced for a make-ahead dessert. Store leftovers covered at room temperature for 2 days or refrigerate up to 5 days.

More Bundt Cake Ideas

Lemon Blueberry Bundt Cake
Black Forest Bundt Cake
Red Velvet Bundt Cake
Strawberry Bundt Cake
Orange Soda Bundt Cake
Carrot Bundt Cake with Walnuts

Chocolate Zucchini Bundt Cake Recipe

Author: Emily Pecoraro

This cake stays moist thanks to grated zucchini and a balance of cocoa and sugar that keeps the chocolate flavor rich but not overpowering.

4.70 from 13 votes

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Prep Time 10

Cook Time 55

Additional Time 15

Total Time 1 20

Course Cakes

Cuisine American

Servings 12

Calories 468 kcal

Equipment

Mixing bowls
Bundt pan

Ingredients

For the Cake:

1 cup raw sugar
1 ½ cups applesauce
½ cup vegetable oil
1 tablespoon vanilla extract
2 ½ cups white whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup cocoa powder
2 cups grated zucchini about 2 medium zucchinis
1 cup mini chocolate chips

For the Frosting:

¼ cup unsalted butter melted
1/3 cup cocoa powder
2 cups powdered sugar
1 tablespoon vanilla extract
1/3 cup whole milk

Instructions

For the Cake:

In a large bowl, mix together sugar, vanilla, applesauce and oil until combined.
Whisk the flour, baking powder, baking soda, salt and cocoa powder in another bowl.
Add the dry ingredients to the wet in two additions, mixing until the batter comes together.
Fold in zucchini and chocolate chips.
Pour into a greased bundt pan and bake at 350°F for 45–55 minutes.

For the Frosting:

While the cake cools, whisk together melted butter, cocoa powder, vanilla and milk until smooth, then mix in powdered sugar to desired consistency.
Drizzle the glaze over the cooled cake and scatter extra mini chips on top if you like.

Nutrition

Serving: 1Calories: 468 kcalCarbohydrates: 75 gProtein: 7 gFat: 19 g

Nutrition figures are estimates and provided as a general guide.

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The recipe and photos are the property of the original author and are provided here as a guide.