This rich, fudgy Chocolate Zucchini Bundt Cake is packed with chocolate flavor. It’s super moist, thanks to 3 cups of zucchini that you won’t even taste. Studded with chocolate chips and topped with a fudgy glaze, this is the ultimate chocolate cake!
If you need something yummy to use up your summer zucchini, this cake is for you! It’s filled with zucchini but with zero vegetable taste! Instead, you get rich chocolate flavor. The zucchini just keeps the cake super moist.
I love using zucchini in recipes, whether savory, like these Zucchini Pizza Bites (my kids love these!), or sweet, like this Zucchini Coffee Cake or Zucchini Carrot Bread.
Top Reasons To Love This Chocolate Zucchini Bundt Cake:
- Huge chocolate flavor thanks to the cocoa powder, chocolate chips, and rich chocolate topping
- Easy to make- no mixer required!
- Great cake for beginners to make
- Freezer-friendly
- No need to peel the zucchini
Ingredient Notes:
COCOA POWDER: For this recipe, you will need Dutch-processed cocoa powder. You can substitute regular cocoa powder, but it will affect the results.
ZUCCHINI: The shredded zucchini provides tons of moisture without lending a vegetable flavor—as in, it is not detectable at all! Also, there is no need to peel your zucchini before grating and no need to blot.
SOUR CREAM: Sour cream also helps keep the cake tender and also adds moisture. This cake will not be dry, promise!
CHOCOLATE CHIPS: Used in the cake and for the glaze. I like to use dark chocolate but use whatever chocolate you prefer.
How To Make Chocolate Zucchini Bundt Cake:
This is just a quick overview of the method for this cake. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: In a large bowl, combine the oil, sugar, brown sugar, vanilla, and sour cream. (I know I have a picture above with it in the mix later, but I found it to be easier to put it in now) Add the eggs and combine.
STEP 2: In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Add to the wet ingredients and stir just until combined.
STEP 3: Stir in the zucchini and chocolate chips just until combined. Pour into prepared pan and bake.
STEP 4: When the cake is completely cooled, drizzle with chocolate frosting and sprinkle with chocolate chips. I like to use mini chocolate chips for this.
FAQs
You can replace the sour cream with plain greek yogurt.
Yes, but it will change the results of the cake.
Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also wrap the cake in plastic wrap then in heavy-duty foil and freeze for up to 2 months.
Tips For Success:
ROOM TEMPERATURE INGREDIENTS: It is best to use room temperature ingredients because they combine better and more completely.
BUNDT PAN: You will need a 10 cup bundt pan. If you use a smaller one, you risk it overflowing. Be sure to grease and flour the pan to ensure your cake will release.
COOLING: It is very important to cool the cake in the pan for 20 minutes before removing. This also helps release the cake.
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Chocolate Zucchini Bundt Cake
Ingredients
CAKE:
- 1 cup (235ml) neutral oil
- 1 cup (200g) granulated sugar
- ¾ cup (150g) packed brown sugar
- 1 cup (240g) sour cream, room temperature
- 1 tablespoon vanilla
- 4 large eggs
- 2½ cups (360g) all-purpose flour
- ¾ cup (70g) dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 3 cups (375g) shredded zucchini
- 1 cup (165g) chocolate chips
CHOCOLATE FROSTING:
- ⅔ cup (155ml) heavy cream
- 1 cup (165g) chocolate chips
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup (80g) mini chocolate chips
Instructions
- Preheat oven to 350℉. Generously grease a 10-cup bundt cake pan, then dust with flour; set aside.
- In a large bowl, combine the oil, sugar, brown sugar, sour cream and vanilla until well combined. Add in the eggs and combine well.
- In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Add to the wet ingredients and stir until just combined. Stir in the zucchini and chocolate chips until just combined.
- Pour into prepared baking pan and bake for 50-65 minutes or until a toothpick comes out clean. Cool in pan for 20 minutes, then remove from pan to cool completely.
FROSTING:
- Warm the cream over medium heat just until it starts to boil. Add the chocolate chips and stir until smooth. Stir in the vanilla and salt. Pour over the cooled cake and sprinkle with mini chocolate chips.
Notes
- STORAGE: Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- FREEZER-FRIENDLY: Wrap the completely cooled cake in plastic wrap then in heavy-duty foil and freeze for up to 2 months. Thaw completely at room temperature before frosting.
- NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
This is wonderful. So moist and has a wonderful chocolate flavor. Had to dig out my bunt pan from the back of the cupboard. Used it a lot several years ago when there were a lot of recipes out that used the pan.
Thank you very Grandma!
it’s a beautiful cake. Great for parties or at home. I don’t tell people there is zucchini in it.
Thank you!
This sounds wonderful. Use to make a lot of zucchini recipes when I had a garden. Will have to get one from the store or Farmers Market.
I know you will love the cake!