Chocolate Zucchini Bundt Cake Recipe


Yield: 14 slices of cake

Chocolate Zucchini Bundt Cake Recipe

Three times the chocolate makes this Chocolate Zucchini Bundt Cake a decadent and fun way to eat your greens. Great summer dessert!

Prep Time

15 minutes

Cook Time

50 minutes

Total Time

1 hour 5 minutes


For the Cake:

    3/4 cup unsalted butter, softened

    1 cup granulated sugar

    1/2 cup brown sugar

    3 large eggs

    2 teaspoon vanilla extract

    1/2 cup buttermilk

    3 cups finely shredded zucchini* (see note below)

    2 1/2 cups all purpose flour

    1/2 cup dark cocoa powder

    2 teaspoons baking powder

    1 teaspoon baking soda

    1 teaspoon salt

    1 teaspoon cinnamon

    1/2 teaspoon nutmeg

    1 cup mini chocolate chips

For the Glaze:

    1 1/4 cups semisweet chocolate chips

    1/2 cup heavy whipping cream

    2 Tablespoons mini chocolate chips


    Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray. (I like Baker's Joy for bundt cakes)

    Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again.

    Stir together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.

    Add the dry alternately with the buttermilk until everything is incorporated. Stir in the zucchini and chocolate chips by hand.

    Pour into the prepared pan. Bake for 50-60 minutes, or until a toothpick or knife inserted into the center of the cake comes out mostly clean. Remove and cool in the pan for 15 minutes, then flip it out onto a plate and cool completely.

    Place the chocolate chips and heavy cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy.

    Let it cool 5-10 minutes, then spoon over the top of the cake. Sprinkle with the mini chips and let set. Store in a tightly sealed container.


    If your zucchini is really wet after you grate it, make sure to squeeze the excess water out of it BEFORE adding it to the cake batter.

    If you do not have buttermilk on hand, pour 1 1/2 teaspoons lemon juice in a measuring cup, then add milk until it reaches the 1/2 cup mark. Let it sit 5-10 minutes before using.

Nutrition Information: Yield: 14 Serving Size: 1

Amount Per Serving: Calories: 460Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 76mgSodium: 353mgCarbohydrates: 61gFiber: 3gSugar: 38gProtein: 7g 

Post a Comment

Previous Post Next Post