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Chocolate Zucchini Bundt Cake: Moist, chocolatey cake with visible zucchini flecks.
Lady Maria

Chocolate Zucchini Bundt Cake

Moist, rich, and deeply chocolatey — this zucchini bundt cake is the perfect guilt-free indulgence. A hidden veggie, warm cinnamon spice, and optional glaze make it a crowd-pleasing classic for any occasion!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 240 g all-purpose flour (or 1:1 gluten-free blend)
  • 50 g unsweetened cocoa powder (Dutch-processed preferred)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 3 large eggs (room temperature)
  • 200 g granulated sugar
  • 180 ml vegetable oil (or canola/coconut oil)
  • 1 tbsp vanilla extract
  • 250 g shredded zucchini (excess moisture squeezed out)
  • 100 g semi-sweet chocolate chips
  • 100 g powdered sugar (for glaze, optional)
  • 2–3 tbsp milk or cream (for glaze)
  • 1/2 tsp vanilla extract (for glaze)

Equipment

  • bundt pan
  • Mixing bowls
  • whisk
  • Rubber spatula
  • measuring cups and spoons
  • box grater
  • wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan or spray with baking spray. Optional: chill pan in freezer for 10 minutes.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
  3. In another bowl, whisk eggs, sugar, oil, and vanilla extract until just combined.
  4. Gradually add the wet mixture to the dry ingredients and mix until just combined. Do not overmix.
  5. Fold in shredded zucchini and chocolate chips until evenly distributed.
  6. Pour batter into prepared pan. Bake for 50–60 minutes, checking at 45 minutes. Cake is done when a toothpick comes out clean.
  7. Cool in pan for 10–15 minutes, then invert onto a wire rack to cool completely.
  8. Optional glaze: whisk powdered sugar, milk/cream, and vanilla until smooth. Drizzle over cooled cake.

Notes

Grease and flour your bundt pan well to prevent sticking. Gently squeeze moisture from shredded zucchini before using. Don’t overmix the batter or overbake. Let cake cool completely before glazing.