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Best Double Chocolate Zucchini Bundt Cake

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This decadent double chocolate zucchini bundt cake is incredibly moist, rich, and packed with chocolate flavor. It’s the perfect way to use up garden zucchini, and nobody will ever guess there’s a vegetable hiding inside.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3 large eggs, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium, not squeezed)
  • 1 cup (175g) semi-sweet chocolate chips
  • For the glaze: 4 oz (115g) semi-sweet or dark chocolate, finely chopped
  • 2 tablespoons (28g) butter
  • 1 tablespoon corn syrup or honey
  • 2–3 tablespoons milk or cream

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10 to 12-cup bundt pan with butter or shortening, then dust with cocoa powder. Tap out excess.
  2. Wash zucchini, trim ends, and grate using the large holes of a box grater. Do not squeeze out the liquid. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth and slightly thickened.
  5. Stir the grated zucchini into the wet ingredients until evenly distributed.
  6. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are fine).
  7. Fold in the chocolate chips, reserving about 2 tablespoons to sprinkle on top of the batter in the pan.
  8. Spoon the batter into the prepared bundt pan and spread evenly. Tap the pan on the counter a few times to release air bubbles. Sprinkle reserved chocolate chips on top.
  9. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the thickest part comes out with a few moist crumbs attached. Start checking at 45 minutes.
  10. Place the pan on a cooling rack and let cool for 15 to 20 minutes.
  11. Place the cooling rack upside down on top of the pan, invert, and lift the pan off gently. Let the cake cool completely (about 1 hour) before glazing.
  12. For the glaze: Finely chop the chocolate and place in a heatproof bowl with the butter. Microwave in 20-second bursts, stirring between each, until smooth. Stir in corn syrup and milk until pourable. Let cool for 5 minutes.
  13. Place the cooled cake on a serving plate. Drizzle the glaze over the top, letting it drip down the sides. Let set for about 15 minutes before slicing. Serve at room temperature.

Notes

Do not squeeze the liquid from the zucchini; it keeps the cake moist. Use room temperature ingredients for best results. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. For a dairy-free version, use a dairy-free buttermilk substitute and replace butter in the glaze with coconut oil or vegan butter.

Nutrition

Keywords: double chocolate zucchini bundt cake, chocolate zucchini cake, bundt cake, zucchini dessert, easy chocolate cake

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