Indulge in rich, fudgy decadence with this Chocolate Zucchini Bundt Cake—a dessert that’s as moist as it is irresistible. Fold fresh grated zucchini into a luscious chocolate batter, creating a cake that’s tender, deeply flavorful, and secretly packed with veggies. Perfect for any occasion, this show-stopping Bundt cake pairs beautifully with a dusting of powdered sugar or a drizzle of glaze for an elegant finish. Check out my Strawberry Lemonade Bundt Cake if you prefer a fruity citrus flavor profile.
Use up the rest of your zucchinis with my popular Carrot Cake Zucchini Muffins recipe. Try a savory recipe using zucchini with my comforting Zucchini Dill Soup or create the perfect appetizer with my Zucchini Garlic Bites.
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Ingredients
Find below the list of ingredients used for my Chocolate Zucchini Bundt Cake.
- Grated Zucchini
- All-Purpose Flour
- Cocoa Powder
- Salt
- Baking Soda
- Coconut Oil
- Granulated Sugar
- Brown Sugar
- Large Eggs
- Vanilla Extract
- Greek Yogurt
- Chocolate Chips
- Butter
- Corn Syrup
- Icing Sugar
See recipe card for quantities.
Substitutions and Variations
Cake Batter Substitutions
- Zucchini → Use yellow squash or grated carrots for a slightly different flavor and color. You could also combine zucchini + carrot for extra texture.
- Coconut Oil → Substitute with melted butter, vegetable oil, or neutral avocado oil.
- Eggs → Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) or chia eggs for a vegan option.
- Greek Yogurt → Sub with sour cream, plain regular yogurt, or a dairy-free yogurt alternative.
- Chocolate Chips → Swap for white chocolate chips, shredded coconut, or chopped nuts (pecans, walnuts, hazelnuts) for crunch.
Variations
- Mocha Zucchini Cake → Add 1 tablespoon instant espresso powder to the batter for a coffee-chocolate kick.
- Double Chocolate Fudge → Fold in extra chocolate chunks along with the chips.
- Spiced Chocolate Zucchini Cake → Add cinnamon, nutmeg, or cardamom for warmth.
- Nutty Chocolate Cake → Mix in toasted walnuts, pecans, or almonds.
- Citrus Twist → Add orange zest to the batter or glaze for a chocolate-orange flavor.
- Healthier Version → Use half whole wheat flour, reduce sugar slightly, and add ground flaxseed or oats for more fiber.
- Mini Bundts or Cupcakes → Bake in mini bundt pans or muffin tins for individual servings.
- Frosting Alternative → Instead of glaze, top with cream cheese frosting, whipped cream, or dust with powdered sugar.
Getting Ready to Bake
- Coat the inside of the Bundt cake pans with a light non-stick spray. Give a light dusting of cocoa powder over the non-stick spray. Set aside.
- Use a cheese grater to grate enough zucchini for the recipe. No need to squeeze out the extra liquid for this recipe. Measure out the zucchini and set aside.
Making the Bundt Cake Batter
Preheat the oven to 350F. Make sure the oven rack in the middle position, and that there is enough clearance over it to fit the Bundt cake pans.
- Combine in a bowl, the flour, cocoa powder, baking soda, and salt. Whisk until ingredients are well blended.
- In a larger, separate bowl, add the cracked eggs, oil, vanilla, brown sugar, and granulated sugar. Whisk until smooth. Add the yogurt and whisk to combine. Use a rubber spatula to fold the grated zucchini into the wet ingredients.
- Add the dry ingredients to the wet ingredients. Stir with a spatula, just until the dry ingredients have been completely absorbed. Add the the optional chocolate chips and/or shredded coconut and stir in.
- Divide the batter equally into the 2 prepared Bundt cake pans. Use a cooking scale to do this if you have one.
5. Place the Chocolate Zucchini Bundt Cakes into the preheated 350F oven. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Let the cakes cook for 5-10 minutes before unmolding them. Hold the cake mold, right side up, lightly tapping it on its side to help release the cake before flipping it onto a plate. Let the cakes cool completely before glazing.
Making the Chocolate Glaze
- Make the glaze in a microwave safe mixing bowl once the cakes are cooled. Combine together the butter, water, and corn syrup. Microwave until just melt, whisk until smooth.
- Add the cocoa powder to the melted butter mixture and whisk until smooth. Whisk in the icing sugar one cup at a time, stirring until smooth. Drizzle the icing over the top of the cooled Chocolate Zucchini Bundt Cakes.
Storage
Wrap the Chocolate Zucchini Bundt Cake tightly in plastic wrap or place it in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days if you prefer it chilled or if the cake has a glaze or frosting. Freeze whole or in slices, wrapped well and stored in a freezer-safe bag, for up to 3 months. Thaw at room temperature before serving.
Recipe
Chocolate Zucchini Bundt Cake
Equipment
- 2 8-inch Bundt Cake Pans
Ingredients
Chocolate Zucchini Cake Batter
- 4 cups Zucchini grated, not drained
- 3 cups All Purpose Flour
- ¾ cup Cocoa Powder
- 1 teaspoon Salt
- 2 teaspoon Baking Soda
- ¾ cup Coconut Oil
- ¾ cup Granulated Sugar
- 1 cup Brown Sugar
- 4 large Eggs
- 2 teaspoon Vanilla Extract
- ¾ cup Greek Yogurt
- 1 cup Chocolate Chips optional
Chocolate Glaze
- ¼ cup Water
- 2 tablespoon Butter
- 2 tablespoon Corn Syrup
- ¼ cup Cocoa Powder
- 2 cups Icing Sugar
Instructions
Chocolate Bundt Cake Batter
- Coat the inside of the Bundt cake pans with a light non-stick spray. Give a light dusting of cocoa powder over the non-stick spray. Set aside.
- Use a cheese grater to grate enough zucchini for the recipe. No need to squeeze out the extra liquid for this recipe. Measure out the zucchini and set aside.
- Preheat the oven to 350F. Make sure the oven rack in the middle position, and that there is enough clearance over it to fit the Bundt cake pans.
- Combine in a bowl, the flour, cocoa powder, baking soda, and salt. Whisk until ingredients are well blended.
- In a larger, separate bowl, add the cracked eggs, oil, vanilla, brown sugar, and granulated sugar. Whisk until smooth. Add the yogurt and whisk to combine. Use a rubber spatula to fold the grated zucchini into the wet ingredients.
- Add the dry ingredients to the wet ingredients. Stir with a spatula, just until the dry ingredients have been completely absorbed. Add the the optional chocolate chips and/or shredded coconut and stir in.
- Divide the batter equally into the 2 prepared Bundt cake pans. Use a cooking scale to do this if you have one.
- Place the Chocolate Zucchini Bundt Cakes into the preheated 350F oven. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Let the cakes cook for 5-10 minutes before unmolding them. Hold the cake mold, right side up, lightly tapping it on its side to help release the cake before flipping it onto a plate. Let the cakes cool completely before glazing.
Chocolate Glaze
- Make the glaze in a microwave safe mixing bowl once the cakes are cooled. Combine together the butter, water, and corn syrup. Microwave until just melt, whisk until smooth.
- Add the cocoa powder to the melted butter mixture and whisk until smooth. Whisk in the icing sugar one cup at a time, stirring until smooth. Drizzle the icing over the top of the cooled Chocolate Zucchini Bundt Cakes.
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