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Chocolate Zucchini Bundt Cake on a plate.

Chocolate Zucchini Bundt Cake

French Kiss Cook
Create a chocolate batter with lots of grated zucchini and bake, then drizzle on the chocolate icing.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Baking, Dessert
Cuisine American
Servings 16
Calories 445 kcal

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.

Video

Nutrition

Calories: 445kcalCarbohydrates: 68gProtein: 7gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 51mgSodium: 326mgPotassium: 302mgFiber: 4gSugar: 45gVitamin A: 179IUVitamin C: 6mgCalcium: 53mgIron: 3mg
Keyword Cake, chocolate, zucchini
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