Chocolate Zucchini Bundt Cake
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This Chocolate Zucchini Bundt Cake is a chocolate lover’s dream cake, packed with double chocolate with hints of warm spices and soft and tender with freshly grated zucchini. It’s the perfect moist chocolate cake to bake for parties, celebrations — or just because!
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A slice of this Chocolate Zucchini Bundt Cake tastes like summer with hints of autumn, held together with rich, decadent, gooey chocolate that absolutely makes a divine dessert. In fact, how could any dessert not be when its star ingredient is chocolate? The zucchini adds an element that for me, is indescribably delicious. Truly, it’s one of my favorite cakes of summer.
Perfect for company, a ladies’ lunch — or just for the family when you have a bumper crop of zucchini, as we seem to every year!
If you love zucchini treats and the combination of chocolate zucchini, you may also love my zucchini brownie recipe is a quick and easy, decadent dessert that’s ready in no time.
Speaking of treats, if you love baking with zucchini and want to know how to make zucchini bread, I’ve published my all-time favorite recipe on the site.
Ingredients
You will find ingredient measurements in the recipe card at the bottom of this post.
- Baking Ingredients: All-purpose flour, baking powder, baking soda, granulated sugar, and salt.
- Double Chocolate: Unsweetened cocoa powder and chocolate chips.
- Seasoning: Ground cinnamon and cloves.
- Softened butter and cooking oil.
- Large eggs.
- Buttermilk or milk: I highly recommend using buttermilk for a moister finish with a tender crumb. This is why the addition of milk or buttermilk makes for a better bake.
- Vanilla extract.
- Finely grated zucchini.
How To Bake This Bundt Cake In A Different Pan
This cake is so versatile that I love to change it up, simply by changing its shape. Remember to adjust the baking time — about 20 minutes with the muffin, mini bundt and cake pan, and 45-55 minutes on the loaf pans!
Here are some ideas to experiment with:
- Bake in 2 loaf pans
- Bake in individual, paper-lined muffin tins
- Bake in individual mini bundt molds
- Bake in 2 round cake pans and serve stacked with a sprinkling of sifted powdered sugar.
Frequently Asked Questions
I store this in the refrigerator because of its moisture content.
Sweet enough without a frosting or a topping; however, when I’m serving it for dinner or dessert guests, I will often lightly sprinkle powdered sugar over the top using a fine-mesh sieve.
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Chocolate Zucchini Cake
Equipment
Ingredients
- 2 ½ cups flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 cup butter softened to room temperature
- 1/4 cup vegetable oil
- 1 3/4 cup sugar
- 3 large eggs
- 1/2 cup buttermilk or milk
- 2 teaspoons vanilla
- 3 cups finely grated zucchini allow to sit on a paper towel to drain
- 2 cups semi-sweet chocolate chips divided
Instructions
- Finely grate zucchini on a box shredder and pat dry with a paper towel.
- Preheat the oven to 350℉. Grease a 10 to 12-inch bundt pan, a 9" x 13" pan or 12 muffin cups.
- In a bowl combine the flour, cocoa, baking powder, baking soda, cinnamon, salt, and cloves. Set aside.
- Cream the butter, oil, and sugar until light and fluffy in a separate bowl. Add the eggs, buttermilk, and vanilla, stirring to combine.
- Slowly add the dry ingredients to the wet ingredients until just combined, being careful not to overmix. Fold in the zucchini and chocolate chips.
- Spread the batter in the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.