Why You’ll Love This Chocolate Zucchini Bundt Cake

• Super moist, fudgy crumb thanks to zucchini, oil, and a touch of sour cream.
• One-bowl-friendly steps and pantry staples keep things easy.
• Beautiful Bundt design makes a show-stopping centerpiece without extra fuss.
• Kid-approved chocolate flavor with grown-up depth from cocoa and espresso.
• Freezer-friendly and even better on day two.

Ingredients

• Softened butter and unsweetened cocoa powder, for greasing/dusting pan
• 2 cups (240 g) all-purpose flour
• 3/4 cup (65 g) unsweetened cocoa powder (natural or Dutch-process)
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon instant espresso powder (optional, enhances chocolate)
• 3 large eggs, room temperature
• 3/4 cup (180 ml) neutral oil (canola, grapeseed, or light olive)
• 1/2 cup (120 g) sour cream or plain Greek yogurt, room temperature
• 1/2 cup (120 ml) buttermilk, room temperature
• 2 teaspoons pure vanilla extract
• 2 cups (about 260 g) finely shredded zucchini, lightly blotted (from 2 small zucchini)
• 1 cup (170 g) mini chocolate chips (or chopped dark chocolate)

Optional Chocolate Ganache Glaze:

• 6 oz (170 g) semisweet chocolate, finely chopped
• 3/4 cup (180 ml) heavy cream
• 1 tablespoon light corn syrup (optional, for shine)
• Pinch of fine sea salt

Prep Time & Details

• Prep Time: 20 minutes
• Cook Time: 50 to 55 minutes
• Cooling/Glazing: 60 minutes
• Total Time: about 2 hours 15 minutes
• Yield: 12 to 16 slices
• Oven Temperature: 350°F (175°C)

How to Make the Chocolate Zucchini Bundt Cake

Step 1: Prep the pan and oven

Preheat oven to 350°F (175°C). Generously butter a 10- to 12-cup Bundt pan, then dust with cocoa powder, tapping out the excess. This prevents sticking and keeps the cake evenly dark.

Step 2: Shred and blot the zucchini

Finely shred zucchini on the small holes of a box grater. Lightly blot with paper towels to remove surface moisture, but don’t squeeze it dry—you want that moisture for a tender crumb. Measure 2 cups (about 260 g).

Step 3: Whisk the dry ingredients

In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, salt, and espresso powder until no lumps remain.

Step 4: Mix the wet ingredients

In a separate bowl, whisk eggs, oil, sour cream, buttermilk, and vanilla until smooth and emulsified.

Step 5: Combine and fold

Pour wet ingredients into dry and whisk just until combined. Fold in shredded zucchini and mini chocolate chips. The batter will be thick and glossy.

Step 6: Fill and bake

Scrape batter into the prepared Bundt pan and smooth the top. Bake for 50 to 55 minutes, until a toothpick comes out with a few moist crumbs or an instant-read thermometer inserted in the center reads about 205°F (96°C).

Step 7: Cool and release

Cool in the pan on a rack for 15 minutes, then invert onto the rack to release. Let cool completely, about 45 minutes more, before glazing.

Step 8: Make the ganache

Heat cream just to a simmer. Pour over the chopped chocolate, add corn syrup and a pinch of salt, and let sit 2 minutes. Whisk until shiny and smooth. Pour over the cooled cake and let set 20 minutes before slicing.

Notes & Helpful Tips for Chocolate Zucchini Cake

• Measure flour accurately—ideally by weight. If using cups, fluff, spoon, and level to avoid a dry cake. See this guide from King Arthur Baking: how to measure flour.
• Natural vs. Dutch-process cocoa both work; Dutch yields a darker color and smoother chocolate flavor. Learn the difference at Serious Eats: cocoa powder 101.
• For clean definition, butter and cocoa-dust every nook of the Bundt pan and don’t rush the 15-minute cool in the pan.

Variations

• Double-Chocolate Espresso: Increase espresso powder to 2 teaspoons and swap half the chips for chopped 70% dark chocolate.
• Orange Chocolate Zucchini: Add 1 tablespoon fresh orange zest and 1/2 teaspoon ground cinnamon to the batter; finish with an orange-infused ganache.
• Nutty Crunch: Fold in 3/4 cup toasted walnuts or pecans and sprinkle a few over the ganache for texture.

Equipment for Zucchini Chocolate Bundt

• 10- to 12-cup Bundt pan
• Large mixing bowl + medium bowl
• Whisk and rubber spatula
• Box grater or food processor with shredding disk
• Kitchen scale (recommended) or measuring cups/spoons
• Cooling rack
• Instant-read thermometer (optional, for doneness)

Storage & Make-Ahead

• Room temperature: Store the Chocolate Zucchini Bundt Cake, covered, at cool room temp for 2 to 3 days.
• Refrigerator: Keeps 5 to 6 days; bring slices to room temp for the best texture.
• Freezer: Wrap whole (without glaze) or individual slices tightly and freeze up to 3 months. Thaw overnight in the fridge, then glaze or warm gently.

Serving & Pairings for Chocolate Zucchini Bundt Cake

• Top with a dollop of lightly sweetened whipped cream or vanilla ice cream.
• Serve with fresh raspberries or strawberries for brightness.
• Pair with hot espresso, cold brew, or a glass of cold milk.
• Finish with a light sprinkle of flaky sea salt to pop the chocolate flavor.

Pro Tips for the Best Chocolate Zucchini Bundt

• Shred zucchini finely and blot lightly so the batter stays moist but not watery; here’s a quick how-to from The Kitchn: how to shred zucchini.
• Room-temp dairy and eggs help the batter emulsify for a smooth, even crumb.
• Let the cake cool fully before glazing; a warm cake will absorb the ganache instead of letting it drape beautifully.

FAQ

Can I make this Chocolate Zucchini Bundt Cake without a Bundt pan?
Yes—use a 9×13-inch pan and bake 38 to 42 minutes, or two 8-inch rounds for 30 to 35 minutes (check early).

Do I have to peel the zucchini?
Nope! The peel is tender and nearly disappears; just wash well and trim the ends before shredding.

Can I reduce the sugar?
You can cut the granulated sugar by up to 1/4 cup without big texture changes; note the cake will be slightly less moist and sweet.