I love that warm, sticky feeling of slicing into a bundt cake on a rainy afternoon — it feels like a hug in dessert form. This Chocolate Zucchini Bundt Cake became my go-to comfort bake when the garden overflows with zucchini and I need something chocolaty and not-too-guilty. Imagine a deep, rich chocolate crumb studded with melty chips, a hint of cinnamon, and flecks of bright green zucchini that keep the cake incredibly moist without tasting “veggie.” The kitchen will smell like toasted cocoa and butter, and you’ll find yourself sneaking bits of batter while the cake cools (don’t pretend you won’t). It’s simple, forgiving, and perfect with a mug of coffee or a scoop of vanilla ice cream.
Quick Facts
- Yield: Serves 10–12
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
Why This Recipe is Awesome
This cake delivers deep chocolate flavor with a tender, almost fudgy crumb thanks to the grated zucchini and oil. It stays moist for days and slices cleanly from a bundt pan, so it works for potlucks, school events, or a cozy Sunday treat. Plus, it’s so easy even your oven can’t mess it up — and the chocolate chips create those gooey pockets that make everyone smile.
Ingredients
For the Main Dish:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon (optional)
- 1 tsp salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup vegetable oil
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 2 cups grated zucchini (about 2 medium), lightly squeezed
- 1 cup semisweet chocolate chips or chopped chocolate
For the Sauce / Garnish (if applicable):
- 4 oz semisweet chocolate, chopped
- 2 tbsp unsalted butter
- 2 tbsp milk or heavy cream (add more for thinner glaze)
- Optional: powdered sugar or a dusting of cocoa for serving
How I Make It
Step 1:
Preheat the oven to 350°F. Grease and flour a 10–12 cup bundt pan or spray it well with baking spray — I like to rub a little softened butter into the crevices and dust with flour so the cake releases cleanly. Grating the zucchini on the medium holes of a box grater gives lovely little ribbons of green that disappear into the crumb.
Step 2:
Whisk together the dry ingredients in a large bowl: all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. In a separate bowl, beat the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until glossy. Stir in the sour cream so the batter stays tender.
Step 3:
Fold the wet ingredients into the dry with a spatula until just combined — a few streaks of flour are okay. Fold in the grated zucchini and chocolate chips. Don’t overmix; you want a light lift, not a dense brick. If your zucchini seems watery, squeeze it gently in a clean towel until it stops dripping — but don’t over-squeeze or you’ll lose moisture the cake needs.
Step 4:
Pour the batter into the prepared bundt pan, smoothing the top. Tap the pan on the counter a couple of times to release any big air bubbles. Bake for about 55 minutes, checking at 50 minutes. Insert a toothpick into the deepest part — it should come out with a few moist crumbs but not wet batter. You’ll notice the edges pull slightly away from the pan and the top will feel springy.
Step 5:
Let the cake rest in the pan for 15 minutes, then invert onto a rack and cool for another 15–20 minutes. While it cools, melt the chopped chocolate, butter, and milk in a small saucepan over low heat or in 20-second microwave bursts, stirring until glossy. Drizzle the warm glaze over the cake, or cool and dust with powdered sugar. Slice and serve — the smell of warm chocolate will draw everyone in.
Pro Tips
- Measure flour by spooning it into the cup and leveling with a knife — too much flour dries the cake.
- Use room-temperature eggs so the batter emulsifies evenly; cold eggs make the batter lumpy.
- Resist overmixing once you add flour; stir until just combined to keep the crumb tender.
- If your bundt pan has deep grooves, use a pastry brush to butter right into them so the cake releases cleanly.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap vegetable oil for melted coconut oil for a subtle tropical note (keeps cake moist).
- Use 1-to-1 gluten-free all-purpose flour to make it gluten-free — texture may be slightly denser.
- Replace sour cream with plain full-fat Greek yogurt for tang and richness.
- For dairy-free, use dairy-free chocolate and coconut oil instead of butter in the glaze.
Variations & Tips
- Add 1 tsp espresso powder to the batter to deepen the chocolate flavor without tasting like coffee.
- Stir in 1/2 cup chopped walnuts or pecans for crunch.
- Fold in 1/2 cup raisins or dried cherries for a fruity surprise.
- Make it bright: add 1 tsp orange zest to the glaze or batter for a citrus twist.
- Turn this into cupcakes — bake at 350°F for 18–22 minutes and watch closely.
- Creative twist: swirl a layer of sweetened cream cheese into the batter before baking for a marbled cheesecake effect.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, cool completely, wrap tightly, and store at room temperature for 2 days or in the fridge for up to 5 days (cover to avoid drying). Reheat slices in the microwave for 10–15 seconds or warm the whole cake at 325°F for 10 minutes if chilled.
- Can I double the recipe?
- Sure thing. Use two bundt pans or double the batter and bake in two pans at the same temperature. Keep an eye on bake time — two pans usually finish in the same time, but a single giant pan may take longer.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a springy top, slightly pulled edges, and a toothpick that comes out with a few moist crumbs (not raw batter). The cake will smell deeply chocolatey and the surface will have a set, non-wet sheen.
- What if I don’t have ingredient X?
- Out of sour cream? Use plain yogurt. No zucchini? Substitute equal grated apple for a different but yummy take. No cocoa? Use 4 oz melted chocolate and reduce flour by 2 tbsp, but flavor and texture will shift.
How I Like to Serve It
I serve this warm with a scoop of vanilla ice cream and a drizzle of the chocolate glaze for a cozy dessert. For breakfast/brunch, slice it and serve with strong coffee or a latte — the cake’s moisture and chocolate pair perfectly with milk-based drinks. It also travels well to potlucks; wrap it up and bring a knife so people can grab slices warm or room temperature.
Notes
- Store wrapped at room temperature up to 2 days, or refrigerated up to 5 days. Rewarm briefly to revive the soft crumb.
- If reheating, cover loosely to avoid drying. No meat safety temps apply here.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!