I packed this double chocolate cake with zucchini, and the result is so rich, fudgy, and outrageously moist that no one ever guesses the secret.

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I’m obsessed with this Chocolate Zucchini Bundt Cake because it tastes wildly rich, dark, and unapologetically chocolatey, with zero boring “hidden veggie” energy. I love how the grated zucchini makes every slice ridiculously moist without stealing the spotlight.

And the chocolate chips? They melt into little pockets that make me keep slicing off “just one more” piece like I have self-control.

I adore a bundt cake that looks dramatic but eats like pure snack cake chaos. No fuss, no precious bakery vibes.

Just a thick, tender, double chocolate cake I want with coffee, after dinner, or straight from the counter.

Ingredients

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Zucchini keeps the cake crazy moist, and no, it doesn’t taste like vegetables.
Flour gives it structure so it slices neatly instead of falling apart.
Cocoa powder brings that deep chocolate flavor everyone actually came for.
Baking soda and baking powder help it rise into a soft, fluffy cake.
Cinnamon adds a cozy little background note without making it taste spiced.
Salt makes the chocolate pop, because bland cake is just sad.
White and brown sugars make it sweet, tender, and a little caramel-y.
Eggs hold everything together and give the crumb some richness.
Oil keeps it soft for days, which is honestly the best part.
Greek yogurt or sour cream adds tang and makes the cake feel extra tender.
Vanilla rounds out the chocolate and makes everything taste more homemade.
Chocolate chips add melty bites, because more chocolate is usually correct.
Plus, the glaze makes it feel bakery-level with very little effort.
Basically, powdered sugar is the lazy pretty finish, and it totally works.

Ingredient Quantities

3 cups grated zucchini (about 2 medium), squeezed of excess moisture

2 cups (240 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup (200 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

3 large eggs, room temperature

1/2 cup (120 ml) neutral oil such as vegetable or canola

1/2 cup (120 g) plain Greek yogurt or sour cream

2 teaspoons vanilla extract

1 cup (170 g) semisweet chocolate chips

Optional for glaze: 4 ounces (115 g) semisweet chocolate, 2 tablespoons (28 g) unsalted butter, 2 to 3 tablespoons heavy cream

Optional for garnish: powdered sugar

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and flour a 10 to 12 cup bundt pan or spray with baking spray.

2. In a large bowl whisk together 2 cups (240 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.

3. In a separate bowl whisk 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar with 3 large eggs until smooth and slightly thickened.

4. Add 1/2 cup (120 ml) neutral oil, 1/2 cup (120 g) plain Greek yogurt or sour cream, and 2 teaspoons vanilla extract to the egg mixture and whisk until combined.

5. Pour the wet mixture into the dry ingredients and fold gently until just combined, taking care not to overmix.

6. Fold in 3 cups grated zucchini, squeezed of excess moisture, and 1 cup (170 g) semisweet chocolate chips until evenly distributed.

7. Scrape the batter into the prepared bundt pan, smooth the top, and tap the pan gently on the counter to remove any large air bubbles.

8. Bake for about 45 to 55 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Rotate the pan halfway through baking if your oven has hot spots.

9. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing or dusting.

10. Optional glaze: melt 4 ounces (115 g) semisweet chocolate with 2 tablespoons (28 g) unsalted butter and 2 to 3 tablespoons heavy cream in short bursts in the microwave or in a double boiler, stir until smooth, pour over cooled cake. Optionally dust with powdered sugar before serving.

Equipment Needed

1. Oven (preheated to 350 F 175 C)
2. 10 to 12 cup bundt pan, greased and floured or sprayed
3. Large mixing bowls (one for dry, one for wet)
4. Whisk for dry and wet ingredients
5. Rubber spatula for folding and scraping batter
6. Box grater for zucchini and a clean kitchen towel or cheesecloth to squeeze moisture
7. Measuring cups and spoons and a kitchen scale for accuracy
8. Wire cooling rack for cooling and optional glaze finishing

FAQ

Can I use frozen grated zucchini? Yes. Thaw completely and squeeze out as much moisture as possible before measuring 3 cups to avoid a soggy cake.

What can I substitute for Greek yogurt or sour cream? Use an equal amount of buttermilk or a mixture of 1/2 cup milk plus 1/2 tablespoon lemon juice or vinegar, let sit 5 minutes.

How do I stop chocolate chips from sinking? Toss chips in a tablespoon of flour before folding into batter and use a spatula to gently distribute them near the end of mixing.

How should I store the cake and how long will it keep? Store at room temperature, covered, for up to 3 days or in the refrigerator for up to 5 days. Freeze wrapped tightly for up to 3 months.

Can I make this as cupcakes or in a loaf pan? Yes. Bake cupcakes 18 to 22 minutes at the same temperature. For a loaf pan, bake 45 to 60 minutes, checking for a toothpick to come out with a few moist crumbs.

Do I have to make the chocolate glaze? No. The glaze is optional. To make it, melt 4 ounces chocolate with 2 tablespoons butter and 2 to 3 tablespoons cream until smooth, then drizzle over the cooled cake.

Chocolate Zucchini Bundt Cake Recipe Substitutions and Variations

Zucchini: grated carrot, grated peeled apple (firm variety), or finely grated yellow squash
All purpose flour: equal-weight whole wheat pastry flour, or a 1:1 gluten free baking blend (measure by weight)
Granulated sugar and brown sugar: coconut sugar or raw cane sugar for a similar texture, or replace both with 3/4 cup maple syrup but reduce other liquid by about 2 tablespoons
Neutral oil: melted unsalted butter for richer flavor, or 1/2 cup unsweetened applesauce to cut fat and keep moisture

Pro Tips

– Squeeze the zucchini until it is almost dry. Excess moisture will weigh the batter down and make the crumb gummy, so press it in a clean kitchen towel or use paper towels and give it a firm twist.

– Measure flour by spooning into the cup and leveling off, or better yet, weigh it. Packing flour leads to dense cake, and a slight excess will change the texture more than you expect.

– Bring eggs and yogurt to room temperature before mixing. They incorporate more smoothly and help the batter emulsify, giving a lighter, more even crumb.

– Fold gently and stop when you see no streaks of flour. Overmixing develops gluten and will make the cake tough; occasional streaks are fine because the zucchini continues to hydrate the batter.

– Don’t glaze until the cake is completely cool. Warm cake makes the glaze slide off and can dissolve powdered sugar. Also, cool the cake in the pan for the recommended time so it releases cleanly from the bundt shape.

Chocolate Zucchini Bundt Cake Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I packed this double chocolate cake with zucchini, and the result is so rich, fudgy, and outrageously moist that no one ever guesses the secret.

Servings

servings

Calories

378

kcal

Equipment: 1. Oven (preheated to 350 F 175 C)
2. 10 to 12 cup bundt pan, greased and floured or sprayed
3. Large mixing bowls (one for dry, one for wet)
4. Whisk for dry and wet ingredients
5. Rubber spatula for folding and scraping batter
6. Box grater for zucchini and a clean kitchen towel or cheesecloth to squeeze moisture
7. Measuring cups and spoons and a kitchen scale for accuracy
8. Wire cooling rack for cooling and optional glaze finishing

Ingredients

3 cups grated zucchini (about 2 medium), squeezed of excess moisture
2 cups (240 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
3 large eggs, room temperature
1/2 cup (120 ml) neutral oil such as vegetable or canola
1/2 cup (120 g) plain Greek yogurt or sour cream
2 teaspoons vanilla extract
1 cup (170 g) semisweet chocolate chips
Optional for glaze: 4 ounces (115 g) semisweet chocolate, 2 tablespoons (28 g) unsalted butter, 2 to 3 tablespoons heavy cream
Optional for garnish: powdered sugar

Directions

Preheat oven to 350 F (175 C). Grease and flour a 10 to 12 cup bundt pan or spray with baking spray.
In a large bowl whisk together 2 cups (240 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
In a separate bowl whisk 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar with 3 large eggs until smooth and slightly thickened.
Add 1/2 cup (120 ml) neutral oil, 1/2 cup (120 g) plain Greek yogurt or sour cream, and 2 teaspoons vanilla extract to the egg mixture and whisk until combined.
Pour the wet mixture into the dry ingredients and fold gently until just combined, taking care not to overmix.
Fold in 3 cups grated zucchini, squeezed of excess moisture, and 1 cup (170 g) semisweet chocolate chips until evenly distributed.
Scrape the batter into the prepared bundt pan, smooth the top, and tap the pan gently on the counter to remove any large air bubbles.
Bake for about 45 to 55 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Rotate the pan halfway through baking if your oven has hot spots.
Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing or dusting.
Optional glaze: melt 4 ounces (115 g) semisweet chocolate with 2 tablespoons (28 g) unsalted butter and 2 to 3 tablespoons heavy cream in short bursts in the microwave or in a double boiler, stir until smooth, pour over cooled cake. Optionally dust with powdered sugar before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.