Dessert

Chocolate Zucchini Bundt Cake Recipe

Byanna orden August 8, 2026August 8, 2026

Introduction

This Chocolate Zucchini Bundt Cake is a delicious way to enjoy a moist, rich dessert that sneaks in some vegetables. With tender chocolate flavor and gooey chocolate chips, it’s perfect for any occasion or an indulgent everyday treat.

The image shows a chocolate bundt cake sliced into thick pieces, arranged in a curved line on a white marbled surface. The cake has a rough, moist texture with a deep brown color and small green flecks inside, likely from ingredients like zucchini. The bundt shape with its ridges is clear, and one thick slice is separated slightly from the rest, showing the dense crumb inside. In the background, there is another slice of the cake placed on a small white plate, slightly out of focus. The light is soft and natural, highlighting the texture of the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups flour
½ cup unsweetened cocoa powder
2 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
¾ cup butter, at room temperature
1 cup sugar
1 cup brown sugar
3 eggs
1 tablespoon vanilla extract
½ cup milk
3 cups grated zucchini
1 cup semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to prevent sticking.
Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to combine the dry ingredients well.
Step 3: In a separate bowl, cream the butter with both sugars until the mixture is light and fluffy, which usually takes a few minutes with a mixer.
Step 4: Beat the eggs in one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 5: Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined—avoid overmixing.
Step 6: Fold in the grated zucchini and chocolate chips evenly throughout the batter.
Step 7: Pour the batter into the prepared Bundt pan and spread it evenly with a spatula.
Step 8: Bake for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 9: Let the cake cool in the pan for 10 to 15 minutes, then invert it onto a wire rack to cool completely before slicing.

Tips & Variations

For extra moisture, substitute half the butter with applesauce or use yogurt instead of milk.
Use walnuts or pecans in place of chocolate chips for a nutty twist.
Be sure to squeeze excess moisture from the grated zucchini to avoid a soggy cake.
Dust the cooled cake with powdered sugar or drizzle with a simple chocolate glaze for added sweetness.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week. Reheat slices gently in the microwave for about 15 seconds to regain softness.