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Chocolate Zucchini Bundt Cake

July 4, 2019 by Naomi Andres 6 Comments

This Chocolate Zucchini Bundt Cake is fudgy & decadent with a dreamy chocolate ganache glaze!  A great way to use up fresh garden zucchini!

Chocolate Zucchini Bundt Cake
Chocolate Zucchini Bundt Cake

It's zucchini season!  Zucchini is one of my favorite summer produce.  Homegrown zucchini is always plenteous in July and is a wonderful addition to a summer barbeque or an incredibly hydrating ingredient in baking!

Chocolate Zucchini Bundt Cake

I personally like my chocolate zucchini cake with a hint of spices, like cinnamon or clove.  This may not be everyone's favorite so feel free to leave the spices out. Or you could replace the spices with a teaspoon of instant espresso powder to intensify the chocolate flavor. Yum!

Chocolate Zucchini Bundt Cake

This moist chocolate zucchini cake is such a wonderful way to enjoy the fresh summer produce!!  Easy to whip up and sure to impress!  You don't even need an electric mixer to make this recipe.

Chocolate Zucchini Bundt Cake

This recipe is obviously healthy, as well.  It has zucchini in it, so how could it not be healthy?!  The best way to eat your greens, if you'd ask me!  Stay tuned for another yummy zucchini recipe coming out next month! Hint: it's a muffin recipe!

Chocolate Zucchini Bundt Cake

This cake is amazing served with something creamy, like ice cream or whipped cream.  Of course, it is also delightful on its own!  The flavor of this cake is insane!

Chocolate Zucchini Bundt Cake

If you make this recipe, I invite you to please share an honest review in the comments below, or share on social media using #kneadsomesweets!

Chocolate Zucchini Bundt Cake
Print Recipe
5 from 3 votes

Chocolate Zucchini Bundt Cake

This Chocolate Zucchini Bundt Cake is fudgy & decadent with a dreamy chocolate ganache glaze!  A great way to use up fresh garden zucchini!
Prep Time20 mins
Cook Time55 mins
Cooling Time45 mins
Total Time2 hrs
Servings: 15 servings
Author: Naomi Andres

Equipment

  • 10-cup bundt pan
  • non-stick spray
  • 2 mixing bowls
  • measuring cups & spoons
  • whisk
  • grater

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • ½ cup cocoa
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • 3 eggs
  • 1 cup granulated white sugar
  • 1 cup dark brown sugar, packed
  • ¾ cup oil
  • ½ cup milk
  • 2 cups shredded zucchini

For the Chocolate Ganache:

  • ½ cup whipping cream
  • ¾ cups semi-sweet chocolate chips
  • 1 teaspoon vanilla extract

Instructions

To make the Cake:

  • Preheat the oven to 350℉.  Grease a 10-cup bundt pan with non-stick cooking spray. 
  • Whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves in a large mixing bowl.
  • In another mixing bowl, whisk together the eggs, white sugar, brown sugar, oil, and milk until fully combined. Add the shredded zucchini and stir in. Add the dry ingredients into the wet and stir just until the flour is incorporated.
  • Pour the batter into the greased pan and smooth out the top. Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack for 15 minutes before inverting onto a serving plate to finish cooling before piping on the ganache (instructions below). Serve with ice cream or whipped cream. Enjoy!

To make the Chocolate Ganache:

  • Heat the cream in the microwave or on the stove until it is very hot to the touch. Pour over top of the chocolate chip in a bowl and add the vanilla. Let sit for 1 minute before whisking to fully incorporate. Fill a piping bag with the ganache and pipe over the cooled cake or spread over the cake with a spatula.

Love and Cookies,

Naomi

 

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Chocolate Zucchini Bundt Cake

 

If you make this Chocolate Zucchini Bundt Cake recipe or any of my recipes, I’d love to see pictures of your baking adventures on Instagram, Facebook, or Twitter!  Don't forget to tag them #kneadsomesweets!

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Chocolate Zucchini Bundt Cake

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Meet the Author

Hi, I’m Naomi! Recipe developer, photographer, and blogger behind Knead Some Sweets. Read More...

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Comments

  1. Lori

    April 20, 2020 at 3:15 pm

    I made this cake for company. It was so chocolaty!! It was certainly a big hit with our friends.

    Reply
    • Naomi

      April 20, 2020 at 5:00 pm

      That's fantastic to hear!! Thank you for leaving a review!

      Naomi

      Reply
  2. Taryn Johnson

    July 15, 2019 at 4:01 pm

    The flavours in this recipe are amazing. 😍 Instead of making a bundt cake, I actually turned the batter into cupcakes (for built-in portion control 😜) and baked them at 350 for 20 minutes. Perfect! (Especially good when warm right out of the oven.)

    Reply
    • Naomi

      July 16, 2019 at 3:11 pm

      That is such a great idea - thank you for sharing! I'm happy to hear that you loved this recipe!

      Naomi

      Reply
    • Lisa M Daly

      June 04, 2020 at 2:08 pm

      A classic. I can't wait to have a slice! I added a tsp of vanilla, chocolate chips, and used buttermilk instead of regular milk. I also used light brown sugar instead of dark, because that's what I had on hand

      Reply
      • Naomi

        June 04, 2020 at 7:32 pm

        Very good substitutions, Lisa! Thank you for reviewing this recipe!!

        Naomi

        Reply

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