Chocolate Zucchini Bundt Cake

I absolutely love summer produce, and there seems to always be a bountiful zucchini harvest. It’s great as-is, but it’s also amazing in baked goodies, as it brings so much moisture to the final dish!

This recipe for Chocolate Zucchini Bundt Cake is rich and chocolately, and so so moist! The zucchini itself lends no flavor, and if you peel off its outer skin before shredding (though totally unnecessary), it’s completely undetectable!

This cake is fantastic on its own, and I feel like adding a frosting or glaze takes away from the flavor and texture of the cake itself. A quick shower of powdered sugar is plenty for this beauty 😉

5 from 1 vote

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Chocolate Zucchini Bundt Cake

Course Dessert

Cuisine American

Keyword Baking, Bundt, Cake, Chocolate, Vegetables, Zucchini

Servings 12 Servings

Ingredients

• 2½ cups all-purpose flour
• ¾ cup cocoa powder
• 2 teaspoons instant espresso powder or instant coffee, optional
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ cups granulated sugar
• ½ cup unsalted butter, at room temperature
• ½ cup neutral flavored oil
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup sour cream or full-fat yogurt
• 3 cups shredded zucchini
• ½ cup semi-sweet chocolate chips
• Powdered sugar, optional, for garnish

Instructions

1. Preheat oven to 325°F and set aside a greased 9.5-inch bundt pan.
2. In a medium bowl, whisk together all-purpose flour, cocoa powder, espresso powder or coffee (if using), baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the sugar, butter, oil, and vanilla over medium speed until smooth, about 2 to 3 minutes. Whisk in eggs and sour cream or yogurt until thoroughly combined. Reduce speed to low and add prepared flour mixture. Mix until the batter just comes together. Gently fold in zucchini and chocolate chips. Transfer batter to prepared bundt pan.
4. Bake until an inserted toothpick comes out clean, about 55 to 60 minutes.
5. Cool in pan for ten minutes, then transfer to a wire rack and cool completely before dusting with powdered sugar.

Recipe adapted from King Arthur Flour.