The Fudgy Chocolate Zucchini Bundt Cake
This chocolate zucchini bundt cake is shockingly moist and rich, with a deep cocoa flavor that hides the fact you just stirred a whole zucchini into the batter.
It bakes into a tender, fudgy crumb that stays soft for days, and a simple dark chocolate glaze makes it feel special without any fuss.
Why This Cake Stays So Moist
Zucchini is almost all water, and that water turns to gentle steam in the oven, keeping the crumb tender from edge to center. There is no vegetable taste, just a soft, close-textured chocolate cake.
Melted butter and a full cup of buttermilk add richness and tang, while a mix of regular and dark cocoa powders brings the chocolate forward without weighing things down. The result is a cake that slices clean and still tastes fresh on day three.
Ingredients
- 2 cups (250 g) all-purpose flour: spooned and leveled, not scooped.
- ¾ cup (60 g) unsweetened cocoa powder: half regular, half dark if you have it.
- 1 tsp baking soda: for lift.
- 1 tsp baking powder: helps keep the crumb soft.
- 1 tsp fine sea salt: balances the sweetness.
- 1 cup (240 ml) neutral oil: or melted unsalted butter: butter gives deeper flavor.
- 1½ cups (300 g) granulated sugar: just enough to smooth the cocoa edge.
- 3 large eggs: at room temperature.
- 1 cup (240 ml) buttermilk: room temperature, for tenderness.
- 2 tsp vanilla extract: rounds out the chocolate.
- 2 cups (about 240 g) finely grated zucchini: do not squeeze the moisture out.
- For the glaze: 4 oz (115 g) dark chocolate, chopped, and ½ cup (120 ml) heavy cream.
Variations / Substitutions
- Make it dairy-free: swap buttermilk for oat milk plus 1 tbsp lemon juice, and use a plant-based cream for the glaze.
- Swap the oil: any neutral oil works; melted coconut oil adds a subtle coconut note that plays nicely with chocolate.
- Dial up the spice: add 1 tsp cinnamon or a pinch of cayenne to the dry mix for a Mexican chocolate vibe.
- Skip the glaze: dust with powdered sugar or serve warm slices with a scoop of vanilla ice cream instead.
If you love this one, try the website’s banana chocolate chip bundt cake when you want something fruitier.
How To Make Chocolate Zucchini Bundt Cake
Step 1: Mix the Dry Ingredients
Heat your oven to 350°F (175°C). Grease a 10- to 12-cup bundt pan thoroughly with softened butter or baking spray, making sure to reach every ridge. In a large bowl, whisk the 2 cups flour, ¾ cup cocoa powder, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp salt until no streaks remain.
The mixture will look dark and uniform. A quick whisk now prevents pockets of baking soda later, so take the extra ten seconds here.
Step 2: Whisk the Wet Ingredients
In a separate large bowl, whisk the 1½ cups sugar with the 3 eggs until slightly thickened and pale, about 30 seconds. Pour in the 1 cup oil or melted butter, 1 cup buttermilk, and 2 tsp vanilla. Whisk again until smooth and glossy.
The batter will look grainy from the sugar at this stage, which is exactly what you want. The sugar dissolves as it bakes, giving the cake a fine, tender crumb.
Step 3: Fold Everything Together
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just a few streaks of flour remain. Scatter the 2 cups grated zucchini over the batter and fold it in until you no longer see white shreds. Do not beat the batter; a few small lumps are fine.
The batter will be thick, almost like a mousse, and the zucchini strands will glisten with moisture. Overworking the flour at this point is the quickest way to a tough cake, so stop as soon as it comes together.
Step 4: Bake the Cake
Scrape the batter into your prepared bundt pan and smooth the top. Bake on the middle rack for 45 to 55 minutes, until a long skewer inserted into the deepest part comes out with moist crumbs clinging to it, not wet batter.
The kitchen will smell deeply of chocolate about 40 minutes in, and the top of the cake will spring back lightly when pressed. If the top browns too quickly, tent it loosely with foil for the last 10 minutes.
Step 5: Glaze and Slice
Let the cake cool in the pan on a rack for 10 minutes, then invert it onto a plate. Cool completely before glazing. To make the glaze, heat the ½ cup cream until steaming, pour it over the 4 oz chopped dark chocolate, and let it sit for 2 minutes. Stir until smooth, then spoon it over the top of the cake, letting it drip down the sides.
Slice and serve once the glaze has set, about 15 minutes. The crumb will be dark and ultra-moist, with a shiny chocolate cap that catches the light.
Tips for the Best Bundt Cake
- Grease every nook of the pan, even if it is nonstick. A pastry brush dipped in softened butter gives you more control than spray, and a final dust of cocoa powder instead of flour keeps the color dark.
- Use a scale for the flour if you can. Spooning and leveling is next best, but a heavy scoop can add an extra 30 g, which makes the cake dry.
- Room-temperature eggs and buttermilk blend in without chilling the fat, so the batter emulsifies better.
- Zucchini moisture varies with the season. If your grated zucchini seems extra wet, there is no need to squeeze it, just fold it in as is.
Bake times by pan size:
| Pan size | Bake time |
|---|---|
| 10-cup bundt | 50 to 55 minutes |
| 12-cup bundt | 45 to 50 minutes |
Storing Leftover Cake
- Refrigerate: Wrap tightly or keep under a cake dome in the fridge for up to 5 days. The chill firms the crumb slightly, which makes it even fudgier.
- Reheating: A 15-second zap in the microwave brings a slice back to just-baked softness without melting the glaze.
- Serve cold: Slices are excellent straight from the fridge, especially with an afternoon coffee.
What Goes Well With This Cake
A cloud of softly whipped cream lightens each bite, and a scatter of fresh raspberries cuts the richness with a little tartness. For a classic pairing, a scoop of vanilla ice cream and a spoon of warm chocolate sauce turn one slice into a full dessert. Strong black coffee on the side is never wrong either, echoing the dark chocolate notes.
Frequently Asked Questions
What if I only have regular cocoa powder?
You can use all regular unsweetened cocoa. The cake will taste a bit milder and less deep, but it will still be a fine chocolate cake.
Can I make this without buttermilk?
Yes. Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of whole milk, let it sit 5 minutes, then use it in place of the buttermilk.
My cake stuck to the pan. What went wrong?
Bundt pans with intricate designs need butter brushed into every crevice, then a dusting of cocoa or flour. Even a small skipped spot can grab the cake.
How do I turn this into cupcakes?
Spoon the batter into lined muffin cups, filling each about two-thirds full, and bake at 350°F (175°C) for 18 to 22 minutes.
Chocolate Zucchini Bundt Cake Recipe
Ingredients
Method
- Heat oven to 350°F (175°C) and butter a 10- to 12-cup bundt pan well. Whisk flour, cocoa, baking soda, baking powder, and salt in a large bowl.
- In another bowl, whisk sugar and eggs until lightened, then whisk in oil, buttermilk, and vanilla until smooth.
- Pour wet mixture into dry and stir just until streaks remain. Fold in the grated zucchini until no dry patches show.
- Scrape batter into the prepared pan and bake 45 to 55 minutes, until a skewer comes out with moist crumbs. Cool in the pan 10 minutes, then invert onto a plate to cool completely.
- Heat the cream until steaming, pour over the chopped chocolate, and let sit 2 minutes. Stir until glossy, then pour over the cooled cake. Let set 15 minutes before slicing.
