Chocolate Zucchini Cake

Do you have a garden overflowing with fresh zucchini this time of year? Try making this fabulous Chocolate Zucchini Bundt Cake! It’s dark and delicious, but not too sweet!

Chocolate Zucchini Cake, this is so moist and the chocolate ganache adds an extra touch of sweetness!

I miss my gardens. There. I said it. I had beautiful vegetable gardens in Ohio. And this time of year I would be pulling baskets of tomatoes, zucchini, peppers and herbs!

And weeds of course. Those I don’t miss so much.

But now that we moved there are no veggie gardens in this yard. I’m going to have to change that, because having fresh zucchini is one of my favorite things!

Fortunately, I have good friends (thanks KIM) who share their bounty! She gave me one of those big, giant sized zucchinis. The kind you find days after searching, hiding in the vines growing larger by the day. Not good fried…but delicious in baked goods!

Chocolate Zucchini Cake, this is so moist and the chocolate ganache adds an extra touch of sweetness!

I set to work making TWO cakes. Today’s Chocolate Zucchini Cake was the first in my baking line up (don’t worry, the other cake will be shared next week!). I started by using King Arthur Flour’s recipe for Chocolate Zucchini Cake. But instead of a 13×9 pan, I wanted a big bundt cake! {and every time I say/or type BUNDT I think of “my big fat greek wedding” movie}

The cake itself is not overly sweet. Yes it’s dark and gorgeous and you would think incredibly rich, but it’s not. Which is actually a nice surprise. If you prefer to keep this cake “lighter” just sprinkle some powdered sugar over the top.

Or balance out the lack of sweetness with some milk chocolate ganache. Yeah. Ganache is always a good answer! Especially on a bundt cake. I love when there is a pile of ganache in the center of the cake…I can spoon it up and add a little extra to my slice later.

If you follow me on INSTAGRAM you can see how I have a small panic and hold my breath before flipping out a cake from the pan. Anyone else feel this way? My Bundt pan has a nonstick coating, but I still gave it a generous spray of non-stick baking spray. It came out beautiful!

{be sure to follow me on instagram so you can see my behind the scene crazy life!}

Check out this delicious Chocolate Pound Cake recipe in a bundt pan too!

Chocolate Zucchini Cake, this is so moist and the chocolate ganache adds an extra touch of sweetness!

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Yield: serves 16

Chocolate Zucchini Cake

Prep Time 30 minutes
Cook Time 1 hour


For the cake:

  • ½ cup unsalted butter, softened
  • 1 ¾ cup granulated sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • ½ cup canola oil
  • 1 tsp vanilla extract
  • ½ cup milk (I used fat free)
  • 2 large eggs
  • 2 ½ cup all-purpose flour
  • ¾ cup dark chocolate unsweetened cocoa powder
  • 1 tsp espresso powder
  • 3 cup shredded zucchini
  • 1 cup semi-sweet chocolate morsels

For the glaze:

  • 6 Tbsp heavy whipping cream
  • 1 ½ cup milk chocolate morsels
  • sprinkles, optional


  1. Generously grease a 12 cup Bundt pan with baking spray. Set aside.
  2. In a large mixing bowl, beat butter, sugar, baking soda, baking powder salt and canola oil together until blended. Add vanilla, milk and eggs and beat for 2-3 minutes. Add flour, cocoa and espresso and beat an additional 2-3 minutes until well combined. Fold in zucchini and semi-sweet morsels.
  3. Pour into prepared baking dish and bake in a 325 degree oven for 60-65 minutes.
  4. Remove and cool about 15 minutes in pan. Place a serving plate over top of pan and invert cake, tapping gently if needed. Allow to cool completely.
  5. For the glaze, heat the cream in a double boiler (or a glass bowl set over 1inch of boiling water). Whisk in chocolate until smooth. Remove from heat and allow to cool about 15 minutes.
  6. Before adding glaze, rip strips of parchment paper and place under edges of cake. Drizzle glaze over top of cake and add sprinkles if desired. Allow to set, about 15 minutes. Remove strips of paper (and your cake plate will remain nice and clean)!
  7. Store in a cake saver at room temperature for up to 5 days. ENJOY.


Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Chocolate Zucchini Cake, this is so moist and the chocolate ganache adds an extra touch of sweetness!

What’s your favorite Zucchini dish?


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Zucchini Bread with a sweet twist: lemon and blueberries!

Parmesan Halibut with Tomato and Zucchini Orzo from www.shugarysweets.com

Tomato and Zucchini Orzo. One of my favorite side dishes (especially with the Parmesan Pesto Halibut)

See the recipe Chocolate Zucchini Bundt Cake on YouTube


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 1, 2014

Comments & Reviews

  1. Aimee I only have olive oil. Too heavy for a cake. Any suggestions to Replace oil. I am going to make cupcakes. I made the bunds and it was a huge hit 

  2. I watched the video and proceeded to mix ingredients but I didn’t have semi-sweet chocolate pieces. I think the video should have shown the chips going in, as well. I wasn’t going to go to the store and get any. It turned out fine.

    1. In the video I forgot to add the chocolate chips. And honestly? It turned out delicious as well…

  3. have never tried the zucchini cake thing – this looks like an excellent place to start! 

  4. I just made this last week and shared it with my in-laws. They loved it! My MIL even commented that her chocolate zucchini cake never turns out as well as mine! Thanks for the great recipe!

    1. Yeah! Score with the MIL 🙂 Glad it was such a hit, thanks for stopping over and letting me know!

  5. This recipe is delicious! It is definitely a keeper. I just was a little confused on the 1 cup of semi sweet morsels. I figured you just add it to the batter but no where in the instructions said to do that. I thought maybe the 1 cup of morsels was an error and should of been with glaze ingredients but I figured that adding some morsels to the batter wouldn’t hurt and it didn’t! Thanks for sharing!

    1. So glad to hear you loved the cake Lisa! I just fixed the recipe, whoops, yes, the chocolate chips get folded into the batter with the zucchini!

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