Yield: serves 16

Chocolate Zucchini Cake

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Do you have a garden overflowing with fresh zucchini this time of year? Put them to good use with this Chocolate Zucchini Cake! Covered with an irresistible chocolate glaze, this Bundt cake is dark and rich with the perfect amount of sweetness.


For the cake:

  • ½ cup unsalted butter, softened
  • 1 ¾ cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 large eggs
  • 2 ½ cups all-purpose flour
  • ¾ cup dark chocolate unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 3 cups shredded zucchini
  • 1 cup semi-sweet chocolate morsels

For the glaze:

  • 6 Tablespoons heavy whipping cream
  • 1 ½ cup milk chocolate morsels


  1. Generously grease a 12-cup Bundt pan with baking spray. Set aside. Preheat oven to 325 degrees F.
  2. In a large mixing bowl, beat butter, sugar, baking soda, baking powder, salt, and oil together until blended. Add vanilla, milk, and eggs and beat for 2-3 minutes.
  3. Add flour, cocoa, and espresso powder and beat an additional 2-3 minutes until well combined. Fold in shredded zucchini and semi-sweet chocolate chips.
  4. Pour into prepared baking dish and bake for 60-65 minutes.
  5. 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.
  6. 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.
  7. Before adding glaze, rip strips of parchment paper and place under edges of cake. Drizzle glaze over top of cake. Allow to set, about 15 minutes. Remove strips of paper (and your cake plate will remain nice and clean)!


  • How to shred zucchini: Use a box grater to shred zucchini into fine pieces. You can also use a food processor to grate it but be careful not to puree.
  • Using frozen zucchini. You can make my Chocolate Zucchini Cake recipe with frozen zucchini too! Thaw the zucchini and squeeze out any excess water with a paper towel. Then add it to the cake batter as directed.
  • Best way to pour glaze on a bundt cake. Place strips of parchment paper under the edges of your cake before adding the glaze. After pouring glaze over the cake, remove the parchment strips. Your cake platter will be neat and clean!
  • Serve: Serve slightly warm with a dollop of fresh whipped cream or scoop of vanilla ice cream. Or drizzle some heavy whipping cream on it for a decadent treat.
  • Storage: Store in a cake saver at room temperature for up to 5 days. Or freeze slices of leftover cake. Wrap them in plastic wrap and slide in air tight container or freezer bag and freeze for up to 3 months. Thaw on counter and serve.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 501Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 50mgSodium: 193mgCarbohydrates: 62gFiber: 3gSugar: 42gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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