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Moist Chocolate Zucchini Bundt Cake Recipe with Dark Chocolate Glaze

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A moist, tender chocolate bundt cake made with shredded zucchini for added moisture and a rich dark chocolate glaze that adds a luscious finish without overpowering.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 3/4 cup (65 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups (250 g) granulated sugar
  • 1/2 cup (120 ml) vegetable oil (can substitute with melted coconut oil)
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup (120 ml) buttermilk (or regular milk with a splash of vinegar)
  • 2 cups finely shredded zucchini (about 2 medium zucchini), moisture squeezed out
  • 4 oz (115 g) dark chocolate (70% cocoa or higher), chopped (for glaze)
  • 1/4 cup (60 ml) heavy cream (for glaze)
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter or non-stick spray, then dust lightly with cocoa powder.
  2. Finely shred 2 medium zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine evenly.
  4. In another bowl, whisk the sugar and vegetable oil until blended. Beat in the eggs one at a time, then stir in vanilla extract and buttermilk.
  5. Gently fold the shredded zucchini into the wet ingredients until evenly distributed.
  6. Add the dry ingredients to the wet ingredients in batches, folding gently until just combined. Do not overmix; some lumps are fine.
  7. If using, fold in the chopped walnuts or pecans.
  8. Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
  9. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  10. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
  11. To make the glaze, warm the heavy cream in a small saucepan until just simmering. Pour over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  12. Drizzle the dark chocolate glaze evenly over the cooled bundt cake. Let it set for about 30 minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy cake. Use room temperature ingredients for best texture. Fold batter gently to prevent toughness. Let cake cool completely before glazing for a shiny finish. If glaze thickens, gently warm again to drizzle.

Nutrition

Keywords: chocolate zucchini cake, bundt cake, moist chocolate cake, dark chocolate glaze, easy chocolate cake, zucchini dessert, healthy chocolate cake

Find it online: https://evabakery.com/moist-chocolate-zucchini-bundt-cake-recipe-with-dark-chocolate-glaze-easy-and-delicious/