Chocolate Zucchini Bundt Cake

Chocolate chocolate chip zucchini bread with tart dried cherries dressed up as a bundt cake.  My favorite way to eat zucchini. | BarbaraBakes.c0m

Rich, moist chocolate chocolate chip zucchini bread with tart dried cherries dressed up as a bundt cake.  Chocolate zucchini bread is my favorite way to eat zucchini. 

As soon as my son saw the giant zucchini on the counter he begged me to make him his favorite Chocolate Chocolate Chip Zucchini Bread with dried cherries. We all love that zucchini bread recipe, but I always feel a pull to make something new for the blog. I decided a fun way to change it up was by baking it in half sized bundt pans.

Rich, moist chocolate chocolate chip zucchini bread with tart dried cherries dressed up as a bundt cake.  My favorite way to eat zucchini. |

When I went to the pantry, all the dried cherries were gone. I usually have a Costco size bag on hand, so I substituted Craisins (another huge Costco bag that’s always in my pantry.) The dried cranberries tasted great, but the dried cherries add just a little bit more flavor.

I always sift cocoa when I’m using it, to avoid having lumps of cocoa in my batter. And when make zucchini bread, I always get out the salad spinner and spin out as much water as I can.

Chocolate Zucchini Bundt Cake Collage -

The zucchini bundt cake was a big hit. My son even hid some in the back of the pantry goodie bin so there would be some left for him to take to work the next day.

If you wanted, you could even add a simple chocolate glaze to dress up the bread even more.

Chocolate Zucchini Bundt Cake

Chocolate Zucchini Bundt Cake


  • 2 cups flour
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/3 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 3 cups grated zucchini*
  • 1 cup semi-sweet chocolate chips (can use mini as well)
  • 1 cup dried cherries cut in half (or dried cranberries)


Preheat oven to 350 degrees. Grease and flour 2 half size or a full size bundt pan and set aside.

Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk to combine. Set aside.

In large mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Add sour cream and beat until well blended.

Add dry ingredients and mix just until combine. Mix in zucchini, chocolate chips coated in 2 tablespoons flour, and dried fruit.

Divide batter between pans. Bake half size bundts for 35 minutes; full size bundt for 50-60 minutes or until a toothpick comes out clean.

Cool 5 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.

*Tip: I like to use a salad spinner to spin out excess water in the zucchini. You could also wrap it in towel and squeeze out excess water.


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    Leave a Comment:

  1. bee says

    This bundt cake is awesome. I followed all directions but omitted the cherries, and substituted vanilla yogurt for the sour cream. I frosted it with a chocolate drizzle. It tastes devine…super chocolatey and moist.

  2. says

    Wonderful, Barbara. Love the cherries and chocolate in there too. I well remember all those HUGE zucchini left in my garden. You can only give so many away. :)

  3. says

    I must thank you for the idea of using the spinner for the zucchini. I used to use zucchini in bread and have not done that in a long time. Making this cake should be fun to do. I have extra zucchini in the refrigerator.

  4. Carol says

    Beautiful! Now all I need is for my garden to cooperate and give me some zucchini.

    Off to pin….thank you Barbara!