This is the perfect Chocolate Zucchini Bundt Cake that’s incredibly moist and rich. An easy bundt cake that combines fresh zucchini with chocolate chips and dried cherries for an irresistible dessert. Chocolate cake is my favorite way to eat zucchini!
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🍰 Whenever I make baked goods with zucchini, I always get out the salad spinner and spin out as much water as possible!
My 2 Best Tips For Making Chocolate Zucchini Bundt Cake
Prepare Your Bundt Pan: Grease your bundt pan thoroughly with butter or cooking spray, then dust with flour (or cocoa powder for extra chocolate flavor). Pay special attention to all the grooves and crevices to ensures your cake will release cleanly from the pan’s design!
Prepare the Zucchini: To prevent a soggy cake, it’s important to remove excess moisture after grating the zucchini. Use a salad spinner to spin out the water, or wrap the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
You literally cannot taste the zucchini in this cake! It’s the perfect way to use up an abundant zucchini harvest while adding extra nutrients and fiber to your dessert. Kids and adults alike will never guess there are vegetables hiding in this decadent treat.
The grated zucchini adds natural moisture to this bundt cake, creating an incredibly tender crumb that stays fresh for days. Unlike traditional chocolate cakes that can dry out quickly, this zucchini version maintains its perfect texture thanks to the vegetable’s high water content.
You can even add a simple chocolate glaze to dress up this simple cake even more!
🩷 Melissa
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Chocolate Zucchini Bundt Cake
Ingredients
- 2 cups flour
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ⅓ cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 3 cups grated zucchini excess water removed
- 1 cup semi-sweet chocolate chips
- 1 cup dried cherries, cut in half or dried cranberries
Instructions
- Preheat oven to 350°. 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 combined. 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.
Notes
- Store the completely cooled cake covered at room temperature for up to 3 days.
- Or wrap tightly and refrigerate for up to a week.
- You can also freeze individual slices wrapped in plastic wrap for up to 3 months.
Nutrition
How To Make Chocolate Zucchini Bundt Cake
Step 1: Preheat oven to 350°. 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.
Step 2: In large mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Add sour cream and beat until well blended.
Step 3: Add dry ingredients and mix just until combined. Mix in zucchini, chocolate chips coated in 2 tablespoons flour, and dried fruit.
Step 4: 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.
Recipe FAQs
No, you don’t need to peel the zucchini! The skin is tender and adds extra nutrients and fiber. Just wash the zucchini thoroughly and grate it with the skin on. The skin will blend seamlessly into the cake batter.
After grating the zucchini, it’s important to remove excess moisture. Use a salad spinner to spin out the water, or wrap the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This prevents the cake from becoming too dense or soggy.
Yes! You can bake this batter in two 8-inch round pans (reduce baking time to 25-30 minutes), one 9×13 inch pan (bake for 35-40 minutes), or even as muffins (bake for 18-22 minutes). Just adjust the baking time accordingly and test for doneness with a toothpick.
More Delicious Cake Recipes to Consider
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Kitchen Belleicious
everything is better with chocolate in it! Love the combo of chocolate and zucchini, sweet and moist!
Maureen | Orgasmic Chef
My fingers are crossed that Costco will come to Brisbane next year. I’d drive the hour just to shop like an American again. 🙂
Love your bread/cake – it’s so pretty.
Alison @ Ingredients, Inc
i am making this! Looks wonderful Barbara!
Lorraine @ Not Quite Nigella
Hehe he sounds like he really loved it! I love using vegetables in baking, it makes things so moist 😀 xxx
Angie@Angie's Recipes
A perfect zucchini chocolate bread, Barbara.
Chaya
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.
Donna
Zucchini has died and gone to heaven!
Claire @ Claire K Creations
I never thought to use a salad spinner for zucchini what a clever idea! These look delicious and it’s no wonder your son stashed a portion!
leslie
Ohh yes. This would be my favorite way to eat zucchini as well. Love the addition of the cherries!
Carol
Beautiful! Now all I need is for my garden to cooperate and give me some zucchini.
Off to pin….thank you Barbara!
Valérie (France)
J’arrive avec ma crème glacée “gingembre spéculoos”
Bonne soirée
Valérie.
Megan's Cookin'
Did I tell you I finally got a few of those small bundt pans? Yeaaa! I gotta make this!
Katrina @ Warm Vanilla Sugar
I love a good bundt like this! Lovely cake!
Emily
I love chocolate zucchini bread so I’m sure I’m going to love this!
Rocky Mountain Woman
That looks like the perfect thing to have RIGHT now with my coffee.
Could you send a piece over? please???
hah!
RMW
Averie @ Averie Cooks
Barbara this is gorgeous! I love baking with zuke b/c it makes everything so nice and moist! Pinning!
Rosa
Beautiful! This Bundt cake is extremely tempting.
Cheers,
Rosa
Kelly Senyei | Just a Taste
This looks spectacular, Barbara! I can practically taste how moist and flavorful it is!
2sistersrecipes.com
Love this chocolate and zucchini bundt cake- great way to hide some veggies with the kiddos! I would love to make this one and credit back to you!
carrian
Oh my holy moist, chocolatey perfection!