Go Back
–+ servings

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

A freshly baked, rich chocolate zucchini bundt cake sits in a black bundt pan, with a moist, cracked top.
Print Recipe Pin Recipe
4.41 from 5 votes

Chocolate Zucchini Bundt Cake

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 16
Calories: 294kcal
Author: Melissa Griffiths

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

Removing Water From Zucchini: You can use a salad spinner to spin out excess water in the zucchini or wrap it in towel and squeeze out excess water.
Coat Mix-ins with Flour: Always toss your chocolate chips and dried fruit with a tablespoon or two of flour before folding them into the batter. This prevents them from sinking to the bottom of the cake during baking and ensures even distribution throughout each slice.
Cherry Substitute: Dried cranberries work wonderfully as mentioned in the recipe. You can also try dried blueberries, chopped dried apricots, or even raisins. Just make sure to cut larger dried fruits into smaller pieces so they distribute evenly throughout the cake.
Cake Topping: If you wanted, you could even add a simple chocolate glaze to dress up the bread even more.
Storage Tips:
  • 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

Calories: 294kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 192mg | Potassium: 210mg | Fiber: 3g | Sugar: 23g | Vitamin A: 420IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 2mg