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Chocolate Zucchini Bundt Cake
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4.34 from 3 votes

Chocolate Zucchini Bundt Cake

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Cakes
Servings: 12 -16 Servings
Author: Barbara Schieving

Ingredients

  • 2 cups flour
  • cup unsweetened cocoa powder sifted
  • 1 ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ 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

Instructions

  • 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.

Notes

*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.