Moist Zucchini Dark Chocolate Bundt Cake

Moist Zucchini Dark Chocolate Bundt Cake

This Chocolate Zucchini Bundt Cake is rich, ultra-moist, and packed with deep chocolate flavor. You’d never guess it’s made with zucchini, but that’s the secret to its soft, tender crumb!

We always end up drowning in zucchini by mid-summer (anyone else feel personally attacked by their garden?), and this cake is the easiest, most delicious way to use it up. But let’s be clear: this isn’t your grandma’s bundt cake. We’re talking deep, dark chocolate, a generous handful of chocolate chips, and a glossy ganache that’s so good, you’ll want to lick the spoon.

Dark Chocolate Bundt Cake

Dark chocolate sounds intense, right? Like it’s going to be super rich and way more work. But thanks to dark chocolate cocoa powder. (which you can now find at most grocery stores! Target usually has the best price.) It’s shockingly easy to get that deep, decadent flavor without any extra hassle.

And the best part? It’s not overpowering. The shredded zucchini keeps the crumb moist and light, while the semi-sweet mini chocolate chips add just the right sweetness. You get a bold chocolate cake that’s actually balanced.

Can I Use Regular Cocoa Powder?

Absolutely. If you don’t have dark cocoa, regular unsweetened cocoa works just fine. Want to lean darker? Use dark chocolate chips or go all in with a bittersweet ganache. Honestly, whatever chocolate you’ve got—use it. This recipe is super forgiving, and your cake will still turn out delicious.

The Secret to a Moist Chocolate Zucchini Cake

Zucchini is the secret to a really moist bundt cake recipe, especially when it’s chocolate, as that can be extra dry when you use cocoa powder. It gives them so much delicious flavor, texture, and moisture!

Ingredients Needed for Zucchini Dark Chocolate Cake in a Bundt Pan

Below is everything you need to make this delicious bundt that just happens to have veggies hiding inside.

For the Cake

• Oil: Keeps the cake moist and tender.
• Sour cream: Adds richness and enhances the cake’s soft texture.
• White Sugar: Sweetens the cake and helps create a tender crumb.
• Brown sugar: Adds moisture and a hint of caramel flavor.
• Eggs: Bind the ingredients together and provide structure.
• Vanilla extract: Adds warm, aromatic flavor.
• All-purpose flour: The base that gives the cake its structure.
• Dark cocoa powder: Deepens the chocolate flavor and darkens the cake’s color.
• Baking powder: Helps the cake rise and become light and fluffy.
• Baking soda: Works with the buttermilk and zucchini for extra lift.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Buttermilk: Adds tang and tenderness to the crumb.
• Finely shredded zucchini: Keeps the cake extra moist without tasting like veggies.
• Mini semi-sweet chocolate chips: Distribute melty chocolate pockets throughout the cake.

For the Ganache Glaze

• Semi-sweet chocolate chips: The base of the rich, glossy ganache.
• Heavy cream: Makes the ganache smooth, pourable, and luscious.
• Mini chocolate chips (for garnish): Add a pretty, textural finish on top.

See the recipe card down below for measurements and detailed steps.

How to Prep Zucchini

Shred the zucchini using the fine side of a cheese grater. Trust me, the smaller shreds melt right into the cake for the best texture. A food processor works too if you’re in a rush, but it does mean one more thing to wash (worth it on a busy day, though). You’ll need about 3 cups, which usually means 3 small to medium zucchini. No need to peel them, just grate and go!

How to Make Dark Chocolate Bundt Cake

For the Cake

1. Preheat: Set the oven to 350°F. Spray a 12-cup Bundt pan with nonstick baking spray.
2. Beat: Using a hand mixer or stand mixer, mix the oil, sour cream, and sugars in a large bowl until creamy. Add the eggs and vanilla, and beat again.
3. Whisk: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4. Combine: Add the dry ingredients to the wet ingredients mixture alternately with the buttermilk and zucchini, mixing until everything is incorporated. Fold in the chocolate chips with a rubber spatula
5. Bake: Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean.
6. Cool: Let the cake rest in the pan for 15 minutes, then invert it onto a plate or wire rack and cool completely.

The Glaze

1. Heat: Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, then stir until melted and smooth.
2. Pour: Let the glaze cool for 5–10 minutes, then spoon it over the top of the cake. Sprinkle with mini chocolate chips and let it set. Store the cake in an airtight container.

Precise measurements and directions, see the recipe card below.

Do I Have to Peel the Zucchini for this Bundt Cake?

No, you don’t want to peel the zucchini for these chocolate chip zucchini bundt. Though it might seem like you need to, it actually gets absorbed into the batter because it’s not a super-thick skin. Don’t worry about peeling!

Can I Shred the Zucchini in Advance?

If you want to save some time later on, you can shred your zucchini in advance. Grate the zucchini and dry it on the counter, then place it in an air-tight container for up to 5 days before you’re ready to bake.

Freeze it!

In fact, you can even freeze shredded zucchini in a zip-top freezer bag. Just know that it will release more liquid, which means you’d better leave some of the liquid out when you go to bake with it.

What is the Best Bundt Pan to Use?

Hold up! Before you pour the batter, let’s talk pans. Because not all bundt pans are created equal!

Bundt Pan Size: Read This Before You Bake

Most recipes assume a 12-cup pan, but some pans are only 9-cup, and overflowing batter is not the drama you need today. I never remember to measure mine (relatable?), but this recipe fills a 10-cup pan nicely.

Which Pan to Buy

If I could redo it, I’d skip the dark pan. It browns the cake too fast. This Nordic Ware 12-cup Bundt pan is my go-to recommendation. Lighter in color = better rise and a more even bake. Plus, it works for small or big bundt cakes, which means fewer baking headaches.

Is Zucchini Good For You?

Zucchini is very good for you. It is packed with nutrients, including Vitamins C and A, potassium, folate, and fiber. I always feel a little better about a zucchini cake because instead of a lot of butter, you’re using some veggies.

How Long Will A Bundt Cake Keep?

Your bundt cake leftovers will stay fresh up to 5 days at room temperature if covered well. Use a cake carrier and wrap any exposed edges in plastic. In the fridge, it’ll last up to a week. To freeze, slice the cake, wrap pieces in plastic wrap, and put them in the freezer for up to 1 month. Thaw at room temp, then glaze just before serving.

(PS: If your cake carrier isn’t great, same. I returned mine and got this one with a handle. It’s way better.)

Cupcake and 9×13 Pan Instructions for This Bundt Cake Recipe

You can easily make this recipe into cupcakes or bake it in a 9×13-inch pan instead of a Bundt. For cupcakes, you’ll get about 12 to 15. Bake them for 15 to 20 minutes and check with a toothpick. If it comes out with wet batter, bake a few minutes longer.

For a 9×13, bake for about 30 to 35 minutes. The edges should look set, and a toothpick in the center should come out clean or with a few moist crumbs.

Chocolate Zucchini Bundt Cake like you’ve never had before! The zucchini makes it extra moist, and it’s loaded with chocolate chips and covered with luscious ganache! It’s a dark chocolate lover’s dream come true!

More Delicious Bundt Cake Recipes

• Lemon Bundt Cake
• Cinnamon Lemon Poppyseed Bundt Cake
• Pecan Apple Bundt Cake
• Brown Sugar Cinnamon Bundt Cake
• Pumpkin Apple Spice Bundt Cake

READ: Moist Zucchini Dark Chocolate Bundt Cake