Filed Under: Cakes & Cupcakes

Chocolate Zucchini Bundt Cake

Recipe By Tessa Arias
September 5th, 2011

You will love the delicious flavors of cocoa, nuts, and the hints of zucchini in this Chocolate Zucchini Bundt Cake!

Yield: 16 Servings

Prep Time: 15 minutes

Cook: 45 minutes

Tessa's Recipe Rundown...

Taste: Deeply cocoa, slightly nutty, with the tiniest hint of zucchini.
Texture: Moist and surprisingly soft for whole-wheat. The glaze pushes it over the top.
Ease: So much easier than a layer cake yet just as impressive.
Appearance: Best part of bundt!
Pros: Easy, sort of guilt free, and perfect for entertaining.
Cons: None!
Would I make this again? Next time I might try to replace the fat with applesauce and cut down the sugar.

You will love the delicious flavors of cocoa, nuts, and the hints of zucchini in this Chocolate Zucchini Bundt Cake!

Chocolate Zucchini Bundt Cake

Chocolate Zucchini Bundt Cake

It hasn’t even been a month and I’m already posting another recipe for chocolate bundt cake. My new found love for bundt cakes is probably obvious. The cakes are rich, moist and much quicker and easier than a layer cake with finicky buttercream frosting. Best part, they’re just as gorgeous (so much so that your mouth may water with one glimpse).

This cake is almost guilt-free. It utilizes only whole-wheat flour and fresh zucchini. No one has to know that. But of course the butter or oil and sugar still make it a treat.

How to make
Chocolate Zucchini Bundt Cake

Yield: 16 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Inactive Time 30 minutes
Total Time: 1 hour 30 minutes
You will love the delicious flavors of cocoa, nuts, and the hints of zucchini in this Chocolate Zucchini Bundt Cake!


For the cake:

  • 2 1/2 cups (10 ounces) whole wheat flour
  • 1/2 cup (1 1/2 ounces) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick, 4 ounces) unsalted butter, softened, or vegetable oil
  • 1/2 cup buttermilk
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 1 pound) shredded zucchini (2 small zucchini)
  • 1 cup semisweet chocolate chips

For the glaze:

  • 1/2 cup heavy cream
  • 3/4 cup semisweet chocolate chips
  • 2 teaspoons corn syrup


  1. Preheat the oven to 350 degrees F. Lightly grease a 10-cup bundt pan.
  2. In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, and salt. In a large mixing bowl stir together the sugars and butter until smooth. Add buttermilk eggs, and vanilla; mix well. Add half the dry ingredients, stirring until evenly moistened. Stir in the shredded zucchini, then the remaining flour mixture. Stir in chocolate chips. Pour batter into prepared pan.
  3. Bake until the top springs back when lightly touched, about 45 minutes. Remove from the oven and cool on a rack for 15 minutes. Lightly loosen the cake around the edges and center tube by pulling it gently away from the pan with your fingers or running a thin, flexible spatula down the sides, then put the rack on top of the pan and flip the cake over. Remove the pan and allow the cake to cool on rack completely. Once cooled remove cake to a serving platter.
  4. To make the glaze heat the heavy cream to a simmer, and pour over the chocolate chips in a bowl. Stir in the corn syrup, and keep stirring until there are no more lumps and the mixture is smooth. Drizzle over cooled cake on platter.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    [email protected] — September 5, 2011 at 12:43 pm

    I'm a big fan of bundt cakes, but don't make them very often. Probably because I end up eating most of it myself, not sharing. But since this delicious looking recipe is almost guilt free, I wouldn't feel as bad 😉

  2. #
    raquel erecipe — September 5, 2011 at 1:14 pm

    I love bundt cake, and I love the flavor zucchini …I love it and since it is also fast, let's see if I can do it today. Thanks.

    • #
      handleheat — September 5, 2011 at 10:20 pm

      Hope you liked it if you made it!

  3. #
    Caroline — September 5, 2011 at 2:54 pm

    Mmm…I knew it was going to be a good one as soon as I saw the photo you instagramed the other day. Keep the bundt cakes coming! 🙂

  4. #
    Lauren — September 5, 2011 at 6:46 pm

    I'd love to hear how the lower fat & sugar version comes out if you do decide to make it again!

    • #
      handleheat — September 5, 2011 at 10:20 pm

      I'll be sure to post again if I do alter the recipe!

  5. #
    Jacob — September 6, 2011 at 4:24 am

    I love they way chocolate and zucchini can combine into such an awesome dessert. Like carrot-cake's evil twin. I agree with Chris, though, bundt cake is way too easy to eat on one's own.

  6. #
    Lauren @ KeepItSweet — September 6, 2011 at 10:25 am

    I'm happy to see more bundt cake recipes- my poor bundt cake pan gets no love! This looks delicious, too.

  7. #
    Lindsay — September 6, 2011 at 12:29 pm

    Just made some chocolate zucchini bread, but this bundt cake looks FABULOUS! Not to mention, it is absolutely elegant looking. I may need to go out and buy a bundt cake pan!

  8. #
    Dee — August 1, 2012 at 4:49 pm

    This is so good. Made it without the glaze and it was still good. And the fact that it is made with wheat flour is amazing….thanks for sharing


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