If you’re looking for a rich, moist dessert that hides a nutritious twist, this chocolate zucchini cake might just become your new favorite bake. This easy bundt cake recipe combines cocoa powder, grated zucchini, and chocolate chips into one decadent, fudgy slice that no one will guess includes vegetables. From the smooth ganache glaze to the soft, tender crumb, it’s a perfect balance of indulgent and secretly wholesome. In this guide, I’ll walk you through every step of making it—plus share pro tips, storage tricks, and variations to keep things exciting.
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Why I Bake Chocolate Zucchini Cake Every August
There’s something about late summer in Asheville that makes my kitchen feel like a warm, chocolate-scented haven. That’s zucchini season around here—when neighbors leave extra produce on your porch like little green gifts. I remember the first time I tried baking with zucchini. I was skeptical. Vegetables in cake? It felt like some sneaky health trick. But after one bite of that rich, chocolatey crumb, I was hooked—and I’ve been making chocolate zucchini cake every August since.
Back then, I didn’t know a thing about baking with vegetables. I was just a guy with a craving and a heap of zucchini on the counter. But that’s the magic of this recipe. It’s forgiving, flavorful, and just fancy enough to impress your friends without causing panic in the kitchen. It became one of my go-to bakes for Sunday potlucks and cozy nights at home.
This chocolate zucchini cake isn’t just moist—it’s decadently rich, thanks to a blend of cocoa powder, buttermilk, and a splash of vanilla. The zucchini melts into the batter, leaving behind nothing but unbelievable texture and moisture. No one guesses what’s in it until you tell them. And that ganache? Silky, shiny, and ridiculously easy to make. A drizzle of that, and you’ve got a bundt that looks like it came from a bakery window.
If you’ve never baked with zucchini, don’t worry. I’ll walk you through every step. And trust me, you won’t taste the veggies—but you’ll love what they do to the cake. Just like my Dark Chocolate Cake with Espresso Buttercream , this one delivers big flavor with simple, accessible ingredients.
So grab that box grater and preheat your oven. You’re about to discover why chocolate zucchini cake is a summertime staple in my kitchen—and might just become one in yours.
Chocolate Zucchini Bundt Cake
Equipment
- 10-12 cup bundt pan
- Large mixing bowl (for wet ingredients)
- Medium mixing bowl (for dry ingredients)
- Small saucepan or microwave-safe bowl (for ganache)
- Electric mixer or whisk (for creaming and mixing)
- Spatula (for folding and scraping)
- Grater (for zucchini)
- Measuring cups and spoons
- Wire cooling rack
- Oven
- Toothpick (for testing doneness)
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 3 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated zucchini about 2 medium
- 1/2 cup buttermilk
- 1 cup semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan generously.
- In a medium bowl, whisk together 🍫 flour, 🍫 cocoa powder, 🧂 baking soda, 🧂 baking powder, and 🧂 salt. Set aside.
- In a large bowl, beat 🥚 eggs and 🍬 sugar until light and fluffy. Add 🛢️ oil and 🥄 vanilla extract, mixing well.
- Stir in 🥒 zucchini and 🥛 buttermilk until combined.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Fold in 🍫 chocolate chips.
- Pour batter into prepared bundt pan and bake for 50–60 minutes, or until a toothpick inserted comes out clean. Cool completely before removing from pan.
- For the ganache, heat 🥛 heavy cream until just simmering. Pour over 🍫 chocolate chips and let sit for 2 minutes. Stir until smooth, then add 🥄 vanilla extract.
- Drizzle ganache over cooled cake and allow to set before slicing.
Baking with Zucchini – Tips & Ingredient Insights
Why Zucchini Works in Chocolate Cake
Zucchini might seem like an odd guest at a dessert party, but once you understand what it brings to the table, it makes total sense. This humble green squash is over 90% water, which means it adds natural moisture to baked goods without altering the flavor. When grated finely, zucchini virtually disappears into the cake batter, leaving behind a soft, rich texture that rivals even the most indulgent butter-laden recipes.
The best part? You don’t need to peel it. The skin is tender and breaks down easily during baking. Just trim the ends, give it a quick rinse, and use the fine holes of your grater. Avoid pressing out the moisture—that liquid is key to creating the cake’s famously moist crumb. Two medium zucchinis should give you just the right amount for this recipe.
If you’ve ever had Sourdough Chocolate Zucchini Muffins, you already know how well the veggie plays with cocoa. It’s not there for flavor—it’s there for function. And it does its job beautifully.
Choosing the Right Cocoa & Chocolate
When it comes to cocoa, not all powders are created equal. For a deep, rich flavor, I prefer unsweetened Dutch-processed cocoa. It’s smoother and more mellow than natural cocoa, with a darker color that makes this bundt even more visually stunning. But if you only have regular unsweetened cocoa in the pantry, don’t stress—it’ll still taste fantastic.
Chocolate chips add a second layer of indulgence. I like using semi-sweet because they melt just enough to create little pockets of gooey richness. If you’re craving something even more decadent, try mixing in a handful of dark chips like in this Slow Cooker Chocolate Lava Cake. You could even add a pinch of espresso powder to deepen the cocoa flavor further.
Finally, don’t skip the buttermilk. It reacts with the baking soda to give your cake a soft rise and tender texture—plus a slightly tangy finish that balances the sweetness perfectly.
Step-by-Step to the Ultimate Bundt
Mixing Techniques that Matter
When baking from scratch, your mixing technique can make or break a cake—and this chocolate zucchini cake is no exception. The first golden rule? Keep the dry and wet ingredients separate until you’re ready to combine them. This ensures even distribution of leavening agents like baking soda and baking powder and prevents overdevelopment of gluten, which can make your cake dense.
Start by whisking together your flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl. Use a fork or a whisk to eliminate any lumps, especially in the cocoa. This step helps avoid dry clumps that hide in the finished cake.
In a separate, larger bowl, beat the eggs and sugar until light and airy—this adds volume and helps dissolve the sugar fully. Slowly stream in the oil, then stir in vanilla, zucchini, and buttermilk. Once you combine the wet and dry ingredients, stir just until you no longer see dry flour. Fold gently—don’t beat.
Then comes the best part: the chocolate chips. Fold them in right before pouring the batter into your prepared bundt pan. This cake bakes beautifully in a bundt mold, giving it that classic ring shape and crispy edges. Bake for 50–60 minutes, or until a toothpick comes out clean.
Want more cozy bakes with smart techniques? You’ll love these healthy chocolate oatmeal muffins that use similar gentle mixing to achieve a moist crumb.
Ganache Glaze for a Bakery Finish
Now let’s talk ganache—that glossy, melt-in-your-mouth finishing touch that makes this cake unforgettable. Luckily, it’s easier than it looks. All you need is heavy cream, semi-sweet chocolate chips, and vanilla extract.
Start by heating your cream until it’s just simmering—not boiling. Pour it over the chocolate chips in a heat-safe bowl and let it sit for two minutes. Don’t rush this. The heat will gently melt the chocolate. Then stir slowly with a spatula until it transforms into a silky, rich ganache.
If you want to get fancy, stir in a teaspoon of espresso or a pinch of cayenne for a deeper flavor profile. Once the cake is completely cool (this is crucial), drizzle the ganache generously over the top, letting it run down the sides like a chocolate waterfall.
You’ll end up with a dessert that not only tastes bakery-level but looks like it too. Just like my chocolate raspberry crumb bars, this finish adds a touch of elegance to an otherwise rustic bake.
Storage, Serving, and Variations
How to Store, Freeze, and Serve Like a Pro
Chocolate zucchini cake isn’t just a one-day wonder. Thanks to the moisture from the zucchini and the richness of the ganache, it keeps beautifully for several days—if it lasts that long.
To store, let the cake cool completely and cover it tightly with plastic wrap or place it in an airtight cake container. It will stay moist and delicious at room temperature for up to 4 days. If your kitchen runs hot, move it to the fridge after day two, but bring it back to room temp before serving for the best flavor and texture.
Freezing? Absolutely. This cake freezes like a dream. Wrap individual slices or the whole bundt in two layers of plastic wrap and one layer of foil, then freeze for up to 2 months. Thaw overnight in the fridge or on the counter for a few hours. The ganache may lose some shine, but the taste? Still divine.
Serve it with a scoop of vanilla ice cream, a sprinkle of sea salt, or a swirl of whipped cream. It’s the kind of dessert that holds its own at family dinners, potlucks, or even as a sneaky weekday breakfast—no judgment here.
Want more freeze-worthy baked goods? These healthy zucchini oatmeal cookies are great for stashing and snacking all week long.
Fun Variations to Try Next Time
One of the joys of this cake is how versatile it is. Once you’ve made it once, you can riff on it endlessly. Swap the chocolate chips for dark chocolate chunks or even peanut butter chips for a salty-sweet twist. Fold in chopped walnuts or pecans for a bit of crunch.
Feeling seasonal? Add a teaspoon of cinnamon or pumpkin pie spice in fall. Or replace half the zucchini with shredded carrots for a hybrid that tastes like the lovechild of chocolate cake and carrot cake. You can also use this same batter to make cupcakes or a loaf version.
Craving something different altogether? This chocolate chip pumpkin cake has a similar spice-and-sweet vibe and is a cozy fall favorite. And if you’re in the mood for something molten and over-the-top, don’t miss this Sourdough Chocolate Cake with Rich Frosting.
Bottom line? Once you’ve nailed the base recipe, the variations are endless—and always delicious.
FAQs
Can you taste the zucchini in chocolate zucchini cake?
Not at all! The zucchini in chocolate zucchini cake adds incredible moisture but disappears into the batter while baking. It has a neutral flavor and melts into the chocolatey crumb, leaving no trace in taste or texture—just a rich, tender bite that surprises everyone when you reveal the secret ingredient.
How do you keep chocolate zucchini cake moist?
Zucchini is the secret weapon—it’s loaded with water, which keeps the crumb soft for days. To maximize moisture, don’t squeeze out the zucchini, and be careful not to overbake. Store it in an airtight container at room temperature for up to four days or freeze it tightly wrapped for longer storage.
Do you peel zucchini before adding it to cake?
There’s no need to peel zucchini. The skin is thin and blends easily into the batter. Just give it a quick rinse and grate it finely—especially if you’re baking for picky eaters who might be hesitant about “green things” in their dessert. Once baked, it completely disappears into the cake.
Can chocolate zucchini cake be frozen?
Absolutely. This cake freezes beautifully. Wrap individual slices (or the whole cake) in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge or at room temperature. For best results, glaze with ganache after thawing so it stays shiny and smooth.
So there you have it—your guide to baking the kind of cake that turns doubters into believers. This chocolate zucchini cake is rich, deeply chocolatey, and sneakily packed with a summer vegetable that no one will detect. It’s the sort of recipe that reminds me why I love home baking: simple ingredients, big rewards, and just enough room to get creative without stress.
Whether you’re trying to use up garden zucchini or impress at your next potluck, this bundt is your answer. With a ganache glaze and fudgy crumb, it hits that sweet spot between rustic comfort and bakery polish. Try it once, and I guarantee it’ll join your regular baking rotation—right alongside my gooey chocolate chip cookies and decadent crumb bars.
Bake it. Slice it. Share it. Or keep it all to yourself—I won’t judge.
