My chocolate zucchini bundt cake recipe is so easy, so chocolatey, and so moist! I start with a box of chocolate cake mix, then add grated zucchini, chocolate chips, and just a couple more ingredients. I finish it off with a simple chocolate glaze for the perfect dessert! This is one of my favorite ways to use up all of my garden zucchini!
Chocolate Zucchini Bundt Cake Recipe
I like to believe that this chocolate zucchini bundt cake is healthy. I mean it has two whole zucchinis in it, so it must be! Either way, it’s at least healthier than a standard chocolate cake, and I’ll take a win where I can get it. I baked this cake in a bundt pan so it would stay nice and moist and luscious, and it turned out so well. It’s super simple thanks to boxed cake mix, but it truly tastes homemade!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store chocolate zucchini Bundt cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying chilled or at room temperature.
Tips for Success
- I like using dark chocolate cake mix; however, devil’s food or German chocolate cake both work as well.
- Don’t drain the zucchini! We want to keep all that rich moisture in this cake! In fact, if you are using store-bought zucchini you may have to add 1-2 tablespoons of water to the batter to make it wet enough.
- Plain Greek yogurt helps make this cake extra tender. You can substitute sour cream if you wish.
- I like to fold in some walnuts for a bit of crunch!
- The trick for easy bundt cake removal is to grease the pan with Crisco and then flour it in every nook and cranny. Once you have floured every part of the pan, bang it on the counter a couple of times to dislodge any excess flour and dump.
- Once your cake is baked, let it cool for about 10-20 minutes or until you can comfortably place your hand on the side of the pan. The pan should still feel very warm. Flip onto a plate or cake stand and tap around the pan until you feel the cake come out.
- Never try to glaze a hot cake as it will likely soak up the glaze or cause it to warm so much that it runs off.
- You can, however, glaze a warm cake if you have a thick glaze. When I say thick glaze, think of frosting consistency. If the cake has cooled completely to the touch, you will want the glaze to be thinner or it will not slide on and you’ll have to end up frosting it on instead of allowing it to drip down the sides.
Chocolate Zucchini Bundt Cake Recipe
Ingredients
For the Cake
- 15.25 ounces chocolate cake mix (1 box)
- 4 large eggs room temperature
- 2¼ cups grated zucchini (from about 1 whole zucchini)
- 1 cup plain Greek yogurt room temperature
- ¾ cup vegetable oil
- 1 cup mini semisweet chocolate chips
For the Chocolate Glaze
- 3 tablespoons salted butter melted (⅜ stick)
- ⅓ cup unsweetened cocoa powder
- 1 cup powdered sugar
- ¼-½ cup heavy cream
Equipment
- Kitchen Scale (optional)
- Bundt cake pan
- Hand Mixer OR
- Stand Mixer
Instructions
- Preheat oven to 350°F and set out a 12-cup Bundt pan, but don’t grease it yet.
- Mix together the cake mix, eggs, zucchini, yogurt and vegetable oil until smooth and combined, 1-2 minutes, in a large mixing bowl using a stand or hand mixer. Scrape the sides and bottom of the bowl while mixing.15.25 ounces chocolate cake mix, 4 large eggs, 2¼ cups grated zucchini, 1 cup plain Greek yogurt, ¾ cup vegetable oil
- Fold in the chocolate chips and then grease the Bundt pan well with nonstick spray.1 cup mini semisweet chocolate chips
- Scoop the batter into the greased pan, even out the top with a spatula and tap the pan gently against the counter 2-3 times.
- Bake in the oven for 40-50 minutes, or until a fork or knife inserted in the center of the cake comes out with just a couple of crumbs but not smeared.
- Allow the cake to cool for 10 minutes and then turn out onto a serving plate or cake tray.
- To create the chocolate glaze, whisk together the melted butter and cocoa powder in a medium sized mixing bowl until combined and smooth.3 tablespoons salted butter, ⅓ cup unsweetened cocoa powder
- Using a hand or stand mixer, gradually beat in the powdered sugar and heavy cream, alternating between the two, until a thick glaze forms. You want the glaze to be thin enough to slowly drip down the cake but not so thin that it all drips off and pools below the cake.1 cup powdered sugar, ¼-½ cup heavy cream
- If necessary, you can add small amounts of powdered sugar or heavy cream to obtain the consistency that you want. Should you choose to glaze the cake while warm you want a thicker glaze than if you glaze it when it has completely cooled.
- Pour the glaze evenly over the top of the cake and allow it to slowly slide down the sides.
- Let the glaze and cake cool completely before cutting and serving.
Notes
How to Make Chocolate Zucchini Bundt Cake Step-by-Step
Mix the Batter: Preheat your oven to 350°F and set out a 12-cup Bundt pan, but don’t grease it yet. Mix together 15.25 ounces (1 box) of chocolate cake mix, 4 large eggs, 2¼ cups of grated zucchini, 1 cup of plain Greek yogurt, and ¾ cup of vegetable oil until smooth and combined, 1-2 minutes, in a large mixing bowl using a stand or hand mixer. Scrape the sides and bottom of the bowl while mixing.
Fold in the Chocolate Chips: Fold in 1 cup of mini semisweet chocolate chips and then grease the Bundt pan well with nonstick spray.
Fill the Bundt Pan: Scoop the batter into the greased pan, even out the top with a spatula, and tap the pan gently against the counter 2-3 times.
Bake the Cake: Bake in the oven for 40-50 minutes, or until a fork or knife inserted in the center of the cake comes out with just a couple of crumbs but not smeared.
Cool the Cake: Allow the cake to cool for 10 minutes and then turn out onto a serving plate or cake tray.
Mix the Chocolate: To create the chocolate glaze, whisk together 3 tablespoons of melted salted butter and ⅓ cup of cocoa powder in a medium-sized mixing bowl until combined and smooth.
Thicken the Glaze: Using a hand or stand mixer, gradually beat in 1 cup of powdered sugar and ¼-½ cup of heavy cream, alternating between the two, until a thick glaze forms.
Glaze the Cake: Pour the glaze evenly over the top of the cake and allow it to slowly slide down the sides. Let the glaze and cake cool completely before cutting and serving.
Leave a Review