Chocolate Zucchini Bundt Cake Recipe

removing a slice of chocolate zucchini bundt cake from a cake stand.

Chocolate Zucchini Bundt Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: slices

Calories: 616kcal

Author: Becky Hardin

This decadent chocolate zucchini bundt cake is the ultimate hidden veggie dessert. By combining a dark chocolate cake mix with fresh zucchini and Greek yogurt, I get an incredibly moist cake with half the effort.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
12-Cup Bundt Pan
Hand Mixer or Stand Mixer

Ingredients

For the Cake

15.25 ounces chocolate cake mix (1 box)*
4 large eggs room temperature
2¼ cups grated zucchini (from about 2 whole zucchinis)
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 room temperature

Instructions

Preheat oven to 350°F and set out a 12-cup Bundt pan, but don’t grease it yet.
Using a hand or stand mixer, mix together the cake mix, eggs, zucchini, yogurt, and vegetable oil until smooth and combined, about 1-2 minutes.
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 it out onto a serving plate or cake tray.
To create the chocolate glaze, whisk the melted butter and cocoa powder together 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.
1 cup powdered sugar, ¼-½ cup heavy cream
Pour the glaze evenly over the top of the cake and allow it to slowly slide down the sides. Let cool completely before cutting and serving.

Notes

*I like using dark chocolate cake mix; however, devil's food or German chocolate cake both work as well.

**Plain Greek yogurt helps make this cake extra tender. You can substitute sour cream if you wish.

Tips:

Fold the batter gently, and don't overmix, or your cake will turn out dense.
Toss the chocolate chips in a tbsp of dry cake mix before folding them in to prevent sinking.
I like to fold in some walnuts for a bit of crunch!
Grease the cake pan with Crisco and cocoa powder just before adding the batter to help prevent sticking.
Once your cake is baked, let it cool for 10 minutes, then unmold. If it's too hot, it will crumble apart; too cold, and it will stick to the pan.
Gently shake the inverted pan side-to-side, tapping on the outside, to help it release. Use a rubber spatula to gently nudge any stuck-on bits.
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.
If your glaze is thick, you can glaze the cake while still slightly warm to help it drip down the sides.

Storage: Store 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.

Nutrition