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Chocolate Zucchini Bundt Cake

4.95 from 20 votes
The ultimate chocolate zucchini bundt cake. Moist, tender, and delicious!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 28 minutes
Servings12 servings
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Equipment

Ingredients

Cake

  • 3 cups all purpose flour
  • ¾ cup cocoa powder
  • ¾ teaspoons table salt
  • 2 teaspoons baking soda
  • ¾ cup canola oil
  • 1 ½ cups sugar
  • 6 tablespoons brown sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • ¾ cup sour cream
  • 4 cups shredded zucchini
  • 1 cup mini chocolate chips

Glaze

  • 3 tablespoons water
  • 1 ½ tablespoons coconut oil or butter
  • 1 ½ tablespoons corn syrup
  • 1 ½ cups powdered sugar
  • 3 tablespoons cocoa powder

Instructions

Cake

  • Preheat oven to 350℉. Butter the inside of a bundt pan and dust with cocoa powder. Set aside.
  • In a medium mixing bowl, whisk together flour, cocoa powder, salt and baking soda
  • In the bowl of a stand mixer (or hand mixer) combine oil, sugars, eggs and vanilla. Mix to combine and then stir in sour cream just until blended.
  • Add zucchini until just combined. Add all but about 1 tablespoon of the dry ingredients to the bowl and mix until just incorporated. Add chocolate chips to the remaining tablespoon of dry ingredients and toss to coat them and then stir them into the batter.
  • Pour batter into prepared pan and bake. Timing may vary based on your size and style of bundt pan, your oven, and the moisture content in your zucchini.  Mine usually takes 70-75 minutes. Keep an eye on it and check doneness with a skewer- you want to see moist crumbs attached. I would set a timer and watch after about 50 minutes.
  • Let cake cool on a rack for about 10 minutes and then invert to remove from bundt.

Glaze

  • Combine coconut oil/butter, corn syrup and water in a microwave safe bowl. Heat for about 30 seconds in the microwave and then beat in powdered sugar and cocoa powder with a hand mixer. Let cool for a minute or two until it's a good glazing consistency and then drizzle over cake. See notes for a glazing tip.

Notes

  • Glazing tip: There has been a lot of questions about what temperature the cake should be for glazing. I wouldn’t glaze it the second it comes out of the oven, but it is okay to add the glaze when it’s just a little warm. I actually really like to slowly brush on half the glaze while it’s warm so it kind of soaks it up and then the rest when it’s cooled. If it’s melting off more than you’d like then just wait a little longer!
  • This cake actually tastes best when it is all the way cool. And I think it's even better the next day! Just keep it well covered to store overnight.

Nutrition

Calories: 564kcal, Carbohydrates: 87g, Protein: 7g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 65mg, Sodium: 369mg, Potassium: 182mg, Fiber: 4g, Sugar: 58g, Vitamin A: 202IU, Vitamin C: 0.2mg, Calcium: 59mg, Iron: 3mg
Course: Quick Breads
Cuisine: Baked Goods
Keyword: Chocolate Zucchini Bundt Cake, Zucchini
Calories: 564kcal
Author: Sara Wells
Cost: $7
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