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Slices of chocolate cake on plate

Chocolate Zucchini Cake

Tara Kringlen
Zucchini lends a lot of moisture to this double chocolate cake with a chocolatey glaze.
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Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 14 slices
Calories 488 kcal



  • 2 cups all purpose flour
  • ¾ cup natural unsweetened cocoa powder
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ¾ cup granulated sugar
  • ¾ cup brown sugar packed
  • 3 eggs
  • 2 teaspoon vanilla extract
  • 3 cups zucchini unpeeled, finely shredded
  • ¾ cup vegetable or canola oil
  • ½ cup sour cream
  • 1 cup semisweet chocolate chips

Chocolate Glaze

  • ¾ cup semisweet chocolate chips
  • 4 tablespoon unsalted butter
  • 1 tablespoon light corn syrup



  • Preheat oven to 350 degrees. Spray a bundt cake pan with
    baking spray or butter and flour the pan.
  • Whisk together flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. In a large bowl, combine white and brown sugar with eggs, vanilla, oil, sour cream, and zucchini until mixed.
  • Stir the dry ingredients into the wet ingredients until almost combined. Fold in the chocolate chips.
  • Pour the batter into the prepared bundt pan. Bake for about 55-60 minutes or until a cake tester comes out with a few moist crumbs. Cool for about 20 minutes before inverting onto a cooling rack or serving platter. Once cooled completely, pour the glaze over the cake.  

Chocolate Glaze

  • Melt the chocolate chips, butter and corn syrup together in a microwave-safe bowl at 30 second intervals, stirring after each interval, until combined.


  • You don't need to remove any excess moisture from the shredded zucchini. Just add it straight to the batter.
  • Be careful to not overmix the matter. Just mix until no streaks of flour are left and the chocolate chips are evenly incorporated.
  • Store, covered in an airtight container for about 3 days.


Calories: 488kcal
Keyword bundt cake, chocolate, zucchini
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