There’s something special about recipes that get passed down, and this chocolate zucchini cake is one I come back to every single time. It’s rich, incredibly moist, and packed with chocolate flavor, one of those desserts that doesn’t need anything fancy to be a hit. The original recipe is baked it in a 9×13 pan and covered the top with plenty of chocolate chips, just like it’s always been done.
But if you’re looking to switch things up a little, baking it in a Bundt pan is an easy way to elevate it without changing a thing about the recipe. You still get that same soft, chocolatey texture, but with a more polished look. Add a simple chocolate glaze and a sprinkle of mini chocolate chips on top, and it turns into a cake that feels just a little extra special, while still keeping that homemade, nostalgic feel.
Recipe tips
Grease the pan really well: Bundt pans can be tricky. Make sure to coat every corner, then dust with cocoa powder instead of flour so you don’t get white residue on the cake. I use this Nordic 12 cup bundt pan!
Use semi-sweet chocolate chips for the best balance: This cake already has plenty of sugar, so semi-sweet chocolate chips are the way to go. They add rich chocolate flavor without making the cake overly sweet. You can use regular or mini chips!
Toss chocolate chips in flour: This helps keep them evenly distributed instead of sinking to the bottom.
Cool before flipping: Let the cake sit for 15–20 minutes before turning it out. Too soon and it can break, too late and it can stick.
Use mini chocolate chips on top: They stick better to the glaze and give a cleaner look.
Choose the right cocoa powder
You can use either natural cocoa powder or Dutch-processed cocoa, but they will give slightly different results:
- Natural cocoa powder → lighter color, classic chocolate flavor (this is what the original recipe likely used)
- Dutch-processed cocoa → darker color, smoother and more intense chocolate flavor
Want a deeper chocolate flavor?
Swap in a high-quality cocoa powder (like Ghirardelli or Hershey’s Special Dark) for a richer, more intense chocolate taste without changing the texture.
Store this chocolate zucchini Bundt cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Because of the zucchini, it stays incredibly moist, and honestly tastes even better the next day. You can also freeze slices individually for up to 2 months; just thaw at room temperature before serving.
This chocolate zucchini Bundt cake is one of those recipes that proves simple ingredients can create something truly special. It’s rich, incredibly moist, and full of chocolate flavor, with just the right balance of homemade comfort and a slightly elevated feel. Whether you keep it classic or dress it up with a glaze and even add more chocolate chips on top, it’s the kind of cake that’s perfect for sharing, and one you’ll find yourself coming back to again and again.
Chocolate Zucchini Bundt Cake
Ingredients
For the cake:
- ½ cup salted butter room temperature
- ½ cup vegetable oil
- 2 cups granulated sugar
- 2 eggs room temperature
- ½ cup sour cream room temperature
- 2 tsp vanilla extract
- ⅓ cup natural cocoa powder
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 2 cups shredded zucchini
- 2 cups semi-sweet chocolate chips
For the icing:
- 1 ½ cup powdered sugar
- 3 tbsp cocoa powder
- 2-4 tbsp milk or heavy cream room temperature
- ½ tsp vanilla extract
- pinch of salt
Instructions
For the cake:
- Preheat oven to 325°F. Grease a 10–12 cup Bundt pan thoroughly and dust with cocoa powder.In a large bowl, whisk together melted butter, vegetable oil, and sugar until combined.
- Add eggs and vanilla, mixing until smooth. Stir in sour cream. In a separate bowl, whisk together flour, baking soda, salt, and cocoa powder. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in shredded zucchini. Toss chocolate chips in a little flour, then fold into the batter. Pour batter into prepared Bundt pan, filling about ¾ full.Bake for 55–65 minutes, or until a toothpick inserted comes out with moist crumbs.Let cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.
For the icing:
- Whisk until smooth and pourable. Drizzle over the cooled cake and enjoy!