Chocolate Zucchini Bundt Cake
This chocolate zucchini Bundt cake is super moist, rich, and loaded with chocolate in every bite. It’s the same classic recipe, just baked in a Bundt pan for an easy upgrade. Add a simple glaze and chocolate chips on top, and you’ve got a dessert that looks as good as it tastes.
Servings: 12 slices
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!