Fudgy Chocolate Zucchini Bundt Cake Recipe

These Mini Fudgy Chocolate Zucchini Bundt Cakes are especially for anyone who loves a rich, decadent chocolate desserts.

Packed with deep cocoa flavor, melty dark chocolate, and an unbelievably moist texture, these cakes are the perfect way to use up fresh zucchini while satisfying every chocolate craving.

Why this recipe works.

The zucchini melts right into the batter, creating a soft and tender crumb without adding any vegetable flavor.

Here is what else you will like about this recipe.

• Thanks to freshly grated zucchini, these cakes have an incredibly moist and fudgy texture.
• This is a one bowl cake recipe made with simple pantry ingredients that you may already have on hand.
• The zucchini also helps to keep these cakes moist longer than other cakes.
• Whether you are baking for a family gathering, afternoon treat, or special dessert, this easy homemade bundt cake recipe delivers bakery-style results every time.

Have you tried my recipe for Vegan Zucchini Brownies ?

Made with fresh zucchini and unsweetened cocoa powder, those brownies are a perfect snack or dessert idea. Both these bundt cakes and those brownies are made with zucchini and are incredibly moist and fudgy, making them perfect for about anything!

Chopped dark chocolate gives these bundt cakes a deep chocolate flavor. You can find dark chocolate for baking here.

Ingredient needed.

• Zucchini. Finely grated and drained. Make sure that you remove the ends before grating.
• Eggs. Large eggs at room temperature.
• Olive Oil I like a light olive oil for its neutral flavor. Mild extra virgin olive oil or pure olive oil can also work in this recipe.
• Vanilla Extract Added for flavor balance.
• Sugars Both Brown Sugar and Granulated White Sugar are used.
• Unsweetened Cocoa Powder Adds to the fudgy flavor.
• Flour. All purpose flour.
• Leaveners Both Baking Powder and Baking Soda.
• Salt Helps to bring out the chocolate flavor.
• Chopped Dark Chocolate. Dark Chocolate Chips can can be used.

How to make chocolate zucchini cake.

• Prep Time 15 minutes .
• Bake Time 20 minutes .
• Servings 12 mini Bundt cakes .
• How to serve : Serve warm or cooled.
• Notes: You will need a fine mesh box grater, mixing bowl, whisk, rubber spatula or similar item, cookie scoop, and mini bundt cake pan. My cakes were made in a mini bundt pan however, a single bundt pan can be used to make one large cake instead of mini cakes. Baking times can vary as a result.

1. Prepare. Preheat your oven 350⁰ and prep a mini Bundt cake pan well for nonstick.
2. Wet Ingredients. In a large mixing bowl, use a whisk to combine together the eggs, olive oil, and vanilla extract
3. Sugars Add both the brown and white sugars to the mixing bowl and whisk. Then add the unsweetened cocoa powder and mix until smooth and combined.
4. Dry Ingredients. Next, whisk in the flour, baking soda, baking powder, and salt and mixed until just combined.
5. Zucchini Use a rubber spatula or similar item to fold in the grated zucchini.
6. Bake. Use a cookie scoop to fill each of the bundt pan wells about ⅔ of the way full. Bake the cakes for 18-20 minutes or until the tops look set and slightly springy when gently touched and the edges begin pulling away from the sides of the pan. 
7. Cool. Allow the Fudgy Chocolate Zucchini Bundt Cakes to cool in the pan for about 15–20 minutes after baking. This gives the cake time to set so it releases more cleanly from the bundt pan without breaking apart. Then transfer the cakes to a wire cooling rack to fully cool.

Tips for making the best fudgy chocolate zucchini bundt cake

You want the grated zucchini to be lightly drained which will allow some of the moisture to remain, helping the cakes stay moist. To drain the zucchini start by finely grating the zucchini using the small holes of a box grater. Then place the grated zucchini in a clean kitchen towel, cheesecloth, or a few layers of paper towels and gently squeeze out some of the excess moisture without completely drying it out.

More helpful tips for you.

1. I recommend sifting your dry ingredients (cocoa, flour, etc.) in a separate bowl first to ensure that the batter is smooth.
2. This recipe can be made in a regular bundt or cake pan. Baking times will vary.
3. Your bundt cakes are done baking when the tops look set and slightly springy when they are gently touched. The edges will begin pulling away from the sides of the pan. While you could use the toothpick test, you may get a false negative test thanks to the melted chocolate. Just keep in mind that it is important to not to overbake these cakes as doing so can ruin the rich, moist texture. I like to start checking a few minutes before the suggested bake time, especially since bundt pans and ovens can vary.

FAQ

• Will I be able to taste the zucchini in this cake?
  No. The zucchini melts into the batter as the cake bakes, adding moisture and tenderness without a noticeable vegetable flavor (in my opinion).
• Do I need to peel the zucchini first?
  No peeling is necessary. The skin is soft and blends right into the cake batter. I would however, wash the zucchini first.
• Can I use another kind of oil? Neutral oils work best in this recipe. Good alternatives to olive oil include avocado oil, vegetable oil, and canola oil.
• Can I make this cake ahead of time?
  Absolutely. This cake stays moist for several days, thanks to the zucchini, making it perfect for baking ahead for gatherings or parties.
• Why is my cake too wet in the middle?
  This usually means the cake needs a little more baking time or the zucchini was overly wet. Lightly draining the zucchini helps prevent excess moisture.

Variations.

• Add a bit of nutty crunch to these cakes by mixing in ½ cup chopped walnuts or pecans for a little crunch and extra richness.
• Bring out the chocolate flavor by mixing in a teaspoon instant espresso powder into the dry ingredients .
• Add a tasty topping to your cakes by pouring warm chocolate ganache over the cooled bundt cake for an extra decadent dessert.

How to store chocolate cake with zucchini.

Once your cakes have fully cooled they can be stored in an airtight container or wrapped well. When properly stored, chocolate bundt cakes should keep four up to three days at room temperature or refrigerated for up to a week. These cakes can also be frozen for up to a few months and then thaw before serving. I recommend warming the stored mini bundt cakes slightly in the microwave for an extra fudgy texture.

You may also be interested in these Zucchini recipes.

• Chocolate Zucchini Bread- Vegan Recipe
• Mediterranean Diet Zucchini Coffee Cake
• Easy Vegan Zucchini Muffins
• Oven Baked Zucchini Crisps
• Zucchini Pasta Salad in Lemon Dijon Dressing
• Mediterranean Diet Zucchini Ravioli