Fudgy Chocolate Zucchini Bundt Cake
Fudgy Chocolate Zucchini Bundt Cake Recipe, An easy homemade dessert that’s perfectly decadent and secretly packed with veggies.
Servings: 12
Ingredients
- 1 cup Zucchini. --Finely grated and drained.
- 2 Eggs.
- ¼ cup Olive Oil
- 2 tsp Vanilla Extract
- ⅔ cup Brown Sugar
- ⅓ cup Granulated White Sugar
- ⅓ cup Unsweetened Cocoa Powder
- 1¾ cup Flour.
- ¾ tsp Baking Powder
- ½ tsp Baking Soda.
- ¼ tsp Salt
- ½ cup Chopped Dark Chocolate. --Dark Chocolate Chips can can be used.
Instructions
- Prepare. Preheat your oven 350⁰ and prep a mini or regular sized Bundt cake pan well for nonstick.
- Wet Ingredients. In a large mixing bowl, use a whisk to combine together the eggs, olive oil, and vanilla extract
- 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.
- Dry Ingredients. Next, whisk in the flour, baking soda, baking powder, and salt and mixed until just combined.
- Zucchini Use a rubber spatula or similar item to fold in the grated zucchini.
- Bake. Use a cookie scoop to fill each of the bundt pan or mini 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.
- 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.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
originally posted:
September 14, 2026*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 246kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 137mg | Potassium: 110mg | Fiber: 2g | Sugar: 21g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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