Go Back
+ servings
Chocolate Zucchini Cake title image
Print

Chocolate Zucchini Cake

Moist, fudgy chocolate zucchini cake is an easy recipe and a delicious way to use zucchini. No squash flavor in this cake, just extra moisture thanks to the zucchini. Regular and gluten-free instructions.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Time for Glaze to set 20 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 456kcal
Author Toni Dash

Ingredients

Chocolate Zucchini Cake

  • 2 ½ cups All-purpose flour regular or gluten-free measure-for-measure flour blend
  • ½ cup Cocoa powder
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Kosher salt
  • 2 cups granulated Sugar
  • 1/2 teaspoon Cinnamon
  • 3/4 cup Vegetable oil
  • 3 large Eggs
  • ½ cup Milk
  • 1 teaspoon Vanilla extract
  • 2 cups finely shredded Zucchini Wrap the shredded zucchini in a thin, clean kitchen towel, or 2 layers of paper towels and squeeze out any excess moisture.

Chocolate Glaze

  • 2 tablespoons Unsalted butter
  • ¼ cup Semi-sweet chocolate chips
  • 1 cup Powdered sugar
  • 1-2+ tablespoons prepared Hot Coffee

Instructions

  • Preheat oven to 350 degrees. Generously spray a 10-12 cup bundt pan with non-stick cooking spray.
  • In a large bowl, whisk together flour, cocoa powder, baking powder, salt, sugar and cinnamon.
  • Create a well in the center of the flour mixture and add oil, eggs, milk, and vanilla extract.
  • Whisk together until combined. NOTE: Batter will be thick.
  • Stir in shredded zucchini.
  • Spoon batter into prepared bundt cake pan. Bake for 55-60 minutes or until a knife is inserted in the center and comes out clean.
  • Cool in pan for 10 minutes, then invert pan onto a cooling rack and allow cake to naturally release from pan. Cool completely.

Chocolate Glaze

  • In a microwave safe bowl combine the butter and chocolate chips. Microwave in 15 second increments until melted and can be whisked smooth.
  • Once melted, whisk in powdered sugar and coffee until smooth. NOTE: start with 1 tablespoon hot coffee and add up to 1 1/2 additional tablespoons for drizzling consistency.
  • Pour glaze over bundt cake and allow to set for 15-20 minutes.

Notes

*For gluten-free versions I recommend a measure-for-measure gluten-free flour blend. I used Bob's Red Mill 1-to-1 Flour Blend.
Total cake cooling time not included in recipe times. Allow 20-30 minutes for cooling before adding the glaze.
How to Store
The completed cake can be stored, covered, at room temperature for up to 3 days.
It can also be stored tightly covered or put into an airtight container in the refrigerator for 5 days.
NOTE: refrigerating cakes can dry them out. Be sure to keep in an airtight container if chilling.

Nutrition

Calories: 456kcal | Carbohydrates: 69g | Protein: 6g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 53mg | Sodium: 123mg | Potassium: 222mg | Fiber: 2g | Sugar: 46g | Vitamin A: 184IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg