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Chocolate Zucchini Cake

Chocolate Zucchini Bundt Cake

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Have neighbors been leaving bags of zucchinis at your doorstep? This double Chocolate Zucchini Bundt Cake with chocolate chips will be the tastiest treat you’ll make with your summer squash supply!

Chocolate Zucchini Bundt Cake on a white serving plate

Chocolate Zucchini Bundt Cake

This week’s Sunday Supper theme is squash! You may recall that the hubby avoids zucchini like the plague. I was hopeful that a bit of smoke and mirrors could change all that.

But three cups of shredded zucchini was hard to disguise even with the addition of cocoa powder and chocolate chips. There were minuscule telltale spots of green interspersed amongst the rich chocolate base. Would he or wouldn’t he eat this Chocolate Zucchini Bundt Cake?

What is a Bundt Cake?

A Bundt cake is named after the pan in which it’s baked. Like an angel food cake pan, it’s a tube pan that will bake up with a hole in the center. Bundt pans range from a basic design to very intricate. The non-stick coating can wear off over time, so I tend to use a classic Bundt pan unless I have a very new model.

How Long Does a Bundt Cake Bake?

To keep its shape, a Bundt cake batter is thicker than a typical cake batter so that it bakes up dense and sturdy.  A layer cake may take only 25-30 minutes to bake, but a Bundt cake may take over an hour. Since all ovens bake differently, it’s imperative to use a toothpick to check if the cake is done. A toothpick inserted into the middle of the cake should come out clean. Check a number of spots to be sure.

Overhead view of Chocolate Zucchini Bundt Cake on a white cake plate

The Verdict

When Bill arrived home from work, he spotted this chocolate cake on the kitchen counter. He was most pleased to learn it was designated for home.

I saw him examining his slice after dinner, then taking his fork to pull out any visible “green stuff” with his fork. Foiled again! But he did admit he liked the cake before I revealed the secret ingredient. But he suggested that I leave out the zucchini next time! Sheesh.

Chocolate Zucchini Bundt Cake slice with ice cream on a checked napkin

Tips for Making a Zucchini Cake

But for all you “normal” zucchini loving folks out there, I promise this is one marvelous cake.

  • It does not have the chocolate intensity of some of my other creations, but it is super moist and tender. Again, I took this to a group of my girlfriends to get their opinions. They unanimously praised this chocolate zucchini Bundt cake with chocolate chips. I sent slices home with nearly everyone.
  • I’d suggest making it in a classic Bundt pan, though, instead of one like mine. The chocolate chips tend to stick and so the simpler profile works best.
  • Make sure to prep your pan well with a spray like Baker’s Joy or grease with butter or shortening and dust with flour.
  • Let it cool on a wire rack for about 15 minutes before attempting to remove it from the pan. Any earlier and it will be too delicate and may break apart as you flip it onto the cooling rack.
  • I usually place the cooling rack, top side down, on top of the cake, then flip both of them over at once.
  • Giving the pan a gentle jiggle back and forth first helps loosen the cake from the pan. Make sure to use hot pads when jiggling and flipping.

More Squash Recipes:

Chocolate Zucchini Bundt Cake

Chocolate Zucchini Bundt Cake

A double chocolate cake full of zucchini!!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 12 servings


  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 cup butter, at room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup milk
  • 3 cups grated zucchini
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 350º. Grease and flour a Bundt pan (I spray with Baker's Joy or a similar product).
  2. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter and sugars with mixer until fluffy. Add eggs, vanilla and milk to the butter mixture and mix till combined. Stir in dry ingredients and mix until well blended. Fold in zucchini and chocolate chips.
  4. Pour into prepared pan. Bake until until a toothpick inserted into center of cake comes out clean, 50 to 60 minutes. Allow to cool in pan for 10-15 minutes before inverting onto a wire rack to cool completely.
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