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Viral Double Chocolate Zucchini Bundt Cake

A close-up of a slice of rich, dark chocolate zucchini bundt cake topped with dripping chocolate glaze.
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A rich, moist Bundt cake featuring intense double chocolate flavor and shredded zucchini for texture. This recipe is known for its popularity and fudgy crumb.

Ingredients

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  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup shredded zucchini, squeezed dry
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup dark chocolate chips
  • For the Glaze: 1 1/2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a separate bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined. Beat in the eggs one at a time, then stir in the vanilla extract and buttermilk.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the squeezed, shredded zucchini and both types of chocolate chips by hand.
  6. Pour the batter evenly into the prepared Bundt pan.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted near the center comes out with moist crumbs attached, but not wet batter.
  8. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  9. While the cake cools, prepare the glaze: Whisk together the powdered sugar, cocoa powder, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  10. Once the cake is fully cool, drizzle the chocolate glaze over the top, letting it drip down the sides.

Notes

  • Squeeze excess moisture from the shredded zucchini using a clean kitchen towel or paper towels; this prevents a soggy cake.
  • Use high-quality cocoa powder for the deepest chocolate flavor.
  • For a fudgier texture, slightly underbake the cake by checking it five minutes before the minimum cook time.
  • Ensure your Bundt pan is very well greased and floured, as this cake can stick easily.

Nutrition

Find it online: https://savoryskies.com/viral-double-chocolate-zucchini-bundt-cake/