Zucchini Chocolate Bundt Cake
This chocolate zucchini bundt cake starts with a cake mix but tastes completely homemade. The shredded zucchini adds moisture without tasting like vegetables, and the rich chocolate ganache on top makes it feel extra special.
Easy Chocolate Zucchini Bundt Cake
Zucchini is hands down my favorite vegetable. It’s so versatile. I love it grilled or sautéed as a side dish, but I also think it’s one of the best secret weapons in baking. I’ve always loved how naturally it pairs with chocolate. It adds moisture without making the cake taste like vegetables, and in this chocolate zucchini bundt cake, it works beautifully. Fun fact: in New Zealand, we call zucchini courgette!
I tested this recipe four times to get the texture just right, and the result is something I’m genuinely proud of. I wanted it to feel a little more special, which is why I went with a Bundt pan. The shape makes it look a bit fancy, and it holds up perfectly under that rich ganache. If you’re into Bundt cakes like I am, take a look at my Peach Bundt Cake and Eggnog Bundt Cake. Both are just as easy and just as good.
Ingredients
- Devil’s food cake mix – The chocolate base for the cake. I used Duncan Hines.
- Canola or vegetable oil – Keeps the cake moist.
- Sour cream – Adds richness and softness.
- Eggs – Help the cake hold together.
- Zucchini – Makes the cake extra moist without changing the taste.
- Semi-sweet chocolate chips – Add texture to the cake and create the ganache on top.
- Heavy cream – Makes the ganache smooth and pourable.
How to Make Chocolate Zucchini Bundt Cake
- Prep – Preheat the oven to 350 degrees F and grease a 10- to 12-cup Bundt pan well with nonstick spray or butter and flour.
- Mix the batter – In a large bowl, combine the cake mix, oil, sour cream, and eggs. Mix smooth, then fold in the shredded zucchini and 1 cup of the chocolate chips.
- Bake – Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Let the cake cool in the pan for 10 to 15 minutes, then carefully turn it out onto a wire rack to cool completely.
- Make the ganache – Heat the heavy cream in a small saucepan or in the microwave until just steaming. Pour it over the remaining 1 cup of chocolate chips in a bowl. Let sit for 1 to 2 minutes, then stir until smooth.
- Finish the cake – Pour the ganache over the cooled cake and let it set before serving.
Variations and Substitutions
- Swap the sour cream – Greek yogurt is a good substitute and keeps the texture just as moist.
- Add nuts – Stir in ½ cup of chopped walnuts or pecans with the chocolate chips for extra texture.
- Skip the ganache – Dust the cake with powdered sugar if you want a simpler finish.
Tips for Success
- Grease the Bundt pan well – Make sure to coat every curve to avoid sticking. A mix of butter and flour or baking spray with flour works best.
- Let the cake cool before adding ganache – If the cake is warm, the ganache will slide off instead of setting nicely.
- Place a sheet under the rack when glazing – It makes cleanup easier if any ganache drips off the cake.
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Chocolate Zucchini Bundt Cake Recipe
Ingredients
- 1 (15.25-ounce) box Devil’s food cake mix (I used Duncan Hines)
- ¾ cup canola or vegetable oil
- ¾ cup sour cream
- 3 large eggs
- 2 cups shredded zucchini about 2 medium
- 2 cups semi-sweet chocolate chips divided
- ¾ cup heavy cream
Instructions
- Preheat oven to 350 degrees F. Grease a 10- to 12-cup Bundt pan with baking spray or butter and flour.
- In a large bowl, mix cake mix, oil, sour cream, and eggs until mostly smooth.
- Fold in shredded zucchini and 1 cup of the chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to cool completely.
- Heat the heavy cream until steaming, then pour it over the remaining 1 cup of chocolate chips in a bowl. Let sit 1 to 2 minutes, then stir until smooth.
- Let the ganache cool slightly, then pour it over the cooled cake. Let it set before slicing.
Notes
- Store the cake in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.
- The unglazed cake can be frozen for up to 3 months. Wrap the unglazed cake tightly in plastic wrap and foil. Thaw at room temperature, then add ganache just before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.