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Moist Chocolate Zucchini Bundt Cake with Buttermilk for a Tender Crumb Pinterest recipe pin

Chocolate Zucchini Bundt Cake

A moist chocolate zucchini bundt cake with a tender crumb, simple ingredients, and easy swaps for reliable results.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 10 –12 servings
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 3/4 cup unsweetened natural cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine salt
  • 1 teaspoon ground cinnamon optional
  • 1 1/4 cups granulated sugar
  • 1/3 cup packed light brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 cup vegetable oil
  • 3/4 cup buttermilk see note for substitute
  • 1 1/2 teaspoons vanilla extract
  • 2 cups coarsely grated zucchini about 2 medium zucchini, drained and gently pressed
  • 3/4 cup semisweet chocolate chips optional
  • Butter or nonstick spray and cocoa powder for preparing the pan

Equipment

  • 1 10–12 cup bundt pan
  • 1 Large mixing bowl
  • 1 Box grater or food processor shredder
  • 1 Cooling rack

Method
 

Prepare the pan and zucchini
  1. Preheat the oven to 350°F; grease a 10–12 cup bundt pan thoroughly with butter or nonstick spray and dust with cocoa powder, tapping out excess.
  2. Coarsely grate zucchini on the large holes of a box grater and place in a colander to drain for 5–10 minutes; press gently with a paper towel to remove surface moisture and set aside.
Mix dry ingredients
  1. Whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a large bowl until evenly combined.
Mix wet ingredients
  1. In a separate bowl whisk sugars, eggs, and extra yolk until smooth; whisk in oil, buttermilk, and vanilla until combined.
Combine and fold
  1. Fold the wet ingredients into the dry with a rubber spatula until just combined; avoid overmixing. Fold in the drained grated zucchini and chocolate chips if using.
Bake
  1. Pour batter into the prepared bundt pan, smoothing the top. Bake at 350°F for 45–55 minutes, checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs and the top springs back when pressed.
  2. If the top browns too quickly, tent loosely with foil after 40 minutes and continue baking until done.
Cool and unmold
  1. Remove the pan to a cooling rack and let rest for 15–20 minutes, then invert the cake onto the rack to cool completely before glazing or slicing.

Notes

If you don't have buttermilk, stir 1 tablespoon lemon juice or vinegar into enough milk to make 3/4 cup and let sit 5 minutes. Coat chocolate chips in a tablespoon of flour to prevent sinking. For a loaf pan, halve the recipe and bake in a greased 9x5-inch pan at 350°F for 50–65 minutes.