Chocolate Zucchini Cake

Chocolate Zucchini Bundt Cake
Chocolate Zucchini Cake.

Randy Mayor / Photolibrary / Getty Images

  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Servings: 12 to 16 servings
Nutritional Guidelines (per serving)
268 Calories
13g Fat
35g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 268
% Daily Value*
Total Fat 13g 16%
Saturated Fat 1g 6%
Cholesterol 35mg 12%
Sodium 178mg 8%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 5%
Total Sugars 22g
Protein 4g
Vitamin C 2mg 10%
Calcium 47mg 4%
Iron 2mg 9%
Potassium 113mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious chocolate zucchini cake is a nice alternative to zucchini bread. Cocoa and cinnamon give this homemade chocolate zucchini cake amazing flavor, and the zucchini and pecans add texture and moisture. 

The cake is made from scratch with buttermilk and vegetable oil. A light dusting of confectioners' sugar is all you need to top the cake, but feel free to add a basic vanilla cake glaze or this easy caramel glaze.


  • 2 cups

    all-purpose flour

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup unsweetened cocoa
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 3/4 cup buttermilk
  • 1/2 pound zucchini (raw, shredded)
  • 1 teaspoon vanilla extract
  • 1 cup pecans (coarsely chopped)
  • 1/4 cup confectioners' sugar (to sift over cake)

Steps to Make It

  1. Gather the ingredients.

  2. Generously grease and flour a 10-inch Bundt pan. Preheat oven to 350 F/180 C/Gas Mark 4.

  3. Sift flour with baking powder, baking soda, salt, cinnamon, and cocoa; set aside.

  4. In a large mixing bowl with a handheld electric mixer at high speed, beat eggs until light in color and fluffy. Gradually beat in granulated sugar until light and fluffy; beat in oil.

  5. With mixer at low speed, beat in the sifted dry ingredients in 3 additions, alternating with the buttermilk.

  6. Drain shredded zucchini; fold into the flour mixture along with vanilla and pecans. Spoon into prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

  7. Cool in pan on a rack for 10 minutes, then remove from pan to cool completely.

  8. Sift confectioners' sugar over cake before serving.

  9. Serve and enjoy!

Reader Comments

"Move over bread and muffins. Here comes Chocolate Zucchini Cake! The family loved it , even the kids. Moist and rich with flavor. Store in an airtight container with half an apple. Refrigerate. The apple keeps the cake moist and fresh longer than merely popping it into the refrigerator." — Linda