Chocolate Zucchini Cake

Chocolate Zucchini Bundt Cake
Chocolate Zucchini Cake

Randy Mayor / Photolibrary / Getty Images

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 12 to 16 servings
Yield: 1 Bundt cake
Nutrition Facts (per serving)
266 Calories
13g Fat
35g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 266
% Daily Value*
Total Fat 13g 17%
Saturated Fat 1g 7%
Cholesterol 35mg 12%
Sodium 182mg 8%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 5%
Total Sugars 22g
Protein 4g
Vitamin C 2mg 10%
Calcium 47mg 4%
Iron 1mg 7%
Potassium 114mg 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.

Ingredients

  • Cooking spray, or butter, for greasing pan

  • 2 cups all-purpose flour, plus more for dusting pan

  • 1/4 cup unsweetened cocoa

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 3 large eggs

  • 1 1/2 cups granulated sugar

  • 1/2 cup vegetable oil

  • 3/4 cup buttermilk

  • 1/2 pound raw zucchini, shredded

  • 1 teaspoon pure vanilla extract

  • 1 cup pecans, coarsely chopped

  • 1/4 cup confectioners' sugar

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 the flour with the cocoa, baking powder, baking soda, cinnamon, and salt; 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