Friday, September 13, 2013

Double Chocolate Zucchini Bundt Cake

I was given a HUGE zucchini yesterday and everything in me called out for chocolate that compliments zucchini in this rich moist bundt cake. Take advantage of zucchini while it's in season. Don't forget to grate and freeze some zucchini in one or two cup freezer bags to use during the winter months in loaves, muffins and cakes.

  • 2 cups all purpose flour
  • 1/3 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 2 tsp espresso powder
  • 3/4 tsp salt
  • 1 cup white sugar
  • 2 eggs
  • 1/3 cup oil
  • 1 tsp vanilla
  • 3/4 cup sour cream
  • 3 cups grated zucchini (sometimes zucchini has a lot of moisture in it and then I squeeze out any extra moister before adding to batter using a salad spinner or just squeeze it with your hands, but not till dry...just if it's overly wet feeling. If you don't know....just add it all)
  • 1 1/2 cups chocolate chips, (you can cut back on this amount if you don't want it quite so chocolaty)
  1. Sift together first 5 ingredients and set aside.
  2. To a large mixing bowl add sugar, eggs, oil and vanilla. Beat well.
  3. Add sour cream and mix well.
  4. Add dry ingredients and mix until just incorporated.
  5. Add grated zucchini and chocolate chips and mix again until just incorporated.
  6. Prepare bundt pan by spraying with non stick cooking spray and then lightly dust with sifted cocoa powder, making sure it sticks to all creases of the pan. (cocoa powder is nicer than using white flour when baking with chocolate as you don't get any white markings from the white flour)
  7. Add batter to prepared pan and bake in 350º oven for 50 minutes.
  8. Serve warm as is or with whipped cream or ice cream. Wrapped well this cake freezes well. 


  1. I have made many zucchini bakery items over the years and have never squeezed out or discarded any of the vegetable liquid. If you use the 'frozen' grated zucchini there is even more liquid but as I explain to others: all that liquid is part of the original so it needs to part of the cake. My cakes have always been deliciously moist!

  2. This cake looks absolutely delicious & beautiful! I've never used espresso powder in my chocolate zucchini cake... what kind do you use? Rhoda

    1. Espresso powder is finer than fine grind coffee and mixes into whatever you are making better than regular coffee grounds. I find it in the baking isle, but you could check out the coffee isle of your grocery store as well. Instant coffee granules will work too but then I push them through a fine sifter, or if the recipe calls for it they can dissolve in hot liquid. Coffee brings out a richer taste to your chocolate.

  3. I knew even before I got to the bottom of the recipe that it would be a 'Kathy' recipe! Yummy! I will try this...I think it will replace my old chocolate zucchini cake recipe. Thanks for the additional tips as well - so nice of you to share those helpful little hints! Have a nice day!

  4. Hallo!
    Delicious.humm!Schönes W.E.bussi.luciene.

  5. Your cake looks wonderful Kathy. This looks like a great recipe and I've underlined the part where you have to spray the pan well - smile! My zucchini production has slowed down a bit but am still getting lots each week!

  6. I had a zucchini, that my neighbor gave me, sitting on my counter. So I decided to make this. It is in the oven RIGHT NOW!!! It smells soo good! Can't wait to eat it!