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Best Chocolate Zucchini Bundt Cake with Cream Cheese Glaze

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This incredibly moist chocolate zucchini bundt cake is topped with a tangy cream cheese glaze. It’s a simple, one-bowl recipe that uses fresh zucchini for unbeatable tenderness and is perfect for using up garden zucchini.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) buttermilk
  • 2 cups grated zucchini (about 2 medium, not squeezed dry)
  • 1 cup (175g) semi-sweet chocolate chips, tossed in 1 tablespoon flour
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons (30-45ml) milk

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with butter or non-stick baking spray, making sure to coat all crevices.
  2. Wash zucchini, trim ends, and grate using the large holes of a box grater to get about 2 cups loosely packed. Do not squeeze out the moisture.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until evenly distributed. Set aside.
  4. In another large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract and buttermilk until glossy.
  5. Pour wet mixture into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are fine).
  6. Fold in grated zucchini and flour-coated chocolate chips until evenly distributed. Batter will be thick and slightly lumpy.
  7. Pour batter into prepared pan and spread evenly. Tap pan gently on counter a few times to release air bubbles.
  8. Bake for 50 to 60 minutes, until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Cool cake in pan on a cooling rack for 15 minutes. Invert onto rack and lift off pan. Cool completely before glazing, about 1 hour.
  10. For the glaze: Beat softened cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla extract, beat again. Add milk one tablespoon at a time until pourable but thick.
  11. Place cooled cake on serving plate. Pour glaze over top, letting it drip down sides. Let set for 15 minutes before slicing.

Notes

Do not squeeze the moisture out of the grated zucchini—it’s key to the cake’s tenderness. Grease the bundt pan thoroughly to prevent sticking. Let the cake cool completely before glazing to avoid the glaze sliding off. For a dairy-free version, use almond milk with 1 tablespoon apple cider vinegar instead of buttermilk, and dairy-free cream cheese and butter for the glaze. The cake can be frozen unglazed for up to 3 months.

Nutrition

Keywords: chocolate zucchini cake, bundt cake, cream cheese glaze, moist chocolate cake, garden zucchini recipe, easy dessert

Find it online: https://piperplate.com/best-chocolate-zucchini-bundt-cake-with-cream-cheese-glaze/