Zucchini Bundt Cake

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This simple, foolproof zucchini bundt cake gets rave reviews from everyone who tries it! It is moist, buttery, and packed with fresh zucchini and chocolate chips.

Although I don’t grow vegetables, the prolificness of zucchini plants at this time of year seems to be legendary! Since food waste makes my eye twitch, I’m more than happy to do my part to help you out in the zucchini recipe department.

For instance, I highly recommend this zucchini tomato tart, and for a simple side, this easy grilled zucchini makes an appearance whenever we barbecue. I also love to add zucchini to stir frys and dishes like this Thai red curry chicken.

I also absolutely love a good snack cake. One you can slice off a sliver of whenever the mood strikes, serve to unexpected guests, have around as a no-brainer dessert, and even enjoy for breakfast if that’s your thing (it most certainly is my thing).

My love of snack cakes is why I have so many loaf cakes on this site (see orange loaf cake, blueberry loaf cake, chocolate loaf cake). I have snack cakes for every season – see this pumpkin chocolate chip snack cake for my favorite fall verison.

This zucchini cake is buttery and moist, and packed full of shredded zucchini and chocolate chips. We were only halfway through this cake when my oldest asked me when I would be making it next!

Why is Zucchini Used in Baking?

Zucchini might seem like an unusual ingredient for baking, but it has several benefits that make it a fantastic addition to cakes and other baked goods. First and foremost, zucchini adds moisture to the cake batter, resulting in a tender and moist cake. This is especially helpful in bundt cakes, which can sometimes be dense and dry if not properly balanced.

Also, zucchini has a very mild flavor, so it doesn’t overpower the other ingredients in the cake. Instead, in the same way carrots do in carrot cake, it enhances the overall texture and moisture without changing the taste. Zucchini also adds a nutritional boost, as it is low in calories and high in vitamins and minerals, making your dessert a bit healthier.

Honestly, besides the little green flecks, which I happen to love, the flavor of zucchini is impossible to detect in baked goods. If you (or your kids!) aren’t a fan of the green flecks, peeling your zucchini and/or grating it finely instead of coarsely will all but eliminate them.

Why You’ll Love this Zucchini Bundt Cake

It is simple and quick. Putting the flavors aside, the best thing about bundt cakes is that they’re super simple to make (it’s why I love this chocolate cherry cake). And this only takes about 1 hour total time to make out of which only 15 minutes is for prep!

It’s super versatile. I’ve kept it simple and basic here, but there is a lot you can do to this cake. Drizzle a chocolate glaze on top, add a cream cheese frosting, or any more add-ins, like nuts, apart from the chocolate chips – it’s up to you!

It’s perfect for meal prep. This zucchini bundt cake freezes really well so it is perfect if you are looking for a make-ahead cake recipe!

Ingredient Notes

All-Purpose Flour

Flour forms the base of your cake, giving it structure and texture. Make sure you measure your flour properly as it can greatly impact the texture of your cake! I suggest using the spoon and level method, or weighing (my preferred method).

Baking Soda and Baking Powder

These are your leavening agents. They help the cake rise and become fluffy. You need both baking soda and baking powder in this recipe, and they are not interchangeable. Make sure they’re fresh for the best results, as old leavening agents can make your cake dense.

Salt

A pinch of salt enhances the flavors in your cake, balancing the sweetness and adding depth.

Unsalted Butter

Using unsalted butter allows you to control the amount of salt in your recipe. Make sure it’s at room temperature so it blends well with the other ingredients. You can use salted butter instead of unsalted, just don’t add the additional salt.

Vegetable or Canola Oil

Oil keeps your cake moist and tender. This is what ensures your zucchini bundt cake stays soft even after a few days. I often use a mild-tasting olive oil instead of vegetable oil, and any neutral oil can be used here.

Light Brown Sugar

Brown sugar adds a touch of molasses flavor and keeps the cake extra moist. It’s a bit richer than white sugar, and adds a lovely depth to the cake’s sweetness. You can use granulated white sugar instead, or coconut palm sugar. I have not tested this cake with a liquid sweetener like maple syrup or honey, but that would probably work as well.

Eggs

Ideally, eggs should be at room temperature so they will mix more easily into the batter.

Grated Zucchini

Zucchini adds moisture and a subtle sweetness to the cake. Plus, it’s a great way to sneak in some veggies! I like to used coarsely grated zucchini, but if you want to minimize the appearance of green flecks, you can grate it finely and/or peel it before shredding. Do NOT squeeze the liquid out, the recipe is written to account for the moisture from the zucchini.

Mini Chocolate Chips

These little chocolate chips add bursts of chocolatey goodness throughout the zucchini bundt cake. There’s no need to worry about them sinking to the bottom of the cake since the batter is very thick and they will stay suspended (especially the mini chips). You can use semi-sweet, dark, or milk chocolate chips instead if you prefer!

Step by Step Instructions

1. Preheat your oven to 350°F. Prepare a 12-cup bundt cake pan by greasing it thoroughly and then dusting it with flour.

1. In a medium bowl, combine the flour, baking soda, baking powder, and salt by whisking them together.

1. In a large bowl, use an electric mixer to blend the butter, oil, and brown sugar until the mixture is smooth and well combined. This should take about 4 minutes.

1. Add the vanilla and eggs to the mixture, and continue mixing until the batter is smooth, which should take an additional 2-3 minutes.

1. On a low speed, gradually add the flour mixture to the wet ingredients, mixing until just combined.

1. Gently fold in the shredded zucchini and mini chocolate chips until they are evenly distributed throughout the batter. Be careful not to over-mix; the batter should be thick.

1. Transfer the batter into the prepared bundt cake pan, spreading it evenly. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

1. Place the pan on a wire rack and allow your zucchini bundt cake to cool in the pan for about 20 minutes. Run a butter knife between the cake and pan to loosen it a little, and carefully turn the cake out onto the wire rack to cool completely.

And there you have your delicious zucchini bundt cake! How easy was that?

Variations for Zucchini Bundt Cake

While I love this cake as it is, there is a lot you can do with this recipe.

• You can add a cinnamon swirl to the cake by mixing sugar and cinnamon and layering it between the batter in the cake pan.
• Add warm spices like cinnamon or nutmeg to the batter. They really complement the zucchini and add a nice aroma to the cake.
• Top it with a simple glaze made with powdered sugar and milk.
• If you’d like a more chocolate-y flavor, you can also substitute about 1/4 cup of the flour for cocoa powder to the batter for a fudgy chocolate zucchini bundt cake.
• Another refreshing twist would be to add lemon juice and lemon zest to the cake batter for a bright and zesty flavor.
• Create a cream cheese filling for a surprise in the middle of your zucchini bundt cake. Mix softened cream cheese with sugar and vanilla, and layer it in the center of the batter before baking.

Recipe Tips

• For the best texture, use a box grater to shred the zucchini. A food processor with a grating attachment also works well. Just make sure you don’t end up with a puree!
• When adding the dry ingredients to the wet mixture, mix just until combined to avoid a dense cake. Over-mixing can lead to a tougher texture​!
• To prevent your cake batter sticking to the pan, generously grease it with butter or non-stick spray. Then, dust it with flour, ensuring all surfaces are coated. Tap out any excess flour before adding your batter. This will help your zucchini bundt cake release easily after baking.

Storage Instructions

Store your zucchini bundt cake in an airtight container at room temperature for up to three days. If you prefer to keep it longer, refrigerate the cake for up to five days.

For extended storage, you can also freeze the cake. Wrap it tightly in plastic wrap, then in aluminum foil, and store it in a freezer-safe bag for up to three months. Thaw the cake in the refrigerator overnight before serving.