Double Chocolate Zucchini Bundt Cake With Walnuts.

What better way to enjoy zucchini than in a chocolate zucchini recipe? This double chocolate zucchini bundt cake with walnuts makes a large cake that you can share with guests. It’s a perfect double chocolate cake for your next potluck dinner. Whether you choose to glaze or leave it plain, it is a beautiful addition to school lunches. Have a big hunk of double chocolate zucchini bundt cake with a tall, cool glass of cold milk for an after-dinner treat. 

​I was inspired by the abundance of seasonal vegetables at the local grocers and the bounty at the farmer’s market, so I wanted to share this amazing cake recipe with you. Its dense chocolate cake is moistened with large dark chocolate chips that melt to gooey perfection. 

The sweet vanilla glaze is just the icing on the cake, so to speak when you’re in the mood for extra sweetness. (Note: I did not glaze my bundt cake for the photos)

You will love this sauteed side for dinner if you love tasty zucchini. 

Why You Will Love This Zucchini Bundt Cake

Use Three Cups of Zucchini. Finding ways to use up the abundance of zucchini is always a plus. The large amount of zucchini in the recipe ensures it’s a moist cake. 

Deep Chocolate Flavor. Cocoa powder gives the cake a classic chocolate flavor, while the dark chocolate chips deepen it even further. Chocolate lovers will want to dig right in!

It’s Freezer-Friendly. Nothing beats baking that can freeze. Your schedule may not always be conducive to baking at home, but your freezer can hide an abundance of goodies! This chocolate zucchini cake recipe freezes very well; simply let it thaw before serving. 

Let’s Start Whipping Up This One Bowl Double Chocolate Treat. 

That’s right,. We are simply using one bowl for this bundt cake. As bundt cakes make a large amount of batter, you will want a large bowl. Be sure to preheat the oven to 350F.

Next, wash and grate the zucchini. I used two and a half medium-sized zucchini or three cups. Set them aside while you gather the rest of the ingredients. 

Add three cups of all-purpose flour, baking powder, cinnamon, salt, baking soda, cloves, and cocoa to the mixing bowl and mix well. Make a well in the center and add the wet ingredients; break the eggs and add the oil. Start mixing the mixture and add the brown sugar while mixing. 

This looks a little dry because we still need to add the juicy shredded zucchini, So go ahead and pop that in now, folding it in as you work the batter. 

That is pretty chocolatey-looking! It’s time to fold in the dark chocolate chips and the walnut pieces. I used walnut halves, but you can use chopped walnuts if you prefer smaller pieces. Be sure to incorporate the add-ins well.

Next, you will want to prepare the bundt pan. Even if you have a non-stick pan, as I do, it’s a good idea to prepare it. First, we grease it, then we flour it. This old-school method means you don’t need anything special other than patience, as dusting a greased pan can get messy. I usually tip and tap that flour around right over the trash bin. That way, excess flour will fall directly where it belongs. 

Be sure that the center cone of the bundt pan is also floured well. Greasing allows the flour to adhere to the pan, and flouring gives the cake batter something to grab onto while it rises. This is important when making a bundt cake. 

Put the chocolate zucchini cake batter into the cake pan now, being careful to distribute it evenly around the pan. Then, slide the cake pan into the preheated oven on the center rack. It will need to bake for one hour and twenty minutes. This gives you time to grab coffee and put your feet up. 

Test the cake for doneness and remove it from the oven. Remember that the chocolate chips are melted, so they will leave chocolate residue on your cake tester. Flip the entire cake in the pan over on a wire rack and allow it to slide out. It’s really hot, so do be careful. 

If you are going to glaze the cake, make the glaze now and pour it over the cake when it’s cooled. If you glaze too soon, the glaze will slide right off. 

Please only cut the cake once it’s completely cool, or it will tend to crumble. Serve a generous piece of cake to your family for a delicious after dinner after-dinner dessert.

Ingredients:

The Cake:

​All-Purpose Flour: Is the base of the cake, giving it structure and stability.

Baking Powder: Helps the cake rise by creating bubbles in the batter.

Baking Soda: Helps to leaven the cake, making it light and fluffy.

Unsweetened Cocoa Powder: Provides the rich chocolate flavor that defines this cake.

Salt: Enhances and balances the flavors in the cake.

Cinnamon: Adds a warm, spicy note that complements the chocolate.

Cloves: Introduces a hint of exotic spice, enhancing the overall flavor profile.

Neutral Oil: Keeps the cake moist and tender without adding additional flavors.

Brown Sugar: Adding sweetness and a touch of caramel flavor contributes to the cake’s moistness.

Eggs: Gives structure to the cake by binding the other ingredients together. I always purchase large eggs, so I used four large eggs. 

Zucchini: Adds moisture and a subtle veggie sweetness, helping to keep the cake soft and tender.

Dark Chocolate Chips: Melt into the batter, adding pockets of gooey chocolate throughout the cake.

Walnuts: Provide a delightful crunch and nutty flavor contrasting with the soft cake texture.

The Glaze:

​Icing Sugar: Creates a smooth and sweet base for the glaze.

Butter: Adds richness and helps the glaze achieve a creamy consistency.

Salt: Enhances the overall flavor of the glaze by balancing sweetness.

Corn Syrup: Gives the glaze a glossy finish and helps it set properly.

Vanilla: Adds a pleasant vanilla flavor that complements the chocolate cake. (Make the glaze a chocolate glaze by adding chocolate emulsion or extract in place of vanilla)

​Substitutions And Add-Ins For The Double Chocolate Bundt Cake:

The Cake:

​All-Purpose Flour: This can be switched with oat or regular cake flour.

Baking Powder: Baking soda (use one-quarter teaspoon of baking soda for every teaspoon of baking powder, and add half an acid like vinegar or lemon juice).

Baking Soda: If you must, use baking powder in a pinch instead ( Use one teaspoon of baking powder for every quarter teaspoon of baking soda).

Unsweetened Cocoa Powder: Dutch-processed cocoa powder or carob powder can replace regular cocoa (carob is sweeter, so adjust sugar accordingly).

Salt: Sea Salt or Kosher Salt (both will work, but adjust quantity to taste).

Cinnamon: Nutmeg or Allspice (these will add a slightly different spice profile but still complement the cake).

Cloves: Allspice or Cardamom (these spices can provide a different but still warm, aromatic flavor).

Neutral Oil:  These are great for baking vegetable oil, canola oil or coconut oil (coconut oil will add a subtle coconut flavor).

Brown Sugar: White Sugar, Maple Sugar, or Coconut sugar works for a different sweetness profile. Note that sugars can also alter the texture of the cake’s crumb.

Eggs: For a vegan option, use Applesauce (1/4 cup per egg) or Mashed Banana (1/4 cup per egg).

Zucchini: Use yellow Squash (grated) or Carrot (grated) for a similar texture and moisture source.

Dark Chocolate Chips: Semi-sweet chocolate chips, milk chocolate chips, or chunks of dark chocolate can be used instead and offer different sweetness levels.

Walnuts: Pecans, almonds (chopped), or sunflower seeds can be used as a nut-free option.

This bundt cake batter can also be divided between loaf pans and baked that way. Just be sure to use a prepared pan when baking. If you’re not in the mood for bundt cake or loaf cake, this chocolate zucchini cake batter also makes excellent chocolate zucchini muffins.

Expert Tips, Serving And Storing Suggestions For The Zucchini Bundt Cake:

Tip #1: Properly Prepare Your Bundt Pan: Grease and flour your bundt pan by first greasing and then adding a few tablespoons of flour and tapping the pan on its side so the flour is only lightly covered. Pay special attention to the center cone, which can be prone to sticking. I used a baking spray with flour for added convenience.

Tip #2: Incorporate Zucchini Evenly: Gently fold the grated zucchini into the batter to distribute it evenly. This will ensure well-integrated moisture and prevent pockets of raw flour or overly wet spots in the cake.

Tip #3: Cool Completely Before Glazing: Allow the cake to cool completely before glazing. The glaze can slide off or become uneven if the cake is still warm. Letting the cake cool fully helps the glaze set appropriately and enhances the cake’s presentation and taste.

This Double Chocolate Zucchini Bundt Cake is a delicious cake that is sure to please any chocolate lover. With abundant zucchini adding moisture and richness, it’s a great way to enjoy a classic chocolate cake recipe while making the most of your garden produce.

To keep your double chocolate zucchini bundt cake fresh, cover and keep it at room temperature for up to 5 days. For more extended storage, wrap it tightly after thoroughly cooling and freezing for up to 3 months, then thaw before serving.

Have you enjoyed this Double Chocolate Zucchini Bundt Cake? If so, please rate the recipe and let us know in the comments if you tried it with or without the glaze! Your feedback helps others discover delicious treats like this one.