Dark Chocolate Zucchini Bundt Cake



  • 2 cups all purpose flour  (lightly spooned, then measured)
  • 1 cup Dutch processed cocoa powder (lightly spooned, then measured)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup coconut oil (melted)
  • 10 tablespoons unsalted butter (melted)
  • 1 1/2 cups light brown sugar
  • 3 cups shredded zucchini
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 ½ cups mini chocolate chips


  • 1 cup dark chocolate chips
  • 1/4 cup heavy cream



  • Heat the oven to 350° Fahrenheit. Grease a 12-cup bundt pan with shortening, then dust with flour. Set aside.
  • In a medium bowl sift the flour, cocoa powder, baking soda, salt and ground cinnamon. Set aside.
  • To a large bowl, add the melted coconut oil, melted butter, light brown sugar and shredded zucchini. Whisk with a hand whisk until combined.
  • Add the eggs and vanilla extract, then whisk until completely incorporated.
  • Fold in the flour/cocoa powder mixture into the wet ingredients until just combined. It’s OK to see some dry flour bits. Fold in the chocolate chips, ensuring all dry bits are incorporated into the flour. Be sure not to overmix.
  • Pour mixture into the prepared pan. Place pan in the oven and bake for 50-55 minutes until a tester inserted in the middle of the pan comes out clean or with a few moist crumbs.
  • Remove from the oven and allow to cool in the pan for about 5 minutes. Invert the cake to a wire rack to cool completely.
  • Place the chocolate in a small bowl. Pour the heavy cream over the chocolate. Microwave for 30 seconds, then stir. Melt in 10 or 15 second increments, stirring between each interval until the chocolate is smooth and shiny. Pour over the cooled cake.
  • Cake can be stored in an airtight container at room temperature up to 3 days.

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