Chocolate Zucchini Cake

Contributor: Emily Paster
  • Author: Emily Paster
  • Prep Time: 30 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • 3 oz. unsweetened baking chocolate
  • 2 and 3/4 cups all-purpose flour
  • 1/4 cup natural cocoa powder, sifted
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. espresso powder (optional)
  • 1 tsp. cinnamon
  • 1 tsp. fine sea salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 4 large eggs, at room temperature
  • 1 cup vegetable oil
  • 1 tsp. vanilla extract
  • 1/2 cup sour cream (may substitute plain Greek yogurt)
  • 3 cups grated zucchini (typically two medium zucchini)
  • 1 cup semi-sweet chocolate chips
  • 8 oz. semi-sweet or bittersweet chocolate, chopped
  • 1/2 cup heavy cream


  1. Preheat the oven to 350℉. Grease and flour the inside of a Bundt pan or spray with nonstick baking spray.
  2. Melt the unsweetened chocolate in a small saucepan over very low heat. Set the melted chocolate aside and allow to cool while you prepare the rest of the cake.
  3. Whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder (if using), cinnamon, and salt in a medium bowl and set aside.
  4. Mix the eggs and sugar in the bowl of a standing mixer using the paddle attachment on medium speed until light and thick, about 2 minutes. With the mixer on low speed, slowly pour in the oil. Continue to mix until the batter is thick and bright yellow, about 2 minutes.
  5. Add the melted chocolate, vanilla, and sour cream and mix just until combined.
  6. Add the dry ingredients and mix on low speed, scraping down the sides as necessary, just until the flour disappears.
  7. Fold in the shredded zucchini and chocolate chips by hand, making sure that they are thoroughly incorporated. Ladle the batter into the Bundt pan and smooth the top.
  8. Bake the cake until a toothpick inserted in the middle comes out clean, 50 minutes to 1 hour. Remove the Bundt pan to a wire rack and allow the cake to cool in the pan for 10 to 15 minutes. Then, place the cooling rack on top of the pan and flip it over. Tap on the pan to release the cake. Allow the cake to cool completely before glazing. (If you prefer, feel free to skip the chocolate ganache and dust the finished cake with powdered sugar.)
  9. To make the ganache, place the chopped chocolate in a heat-proof bowl. Bring the cream just to a boil and pour it over the chocolate. Allow the heat of the cream to melt the chocolate, then whisk together. Allow the ganache to cool for a few minutes, but not so long that it becomes thick and will not pour.
  10. To glaze the cake, drizzle the ganache on the top of the cake, letting some run down the sides. Serve right away.