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Chocolate Zucchini Cake Recipe

  • Author: Chris Dalziel
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 cake 1x
  • Category: Dessert
  • Method: Baking


A tasty chocolate bundt cake that no one will guess contains zucchini!


  • 3 cups zucchini, shredded
  • ¼ cup butter
  • 3 eggs
  • 1 cup of organic sugar
  • 1 cup of milk
  • 3 cups flour, unbleached all-purpose
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 2 tsp vanilla
  • ½ cup cocoa powder
  • ½ cup hazelnuts, coarsely chopped

For topping and glaze:

  • 2 tbsp. hazelnuts, coarsely chopped and toasted (for topping)¼ cup butter
  • 2 ounces dark chocolate, melted
  • ¼ cup organic sugar
  • orange peel, grated


  • Cream together butter and sugar.
  • Add eggs one at a time and beat well after each addition.
  • Stir in zucchini and milk.
  • Add cocoa, cinnamon, and vanilla.
  • Mix well to fully blend the cocoa powder so that there are no lumps of powder in the batter.
  • Add flour and baking powder, stirring just enough to fully blend.
  • Fold in hazelnuts.
  • Prepare a bundt pan by buttering the sides and centre tube.
  • Flour the pan.
  • Pour batter into the pan. It should fill the pan by 3/4s, allowing room for the cake to rise.
  • Preheat oven to 350°F.
  • Bake the cake for 45 minutes or until a tooth pick inserted halfway between the side and the center comes out clean.
  • Cool on a rack for 15 minutes.
  • Loosen the cake from the sides and centre of the pan using a dull knife.
  • Turn the cake out onto a plate to finish cooling.
  • In a saucepan melt the butter.
  • Stir in sugar and simmer over medium heat.
  • Stir in dark chocolate and continue stirring until chocolate is fully melted.
  • Add orange peel.
  • Drizzle with chocolate-orange glaze over the cake while it is still warm.
  • Sprinkle the glazed cake with additional chopped and toasted hazelnuts.
  • Allow the cake to cool completely before serving.


  • Serving Size: 1/12th cake
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