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The Best Chocolate Zucchini Bundt Cake Recipe with Cream Cheese Glaze

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This incredibly moist chocolate zucchini bundt cake is topped with a tangy cream cheese glaze. It’s the perfect way to use up garden zucchini, and nobody ever guesses the secret ingredient.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil (canola or avocado oil works too)
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) buttermilk
  • 2 cups (about 2 medium zucchini) grated zucchini, do not squeeze out moisture
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons milk, as needed for consistency

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan really well with butter and dust with cocoa powder.
  2. Grate the zucchini using the large holes of a box grater. You need 2 cups loosely packed. Do NOT squeeze out the liquid.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
  4. In another large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract and buttermilk.
  5. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Gently fold in the grated zucchini until evenly distributed. The batter will look a bit thin.
  7. Pour the batter into the prepared bundt pan and spread it evenly. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the cake cool in the pan on a wire rack for 15 minutes. Then carefully invert it onto the rack and let it cool completely (about 1-2 hours).
  9. While the cake cools, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, then the vanilla. Add milk one tablespoon at a time until you reach a pourable consistency.
  10. Once the cake is completely cool, place it on your serving plate. Drizzle the glaze over the top, letting it drip down the sides. Let the glaze set for about 15 minutes before slicing.

Notes

Do not squeeze the moisture out of the zucchini—that moisture is what makes the cake so tender. Grease the bundt pan thoroughly to prevent sticking. Room temperature ingredients are important for best results. The cake tastes even better the next day as flavors meld.

Nutrition

Keywords: chocolate zucchini bundt cake, cream cheese glaze, zucchini cake, bundt cake, chocolate cake, garden zucchini, easy dessert

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