The Best Healthy Chocolate Zucchini Bundt Cake Recipe

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This chocolate zucchini bundt cake recipe is a delicious chocolate cake made with an abundance of zucchini that can be enjoyed during the holiday season or any time of year. It is perfect for chocolate lovers and is the perfect way to sneak fresh zucchini into healthy snacks for the whole family.

best healthy Chocolate Zucchini Bundt Cake

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Chocolate Zucchini Bundt Cake Ingredients 

To make this delicious chocolate zucchini cake you will need just a few fresh ingredients. 

  • 1 medium zucchini, grated
  • 3 eggs, room temperature
  • 1/4 cup raw honey (here)
  • 2 Tbsp coconut oil, melted
  • 1 tsp vanilla bean powder (here)
  • 1/4 cup cacao powder (here)
  • 1 cup almond flour (here)
  • 1 1/2 tsp baking soda
  • 1/2 cup cacao chips (here)
  • powdered sugar for dusting (here)
ingredients to make the best Chocolate Zucchini Bundt Cake

How to Make the Best Chocolate Zucchini Cake Recipe

First, preheat the oven to 350 degrees F.

Preparing the Zucchini for Cake

We grow zucchini plants in our backyard garden and anyone who grows zucchini knows that it tends to grow enormously large and fast. Sometimes you have to get creative with ways to use up your zucchini when you grow a lot of zucchini during zucchini season. 

zucchini plants in garden

Whether you are using homegrown or grocery store-bought zucchini start by cleaning the outside of the zucchini and then trim the ends. If you notice an abundance of seeds inside the zucchini you will want to remove them. You can dry them out and save them for future planting in the next growing season. 

remove seeds from zucchini

The best way to shred the zucchini is to use a simple box grater. Carefully, grate all of the zucchini over a few layers of paper towel. 

how to shred zucchini with a box grater

Then add a few more layers of paper towels over top of the shredded zucchini and press out the excess liquid and moisture. 

press moisture out of zucchini with paper towels

How to Make the Best Zucchini Chocolate Bundt Cake Batter

First, transfer the grated zucchini to a large bowl. 

shredded zucchini in large bowl

Next, add the almond flour to the bowl. 

almond flour cake gluten free

Then add the eggs to the bowl. 

large eggs in cake

Add the baking soda and vanilla bean powder to the bowl. If you don’t have vanilla bean powder you can use vanilla extract. You would use 2 tsp of vanilla extract in place of 1 tsp of vanilla powder. 

vanilla bean powder

Next, add the cacao powder to the bowl. You can also use unsweetened cocoa powder if you don’t have cacao powder. 

cacao powder

Then add the honey. 

raw honey paleo chocolate cake

Add the coconut oil to the bowl. 

coconut oil in cake batter

Stir all of the ingredients to combine. 

zucchini cake batter

Lastly, add the cacao chips to the bowl, or your favorite chocolate chips. The combination of cacao chips and cacao powder creates a delicious deep chocolate flavor. 

cacao chocolate chips

Prepare a Bundt Cake Pan

Spray a bundt cake pan with olive or avocado oil spray. You can use a classic bundt pan or a fancy decorative one. If you love the design of this bundt pan you can find it online here: spiral bundt pan.

bundt pan sprayed with oil

Then transfer the batter to the prepared bundt pan and gently tap the pan on a flat surface to remove any air bubbles. 

Chocolate Zucchini Bundt Cake batter

Chocolate Zucchini Bundt Cake Baking Time

Place in the preheated oven and bake for 30-35 minutes until cooked through and pass the toothpick test. Remove the bundt cake from the oven and place it on a wire rack. Leave the cake in the pan and let the cake cool for at least 15-20 minutes before removing it from the bundt pan. 

Chocolate Zucchini Bundt Cake in bundt pan

When the cake pan is cool enough to handle, or with oven mitts on, place a cake round, or platter on top of the cake. Then gently flip the cake over and allow it to fall from the pan onto the plate or platter.

Chocolate Zucchini Bundt Cake spiral pan

Dust the top of the cake with powdered sugar

powdered sugar on Chocolate Zucchini Cake

Delicious Chocolate Zucchini Bundt Cake 

The best part about cooking with zucchini is that it tends to take on the flavors that it’s mixed with. So naturally this tasty zucchini dessert carries the delicious flavor of a moist chocolate cake. 

Chocolate Zucchini Bundt Cake with powdered sugar

This delicious cake is a fun way to add a healthy serving of zucchini to your loved ones. 

easy Chocolate Zucchini Bundt Cake recipe

You can even double the recipe and make a batch of muffins to go with your bundt cake! 

how to make Chocolate Zucchini Bundt Cake

​This easy recipe is perfect for the holidays or any day. Enjoy it after dinner as a sweet treat or with a cup of coffee. 

gluten free healthy Chocolate Zucchini Bundt Cake

Store your cake on a cake stand with a glass dome, cover it with plastic wrap, or store it in an airtight container. 

Chocolate Zucchini Bundt Cake recipe

You May Also Like

If you are looking for more delicious recipes then make sure to check out these zucchini recipes and bundt cake recipes: 

Zucchini Recipes:

Bundt Cake Recipes:

The Best Healthy Chocolate Zucchini Bundt Cake Recipe

The Best Healthy Chocolate Zucchini Bundt Cake Recipe

Yield: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 20 minutes
Total Time: 1 hour 5 minutes

This chocolate zucchini bundt cake recipe is a delicious chocolate cake made with an abundance of zucchini and topped with powdered sugar.

Ingredients

  • 1 medium zucchini, grated
  • 3 eggs, room temperature
  • 1/4 cup raw honey
  • 2 Tbsp coconut oil, melted
  • 1 tsp vanilla bean powder
  • 1/4 cup cacao powder
  • 1 cup almond flour
  • 1 1/2 tsp baking soda
  • 1/2 cup cacao chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. Wash zucchini and trim ends. Then use a box grater to shred zucchini.
  3. Press shredded zucchini in between layers of paper towels to remove excess liquid.
  4. Combine all ingredients in a large bowl except the cacao/chocoalte chips.
  5. Lastly, fold in chocoalte chips.
  6. Spray a bundt pan with olive or avocado oil.
  7. Pour batter into prepared bundt cake pan.
  8. Bake for 30-35 minutes.
  9. Remove from oven and place on a wire rack to cool.
  10. Let cake cool in pan for 15-20 miutes before removing from the pan.
  11. Carefully, remove cake from pan by placeing a plate, platter or cake board on top of the pan and flippig the cake over. The cake should easily fall from the pan onto the plate or platter.
  12. Dust the top of the cake with powdered sugar and enjoy.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 188mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 5g

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2 Comments

  1. A sneaky way to get the kids to eat veggies, and love that bundt pan, wish I had one.
    Thank you for visiting and sharing your links with us at SSPS #291. See you again on Monday, January 8th, 2024.

  2. This looks so good and what a beautiful cake! I’ll be featuring this post at Thursday Favorite Things today, starting at 10:00 a.m. CST. Congrats!

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