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Best Chocolate Zucchini Bundt Cake Recipe with Cream Cheese Glaze

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This incredibly moist chocolate zucchini bundt cake is rich, deeply chocolatey, and topped with a tangy cream cheese glaze. The zucchini adds unbeatable moisture without any detectable flavor, making it a foolproof dessert that even picky eaters love.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-process)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 ¾ cups (350g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 cup (240ml) vegetable oil (canola or grapeseed)
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) buttermilk, at room temperature
  • 2 cups grated zucchini (about 2 medium), squeezed dry
  • 1 cup (175g) semi-sweet chocolate chips (optional)
  • For the Cream Cheese Glaze:
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons (30-60ml) milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan thoroughly with butter and dust with cocoa powder; tap out excess.
  2. Grate zucchini on the large holes of a box grater. Wrap in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using) for about 20 seconds.
  4. In another large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth, glossy, and slightly thickened, about 1 minute. Whisk in buttermilk until combined.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in squeezed zucchini and chocolate chips (if using) until evenly distributed. Batter will be thick and slightly shaggy.
  7. Scrape batter into prepared bundt pan and spread evenly. Tap pan on counter a few times to release air bubbles.
  8. Bake for 50 to 60 minutes, until a skewer inserted into the thickest part comes out with a few moist crumbs (no raw batter). Start checking at 50 minutes.
  9. Place pan on a wire rack and cool in pan for exactly 15 minutes. Invert onto rack and lift pan off gently. Let cool completely, about 2 hours.
  10. Make the glaze: In a medium bowl, beat cream cheese and butter with a hand mixer until smooth and fluffy, about 2 minutes. Add sifted powdered sugar and vanilla; beat on low until combined. Add milk 1 tablespoon at a time, beating after each, until glaze is smooth and pourable.
  11. Place cooled cake on a serving plate. Pour glaze slowly over the top, letting it cascade down the sides. Let set for about 20 minutes before slicing.

Notes

Squeeze zucchini thoroughly to avoid a gummy cake. Do not overmix the batter. Grease the bundt pan generously with butter and dust with cocoa powder (not flour) to prevent sticking. Let cake cool in pan for exactly 15 minutes before inverting. Glaze only when cake is completely cool. Store in an airtight container at room temperature for up to 3 days, or refrigerate if warm. Freeze unglazed cake for up to 3 months.

Nutrition

Keywords: chocolate zucchini bundt cake, cream cheese glaze, moist chocolate cake, summer dessert, zucchini recipe, bundt cake

Find it online: https://cookyep.com/best-chocolate-zucchini-bundt-cake-recipe-with-cream-cheese-glaze/