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Fudgy Chocolate Zucchini Bundt Cake with Easy Cream Cheese Glaze

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This incredibly moist, fudgy chocolate bundt cake uses shredded zucchini for moisture and is topped with a tangy cream cheese glaze. It’s a real, honest-to-goodness chocolate cake that happens to have a vegetable in it, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder (preferably Dutch-process)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature (or ½ cup milk + 1 tablespoon lemon juice)
  • 1 ½ cups shredded zucchini, squeezed dry (about 1 medium zucchini)
  • ½ cup semisweet chocolate chips (optional)
  • 4 oz cream cheese, softened to room temperature
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons milk, as needed

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 10-cup bundt pan with butter or non-stick baking spray.
  2. Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. Set aside.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
  4. In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
  6. With the mixer on low speed, add about one-third of the dry ingredients, then half of the buttermilk. Repeat with another third of dry ingredients, the remaining buttermilk, and finish with the last third of dry ingredients. Mix just until combined.
  7. Using a rubber spatula, gently fold the squeezed zucchini and chocolate chips (if using) into the batter until evenly distributed.
  8. Pour the batter into the prepared bundt pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the cake cool in the pan on a wire rack for exactly 15 minutes.
  10. Place a wire rack or serving plate upside down on the pan, carefully flip, and lift the pan off. Let the cake cool completely on the rack (at least 1 hour).
  11. While the cake cools, make the glaze: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating on low speed. Add the vanilla and 2 tablespoons of milk, then beat until smooth. Add more milk if needed for desired consistency.
  12. Once the cake is completely cool, drizzle the cream cheese glaze over the top. Let the glaze set for about 15 minutes before slicing.

Notes

Don’t skip squeezing the zucchini—it prevents a soggy cake. Room temperature ingredients are important for best texture. Grease the bundt pan thoroughly and dust with cocoa powder to prevent sticking. Let the cake cool exactly 15 minutes in the pan before flipping. The cake can be stored at room temperature for up to 3 days, in the refrigerator for up to 5 days, or frozen (unglazed) for up to 3 months.

Nutrition

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

Find it online: https://platebelle.com/fudgy-chocolate-zucchini-bundt-cake-with-easy-cream-cheese-glaze/