Easy Summer Squash Cake, Cookies & Brownies
There’s something almost magical about a warm slice of cake that comforts you from the inside out, especially when it’s packed with secret veggies. I remember my grandma sneaking zucchini into her chocolate muffins—how sneaky, right?—and thinking, that’s genius. Today, I’m sharing my twist on that idea with this chocolate zucchini bundt cake. It’s incredibly moist, rich, and just the right amount of sweet. Plus, it’s one of those recipes that tastes just as good for breakfast with your coffee as it does after dinner with a dollop of whipped cream. I always do this when I need a little treat, but I want to sneak in a vegetable or two (or three!). The smell alone will have your house smelling like a bakery, and honestly, my kids ask for this all the time—no one ever guesses there’s zucchini hidden inside! Trust me, once you try this, it’s going to become a regular in your rotation. It’s simple, fuss-free, and so good that I guarantee it’ll disappear in minutes at my house—and probably yours too.
What is a Zucchini Bundt Cake?
Think of this cake as a cozy hug wrapped in rich chocolate, with a sneaky little health boost from zucchini. It’s essentially a moist, tender bundt cake made from pantry staples—cocoa powder, flour, sugar—and shredded zucchini stirred right into the batter. The name might sound fancy, but really, it’s just a simple, homey cake that’s perfect for any occasion. The zucchini does double duty: it adds moisture and keeps the cake’s crumb so soft you’ll want to slice it all at once. The best part? You don’t need fancy gadgets or hard-to-find ingredients. Just some grated zucchini, a handful of pantry items, and your oven, and ta-da—you’ve got this fabulous chocolate cake that’s secretly good for you. Oh, and it keeps beautifully—trust me on this—and gets even better the next day when everything melds together.
Why you’ll love this recipe?
What I love most about this is how ridiculously easy it is to make—no complicated steps, no fancy equipment, just a mixing bowl, a whisk, and a bundt pan. It’s one of those recipes I turn to on busy weeknights or when I need to whip up something special at the last minute. Plus, it’s budget-friendly. You probably have most of these ingredients lying around—cocoa powder, sugar, flour—and the zucchini is an easy veggie to keep on hand. The flavor? Oh man, it’s like a deep, fudgy brownie with a little surprise of freshness from the zucchini. It’s not overly sweet either, which makes it perfect for breakfast or a casual snack. And if you’re wondering about versatility—well, you can totally jazz it up with chopped nuts or a sprinkle of powdered sugar. Trust me, what I love most is how everyone who tries it is so surprised that something this moist and chocolatey can be so healthy-looking. My kids ask for seconds, and I never get tired of the looks of delight when I slice into this. It’s a staple around here, for sure.
How do I make a Zucchini Bundt Cake?
Quick Overview
This cake comes together quickly—think of it as a fuss-free one-bowl wonder. Grate your zucchini, mix the wet ingredients, then fold in the dry, and pour everything into a greased bundt pan. Bake until it’s just set and a toothpick comes out clean. Finish with a simple glaze or dust with powdered sugar, and you’re golden. The magic here is in how moist and rich it turns out, even with the hidden veg inside. The process is straightforward, and I promise it’s impossible to mess up unless you forget to check for doneness. Once in the oven, your house will fill with the smell of chocolate and warmth, making everyone come running from the backyard or wherever they are. It’s that good.
Ingredients
For the Main Batter:
– 1 ½ cups all-purpose flour (I like unbleached for that extra wholesome feel)
– ½ cup unsweetened cocoa powder (preferably Dutch-processed for richness)
– 1 teaspoon baking soda
– ¼ teaspoon baking powder
– ½ teaspoon salt
– 1 cup granulated sugar
– ½ cup brown sugar (for a deeper, caramel-like flavor)
– ½ cup vegetable oil (or melted coconut oil if you want a tropical twist)
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 ½ cups finely shredded zucchini (don’t squeeze all the moisture out; just grate and fold in)
For the Filling (Optional):
– Chopped walnuts or chocolate chips (I do both sometimes, pure decadence!)
– Zest of one orange (for a citrusy kick)
For the Glaze:
– ½ cup powdered sugar
– 1-2 tablespoons milk or cream (adjust for desired consistency)
– A dash of vanilla or a spoonful of cocoa powder for extra flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease that bundt pan generously—trust me, this is key! I like using butter and flour because it ensures the cake doesn’t stick. Place a rack in the oven, and your pan is ready to go. I always do this first so I don’t forget while mixing everything else.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This step ensures everything’s evenly distributed, which means no pockets of flour or cocoa hiding in the batter. It seems simple, but I’ve learned from experience—skip the whisk and you’ll end up with clumps later.
Step 3: Mix Wet Ingredients
In another bowl, combine sugar, brown sugar, oil, eggs, and vanilla. Whisk until the mixture is smooth, a little frothy, and smells divine. I test the temperature by dipping my finger in—if it’s lukewarm and the sugars dissolve, you’re good. Add the zucchini last, folding gently to keep the batter airy. At this point, your batter will look like a glossy, fudgy mess, and that’s exactly right.
Step 4: Combine
Pour the wet mixture into the dry ingredients, and fold gently until mostly combined. Don’t overmix—just stir until no dry flour streaks remain. Overmixing can make the cake dense, which is so sad with how moist it is. A few lumps are fine; that’s what keeps it tender!
Step 5: Prepare Filling
If you’re using chocolate chips or nuts, fold them into the batter now. Or, if you’re feeling fancy, sprinkle a few on top before baking for presentation. For a citrus twist, zest some orange into your batter. Personalize to your mood or what’s in the fridge.
Step 6: Layer & Swirl
Pour half of the batter into the prepared bundt. Then, add your filling—nuts, more chocolate, or fruit—and swirl gently with a skewer or knife. Top with the remaining batter, and give it a final swirl. This creates gorgeous marbling in the finished cake, and it’s so satisfying to see how pretty it looks before it hits the oven.
Step 7: Bake
Place in the oven and bake for about 50-60 minutes. Start checking around the 50-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, you’re done. Ovens vary, so keep an eye on it. If the top gets too dark, tent with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then carefully invert onto a wire rack. Wait until it’s completely cooled before pouring on the glaze or dusting with powdered sugar. I find that a slightly warm glaze drizzled over a cooled cake creates the perfect shiny finish and extra moisture.
Step 9: Slice & Serve
Use a serrated knife to cut slices, and watch how moist and fudgy it looks inside. When served slightly warm or at room temperature, it’s pure heaven. I love a splash of whipped cream or a scoop of vanilla ice cream on the side, but honestly, this is perfect just plain. It’s the kind of cake you want to keep coming back to, again and again.
What to Serve It With
This cake is so versatile—your options are endless. For breakfast, serve a slice with coffee and a dollop of mascarpone or yogurt. It’s a lovely way to start the day, feeling a little indulgent but secretly satisfying your sweet tooth early. During brunch, I like to present it alongside fresh berries and a fruit salad—makes it feel extra special without much effort.
As a dessert, it’s fantastic on its own or decorated with extra chocolate drizzle or fruit coulis. I’ve even stacked slices with whipped cream for a laid-back tart to impress family or friends. And if you’re craving something cozy, it makes a wonderful afternoon snack—pair with tea or warm milk. My family loves this after dinner with a cup of cold milk—the kids ask for this all the time, and I have to admit, I sneak a second slice too!
Top Tips for Perfecting Your Chocolate Zucchini Bundt Cake
I’ve made this countless times, and every batch teaches me something new. Here are my best tips—trust me, they’ll make your cake even more fabulous:
Zucchini Prep: Use fresh zucchini and grate it finely. If your zucchini is extra watery, give it a quick squeeze with a clean kitchen towel to remove excess moisture. Moisture can make your batter too runny, and nobody needs flat, dense cake.
Mixing Advice: Overmixing the batter is a death sentence for a tender crumb. Fold gently, and stop as soon as everything is just combined. Sometimes, I stop mixing before everything looks perfect visually—because I know the flour lumps will disappear as it bakes.
Swirl Customization: When layering batter with fillings, use a skewer or toothpick to create beautiful swirls. Don’t overdo it—just a few gentle curls will do. It adds visual interest and keeps each slice exciting.
Ingredient Swaps: Want to make it vegan? Swap eggs for flaxseed meal mixed with water (1 tablespoon flaxseed + 3 tablespoons water per egg). For a dairy-free version, use coconut oil or plant-based milk. The texture might be slightly different but still delicious!
Baking Tips: Every oven bakes differently; I’ve learned to check for doneness early. If the cake develops cracks or looks too dry, lower the oven temp by 10°F next time or cover it with foil halfway through baking. The toothpick test is your best friend here.
Glaze Variations: For a richer touch, mix in a tablespoon of melted butter or cream cheese into the glaze. Or, for a fruity burst, splash in a little lemon juice or berry preserve. Keep the consistency thick enough to drizzle but not so runny it runs off the cake.
Honestly, I’ve tweaked this recipe so many times that I now just toss ingredients in and see what happens—every time, it turns out beautifully. The key is to enjoy the process and not stress over perfection. The imperfect, cracked, or slightly uneven slices are usually the most charming!
Storing and Reheating Tips
This cake stays fresh for days—it’s almost better the next day, when all those flavors have had a chance to mingle. Store leftover slices in an airtight container at room temperature for up to 2 days, covered with a clean towel or foil. If you want it to last longer, pop it in the refrigerator for up to 4 days. Just remember to bring it to room temperature or warm it gently before serving; a quick 10-second zap in the microwave makes it just as tender.
If you’ve baked a big batch and want to freeze some, wrap slices tightly in plastic wrap, then foil, and put them in a zip-top bag. They’ll keep for up to 3 months. When you’re ready to enjoy, thaw at room temperature or pop into the oven at 350°F for about 10 minutes. The moistness and flavor stay remarkably fresh, especially if you add the glaze after reheating.
For the best presentation, I tend to add the glaze or powdered sugar after reheating. It keeps everything looking pretty and tasting fresh. Just a quick tip: if you notice the glaze getting too thick while stored, whisk in a splash of milk to loosen it up before pouring.
Frequently Asked Questions
Final Thoughts
This chocolate zucchini bundt cake has become a family favorite for good reason. It’s sweet comfort wrapped in a nutritious little package, and every time I make it, I feel like I’ve pulled off a small kitchen miracle. It’s forgiving, adaptable, and endlessly delicious—my kids actually ask for seconds, and I never get tired of watching their surprised faces when I tell them there’s zucchini hiding in the batter. It’s a reminder that with a little creativity, you can turn everyday ingredients into something truly special. Whether you’re entertaining guests, trying to sneak more veggies into your kids’ diet, or just craving something rich and chocolaty, give this a try. I’m confident it’ll be on your baking roster for years to come. Happy baking—and I can’t wait to hear how yours turns out!
zucchini
Ingredients
Method
- Preheat oven to 375°F. Grease a baking dish.
- In a bowl, combine shredded zucchini, flour, cheese, olive oil, salt, and pepper. Mix well.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 20 minutes or until golden and cooked through.
