Chocolate Zucchini Bundt Cake


Prep Time: 15 Mins

Cook Time: 1 Hr

Makes: 12


2 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
2 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 cup sugar
½ cup butter, room temperature
4 eggs
¾ cup applesauce
1 Tbsp. vanilla
2 cups shredded zucchini
Powdered sugar


Heat oven to 350 degrees. Coat bottom and sides of 9 to 12 cup fluted tube pan with cooking spray.

Mix flour, cocoa, baking powder, baking soda, salt and cinnamon in a medium bowl. Beat sugar and butter with a mixer on medium speed until light and fluffy. Beat in eggs, applesauce and vanilla. Reduce speed to low. Add dry ingredients; beat until blended. Gently stir in zucchini.

Pour batter into prepared pan. Bake for 60-70 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes. Loosen cake from sides of pan with a thin knife. Gently shake cake from pan onto serving plate. Sprinkle with powdered sugar.

Pro Tips

This cake is so easy and smells fantastic while baking. It is super moist! Serve with ice cream or whip topping.

Sign up for monthly newsletter

  • This field is for validation purposes and should be left unchanged.