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Most Moist Chocolate Zucchini Bundt Cake with Cream Cheese Glaze

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This incredibly moist chocolate zucchini bundt cake is a decadent dessert that hides a secret vegetable. Topped with a tangy cream cheese glaze, it’s a crowd-pleasing treat that proves you can have your cake and eat your veggies too.

Ingredients

Scale
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240ml) vegetable oil
  • 3 large eggs, at room temperature
  • 1 tablespoon (15ml) pure vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 2 cups (about 250g) shredded zucchini, squeezed dry
  • 1 cup (240ml) buttermilk, at room temperature
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • 1 teaspoon (5ml) pure vanilla extract
  • 2–3 tablespoons (30-45ml) milk

Instructions

  1. Preheat your oven to 325°F (165°C). Generously grease a 10-12 cup Bundt pan with butter or non-stick baking spray.
  2. Wash zucchini and trim off the ends. Shred using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze tightly to remove as much liquid as possible. Set aside.
  3. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. In a separate large bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat with an electric mixer on medium speed until well combined, about 1 minute. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three additions, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.
  6. Remove the bowl from the mixer. Using a rubber spatula, gently fold in the squeezed-dry zucchini until evenly distributed.
  7. Pour the batter into the prepared Bundt pan and spread into an even layer. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  8. Place the pan on a wire cooling rack and let the cake cool in the pan for 15-20 minutes.
  9. After 20 minutes, place a cooling rack upside down on top of the Bundt pan. Carefully invert the pan and rack together. Gently lift the pan off the cake. Let the cake cool completely on the rack.
  10. While the cake is cooling, make the glaze. In a medium bowl, beat softened cream cheese and butter together with an electric mixer until smooth and creamy. Add powdered sugar and vanilla extract, beat on low speed until combined. Add milk, one tablespoon at a time, until you reach a thick but pourable consistency.
  11. Once the cake is completely cool, place it on a serving platter. Slowly pour the cream cheese glaze over the top, letting it drip down the sides.
  12. Let the glaze set for about 10 minutes before slicing and serving.

Notes

Don’t skip squeezing the zucchini dry—it’s crucial for the texture. Room temperature ingredients emulsify better. For a gluten-free version, use a 1:1 gluten-free baking blend. The cake freezes beautifully for up to 3 months (unglazed).

Nutrition

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

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