Double-Chocolate Zucchini Bundt Cake Double-Chocolate Zucchini Bundt Cake

Double-Chocolate Zucchini Bundt Cake | Food styling by Matthew Kimura | Prop styling Sasha Seymour Image by: Jeff Coulson

A double dose of chocolate gives this cake its rich flavour. Greasing your pan with butter and then dusting with flour is a foolproof way to ensure your cake comes out easily.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: June 2015


Chocolate Sauce:


Cake: In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time, until combined. Beat in milk and oil.

In separate bowl, whisk together flour, baking powder, baking soda and salt; sift in cocoa powder.

Stir flour mixture into butter mixture just until combined. Fold in zucchini and chocolate chips. Scrape into greased and floured 10-cup (2.5 L) Bundt pan, smoothing top.

Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 10 minutes. Invert onto rack set over sheet of parchment paper; remove pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.)

Chocolate Sauce: While cake is cooling, in heatproof bowl set over saucepan of gently simmering (not boiling) water, heat together chocolate, cream and corn syrup, stirring, until melted and smooth, about 5 minutes.

Let cool until lukewarm and sauce runs slowly off back of spoon, about 15 minutes. Spoon or spread over top of cake.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 448 mg
  • Sugars 40 g
  • Protein 8 g
  • Calories 672.0
  • Total fat 44 g
  • Potassium 433 mg
  • Cholesterol 99 mg
  • Saturated fat 19 g
  • Total carbohydrate 67 g


  • Iron 28.0
  • Folate 25.0
  • Calcium 10.0
  • Vitamin A 21.0
  • Vitamin C 5.0
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Baking & Desserts

Double-Chocolate Zucchini Bundt Cake