Chocolate Zucchini Bundt Cake Recipe

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Preheat your oven to 350°F (175°C) and prepare a bundt pan with non-stick cooking spray and flour.

Preheat and Prepare

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In a bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.

Dry Ingredients

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In another bowl, mix 1/2 cup of melted coconut oil, 1/2 cup of unsweetened applesauce, 1 cup of sugar, 2 large eggs, and 2 teaspoons of vanilla extract until well combined.

Wet Ingredients

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Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Combine

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Fold in 2 cups of grated zucchini and 1 cup of chocolate chips until evenly distributed throughout the batter.

Add Zucchini

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Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Bake

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For a decadent touch, melt 1/2 cup of chocolate chips with 2 tablespoons of butter and 1 tablespoon of milk. Drizzle over the cooled cake.

Optional Glaze

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