December 20, 2022

Best-Ever Chocolate Zucchini Bundt Cake ~ TheCakeSliceBakers

This Best-Ever Chocolate Zucchini Bundt Cake is so chocolaty, tender, and moist and a 
breeze to make. You would never guess that a vegetable contributes to its deliciousness.

This is the final cake that the The Cake Slice Bakers are baking from Zoë Bakes Cakes by Zoē François. This has been such a wonderful book to bake from, and I am sure it will be a cookbook that I turn to over and over again. Each recipe was easy to follow and produced delicious results. It really does has something for everyone, no matter what your experience level is. Stay tuned as we will soon be announcing the book we will bake from next year!

The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Each month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. However, the tradition for our final bake in December is the choice of any cake in the book. Since my daughter is visiting us from Australia I gave her the choice of which cake I should bake, and after some deliberation she choose the Best-Ever Chocolate Zucchini Bundt Cake.  Chocolate cake is always a good idea.

Not sure whoever thought wow I have so many zucchinis so I am going to add them to my chocolate cake, but they deserve a trophy. The shredded zucchini in this cake keeps it moist for days. This cake has such a wonderful deep chocolate flavor, and even though it was a mistake compared to the recipe, I did not see that I was supposed to melt the chocolate and used chocolate chips instead and just threw them in the batter at the end.  Most of them melted in the cake but some son the surface stay somewhat intact until you bit into them and it was delicious. This is yet another of Zoë's cakes that is quick and  easy to put together and produces a winner.

Best-Ever Chocolate Zucchini Bundt Cake 
  • 50g (⅔ cup) Dutch-processed cocoa powder plus more for dusting
  • 270g (2 ¼ cups) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 110g (½ cup) unsalted butter, at room temperature
  • 200g (1 cup) lightly packed brown sugar
  • 150g (¾ cup) granulated sugar
  • 120ml (½ cup) mild-flavored oil such as vegetable oil
  • 1 teaspoon vanilla extract
  • 2 eggs, at room temperature
  • 120g (½ cup) plain full-fat yogurt or sour cream
  • 315g (2 cups) packed grated unpeeled zucchini
  • 115g (4 oz) bittersweet or semisweet chocolate, melted and cooled to room temperature

  1. Preheat the oven to 165℃ (325℉).
  2. Spray a 2.8L (12-cup) bundt pan with baking spray.
  3. In a medium bowl, sift together the flour, baking soda, salt, and 50g (⅔ cup) cocoa powder, sifting to remove any lumps.
  4. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and smooth, about 1 minute.
  5. Turn the mixer speed to low, add both sugars to the butter, and mix until incorporated.
  6. Drizzle in the oil and vanilla, turn the speed to medium-high, and beat until very light and fluffy, about 5 minutes, scraping the bowl often for even incorporation.
  7. Turn the speed to medium-low and add the eggs, one at a time, beating just until combined, scraping the bowl after each addition.
  8. Add one-third of the flour mixture to the butter mixture, mixing on low speed, just until combined.
  9. Add half the yogurt, mixing until incorporated.
  10. Repeat with another one-third flour, then the remaining yogurt, and finish with the final one-third flour, scraping the bowl and paddle after each addition.
  11. Remove the bowl from the mixer and stir in the zucchini until it is evenly distributed.
  12. Then add the chocolate and stir until combined.
  13. Pour the batter into the prepared pan, gently tapping the pan on the counter several times to make sure the batter has fully settled into the nooks of the bundt.
  14. Bake until a tester comes out with moist crumbs, about 1 hour - DO NOT OVERBAKE.
  15. Let the cake cool in the pan for 10 minutes, then flip it out onto a serving plate and dust the top with cocoa before serving.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Zoë Bakes Cakes by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

This is our last cake from Zoë Bakes Cakes, which has been a wonderfully delicious book to bake through. Stay tuned as we will be announcing the next cake-centric book we will be baking through in 2023 soon!

Traditionally our last bake for the year is free choice, and our choices for December 2022 were ~

Best-Ever Chocolate Zucchini Bundt Cake

Chocolate Hazelnut Torte 

Yellow Cake

Angel Food Cake

Pineapple Upside-Down Cake

Hot Milk Sponge Cake

Sticky Toffee Date Cake


  1. This has been a great book from which to cook. Looking forward to 2023

  2. That cake looks absolutely decadent. You can keep the zucchini secret!


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