I couldn’t resist sharing one more zucchini recipe while they’re still in season. I had planned to save this for later, but after making it for a study group where everyone raved about it, I realized this cake needs to be in your baking rotation now. It’s surprisingly delicious — a little spice really transforms the flavor. Compared with my Chocolate Zucchini Sheet Cake, this version uses much less cocoa, so the chocolate is subtler and harmonizes beautifully with warm spices. The ganache on top is unusual and perfectly complements the cake. Prepare to give it a chef’s kiss.
If you don’t have a bundt pan, you can easily bake this in a 9×13 pan instead. The recipe calls for 1/2 teaspoon each of cinnamon and ground cloves, so check your spice cabinet before you start — allspice is an acceptable substitute for ground cloves if needed. One other ingredient to note is light Karo syrup, used in the ganache. This ganache melts chocolate with butter and Karo instead of using heavy cream; it’s simple to make and gives a glossy, pourable finish that I love. I’m excited for you to try this one.
This recipe came from Ronica, one of the wonderful women who works with me; she got it from her friend Heidi. It’s a real keeper—one of those recipes you’ll reach for again and again. If you enjoy zucchini-baked goods, you should also try my zucchini bread recipe when you have the chance.
More Zucchini Recipes with Chocolate
- Fudgy Zucchini Brownies
- Zucchini Chocolate Chip Snack Cake
- Chocolate Zucchini Muffins
- Zucchini Chocolate Chip Cookies
- Chocolate Zucchini Sheet Cake
- Zucchini Chocolate Chip Muffins
Step-by-Step Photos for How to Make Spiced Chocolate Zucchini Bundt Cake
Frequently Asked Questions & Tips about How to Make Spiced Chocolate Zucchini Bundt Cake
Frequently Asked Questions & Tips about How to Make Spiced Chocolate Zucchini Bundt CakeWhat is sour milk?
Sour milk is a simple substitute for buttermilk made by adding an acid to milk. For this recipe, stir 1/2 teaspoon lemon juice or white vinegar into 1/2 cup milk and let it sit for about 5 minutes before using. Do not use milk that has gone sour on its own.
Can I make this cake in a 9×13 pan?
Yes. If you use a 9×13 pan, reduce the baking time to about 30–35 minutes or until a toothpick inserted into the center comes out clean.
Do I need to squeeze the liquid out of the zucchini before adding it to the batter?
No. Just grate the zucchini and fold it directly into the batter.
Is there a good substitute for ground cloves?
Is there a good substitute for ground cloves?Allspice is a suitable substitute for ground cloves if you don’t have any on hand.
Tips:
- Thoroughly spray the bundt pan so the cake releases easily.
- Fill the bundt pan only two-thirds full to prevent overflow.
- After cooling, run a knife around the edges of the bundt pan and gently shake it before inverting to loosen the cake.
- When making the ganache, stir between heating intervals and avoid overheating the chocolate to prevent seizing.
Baker’s Tools:
Baker’s Tools:- 12-cup bundt pan
- cooking spray
- hand mixer
- mixing bowls
- cake stand
- cake server
Other Must-Make Bundt Cakes
Best Lemon Blueberry Bundt Cake
Jewish Apple Cake
Best Ever Banana Bundt Cake Recipe- 1/2 cup salted butter, softened
- 1/2 cup canola or vegetable oil
- 1 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup sour milk (1/2 tsp lemon juice or vinegar in 1/2 cup milk; let sit 5 minutes)
- 2 1/2 cups all-purpose flour
- 1 1/2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves (or substitute allspice)
- 2 cups finely shredded zucchini (about 1 medium zucchini)
- 1/4 cup semi-sweet chocolate chips
- GANACHE:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp salted butter
- 2 tbsp light Karo syrup
- Preheat the oven to 350°F (175°C).
- Spray a 12-cup bundt pan with cooking spray and set aside.
- With a hand mixer, cream together the softened butter, oil, sugar, eggs, vanilla, and sour milk.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, and cloves.
- Add the dry ingredients to the creamed mixture and mix until just combined. Fold in the shredded zucchini.
- Pour the batter into the prepared bundt pan. (Alternatively, use a 9×13 pan.)
- Sprinkle the 1/4 cup of chocolate chips evenly over the batter.
- Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean. For a 9×13 pan, bake 30–35 minutes.
- Allow the cake to cool completely in the pan. Run a knife around the edges, gently shake the pan, then invert the cake onto a plate or cake stand.
- Prepare the ganache once the cake is out of the pan.
- FOR THE GANACHE:
- Place the 1/2 cup semi-sweet chocolate chips, 2 tablespoons butter, and 2 tablespoons light Karo syrup in a microwave-safe bowl.
- Microwave for 45 seconds, stir, then continue in 20–30 second intervals, stirring vigorously between each interval until smooth. Do not overheat.
- Drizzle the ganache over the bundt cake and let it set for a couple of hours before slicing.
- Serve and enjoy.
Bundt Cakes You’ll Love!
Best Lemon Blueberry Bundt Cake
Pumpkin Bundt Cake with Cream Cheese Frosting
Jewish Apple Cake