Chocolate Zucchini Bundt Cake

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  • Ingredients
    4 large EGGS
    2 1/4 cups all-purpose flour
    1/4 cup unsweetened cocoa powder
    2 1/2 tsp. baking powder
    1 1/2 tsp. baking soda
    1 tsp. salt
    1 tsp. ground cinnamon
    1 cup sugar
    1/2 cup (1 stick) butter, room temperature
    3/4 cup applesauce
    1 Tbsp. vanilla
    2 cups shredded zucchini (about 2 small, 10 oz.)
    powdered sugar

    Yields: 12 servings

  • Nutritional Information

    Per serving: 1/12 Recipe

    Calories: 239

    Total fat: 10 g
    Saturated fat: 5 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 82 mg
    Sodium: 378 mg
    Carbohydrates: 35 g
    Fiber: 2 g
    Sugar: 15 g
    Protein: 5 g
    Vitamin A: 95 mcg
    Vitamin D: 0 mcg
    Folate: 57 mcg
    Choline: 55 mg
    Calcium: 146 mg
    Iron: 2 mg
    Potassium: 116 mg

    This recipe is a good source of protein, folate, choline and vitamin A.


  1. HEAT oven to 350°F. COAT bottom and sides of 9- to 12-cup fluted tube pan with cooking spray.

  2. MIX flour, cocoa, baking powder, baking soda, salt and cinnamon in medium bowl.

  3. BEAT sugar and butter in mixer bowl on medium speed until light and fluffy. BEAT in eggs, applesauce and vanilla. Reduce speed to low. ADD dry ingredients; beat until blended. Gently STIR IN zucchini.

  4. POUR batter into prepared pan. BAKE in 350°F oven until wooden pick inserted in center comes out clean, 60 to 70 minutes. COOL on wire rack 10 minutes. LOOSEN cake from sides of pans with thin knife. Gently SHAKE cake from pan onto serving plate. SPRINKLE with powdered sugar.