Zucchini Recipe: Zucchini Spice Bundt Cake with Chocolate Drizzle

It’s zucchini time of year! If you’re looking for a delicious way to use up extra zucchini, this Zucchini Spice Bundt Cake is just the thing. It’s incredibly moist, warmly spiced, and finished with a silky chocolate drizzle that takes it over the top. The zucchini melts right into the cake, adding texture and moisture without any strong veggie flavor—just rich, cozy goodness in every bite. It’s the kind of cake that feels right at home with a cup of coffee, whether you’re serving it for brunch, dessert, or an afternoon treat.

Zucchini Spice Bundt Cake with Chocolate Drizzle

Serves 10 – 12

For the Cake

• 3/4 cup unsalted butter, melted and cooled
• 2 1/2 cups all purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• 1/2 tsp nutmeg
• 1 tsp salt
• 2 1/2 cups shredded zucchini
• 3 large eggs
• 1 1/2 cups brown sugar

For the drizzle:

• 3 oz semisweet chocolate, chopped
• 3 TBS butter
• up to 1/4 cup confectioner’s sugar

Make the Cake

• Butter and flour a 14 cup bundt pan
• Preheat oven to 325
• Whisk together in a medium bowl the flour, baking powder, salt, cinnamon, cardamon, and nutmeg
• In the bowl of a stand mixer with the paddle attached beat together the brown sugar, eggs and melted butter until combined. Mix in the zucchini.
• Add the flour mixture and stir until just combined.
• Add to the prepared pan and tap on the counter to settle
• Bake in the preheated oven for 55 to 60 minutes until a tester comes out clean

• Cool on a wire rack and then unmold

Make the Drizzle

• While the cake is cooling heat the chopped chocolate and butter until melted and combined. Stir in the confectioner’s sugar a tablespoon at a time until it reaches the consistency you like.

• Drizzle over the cake

How Was the Zucchini Recipe?

This is a mighty tasty way to eat zucchini. The cake is very moist and the spices add a delightful warmth. The chocolate is a lovely complement. I have the feeling this is one of those cakes that will get better as it sits. It will go well with coffee, tea, or milk. Like the pumpkin spice zucchini cookies I made last year, this cake will make a regular appearance when the zucchini come in.

Other ways to use up excess zucchini include canned zucchini garlic dill relish and Zucchini Carrot Ginger Marmalade. Another favorite zucchini recipe is the one I came up with for zucchini cakes.