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A friend at work gifted me some old baking supplies she didn’t need anymore, one of which was a bundt cake pan, and I was especially excited because I’d been dreaming about this cake I’d made when I was younger that required a bundt cake pan. Okay, maybe it didn’t actually require it, but it’s better that way. 😉


So, behold, Chocolate Chip Zucchini Cake! Rich and dense, but not too sweet. This is one super yummy cake!







  • cups + 2 tbsp flour
  • 1/3 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup sugar
  • 1/3 cup canola oil
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup greek yogurt
  • 2 1/2 cups grated zucchini (squeeze dry in a towel)
  • 2 1/2 cups semi-sweet chocolate chips
  • 2 tbsp butter
  • 5 tbsp corn syrup
  • 3 tsp water




Mix 2 cups of flour, cocoa powder, baking soda, and salt in a bowl and set aside.


In another bowl, beat sugar, oil, eggs, and vanilla together. Add yogurt and beat until well blended. Add dry ingredients and beat until just combined.


Coat 1 1/4 cups chocolate chips with 2 tbsp flour and fold into batter with zucchini.


Grease and flour bundt pan before filling with batter. Bake at 350 for 50-60 minutes.


While cake is cooling on a wire rack, mix 1 1/4 cups chocolate chips, butter, and corn syrup in a small saucepan on low. Stir until melted, then add 1/2 tsp’s of water until the consistency is thin enough to drizzle over cake. You can spoon over the cake or fill a baggie and cut the tip to pipe it over the cake.