Chocolate-Zucchini Bundt Cake


Mini bundt cake served with vanilla soymilk ice cream.



3 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1 cup unsweetened applesauce

3/4 non-dairy milk

1/2 cup canola oil

1 tablespoon pure vanilla extract

2 cups shredded zucchini

Ganache (optional but recommended)-

1/2 cup non-dairy milk

2 tablespoons pure maple syrup

1 cup chocolate chips



  1. Preheat oven to 350 degrees. Lightly grease a 12 cup bundt pan or split among pans with 12 cup total capacity
  2.  Sift together the flour, cocoa, baking powder, baking soda and salt in a large bowl.
  3. Mix in the sugar.
  4. Move the dry ingredients towards the outer edge of the bowl leaving a space in the center.
  5. In the space you created add the applesauce, milk, oil and vanilla. Whisk together the wet ingredients and slowly start to combine the wet and dry ingredients. It may seem dry and crumbly but do not add any more liquid. The zucchini will add moisture.
  6. Gently mix in the shredded zucchini.
  7. Pour mix into the prepared pan(s). For a 12 cup pan bake for 40-50 minutes, for other pan sizes, cooking time will vary. When the cake is done, a butter knife inserted into the center will come out clean.
  8. Let the cake cool slightly before flipping the pan over  and cake out onto a cooling rack. Let cake cool slightly before serving, it can be served slightly warm or completely cooled.

Ganache (optional but recommended)-

  1. Boil the milk in a small saucepan.
  2. Add the maple syrup and turn off heat.
  3. Whisk in the chocolate chips until completely melted.
  4. Pour on top of cake, either over the sink while the cake is on the cooling rack or while the cake is on the plate if you don’t mind a small pool of chocolate on it.
  5. Let ganache cool slighly before serving.
  6. Serve cake by itself, with ice cream or with berries.


Adapted from “Isa Does It” by Isa Chandra Moskowitz