zucchini chocolate chunk bundt cakes

Online shopping is a wonderful + dangerous thing. Exhibit A: this sweet pan

I didn’t know what to make with it untilllll a friend brought me some zucchinis — fresh from the garden. As Gru would say – “Lightttttt bulbbbbb.” And, the mini chocolate chunk zucchini bundt cake was born.

(This is undoubtedly the longest name for a recipe that I have ever come up with.)

You might have noticed this already, but I’m alllll about the portable desserts. That’s what makes these so amazing. I’ve tried to leave the house before, slice of zucchini/pumpkin/banana bread in hand. The result?

A pile of crumbly crumbles. Sad biz.

That doesn’t happen with these perfectly-portable mini bundts. Don’t worry – I’ve tested it many times.

You can opt out of the glaze if you want (they’re just as good by themselves). Or if you want to impress people with minimal effort, make the glaze. Seriously. It’s three ingredients. Two if you don’t count the water.

If you don’t have a mini bundt pan, these will turn out just as cute + portable in a muffin tin. Or you could make a full size bundt cake. The possibilities are endless! So go. Make. Tell me what you come up with!

If you’re lucky, you can still find some fresh zucchinis at the farmer’s market – take advantage of them while you still can!

I almost forgot the most important part – these are FULL of HEALTHY GREEN ZUCCHINI VEGETABLE-NESS. But they taste amazing. It’s a good way to sneak some extra veggies into your day. They make for a quick breakfast-on-the-go too!

(I mean, how else are you gonna get those green veggies in for breakfast?)


  • 3 eggs
  • 1 cup coconut oil
  • 1 cup white sugar
  • 1/2 c. coconut sugar
  • 2 cups grated zucchini (2 medium zucchinis)
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 2 cups chocolate chips/chunks


  • 2 cups Powdered sugar
  • Water
  • 1 tsp Vanilla

Preheat oven to 350 degrees. Beat eggs, sugar and oil. Add zucchini & vanilla, and mix. In a separate bowl, mix all dry ingredients together. Add to the wet ingredients and mix, scraping the bowl often. Add chocolate chips and stir.

Grease your pan(s). Bake 17-20 minutes, or until toothpick inserted into center comes out clean. Cool in pan 10 minutes before transferring to a rack to finish cooling.

For the glaze, add powdered sugar to a bowl. Add small amounts of water, whisking, until the mixture is thick enough to hold a shape, but still thin enough to pour. Add vanilla and mix again.

Slide a sheet of wax paper under the cooling rack. Drizzle glaze over the cakes on the rack, once they’re cooled. The wax paper will spare your counter from any drips.

*Note: You can substitute 1/2 c. white sugar for the 1/2 c. coconut sugar. Coconut sugar is easy to find though – I’ve seen it at Walmart/Target/etc.

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