Chocolate Zucchini Cake with Browned Butter Frosting
Prep time
Cook time
Total time
A double chocolate zucchini bundt cake recipe with delicious browned butter frosting.
Recipe type: Cake
Serves: 2 small cakes
  • 4 ounces unsalted butter, melted (1/2 cup or 1 stick)
  • 3½ ounces canola oil (1/2 cup)
  • 7 ounces white granulated sugar (1 cup)
  • 3½ ounces brown sugar (1/2 cup, packed)
  • 2 whole large eggs
  • 2 tsp pure vanilla
  • 4 ounces plain greek yogurt (1/2 cup ), I used FAGE greek strained yogurt ( you can sub sour cream)
  • 10½ ounces all purpose flour (2½ cups)
  • 2 ounces dutch unsweetened cocoa powder (1/2 cup)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 pound shredded zucchini ( 2½ - 3 cups ) I used one average zucchini
  • 6 ounces semi-sweet chocolate chips ( 1 cup ) If using 2 smaller bundt pans, use half on each cake
Browned Butter Frosting
  • 4 ounces butter ( ½ cup or one stick)
  • 12 ounces powdered sugar (3 cups)
  • 6 TBL milk or light cream
  • 1 tsp pure vanilla
  1. Preheat oven to 350 degrees. Grease and flour or use a non-stick spray on 2 small bundt pans (6 cups) or use one 9x13 pan or 1 large (12 cup) bundt pan
  2. In large mixing bowl, blend melted butter, oil, white and brown sugar.
  3. Add eggs with vanilla and blend.
  4. Mix dry ingredients together including flour, baking soda, baking powder, salt and cocoa in a separate bowl.
  5. Add dry ingredients to wet mixture alternating with yogurt until blended. Don't over mix.
  6. Fold in shredded or chopped up zucchini. (no need to peel zucchini, just wash prior to shredding)
  7. Divide batter between your 2 pans. You can eyeball it or if you have a scale, weigh the pans to get equal amounts.
  8. Top with the semi-sweet chocolate chips. ( use half per cake)
  9. Bake cakes in 350 degree oven for 35 minutes. Cool on rack 15 to 20 minutes, then remove to finish cooling on serving platter.
  10. Frost with Browned butter frosting if desired.
  11. Instructions for frosting:
  12. Using a small saucepan, cook butter on medium low heat for 4 to 6 minutes until it starts to brown. The melted butter will foam and bubble, watch carefully for the browning on the bottom to occur.
  13. Then remove from heat, cool for about 5 minutes and pour over confectioner's sugar in a mixing bowl. Add milk and vanilla and beat until spreading consistency. Add more or less milk depending on how thick you want your frosting.
  14. Recipe Source: Country Cupboard Cookies adapted from King Arthur Flour
I used 2 baby bundt pans ( 6 cups pans ). You can also use one 12 cup bundt pan ( bake longer 45-55 minutes) or a 13x9 pan baking for approximately 30-35 minutes.
If you stick a sharp knife in the middle of the cake, it should come out clean. Adjust times as needed as baking time may vary due to differences in zucchini moisture.
Recipe by Country Cupboard Cookies at