Pairing chocolate and zucchini in a cake is nothing new. It’s an old baking trick, where the zucchini, almost invisibly, makes the cake moist. Combined with the dark, Dutch-process chocolate as used here, we have a rich and fudgy cake.

Is a Bundt cake too boring to bake? Not in this case.

I’ve chosen to bake the “Best-Ever Chocolate-Zucchini Bundt Cake,” from Zoë François’ Zoë Bakes Cakes, because of the ample 2 cups of grated zucchini included in the batter. You see, I haven’t used this zucchini trick yet in my baking history, and I’m all t0o curious to try. The zucchini is simply shred in my food processor.

Butter, flour, sugar, eggs, once again. We use one stick of butter, brown sugar and white sugar. Oil, yogurt, and zucchini are the ingredients for moistness. Sifted with the flour is ⅔ cup of cocoa powder, which sets us on the chocolate path. Lastly, we swirl in 4 oz. of melted, bittersweet chocolate. We’ve got a lot of good chocolate here, folks.



I weigh every ingredient in this recipe, in order to remain calm and confident. Another soothing point is knowing that, compared to a yellow cake, a chocolate cake will more easily hide its own imperfections. So, let’s not freak out about the batter and assembly process.

One tablespoon of butter is enough to generously grease the bundt pan.



In the mixer, the dark brown sugar becomes lighter in color when blended with the white sugar and butter and oil and vanilla.

Melt the 4 oz. of bittersweet chocolate in a small pan on the stove top. Stir gently as the chocolate pieces melt. The scent of melted chocolate is dizzying, for sure.

Bake for 30 minutes, turn, and bake for another 30 minutes, until “a tester comes out with moist crumbs.”




After resting for 10 minutes, the cake releases from the Bundt pan without a problem. And GASP. Look at this chocolate cake! I’m thrilled.



We get what we came for: a moist, chocolate cake. The zucchini does remain a secret, because there is no sign of its vegetal presence. The cake does not taste like a sweet chocolate bar. Rather, the key flavor of dark chocolate completes our fudgy whole.

One slice is ample. Take it easy, and eat it for days and days. It will surprise you every day.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Zoë Bakes Cakes by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - Zoë Bakes Cakes - and our choices for August 2022 were ~

Plum Cake

Best Ever Chocolate-Zucchini Bundt Cake

Blackberry Diva Cake