Zucchini Chocolate and Nut Bundt Cake

The very first post on this site back in 2015 was dedicated to the abundance of zucchini that our community garden boasted and 3 zucchini recipes shared by gardener Deborah.


Today I returned to her lovely zucchini cake and thought I would make a chocolate version with walnuts and brandied fruit. The use of olive oil makes this cake very moist and the fruit and walnuts along with some orange zest add texture and flavour.

I used my favourite vintage bundt cake tin but you can use any shaped tin that you may prefer.

Zucchini Chocolate and Nut Bundt Cake


  • 400g Zucchini, grated
  • 3 large eggs
  • 150ml olive oil
  • 100g of walnuts, chopped
  • 2 Tblsp brandied fruit,
  • 2 cups Self Raising flour
  • 3 heaped tablespoon of dark cocoa
  • 1/2 tsp cinnamon
  • 3/4 cup sugar
  • 1 tsp grated orange rind
  • 1 tsp vanilla
  • pinch of saltIMG_20210410_162233-Zucchini and chocolate cake


  1. Preheat oven to 170ºC Fan Forced
  2. Grate the zucchini and chop the walnuts
  3. Mix some fine bread crumbs with 2 tsp of sifted dark cocoaIMG_20210410_174354-Cocoa and fine breadcrumbs
  4. Grease a bundt tin with butter making sure all the crevices are covered well.
  5. Sprinkle the buttered bundt tin with the breadcrumb cocoa mix, covering all the surfacesIMG_20210410_174908-Prepared bundt tin
  6. Sift the flour, and the cocoa together and add the pinch of salt to the bowl
  7. Using a hand mixer, cream eggs, sugar and orange zest till light and the sugar is dissolved
  8. While continuing to beat the mixture, slowly pour in the olive oil to combine it. The mixture will be thickened and creamyIMG_20210410_182942-Eggs and sugar creamed
  9. Spoon some of  the flour cocoa in batches a little at a time, mixing well after every additionIMG_20210410_183515-Zuccini and chocolate mixture
  10. Then with a wooden spoon, mix though the shredded zucchini a little at a time till combinedIMG_20210410_183552-Zucchini and chocolate mixture
  11. Gently stir through the nuts and brandied fruit till fully combinedIMG_20210410_184416-Zucchini and chocolate mixture2 
  12. Carefully pour the mixture into the prepared bundt tin and tap gently onto the bench top to settle mixture
  13. Bake for 50 mins or until a skewer comes out cleanly from the cakeIMG_20210410_195251-zucchini and chocolate cake finished
  14. Remove the cake from the oven and allow it to cool in the tin for 10 minutes
  15. Then remove the cake from the tin to a cooling rack and allow to cool fullyIMG_20210410_200521-Cake cooling
  16. At this point you can sprinkle with sifted icing sugar or drizzle your favourite icing to decorate
  17.  Serve with a dollop of double cream or ice cream for afternoon tea or on its own as a snack at any timeIMG_20210411_094242-Zucchini and chocolate bundt cake

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