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Almost "Health Food" Dark Chocolate Bundt Cake - poet in the pantry

Almost "Health Food" Dark Chocolate Chocolate Zucchini Cake

adapted from Out Of The Box Food
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Dessert
Servings 12


  • 2 1/2 cups white whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cups ground flax meal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cup raw turbinado sugar
  • 1/2 cup cinnamon applesauce I used homemade
  • 1/2 cup raw milk you can use buttermilk, too
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini 1 large or 2 small
  • 1 cup bittersweet chocolate chips
  • 3-4 Tablespoons confectioners sugar


  • Preheat oven to 350 degrees Fahrenheit. Grease a 10-cup bundt pan well and dust with cocoa powder. Set aside.
  • In a large bowl, whisk together the flour, cocoa powder, flax meal, baking soda, baking powder, salt, and cinnamon. Set aside.
  • In another large bowl, stir the sugar and applesauce until well-blended.
  • Add to it the raw milk, eggs, and vanilla extract, whisking until smooth.
  • To the wet ingredients, add half the dry ingredients. Add the zucchini and stir until just incorporated.
  • Pour the rest of the dry ingredients over the wet, add the chocolate chips, and again, stir until just incorporated.
  • Pour into the prepared bundt pan.
  • Place bundt pan on baking sheet and bake for 45-55 minutes, or until the top springs back when lightly touched.
  • Cook on a wire rack for 15 minutes.
  • Run a knife around the edges and then place a plate over the top, invert, and gently lift the bundt pan, releasing the cake.
  • Cool completely before dusting with confectioners sugar.