Mexican Chocolate Zucchini Cake with a Cream Cheese Glaze

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I have been wanting to bake a chocolate zucchini cake with the zucchini in our garden and was looking for a recipe when my mom reminded me I had made one before. I looked on the blog and realized I never shared it. Silly me! This recipe was originally developed for KitchenAid and I can’t wait to remake it. If you like carrot cake and zucchini bread you will love this recipe combined with exotic Mexican chocolate.

Get the step-by-step instructions on the Kitchenthusiast blog »

Mexican Chocolate Zucchini Cake with a Cream Cheese Glaze

If you like carrot cake and zucchini bread you will love this moist chocolate bundt cake recipe combined with exotic Mexican chocolate.
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5 from 1 vote
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  • 1 3/4 cups sugar
  • 1/2 cup canola oil
  • 1/4 cup butter, softened
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour, sifted
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 cups finely shredded zucchini
  • 1 3.3 ounce tablet Mexican chocolate , (recommend Nestle-Abuelita), shredded into a powder
  • 1/2 cup chopped pecans

Cream cheese glaze:

  • 1/4 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 2 cups confectioner’s sugar
  • 1/2 cup milk



  • Preheat oven 325 degrees. Grease and flour a 10-inch bundt pan.
  • Using a stand mixer, beat sugar, oil, and butter until well blended. Gradually beat in buttermilk, eggs, and vanilla.
  • In another bowl, whisk sifted flour, cocoa, baking soda, cinnamon, and cloves. Gradually combine slowly into sugar mixture.
  • Stir in zucchini, Mexican chocolate, and pecans.
  • Transfer to a greased pan and bake for 55 to 60 minutes or until a toothpick inserted in center comes out clean. Let cake cool for 10 minutes before removing from pan to a wire rack to cool.

Cream cheese glaze:

  • In a large mixing bowl cream together butter, cream cheese, and vanilla extract using a hand mixer.
  • Gradually beat in confectioner’s sugar. Add milk to desired consistency. Don’t make it too thin or it will slide off the cake.
  • Drizzle the glaze over the cake.


  • If you cannot find Mexican chocolate, use regular chocolate and add some cinnamon to the batter.


Calories: 531kcal, Carbohydrates: 73g, Protein: 6g, Fat: 25g, Saturated Fat: 8g, Cholesterol: 60mg, Sodium: 184mg, Potassium: 170mg, Fiber: 2g, Sugar: 51g, Vitamin A: 477IU, Vitamin C: 4mg, Calcium: 51mg, Iron: 2mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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This recipe was created in partnership with KitchenAid®. All opinions are my own.

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