If you’re here, thank you. Honestly, I’m so excited to share this one with you! This Chocolate Zucchini Cake is more than just a clever way to sneak in vegetables—it’s pure, deep, chocolatey bliss wrapped up in a ridiculously moist crumb. If you’ve ever been skeptical about zucchini in dessert, this is your sign to bake it anyway and fall in love bite by bite.
Right after I tasted this cake, I thought, “Why don’t I make this every week?” It’s rich like a brownie, soft like a sponge cake, and it has this fudgy texture that’s anything but boring!!
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What Is Chocolate Zucchini Cake?
Chocolate Zucchini Cake is a decadently rich chocolate cake made with shredded zucchini, which gives it unbeatable moisture and a soft, almost brownie-like crumb. The best part? You can’t taste the zucchini at all! It simply melts into the batter, adding texture and keeping the cake tender for days.
It’s the kind of recipe that straddles the line between comfort food and clever baking magic.
Reasons to Love This Chocolate Zucchini Cake
- Super moist – Thanks to both zucchini and oil. No dry crumb here.
- Deep chocolate flavor – Cocoa powder + chocolate chips = true chocolate lover’s dream.
- One-bowl friendly – Easy cleanup, no fancy tools.
- Vegetable-packed – But you’d never guess!
- Versatile – Works as a snacking loaf, a sheet cake, or even cupcakes.
- Freezer-friendly – Bake once, freeze a few slices for later joy.
What Does Chocolate Zucchini Cake Taste Like?
Let me say this loud and clear: It does not taste like vegetables. Instead, what you get is a soft, rich, chocolate-forward cake with tiny flecks of green (barely visible) and an incredibly satisfying, fudgy texture. If a brownie and a chocolate muffin had a baby, this would be it.
The zucchini? It’s just there in the background, being quiet and keeping everything moist and magical.
Healthier (But Still Indulgent)
While this is still a treat, there’s something so satisfying about baking a cake with real, whole veggies. Zucchini adds fiber and nutrients without changing the taste—so you get a win-win dessert!
Ingredients for Chocolate Zucchini Cake
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder (sifted)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional but lovely!)
Wet Ingredients:
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 1 ½ cups finely grated zucchini (don’t squeeze it!)
Fold-Ins:
- ½ cup mini chocolate chips (plus more for topping)
Tools You’ll Need
- Mixing bowls
- Whisk or hand mixer
- Rubber spatula
- Box grater (for the zucchini)
- 8×8 or 9×9-inch baking pan (or loaf pan)
- Parchment paper (optional for easier removal)
Additions & Substitutions
- Gluten-free? Use a 1:1 GF flour blend—this cake handles it beautifully.
- No chocolate chips? Chopped dark chocolate or even a chocolate bar broken into chunks works.
- Want it vegan? Sub eggs for flax eggs and use non-dairy chocolate.
- Add-ins: A handful of chopped walnuts or pecans adds great crunch.
How to Make Chocolate Zucchini Cake
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line your baking pan.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together eggs, oil, sugars, and vanilla until smooth and glossy.
Step 4: Add Zucchini
Stir in the grated zucchini. (No need to drain it—its moisture is what makes this cake sing!)
Step 5: Combine
Add the dry ingredients to the wet and gently mix until just combined. Don’t overmix.
Step 6: Fold in Chocolate Chips
Stir in the chocolate chips, then pour the batter into your prepared pan. Sprinkle a few extra chips on top if you want it to look bakery-worthy (you do).
Step 7: Bake
Bake for 30–35 minutes (for a square pan), or until a toothpick comes out with moist crumbs. If baking in a loaf pan, it may need 45–50 minutes.
Step 8: Cool and Slice
Let it cool in the pan for 10 minutes, then transfer to a wire rack. Once cool, slice and swoon.
What to Serve with Chocolate Zucchini Cake
- A cold glass of oat milk or almond milk
- Dollop of whipped cream or coconut cream
- Fresh berries for brightness
- Espresso or iced coffee for contrast
- A drizzle of warm ganache (if you’re going all in!)
Tips for Perfect Chocolate Zucchini Cake
- Don’t peel your zucchini – The skin is tender and barely noticeable once baked.
- Use fine grate – It melts right into the batter.
- Don’t wring out the zucchini – You want that moisture!
- Let it rest before slicing – It continues to set as it cools, so patience is your friend.
- Double the batch – This freezes beautifully and disappears fast.
How to Store Chocolate Zucchini Cake
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps well chilled for 5–6 days (bring to room temp before eating).
- Freezer: Wrap slices individually in plastic wrap and freeze for up to 2 months. Just thaw and enjoy!
Frequently Asked Questions (FAQs)
Can I taste the zucchini?
Nope! It adds moisture and texture, but the chocolate is front and center.
Can I make this cake into muffins or cupcakes?
Yes! Fill lined muffin tins ¾ full and bake at 350°F for 18–22 minutes.
Can I make this with less sugar?
You can reduce the sugar slightly without compromising structure. Try ½ cup granulated + 2 tbsp brown sugar.
Can I add frosting?
Yes! Cream cheese frosting, chocolate ganache, or even a light dusting of powdered sugar all work beautifully.
Final Thoughts: Why This Cake Deserves a Spot in Your Recipe Box
This Chocolate Zucchini Cake checks all the boxes: simple to make, sneaky-healthy, and shockingly rich. It’s a go-to for summer when zucchinis are exploding in your garden—or anytime you want a chocolate treat that feels just a little less indulgent (but still totally decadent).
It’s a great intro to baking with veggies and a recipe you’ll turn to again and again.
Chocolate Zucchini Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line an 8×8 or 9×9 baking pan.
- Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a medium bowl.
- In a large bowl, mix the eggs, oil, sugars, and vanilla until smooth and glossy.
- Stir in the grated zucchini. Do not squeeze out moisture.
- Add dry ingredients to wet and stir until just combined. Do not overmix.
- Fold in chocolate chips and pour batter into the pan. Add extra chips on top if desired.
- Bake 30–35 minutes or until a toothpick comes out with moist crumbs.
- Let cool in pan for 10 minutes, then transfer to wire rack. Slice and enjoy!