I have to admit, the first time I made this Chocolate Zucchini Cake Recipe, I wasn’t sure what to expect. Adding vegetables to dessert sounded strange to me. But once I tasted that rich, moist, deeply chocolatey slice, I was completely hooked.
You honestly can’t taste the zucchini at all—it just makes the cake unbelievably soft. Now, it’s one of my favorite ways to use up extra zucchini from the kitchen.
If you enjoy comforting homemade meals and flavor-packed dishes, you might also like savory recipes such as Easy Cheesy Chicken and Rice Recipe for a satisfying family dinner option.
Ingredients
Here’s everything you’ll need to make this rich and tender chocolate zucchini cake. Each ingredient plays an important role in flavor and texture.
- 2 cups all-purpose flour – Provides structure; spoon and level it for accuracy to avoid a dense cake.
- 2 cups white granulated sugar – Sweetens the cake and helps keep it moist.
- ¾ cup unsweetened cocoa powder – Use high-quality cocoa for deep chocolate flavor.
- 2 teaspoons baking soda – Helps the cake rise and stay light.
- 1 teaspoon baking powder – Works with baking soda for extra lift.
- 1 teaspoon salt – Enhances the chocolate flavor.
- 1 teaspoon ground cinnamon – Adds subtle warmth and depth.
- 3 large eggs – Bind the ingredients and create richness.
- 1 cup vegetable oil – Keeps the cake incredibly moist; neutral oil works best.
- 2 teaspoons vanilla extract – Boosts the chocolate flavor.
- 2 cups grated zucchini – Do not peel; lightly squeeze excess moisture but don’t dry it completely.
- 1 cup chopped walnuts (optional) – Adds crunch and nutty flavor.
- ½ cup semi-sweet chocolate chips (optional) – For pockets of melty chocolate throughout the cake.
Note: This recipe makes one 9×13-inch cake and serves approximately 12–15 slices.
Variations
If you love customizing recipes like I do, this cake is very flexible. Here are some easy swaps and creative additions:
- Dairy-free version – The base recipe is naturally dairy-free if you skip chocolate chips or use dairy-free chips.
- Sugar substitute – Replace granulated sugar with a 1:1 baking sugar alternative for a lower-sugar option.
- Whole wheat option – Swap half the all-purpose flour with whole wheat flour for added fiber.
- Add espresso powder – A teaspoon enhances the chocolate flavor without tasting like coffee.
- Frosting twist – Top with cream cheese frosting, chocolate ganache, or simply dust with powdered sugar.
- For more flavorful meal inspiration, you can also explore Crispy Chicken Katsu Curry Recipe to enjoy another delicious homemade dish.
Cooking Time
This cake comes together quickly and bakes beautifully in under an hour.
- Prep Time: 20 minutes
- Cooking Time: 45–50 minutes
- Total Time: About 1 hour 10 minutes
Equipment You Need
Having the right tools makes baking smooth and stress-free.
- Large mixing bowl – For combining wet and dry ingredients.
- Medium mixing bowl – To mix dry ingredients separately.
- Whisk – Helps evenly combine dry ingredients.
- Electric mixer or hand whisk – For blending wet ingredients smoothly.
- Box grater – To grate the zucchini finely.
- 9×13-inch baking pan – Ensures even baking.
- Spatula – For folding in zucchini and scraping the bowl.
- Toothpick – To check doneness.
How to Make Chocolate Zucchini Cake Recipe?
This cake is surprisingly simple to prepare. Just follow these easy steps and you’ll have a moist, chocolatey dessert ready to enjoy.
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C) so it’s fully heated before baking. Grease a 9×13-inch baking pan lightly with oil or non-stick spray. You can also line it with parchment paper for easier removal later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Make sure everything is evenly combined so the cake rises properly. This step helps distribute the leavening agents throughout the batter.
Step 3: Blend the Wet Ingredients
In a large bowl, beat the eggs until slightly frothy. Add the sugar, vegetable oil, and vanilla extract, mixing until smooth and well combined. The mixture should look glossy and slightly thick.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing, as this can make the cake dense. The batter will appear thick at this stage.
Step 5: Fold in the Zucchini
Stir in the grated zucchini using a spatula. As you mix, you’ll notice the batter loosens because of the zucchini’s moisture. Fold in walnuts and chocolate chips if using, ensuring they are evenly distributed.
Step 6: Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before slicing or frosting.
Additional Tips for Making This Recipe Better
After making this cake several times, I’ve picked up a few tricks that really improve the results:
- I don’t over-squeeze the zucchini because a little moisture keeps the cake soft and tender.
- I always grate the zucchini finely so it blends seamlessly into the batter.
- I use good-quality cocoa powder for a richer chocolate flavor.
- I let the cake cool fully before cutting; it slices much cleaner that way.
- I sometimes add a handful of extra chocolate chips on top before baking for a bakery-style look.
How to Serve Chocolate Zucchini Cake Recipe?
This cake is delicious on its own, but you can easily dress it up. I love serving it slightly warm with a scoop of vanilla ice cream for a comforting dessert. A dusting of powdered sugar gives it a simple, elegant finish.
For special occasions, I spread a thick layer of cream cheese frosting on top and sprinkle chopped walnuts for texture. You can also drizzle warm chocolate ganache over each slice for an extra indulgent touch.
If serving at a party, cut into neat squares and garnish with fresh berries. The contrast of bright fruit against the dark cake makes it visually stunning and even more inviting.
Nutritional Information
Here’s a general idea of the nutritional breakdown per slice (approximate values):
- Calories: ~320 per serving
- Protein: ~4g
- Carbohydrates: ~38g
- Fat: ~18g
Values may vary depending on optional add-ins and portion size.
Make Ahead and Storage
This cake stores beautifully, making it perfect for preparing in advance.
Storing
Keep the cake covered at room temperature for up to 3 days. If frosted with cream cheese frosting, store it in the refrigerator. Make sure it’s tightly covered to prevent it from drying out.
Freezing
You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.
Reheating
If you prefer it warm, microwave a slice for 10–15 seconds. This makes the chocolate chips slightly melty and enhances the flavor. Avoid overheating, as it can dry out the cake.
Why You’ll Love This Recipe?
There are so many reasons this chocolate zucchini cake stands out from other desserts.
- Incredibly moist texture – The zucchini keeps the cake soft without making it heavy. You get a tender crumb every time.
- Easy to make – No complicated steps or fancy techniques are required. It’s beginner-friendly and reliable.
- Great way to use zucchini – Perfect for garden season when you have extra zucchini to use up.
- Customizable – You can add nuts, chocolate chips, frosting, or make it dairy-free.
- Rich chocolate flavor – Despite the hidden vegetable, the chocolate taste truly shines.
If you’re looking for a moist chocolate zucchini cake recipe that’s easy, delicious, and crowd-pleasing, this one won’t disappoint. I’ve made it for family gatherings, potlucks, and even just for myself on cozy weekends. Every time, it disappears quickly. Once you try it, you’ll see why this simple cake has become such a beloved classic.
Chocolate Zucchini Cake Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C) so it’s fully heated before baking. Grease a 9×13-inch baking pan lightly with oil or non-stick spray. You can also line it with parchment paper for easier removal later.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Make sure everything is evenly combined so the cake rises properly. This step helps distribute the leavening agents throughout the batter.
- In a large bowl, beat the eggs until slightly frothy. Add the sugar, vegetable oil, and vanilla extract, mixing until smooth and well combined. The mixture should look glossy and slightly thick.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing, as this can make the cake dense. The batter will appear thick at this stage.
- Stir in the grated zucchini using a spatula. As you mix, you’ll notice the batter loosens because of the zucchini’s moisture. Fold in walnuts and chocolate chips if using, ensuring they are evenly distributed.
- Pour the batter into the prepared pan and spread it evenly. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before slicing or frosting.
Notes
- I don’t over-squeeze the zucchini because a little moisture keeps the cake soft and tender.
- I always grate the zucchini finely so it blends seamlessly into the batter.
- I use good-quality cocoa powder for a richer chocolate flavor.
- I let the cake cool fully before cutting; it slices much cleaner that way.
- I sometimes add a handful of extra chocolate chips on top before baking for a bakery-style look.