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Chocolate Zucchini Cake Recipe
Ben Carraoli

Chocolate Zucchini Cake Recipe

I have to admit, the first time I made this chocolate zucchini cake, 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.
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Total Time 1 hour 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. Preheat your oven to 350°F (175°C) so it’s fully heated before baking. Grease a 9x13-inch baking pan lightly with oil or non-stick spray. You can also line it with parchment paper for easier removal later.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.