Chocolate Zucchini Cake Recipe

by

There’s something irresistibly comforting about a slice of chocolate cake that’s dense, rich, and moist. But what if you could enjoy all that chocolatey goodness while sneaking in a bit of veggie magic? That’s exactly what this Chocolate Zucchini Cake delivers—a perfectly moist, deeply flavored dessert that combines cocoa’s decadence with the natural moisture of zucchini. You won’t taste the zucchini at all, but it works behind the scenes to create a soft, luscious crumb that rivals even the best chocolate cakes. Whether served plain, dusted with powdered sugar, or topped with a silky chocolate frosting, this cake is guaranteed to impress.

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour

  • ½ cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon (optional but adds warmth)

  • ½ cup vegetable oil (or melted coconut oil)

  • 1 cup granulated sugar

  • ½ cup brown sugar, packed

  • 2 large eggs, room temperature

  • 2 teaspoons pure vanilla extract

  • 2 cups grated zucchini (unpeeled, moisture squeezed out slightly)

  • ½ cup buttermilk or milk mixed with 1 teaspoon vinegar

  • ½ cup semi-sweet chocolate chips (optional for extra gooeyness)

For the Frosting (Optional but highly recommended):

  • 1 cup semi-sweet chocolate chips

  • 3 tablespoons unsalted butter

  • 2 tablespoons milk or cream

  • ½ teaspoon vanilla extract

  • Pinch of salt

Instructions

Step 1: Prepare the Zucchini

Start by washing and trimming the ends of two medium zucchinis. Grate them using a box grater or food processor. Measure out about 2 cups and lightly squeeze out excess moisture using a paper towel or clean kitchen cloth. You don’t want them completely dry—just remove any pooling liquid. The remaining moisture helps create that irresistibly tender texture.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Sifting ensures that the cocoa distributes evenly and prevents clumps, while the baking soda and powder provide lift for a fluffy texture.

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk together oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is light and smooth. This step helps incorporate air and dissolve the sugars, leading to a fine crumb and moist texture.

Step 4: Blend It All Together

Add the dry ingredients to the wet ingredients in two additions, alternating with buttermilk. Stir gently with a spatula or wooden spoon—do not overmix. Finally, fold in the grated zucchini and chocolate chips. The batter will look thick at first, but as it bakes, the zucchini releases just enough moisture to make the cake beautifully rich.

Step 5: Bake the Cake

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 9-inch round pans. Pour the batter into the pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If baking in round pans, check after 25–30 minutes. Allow the cake to cool completely before frosting.

Step 6: Make the Chocolate Frosting (Optional but Delicious)

In a small saucepan over low heat, melt the butter and chocolate chips together until smooth. Stir in milk, vanilla, and a pinch of salt. Whisk until glossy and slightly thickened. Let the frosting cool for 10 minutes, then spread it evenly over the cooled cake. For a rustic finish, sprinkle a little sea salt or shaved chocolate on top.

Tips for the Best Chocolate Zucchini Cake

  1. Don’t Over-Squeeze the Zucchini: A bit of moisture is key to a tender, moist cake. Lightly press the grated zucchini, but don’t wring it dry.

  2. Add Espresso Powder (Optional): Stir in ½ teaspoon espresso powder to intensify the chocolate flavor without making it taste like coffee.

  3. Use Good Quality Cocoa: Dutch-processed cocoa creates a deep, rich flavor that perfectly complements the sweetness of the cake.

  4. Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week. It tastes even better the next day as the flavors meld.

  5. Freezing Tip: Wrap unfrosted cake slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature and frost before serving.

Leave a Comment