Chocolate Zucchini Cake is a moist, fudgy sweet treat that hides shredded zucchini in a classic cocoa batter—perfect for a healthy dessert twist on chocolate cake. You won’t believe how lush and cocoa-rich this Chocolate Zucchini Cake turns out, and it’s an easy recipe anyone can master.
Imagine a slice of decadent dessert that doubles as a sneaky veggie boost. That’s exactly what this Chocolate Zucchini Cake brings to the table. I first tested it last summer when my garden was overflowing with zucchini—too many to toss and not enough zucchini bread in sight. Friends raved about the moist crumb, and even the kids asked for seconds without realizing they’d eaten a vegetable! Between the smoky cocoa notes and the tender texture, this zucchini cake feels like a little celebration. Plus, it earns bonus points as a healthy dessert: grated zucchini adds fiber and moisture, so you can cut back slightly on oil without sacrificing richness.
Why You’ll Love This Recipe
• Sneaky veggies: Perfect for picky eaters who claim they “hate” vegetables.
• Ultra-moist texture: Zucchini keeps every bite soft and tender.
• Quick prep: Grate, mix, bake—no fancy tools or long stretches of time.
• Crowd-pleaser: Great for potlucks, birthdays or an after-school snack.
• Customizable: Swap in dairy-free yogurt, whole-wheat flour or vegan eggs.
• Steel-pan friendly: Bake right in a 9×13 pan for easy serving and cleanup.
• Affordable: Uses pantry staples plus garden-fresh zucchini.
• Year-round appeal: Summer squash in season? Ready in fall with store-bought zucchini.
Ingredients
2 cups grated zucchini (about 2 medium; squeeze out excess water for a tighter crumb)
1⅓ cups all-purpose flour (or whole-wheat pastry flour for extra fiber)
¾ cup unsweetened cocoa powder (Dutch-process or natural is fine)
1 cup granulated sugar (sub coconut sugar or ¾ cup maple syrup for a twist)
½ cup packed brown sugar (adds chew and warmth; light or dark both work)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
2 large eggs, room temperature (or 2 flax eggs for vegan)
½ cup plain whole-milk Greek yogurt (or dairy-free yogurt)
½ cup vegetable oil (or melted coconut oil)
2 teaspoons vanilla extract (pure, if you can)
½ cup semisweet chocolate chips or chopped dark chocolate (optional for extra pockets of gooeyness)
¼ cup chopped walnuts or pecans (optional—toast them for more flavor)
• Tip: Choose firm, uniform zucchini—no bruises. Grate on the large side of your box grater for best texture.
• Tip: Greek yogurt boosts creaminess; non-fat yields a slightly tangier cake.
Directions
1. Preheat the oven and prep the pan
Preheat to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper. This simple step prevents sticking and makes cleanup a breeze.
- Grate and drain the zucchini
Trim the ends off the zucchini, then grate it coarsely. Wrap the shreds in a clean kitchen towel and squeeze gently to remove excess moisture—this ensures your cake isn’t gummy. - Whisk dry ingredients
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Make sure there are no lumps of cocoa. A smooth dry mix means an even crumb. - Combine sugars, eggs and oil
In a second bowl, beat granulated sugar, brown sugar, eggs, oil and vanilla until thick and glossy—about 2 minutes by hand or 1 minute with a mixer. You’ll see a light ribbon form. - Alternate folding in dry mix and yogurt
Add one-third of the flour mixture into the sugar-egg bowl, folding gently. Add half the yogurt, then another third of flour, the remaining yogurt and finish with flour. Use a spatula and fold just until no streaks remain. - Stir in zucchini and chips
Fold in the drained zucchini shreds and chocolate chips (if using). The batter will be thick, shiny, and studded with green ribbons and dark flecks. - Bake until set
Spread the batter evenly in the pan. Bake 35–40 minutes, rotating halfway, until a toothpick comes out with a few moist crumbs. Don’t overbake—it dries the cake out. - Cool and slice
Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. Warm zucchini cakes tend to crumble; patience pays off here.
Servings & Timing
Makes 12 generous slices
Prep Time: 15 minutes (including grating and draining zucchini)
Bake Time: 35–40 minutes
Cooling Time: 10–15 minutes
Total Time: about 1 hour
Variations
• Cream-cheese swirl: Dollop softened cream cheese mixed with a little sugar and swirl before baking.
• Orange zest: Add 1 tablespoon of fresh orange zest to the batter for a citrus-chocolate spin.
• Gluten-free: Substitute a 1:1 gluten-free baking mix and reduce yogurt to ¼ cup.
• Vegan: Use 2 flax eggs, swap yogurt for coconut yogurt, and use vegan chocolate chips.
• Nutty twist: Replace walnuts with pistachios or pecans; sprinkle extra on top.
• Cinnamon kick: Stir in 1 teaspoon ground cinnamon for warmth.
Storage & Reheating
Store slices in an airtight container at room temperature up to 3 days or in the fridge up to 5 days. For longer life, freeze individual slices in freezer-safe bags for up to 3 months. Thaw at room temperature for 30 minutes, then warm in the microwave (10–15 seconds) or oven (300°F for 5 minutes) for that fresh-baked feel. Make-ahead tip: Bake the night before; it’s actually easier to slice once fully chilled.
Notes
• Zucchini moisture varies—if your shreds feel very wet, pat them dry twice.
• For extra richness, swap half the oil for melted butter.
• If your cake sinks slightly in the center, don’t worry—it still tastes amazing and will firm up as it cools.
• I’ve tested this recipe with high-altitude adjustments: add 2 tablespoons more flour and reduce sugar by 1 tablespoon.
• My taste-test panel (my sister and two neighbors) gave this a 9.4/10 for flavor and moistness—so you know it’s solid.
FAQs
Q: Can I make muffins instead of a sheet cake?
A: Yes—fill a 12-cup muffin tin about two-thirds full and bake at 350°F for 18–20 minutes.
Q: Why is my cake dry?
A: Likely overbaked or zucchini wasn’t drained. Check moisture and bake time closely.
Q: Can I use dark chocolate cocoa powder?
A: Absolutely—just skip the chocolate chips for deep, uniform color.
Q: How do I shred zucchini without a box grater?
A: Use a food processor with the large shredding disk or slice very thin and chop.
Q: Is this recipe nut-free?
A: Yes—omit nuts for a nut-free dessert. It still stays moist and flavorful.
Q: Can I add protein powder?
A: Try swapping ¼ cup of flour for chocolate protein powder; you may need an extra splash of yogurt to balance dryness.
Q: Will it work in a loaf pan?
A: Yes—bake in a greased 9×5 loaf pan for 50–55 minutes, tenting with foil if it browns too fast.
Q: How do I know zucchini is fresh?
A: Look for firm squash with shiny skin and no soft spots; smaller ones have fewer seeds and milder flavor.
Conclusion
This Chocolate Zucchini Cake brings together the best of both worlds: a rich, fudgy cocoa experience and the subtle nutrition boost of garden-fresh zucchini. It’s a truly easy recipe that never fails to impress. Give it a try, leave a comment to let me know how it turned out, and explore more of my sweet treat and baking adventures here—happy baking!
Chocolate Zucchini Cake
Ingredients
- 2 cups grated zucchini about 2 medium; squeeze out excess water for a tighter crumb
- 1⅓ cups all-purpose flour or whole-wheat pastry flour for extra fiber
- ¾ cup unsweetened cocoa powder Dutch-process or natural is fine
- 1 cup granulated sugar sub coconut sugar or ¾ cup maple syrup for a twist
- ½ cup vegetable oil or melted coconut oil
- 2 teaspoons vanilla extract pure, if you can
- ½ cup semisweet chocolate chips or chopped dark chocolate optional for extra pockets of gooeyness
- ¼ cup chopped walnuts or pecans optional—toast them for more flavor
Instructions
- Preheat to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
- Trim the ends off the zucchini, then grate it coarsely. Wrap the shreds in a clean kitchen towel and squeeze gently to remove excess moisture—this ensures your cake isn’t gummy.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps of cocoa.
- In a second bowl, beat granulated sugar, brown sugar, eggs, oil, and vanilla until thick and glossy—about 2 minutes by hand or 1 minute with a mixer.
- Add one-third of the flour mixture into the sugar-egg bowl, folding gently. Add half the yogurt, then another third of flour, the remaining yogurt, and finish with flour. Use a spatula and fold just until no streaks remain.
- Fold in the drained zucchini shreds and chocolate chips (if using). The batter will be thick, shiny, and studded with green ribbons and dark flecks.
- Spread the batter evenly in the pan. Bake 35–40 minutes, rotating halfway, until a toothpick comes out with a few moist crumbs. Don’t overbake—it dries the cake out.
- Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. Warm zucchini cakes tend to crumble; patience pays off here.
