I never thought I’d bake a cake with zucchini in it—let alone enjoy it. The first time I heard about chocolate zucchini cake, I remember wrinkling my nose and thinking, “Vegetables? In dessert?” It just didn’t make sense to me. I’ve always loved chocolate cake—rich, soft, and sweet—but the idea of mixing in something green felt like a compromise.
But everything changed one summer afternoon when I had too many zucchinis from the garden and didn’t want them to go to waste. I gave the recipe a hesitant try, fully expecting it to taste… weird. But the moment I took the first bite, I was honestly surprised. The zucchini didn’t add a veggie taste at all—it simply made the cake incredibly moist and soft, like the perfect bakery-style dessert. No one even noticed the hidden ingredient.
That first experience completely changed how I think about baking with vegetables. Now, chocolate zucchini cake is one of my go-to recipes when I want something rich, indulgent, and secretly wholesome. Whether you’re trying to use up garden zucchini or simply want to bake something a little different, this recipe is guaranteed to surprise you—in the best way.
Table of Contents
What Makes This Chocolate Zucchini Cake So Good
- Ultra moist texture thanks to the fresh zucchini—no dry cake here.
- Rich chocolate flavor that satisfies every craving.
- Zucchini is undetectable in taste but adds perfect softness.
- Simple ingredients you likely already have in your kitchen.
- No mixer needed—just a bowl, a whisk, and a grater.
- Kid-friendly and picky-eater approved—they’ll never guess there’s a veggie inside.
- Versatile dessert: serve plain, dusted with powdered sugar, or topped with frosting.
- Freezer-friendly—make it ahead for snacks, birthdays, or gatherings.
- A great way to use up garden zucchini during the season.
- Feels indulgent but includes a sneaky nutritious ingredient.
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Ingredients for the Best Chocolate Zucchini Cake
- 2 cups grated zucchini (about 2 medium zucchinis, unpeeled)
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Grate the zucchini using a coarse grater. Gently squeeze out excess moisture with a clean towel or paper towels, but keep it slightly damp for moisture in the cake.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time to the sugar and oil mixture, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
- Fold in the grated zucchini and chocolate chips until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool completely in the pan before frosting or serving.
How to Assemble a Layer Cake
To assemble a layer cake, start by ensuring each cake layer is completely cooled to prevent the frosting from melting. Place one cake layer on your serving plate or cake board, then spread an even layer of frosting over the top using a spatula. Carefully place the next cake layer on top and gently press down to secure it. Repeat the process if you have more layers. Once all layers are stacked, apply a thin crumb coat of frosting around the entire cake to seal in any loose crumbs. Chill the cake briefly to set the crumb coat, then finish by spreading a final, smooth layer of frosting over the top and sides. This method creates a clean, stable cake ready for decorating or serving.
Other Delicious Chocolate Treats
- Summer Berry and Peach Cheesecake Recipe
- American flag cake recipe
- Decadent Red Velvet Strawberry Cheesecake
- Best Purple Velvet Cake Recipe
Chocolate Zucchini Cake
Ingredients
- 2 cups grated zucchini slightly squeezed dry
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ¾ cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- Frosting:
- ½ cup unsalted butter softened
- 1 ¾ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 –3 tbsp milk
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch pan.
- Grate zucchini and lightly squeeze out excess moisture.
- In one bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix sugars and oil, then add eggs and vanilla.
- Combine dry and wet ingredients.
- Fold in zucchini and chocolate chips.
- Pour batter into the pan and bake for 35–40 minutes.
- Cool completely before frosting.
- Frosting:
- Beat butter until creamy.
- Sift in powdered sugar and cocoa powder.
- Add vanilla, salt, and milk gradually.
- Beat until fluffy, then spread over cooled cake.
Notes
- You can substitute applesauce for half of the oil to lighten the cake.
- This recipe freezes well—just wrap slices individually.