If you’re craving something irresistibly chocolatey and delightfully moist with a touch of hidden veggies, this Chocolate Zucchini Cake is a treat you can’t miss. It’s a real magic trick: tender shreds of zucchini melt right into the batter, adding incredible moisture without making the cake taste remotely “green.” With a whisper of cinnamon, a crown of melty chocolate chips, and a super-easy method, this dessert brings comfort and a touch of fun right to your table. Whether you’re whipping it up for a crowd or sneaking an extra slice for yourself, Chocolate Zucchini Cake is about to be your new go-to chocolate bake!

Chocolate Zucchini Cake Recipe - Recipe Image

Ingredients You’ll Need

Simple staples are all it takes to create this show-stopping Chocolate Zucchini Cake, and each ingredient does its part to help create rich flavor, perfect crumb, and craveable texture. Here’s what you’ll need and why each one matters.

All-purpose flour: The backbone of your cake, providing structure and a soft, tender bite.
Unsweetened cocoa powder: Deep, bittersweet chocolate flavor comes from this essential pantry favorite.
Baking soda: Lends leavening magic ensuring your cake rises beautifully and stays light.
Baking powder: Just a touch for extra lift and softness in every slice.
Salt: Balances the sweetness and sharpens every chocolatey note.
Ground cinnamon: Adds a subtle warmth and complexity that lingers pleasantly with the cocoa.
Vegetable oil: Keeps the cake ultra-moist and tender for days (yes, really!).
Granulated sugar: The classic sweetener helps create a delicate crumb and ensures a smooth cake batter.
Brown sugar (packed): Adds depth, softness, and a subtle molasses richness that makes every bite more interesting.
Large eggs: The key to binding everything together and creating a stable, rich cake.
Vanilla extract: Rounds out the chocolate flavor and adds irresistible aroma.
Finely shredded zucchini: The star ‘secret’ ingredient, it vanishes into the cake, providing unbeatable moisture!
Sour cream or plain Greek yogurt: Lends a slight tang and amps up both moisture and tenderness—choose your favorite.
Semi-sweet chocolate chips: Little pockets of gooey, molten chocolate take this cake over the top.

How to Make Chocolate Zucchini Cake

Step 1: Prep Your Baking Dish and Oven

Begin by preheating your oven to 350°F (175°C) so it’s perfectly hot when your cake is ready to go in. Grease a 9×13-inch baking dish or line it with parchment paper for easy removal. This step ensures your Chocolate Zucchini Cake won’t stick and slices will come out cleanly every time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Blending these dry ingredients first means your leaveners and spices will be distributed evenly—key for a consistent, tender cake.

Step 3: Cream the Sugars and Oil

In a large mixing bowl, beat the vegetable oil, granulated sugar, and brown sugar together until the mixture looks light and blended. This step builds a strong foundation for the batter, ensuring every bite of your Chocolate Zucchini Cake will be rich and moist.

Step 4: Add Eggs and Vanilla

Add the eggs to your sugar and oil mixture one at a time, beating after each addition to fully incorporate. Stir in the vanilla extract next, bringing warmth and depth to every chocolaty slice.

Step 5: Fold in the Zucchini and Sour Cream

Now comes the fun part—stir in your finely shredded zucchini and the sour cream (or Greek yogurt) until everything melds into a beautifully moist mixture. Don’t worry, the zucchini will disappear as the cake bakes, leaving behind a deliciously soft crumb.

Step 6: Combine Wet and Dry Ingredients

Gradually add your dry ingredients to the wet mixture, stirring until just combined. Take care not to overmix; stopping as soon as the last streak of flour disappears will keep that wonderful tender texture in your finished cake.

Step 7: Add Chocolate Chips and Bake

Fold in the semi-sweet chocolate chips so you’ll have little pools of melty chocolate throughout. Pour the batter into your prepared pan, smoothing the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let your masterpiece cool in the pan so the flavors can settle and each slice comes out perfect.

How to Serve Chocolate Zucchini Cake

Garnishes

Dress up your Chocolate Zucchini Cake with a simple dusting of powdered sugar for a classic finish or drizzle it with silky chocolate ganache for extra indulgence. A few fresh berries, a dollop of whipped cream, or a scattering of shaved chocolate add pops of color and flair for a showstopping presentation.

Side Dishes

This cake pairs beautifully with cold milk, hot coffee, or your favorite tea. For a more decadent experience, try serving it with a scoop of vanilla ice cream, raspberry sorbet, or a creamy spoonful of mascarpone. The cake’s rich chocolatey flavor and subtle spice play well with lighter, cooling sides.

Creative Ways to Present

Transform Chocolate Zucchini Cake into a layered dessert by cutting squares and stacking them with whipped cream or frosting between layers. Slice into small cubes for an eye-catching addition to a dessert platter or assemble parfaits in glass jars with fresh fruit and chocolate sauce for a fun twist that’s sure to delight everyone at the table.

Make Ahead and Storage

Storing Leftovers

Let the cake cool completely before covering it tightly with plastic wrap or transferring to an airtight container. It stores beautifully at room temperature for up to two days, or keep it refrigerated to maintain peak freshness for up to five days.

Freezing

This cake is freezer-friendly! Cut into individual slices, wrap each piece well in plastic wrap, then place them in a freezer bag. Frozen, the Chocolate Zucchini Cake keeps its flavor and moisture for up to three months—just thaw a slice whenever you need a chocolate fix.

Reheating

To revive that fresh-from-the-oven magic, microwave a slice for 15–20 seconds until just warm and the chocolate chips are gooey again. If you prefer, you can gently reheat multiple pieces in a 300°F oven for about 10 minutes—just be sure to wrap them loosely in foil to prevent drying out.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! Swapping in whole wheat flour for half the all-purpose creates a slightly denser cake with a heartier flavor, while still letting the chocolate and zucchini shine.

Will anyone taste the zucchini in Chocolate Zucchini Cake?

Not at all. The zucchini melts invisibly into the batter, amping up moisture without leaving a vegetable flavor or texture—most tasters won’t even guess it’s in there!

What can I use instead of sour cream?

Plain Greek yogurt is a perfect substitute, bringing a similar tang and creaminess without compromising the cake’s moistness or crumb.

Can I make Chocolate Zucchini Cake gluten-free?

Yes, simply use a cup-for-cup gluten-free flour blend in place of all-purpose flour. It works beautifully and produces an equally delicious, tender cake.

How do I know when the cake is done baking?

After 35–40 minutes, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs (not raw batter), your Chocolate Zucchini Cake is ready to cool and enjoy!

Final Thoughts

If you’ve been looking for a cake that feels both comforting and a touch surprising, Chocolate Zucchini Cake is here to become your new favorite. From the first bite to the last crumb, it practically guarantees smiles. Don’t hesitate to whip it up—your taste buds (and anyone you share it with) will thank you!

Chocolate Zucchini Cake Recipe

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4.8 from 20 reviews

Author: Emma
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and moist Chocolate Zucchini Cake that is a delightful treat for chocolate lovers. This decadent dessert is a perfect way to sneak in some veggies while satisfying your sweet tooth.

Ingredients

Scale

Dry Ingredients:

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

Wet Ingredients:

½ cup vegetable oil
½ cup granulated sugar
½ cup brown sugar (packed)
2 large eggs
1 teaspoon vanilla extract
2 cups finely shredded zucchini (about 1 medium)
½ cup sour cream or plain Greek yogurt
¾ cup semi-sweet chocolate chips

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Combine Wet Ingredients: In a large mixing bowl, beat oil, granulated sugar, and brown sugar. Add eggs, vanilla extract, zucchini, and sour cream.
Blend Mixture: Gradually add dry ingredients to the wet mixture. Fold in chocolate chips.
Bake: Pour batter into the prepared pan and bake for 35–40 minutes.
Cool and Serve: Allow the cake to cool before slicing and serving.