If you’ve ever dreamed of biting into a perfectly moist, fudgy cake that sneaks in a nutritional boost, Chocolate Zucchini Cake is your new best friend. This dessert transforms humble zucchini into a luscious, intensely chocolatey delight—trust me, nobody will ever suspect there are veggies inside. Whether you’re baking for a special occasion or simply want a sweet treat that doubles as comfort food, this cake’s incredible texture and deep cocoa flavor make it a must-try for chocolate lovers everywhere.
Ingredients You’ll Need
The beauty of Chocolate Zucchini Cake lies in its straightforward ingredients—nothing fancy, just kitchen staples that combine to create pure magic. Every ingredient has a role to play, from the richness of butter to the hidden moisture from zucchini. Here’s what you’ll need and why it matters:
- All-purpose flour: The sturdy base that gives the cake its tender crumb and structure.
- Unsweetened cocoa powder: Delivers deep, rich chocolate flavor crucial to any chocolate dessert.
- Baking soda: Helps the cake rise so it stays light and fluffy.
- Baking powder: Partners with baking soda for an extra lift and airy texture.
- Salt: A tiny bit enhances all the flavors—don’t skip it!
- Ground cinnamon: Adds warmth and subtle spice that really complements the cocoa.
- Unsalted butter, softened: Works with oil for supreme moisture and rich flavor.
- Vegetable oil: Ensures the cake stays soft and moist even after a day or two.
- Granulated sugar: Sweetens the cake and aids in creating that irresistible tender texture.
- Large eggs, room temperature: Act as binders and add richness.
- Vanilla extract: Rounds out the chocolatey notes and deepens flavor.
- Buttermilk: Plays a key role in keeping the crumb tender while adding a gentle tang.
- Grated zucchini (about 2 medium): The secret ingredient that adds moisture, keeps the cake soft, and is absolutely undetectable in taste!
- Semi-sweet chocolate chips: For melty pockets of chocolate in every bite.
How to Make Chocolate Zucchini Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, making sure to get into the corners and sides—this ensures the cake will release beautifully later. Taking the extra minute for a thorough prep helps avoid any sticking disasters.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined. This not only ensures even distribution but also breaks up any cocoa clumps for a smoother batter.
Step 3: Cream Butter, Oil, and Sugar
In a large bowl, beat the softened butter, vegetable oil, and granulated sugar until light and fluffy. This step is key for creating an irresistibly soft crumb—the air you whip in here will help the cake rise and remain delicate.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. This process helps emulsify the batter and build stability. Pour in the vanilla extract and give it a final mix—this will deepen all those rich chocolate flavors to come.
Step 5: Combine Wet and Dry Ingredients
Now it’s time for a little back-and-forth: Add the dry ingredients in three portions, alternating with buttermilk, starting and ending with the dry mixture. Mix gently after each addition to keep the batter tender. This technique ensures a velvety, cohesive cake (no overmixing toughens things!).
Step 6: Fold in Zucchini and Chocolate Chips
With a gentle hand, fold in the grated zucchini and chocolate chips. The zucchini melts into the cake as it bakes, providing moisture without a trace of veggie flavor, while the chocolate chips add gooey, melty spots of extra decadence.
Step 7: Bake
Spread the luscious batter evenly into your prepared pan. Slide it into the oven and bake for 35–40 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs (melty chocolate is normal!). Let the cake cool completely in the pan to lock in all that moisture.
How to Serve Chocolate Zucchini Cake
Garnishes
For finishing touches, you can get as creative as you like! A dusting of powdered sugar, a swipe of chocolate ganache, or a glossy chocolate frosting makes this Chocolate Zucchini Cake truly swoon-worthy. Add a sprinkle of chopped nuts for crunch, or colorful berries for brightness and a hint of tartness.
Side Dishes
This cake is a showstopper all on its own, but a scoop of vanilla or hazelnut ice cream alongside will take your dessert plate to the next level. Fresh whipped cream or a dollop of tangy Greek yogurt add contrast and an extra touch of indulgence.
Creative Ways to Present
Turn simple slices into a dessert platter with a drizzle of warm chocolate sauce and a few edible flowers. Or cut the cake into small cubes and build a chocolatey trifle with whipped cream and berries—perfect for entertaining! You can even layer squares with a thin spread of jam for fun mini cake sandwiches the kids will love.
Make Ahead and Storage
Storing Leftovers
Chocolate Zucchini Cake keeps beautifully! Once completely cool, cover the cake with foil or plastic wrap and store it at room temperature for up to three days. The zucchini maintains the cake’s moistness, so every slice stays just as tender as the first.
Freezing
If you’re planning ahead or made more than you need, you can freeze leftovers for later. Wrap individual slices or the whole (uncut) cake tightly in plastic wrap, then a layer of foil. Store in the freezer for up to three months, and thaw overnight in the fridge when ready to enjoy.
Reheating
For that fresh-baked feel, warm individual slices in the microwave for 10–20 seconds. This melts any chocolate chips for added gooeyness and revives the cake’s irresistible texture. If reheating a larger portion, use a low oven (around 300°F) for about 10 minutes, covered loosely with foil.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour will make the cake slightly denser and give it a nuttier flavor, but it works well for a heartier variation. Try substituting half the all-purpose flour with whole wheat to keep the cake moist and flavorful.
Will anyone taste the zucchini in Chocolate Zucchini Cake?
Not at all! The zucchini adds wonderful moisture but melts seamlessly into the cake. It’s almost magical how it disappears, leaving behind a super-soft crumb and a rich chocolate flavor that grabs center stage.
Can I add nuts or other mix-ins?
Yes! Walnuts, pecans, or even dried fruit pair beautifully with the chocolate. Just fold about 1/2 cup of extras in with the chocolate chips for a little added crunch or flavor variety.
What’s the best way to grate zucchini for this recipe?
Use the fine or medium holes on a box grater for perfect shreds. There’s no need to peel the zucchini, but if it’s very watery, just blot it gently with a paper towel before adding to the batter—no need to squeeze completely dry.
How should I store frosted Chocolate Zucchini Cake?
If your cake is topped with ganache or a dairy-based frosting, store it in the refrigerator. Cover loosely to prevent drying, and let slices come to room temperature before serving for the best flavor and texture.
Final Thoughts
If you’re craving something cozy, chocolatey, and just a little bit wholesome, this Chocolate Zucchini Cake is calling your name. Don’t be surprised when it becomes an instant favorite with family and friends—give it a try, and you might never look at zucchini (or chocolate cake) the same way again!
Print
Chocolate Zucchini Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in this moist and decadent Chocolate Zucchini Cake that cleverly hides a serving of veggies in every bite. Perfect for chocolate lovers and a sneaky way to incorporate zucchini into your dessert!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 2 cups grated zucchini (about 2 medium)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
- 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 bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and buttermilk in three additions.
- Add Zucchini and Chocolate: Gently fold in zucchini and chocolate chips until just combined.
- Bake: Spread batter in the pan and bake for 35-40 minutes until a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan before slicing and serving.
Notes
- For extra richness, top with chocolate ganache or your favorite frosting.
- Enhance with chopped nuts for added texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
