Chocolate Zucchini Cake

It might sound strange, but adding zucchini to chocolate cake creates one of the moistest, most flavorful cakes you’ll ever try. Many people think veggies and dessert don’t mix, but this recipe proves otherwise. This chocolate zucchini cake is rich, fudgy, and full of hidden nutrition. Let’s find out how this cake turns a simple green veggie into a chocolate lover’s dream.

What Makes Chocolate Zucchini Cake Special?

Chocolate Zucchini Cake

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• Author: Nakisha
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This chocolate zucchini cake is moist, rich, and secretly packed with veggies. It’s a simple, one-bowl dessert perfect for sneaking some greens into your sweets—no one will ever guess!

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Ingredients

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• 2 cups grated zucchini
• 2 cups all-purpose flour (or whole wheat)
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups sugar (brown or white)
• 2 large eggs
• 1/2 cup vegetable oil (or applesauce/Greek yogurt)
• 2 tsp vanilla extract
• Optional: 1 cup chocolate chips or chopped nuts

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Instructions

1. Preheat: Set oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Grate Zucchini: Wash and grate 2 medium zucchinis. Squeeze out extra moisture with a towel.
3. Mix Dry Ingredients: In a large bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
4. Mix Wet Ingredients: In another bowl, beat eggs, sugar, oil, and vanilla.
5. Combine: Stir dry into wet. Fold in zucchini and optional mix-ins.
6. Bake: Pour into the pan and bake for 40–45 minutes. Cool before serving.

Notes

Squeeze zucchini well to avoid soggy cake. Add chocolate chips for double the fun. This cake stays moist for days!

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 20g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg

This recipe is not just another chocolate cake. The secret ingredient—zucchini—adds moisture without changing the flavor. The result? A super soft cake that stays fresh for days.

• Time Required: About 15 minutes to prepare, 40-45 minutes to bake.
• Difficulty Level: Easy. Great for beginner bakers.
• Best For: Dessert, parties, snack time, or even a sneaky veggie-filled breakfast.

Essential Ingredients

Here’s what you’ll need and why it matters:

• Zucchini (2 cups, grated): Adds moisture, texture, and hidden nutrients.
• All-purpose flour (2 cups): The base of the cake. You can substitute with whole wheat for added fiber.
• Unsweetened cocoa powder (1/2 cup): Brings deep chocolate flavor.
• Baking soda (1 tsp) + Baking powder (1/2 tsp): Helps the cake rise.
• Salt (1/2 tsp): Enhances flavor.
• Sugar (1 1/4 cups): Sweetens the cake. Use brown sugar for extra richness.
• Eggs (2 large): Binds everything together.
• Vegetable oil (1/2 cup): Keeps the cake moist. Applesauce or Greek yogurt can be used for a lighter version.
• Vanilla extract (2 tsp): Adds warm, sweet aroma.
• Optional: Chocolate chips, chopped nuts, or a pinch of cinnamon.

Substitutions & Variations:

• Use almond flour for gluten-free.
• Swap oil for mashed bananas for lower fat.
• Add a handful of mini chocolate chips for extra chocolate in every bite.

Step-by-Step Instructions

Step 1: Prep Your Tools

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×13-inch baking pan or line with parchment paper.

Step 2: Prepare the Zucchini

• Wash and grate 2 medium zucchinis.
• Don’t peel them—the skin adds color and nutrition.
• Place grated zucchini in a paper towel and squeeze gently to remove extra moisture.

Step 3: Mix the Dry Ingredients

• In a large bowl, whisk together:
  • Flour
  • Cocoa powder
  • Baking soda
  • Baking powder
  • Salt

Step 4: Mix the Wet Ingredients

• In another bowl, beat together:
  • Eggs
  • Sugar
  • Oil
  • Vanilla extract

Step 5: Combine Wet and Dry

• Add the dry ingredients to the wet mixture, mixing gently until combined.
• Fold in the grated zucchini.
• If using chocolate chips or nuts, add them now.

Step 6: Bake

• Pour the batter into the prepared pan.
• Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Let cool completely before serving.

Tips for Success:

• Don’t overmix the batter.
• Make sure to squeeze out excess water from zucchini.
• Always check for doneness with a toothpick.

How to Assemble and Present

• Once the cake has cooled, you can frost it with chocolate frosting or a simple dusting of powdered sugar.
• For extra flair, top with chocolate shavings or fresh berries.
• Cut into squares and serve on a clean white plate for contrast.

Storage and Make-Ahead Tips

Storing:

• Keep in an airtight container at room temperature for 2 days.
• Refrigerate for up to 5 days.
• Freeze (wrapped tightly) for up to 2 months.

Reheating:

• Warm individual slices in the microwave for 10-15 seconds.

Make-Ahead:

• Bake the cake a day before an event for the best flavor.
• You can also freeze it unfrosted, then frost once thawed.

Recipe Variations

• Double Chocolate: Add 1 cup of chocolate chips.
• Zucchini Muffins: Pour batter into muffin tins. Bake for 18-20 minutes.
• Vegan Option: Use flax eggs (1 tbsp flax + 3 tbsp water per egg) and coconut oil.
• Spiced Version: Add a pinch of cinnamon and nutmeg.
• Low-Sugar: Replace some sugar with mashed banana or applesauce.

Conclusion

Who knew zucchini could make chocolate cake better? This easy, delicious chocolate zucchini cake is a fun way to sneak in veggies without anyone noticing. It’s moist, rich, and oh-so-chocolatey. Try it once, and it might just become your new favorite. Don’t be afraid to experiment with add-ins and toppings. Most of all, enjoy every bite!

Frequently Asked Questions (FAQs)