Name: Chocolate Zucchini Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon (optional); 1 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1/2 cup vegetable oil; 1 tsp vanilla extract; 2 cups shredded zucchini (unpeeled, not drained); 1/2 cup sour cream or Greek yogurt; 1 cup semi-sweet chocolate chips or chunks (optional)

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Why You’ll Love This Recipe

This cake is incredibly moist, full of chocolate flavor, and easy to make — all while sneaking in some vegetables. It’s perfect for those who want a decadent treat with a slightly healthier twist. Whether topped with frosting, dusted with powdered sugar, or served plain, Chocolate Zucchini Cake is a crowd-pleaser that no one will guess includes zucchini.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Ground cinnamon (optional)
Granulated sugar
Brown sugar
Eggs
Vegetable oil
Vanilla extract
Shredded zucchini (not drained)
Sour cream or Greek yogurt
Semi-sweet chocolate chips or chunks (optional)

Directions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In a large bowl, beat together the sugars, eggs, oil, and vanilla until well combined and slightly fluffy.
Stir in the shredded zucchini and sour cream (or yogurt) until evenly distributed.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Fold in chocolate chips or chunks, if using.
Pour the batter into the prepared pan and spread evenly.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan before slicing. Frost if desired, or dust with powdered sugar.

Servings and timing

This recipe serves 12–16.
Prep time: 15 minutes
Cook time: 40–45 minutes
Cooling time: 1 hour
Total time: 1 hour 55 minutes

Variations

Frosted Version: Top with chocolate ganache, cream cheese frosting, or buttercream for an extra indulgent treat.
Nutty Addition: Add chopped walnuts or pecans to the batter for crunch.
Spiced Chocolate Cake: Add a pinch of nutmeg or allspice along with the cinnamon.
Double Chocolate: Use chocolate chunks and top with a drizzle of melted chocolate.
Gluten-Free Option: Substitute the flour with a 1:1 gluten-free baking blend.

Storage/Reheating

Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. If frosted with dairy-based icing, refrigeration is recommended.

To freeze, wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months and thaw in the refrigerator overnight.

To reheat, microwave slices for 10–15 seconds until just warm.

FAQs

Does the zucchini need to be peeled?

No, there’s no need to peel the zucchini. The skin is soft and blends right into the cake without affecting texture or flavor.

Can I taste the zucchini in the cake?

Not at all. The zucchini adds moisture and texture, but the chocolate flavor dominates completely.

Should I squeeze out the moisture from the zucchini?

No. Use the zucchini as-is, without draining. The moisture helps keep the cake soft and tender.

Can I make this into cupcakes?

Yes, divide the batter among lined muffin tins and bake for 18–22 minutes. Check doneness with a toothpick.

Is this cake healthy?

It’s not a health food, but the zucchini adds some nutrients and moisture, allowing you to use less oil or butter.

Can I use applesauce instead of oil?

Yes, you can substitute up to half of the oil with unsweetened applesauce to reduce fat content.

Can I add other mix-ins?

Definitely. Try mini chocolate chips, dried cranberries, or chopped nuts to add variety.

What’s the best frosting for this cake?

Chocolate ganache, cream cheese frosting, or a simple dusting of powdered sugar all work well.

Can I use frozen zucchini?

Yes, but thaw and drain it slightly (not completely) before using, as it tends to release more water.

How do I know when the cake is done?

Insert a toothpick into the center — it should come out with a few moist crumbs but no wet batter.

Conclusion

Chocolate Zucchini Cake is the perfect combination of rich flavor, incredible moisture, and hidden veggies. It’s a smart and tasty way to use up extra zucchini while enjoying a decadent chocolate dessert. Whether you serve it plain or dressed up with frosting, this cake is sure to win over everyone who tries it — even those who say they don’t like zucchini.

Chocolate Zucchini Cake

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Chocolate Zucchini Cake is a rich, ultra-moist chocolate cake that uses shredded zucchini to create a tender crumb without any vegetable flavor. It’s an easy, crowd-pleasing dessert perfect for any occasion.

Author: Laura
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 55 minutes
Yield: 12–16 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat granulated sugar, brown sugar, eggs, oil, and vanilla until well combined and slightly fluffy.
Stir in the shredded zucchini and sour cream or Greek yogurt until evenly mixed.
Gradually add dry ingredients to wet mixture, mixing just until combined.
Fold in chocolate chips or chunks if using.
Pour batter into prepared pan and spread evenly.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan before slicing. Optionally frost or dust with powdered sugar.

Notes

Do not peel or drain the zucchini — the moisture is essential for the cake’s texture.
This cake is great plain, but even better with frosting or chocolate ganache.
To make it lighter, replace half the oil with unsweetened applesauce.
Can be made into cupcakes; bake for 18–22 minutes.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 330
Sugar: 26g
Sodium: 210mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg