Easy Chocolate Zucchini Cake

This chocolate zucchini cake is the perfect way to turn extra garden zucchini into something rich and indulgent. The shredded zucchini keeps the cake incredibly moist while melting right into the batter you’ll never know it’s there except for the tender texture it creates.

this …

With deep cocoa flavor, a soft crumb, and just the right amount of sweetness, this cake tastes like pure chocolate comfort with a hint of garden goodness. It’s easy to make, family-approved, and the kind of dessert that feels decadent but secretly wholesome. Serve it plain, dusted with powdered sugar, or topped with a silky glaze it’s delicious every time.

Why You’ll Love It

• Late summer is the perfect time for chocolate zucchini cake zucchinis are fresh, firm, and naturally sweet.
• I love baking it for weekend gatherings, especially when neighbors drop by unexpectedly.
• While it bakes, the kitchen fills with a rich chocolate aroma that makes everyone want to linger with coffee in hand.
• Sometimes I top it with whipped cream or toasted walnuts for a festive touch.
• It’s also a clever way to sneak veggies into dessert without anyone noticing.
• To me, this cake feels like sunshine on a plate a true taste of the season.

What You’ll Need

Before we dive in, here’s what makes this cake shine:

• Zucchini: Opt for medium-sized zucchinis; their moisture content is perfect for keeping the cake tender. No need to peel—they’re mild in flavor.
• Cocoa powder: Use a high-quality unsweetened cocoa for deep chocolate flavor. Dutch-processed works beautifully if you want a darker hue.
• Sugar: I typically use a mix of granulated and brown sugar. The brown sugar adds depth and keeps the cake moist.
• Oil and butter combo: A mix of neutral oil and melted butter gives richness without weighing it down.
• Vanilla extract: Simple, but crucial. It elevates the chocolate and blends the flavors.
• Flour: All-purpose works well, though you can swap half with whole wheat for a slightly nuttier taste.
• Optional add-ins: Chocolate chips, walnuts, or even a handful of shredded coconut make it extra special.

Buying fresh, firm zucchinis and using real cocoa makes a huge difference. I’ve tried this cake with frozen shredded zucchini in a pinch, but fresh is where the magic really happens.

How to Make Chocolate Zucchini Cake

1. Prep the zucchini: Wash, trim, and coarsely grate about 2 cups of zucchini. Set aside in a bowl; no need to squeeze out the moisture.
2. Mix wet ingredients: In a large bowl, whisk together ½ cup melted butter, ½ cup neutral oil, 1 cup granulated sugar, and ½ cup brown sugar until smooth. Add 2 large eggs and 2 tsp vanilla extract; mix until combined.
3. Incorporate dry ingredients: Sift together 1 ¾ cups flour, ¾ cup cocoa powder, 1 ½ tsp baking soda, ½ tsp baking powder, and ½ tsp salt. Gradually fold into the wet mixture, being careful not to overmix.
4. Add zucchini and optional extras: Fold in grated zucchini and, if desired, ½ cup chocolate chips or ½ cup chopped walnuts. The batter will be thick but glossy.
5. Bake: Pour into a greased 9×13-inch pan and bake at 350°F (175°C) for 35–40 minutes. The cake is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
6. Cool: Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack. Cutting too early may make slices fall apart, though it’s tempting to taste warm!

The aroma while baking is heavenly—rich chocolate and a hint of earthy zucchini. I always have to resist sneaking bites straight from the pan.

Tips From the Expert (That’s Me!)

Over the years, I’ve baked this cake dozens of times, and a few lessons stand out. First, don’t overmix the batter once the dry ingredients are added. I learned this the hard way when my first attempt turned dense instead of tender. Gently folding the zucchini in helps maintain a light, fluffy texture.

Another tip: don’t skimp on the cocoa powder. It might seem like a small amount, but it provides that deep, rich chocolate flavor that balances the sweetness and masks the zucchini perfectly. I also like to toast walnuts lightly before adding them—just a few minutes in the oven really enhances their flavor.

Finally, resist cutting into the cake the moment it comes out of the oven. Letting it rest for at least 10 minutes helps it set, making slicing much cleaner. I learned this the first time I tried to impress company with a “hot from the oven” slice—it was delicious, but looked like a chocolate lava experiment.

Leftovers and Storage

This cake is one of those rare desserts that actually improves after sitting for a day. Store at room temperature in an airtight container for up to three days. Refrigerate for up to a week, though I like to let it come to room temperature before serving—it’s much softer and more flavorful.

For parties or unexpected guests, I often slice it into small squares and freeze them individually. Pull out a few slices, and in less than an hour, you have ready-to-serve treats. You can even frost it lightly before freezing for a little extra indulgence later.

Print