Chocolate Zucchini Cake Recipe

This Chocolate Zucchini Cake Recipe is SO easy. You will never know the zucchini is there because the texture is so light. Uses basic pantry ingredients.

pieces of chocolate zucchini cake

The idea of hiding vegetables in baked goods is, in my opinion, brilliant. This chocolate zucchini cake recipe has the most incredible, rich taste, and you cannot taste the zucchini…at all. Not even one little bit. Your kids will love it! Not that tasting the zucchini would be a bad thing, but I’m not sure I’d like it in my chocolate cake. It’s not overly sweet, so the chocolate flavor shines through.

chocolate zucchini cake wet ingredients

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Chocolate Zucchini Cake Ingredients

  • Canola or Vegetable Oil: makes this cake very moist.
  • Sugar: adds sweetness and texture.
  • Vanilla: a flavor enhancer. Use pure vanilla extract or vanilla bean paste.
  • Zucchini: the secret ingredient! The thing about zucchini is that no two are alike. They come in a million different sizes, and they hold a varied amount of moisture.
  • Flour: holds everything together and thickens the batter.
  • Unsweetened Cocoa Powder: provides the perfect chocolate taste.
  • Baking soda: necessary for the cake to rise.
  • Salt: another flavor enhancer and helps balance ingredients.
  • Egg: an optional ingredient. Binds the batter and adds moistness.
  • Chocolate chips: a great substitute for frosting.
chocolate zucchini cake dry ingredients

Tips for Delicious Chocolate Zucchini Cake

  • This is one of those cake recipes where you really do need to keep the dry ingredients separate from the wet ingredients. Don’t try dumping everything into your mixing bowl all at once. I confess that occasionally I try the “dump” method, but more often than not, it’s a failure. 
  • Before the zucchini is added, the batter is dry and a bit crumbly. Once the zucchini goes in, the batter becomes very moist. This chocolate zucchini cake batter actually pours right out of the bowl into the baking pan.
  • I shredded my zucchini first, and let it sit in the measuring cup while I gathered the other ingredients. There was a nice amount of liquid present when I added it to the cake batter. Three small or two medium sized zucchinis equals two cups of shredded zucchini.
  • If you are using frozen shredded zucchini, once thawed, there will be extra liquid. It’s fine to add this to the batter, or you can drain some of it off. A little extra liquid will just add more moistness to the cake.
  • For more information on shredding and freezing zucchini, click HERE.
chocolate zucchini cake batter in bowl
  • The egg is considered optional, but except for the first time I made this cake, I have added it. It helps moisten and thicken the batter.
  • Don’t overbake this cake. Keep a close eye on it towards the end of the baking time. Check it at 25 minutes to see if it’s done.
  • I don’t frost this chocolate zucchini cake, but you could. Any sort of chocolate frosting or chocolate glaze would be delicious. Serving it with ice cream or whipped cream would, of course, be amazing too. Another very pretty option is to dust the individual slices with powdered sugar before serving.
chocolate zucchini cake in pyrex baking dish

Can I bake this in a bundt pan?

Yes! The baking time may need to be adjusted, but feel free to make a bundt cake. Just be sure to prepare the pan properly with Baker’s Joy or butter & flour. A prepared pan is a must!

Can I substitute butter for the oil?

I have never tried it, but I looked online at other recipes, and many use unsalted butter. There are also chocolate zucchini cake recipes that use both unsalted butter and oil. Please leave a comment if you’ve used butter, so we know if it works with this set of ingredients. I would also like to know if your batter comes out crumbly or moist. Thank you!

piece of chocolate zucchini cake on blue plate

More recipes with zucchini!

How to Freeze Zucchini
Zucchini Nut Bread
Vegetable Gratin

pieces of chocolate zucchini cake on parchment paper

Chocolate Zucchini Cake Recipe

This Chocolate Zucchini Cake recipe is SO easy. You will never know the zucchini is there. The texture is light and moist. Uses basic pantry ingredients.
Rate this Recipe Print Recipe Pin Recipe
4.78 from 27 votes
Servings: 12 pieces
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1/2 cup vegetable or canola oil
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1 large egg (optional)
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees F.
  • In the bowl of a stand mixer, with the wire whip attached, combine oil, sugar and vanilla. (Alternately use a large mixing bowl with a hand mixer.)
  • In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • On medium speed, in 3 batches, add flour mixture to oil/sugar mixture. Beat well between batches and scrape sides of the bowl.
  • (Batter will be crumbly at this point, but will moisten when zucchini is added.)
  • Switch to the flat beater attachment. With the mixer on low speed, add zucchini and mix well.
  • Pour batter into prepared Pyrex or glass pan that measures 9 in. x 13 in.
  • Bake for 15 minutes.
  • Remove from oven. Top with chocolate chips.
  • Bake 10 – 15 minutes more. A knife or toothpick inserted in center should come out clean. Do not overbake!
  • Cool on a wire rack. Dust with powdered sugar before serving if desired.

Notes

I prepare my baking pans with Baker’s Joy.
The addition of a room temperature large egg is optional…but if you want to add one, it helps with the moisture issue. If you want an egg-free cake, it’s wonderful without the egg!

Nutrition

Serving: 1piece | Calories: 364kcal | Carbohydrates: 52g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 343mg | Potassium: 272mg | Fiber: 3g | Sugar: 32g | Vitamin A: 109IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 3mg
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If you make this chocolate zucchini cake, and love it, please consider coming back to leave a comment and a 5-star review. I would appreciate it very much, and it would really help me!

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Recipe Rating




127 Comments

  1. I highly recommend this recipe!! Made it three times in the last month with the abundance of zucchini, but also because it is simply delicious and easy to make! I put the chocolate chips on top and sprinkled a little unsweetened coconut! The best!

  2. Pamela J. Brittain says:

    Ive been making this cake for years! my family loves it!

  3. Yum! Our garden is really coming on and this looks like a great way to sneak zucchini into kids 😀

  4. Deborah D says:

    Thank you for sharing the recipe Ann. Two of my favorite ingredients combined, zucchini and chocolate.

  5. Lisa Cress says:

    I have so much zucchini right now….I’m thinking about leaving it on door steps and running! HA HA Thanks much for the recipe!

  6. Micaela Brundage says:

    I love zucchini recipes, might just have to give this one a try!

  7. Looks good and easy, will make it when the zucchini are ready.

  8. Christy H says:

    I have a couple neighbors who give me zucchini’s. Can’t wait to try this recipe!

  9. I plan on making this as soon as zucchini arrives at the farmers market.

  10. Beverly S says:

    Looks delicious! Going on the meal plan right now

  11. Such a great way to hide the veggies, from a non veggie eating hubby!

  12. Donna Murray says:

    This zucchini cake was soooo good🤗
    I make it but put pecans with chocolate chips. Thanks so much for such a delicious and different recipe.

  13. I love hiding the healthy zucchini in chocolate!

  14. Eileen Sumner says:

    Can’t wait to go harvest some zines and make this!

  15. This recipe reminds me of the zucchini cake my mom made every summer when I was a little girl. I can’t wait to try it.

  16. Sounds delicious! Every year I plant zucchini in my garden so I will definitely be making this.

  17. Michelle Carey-Schmidt says:

    5 stars
    I love a cake like this to bring to a friend because you don’t have to worry about transporting a frosted cake.

  18. Cathy Tally says:

    I need to try this!

  19. 5 stars
    What a great way to get your husband or children to eat their vegetables!!!! Super good! Thank you

  20. 5 stars
    Love any recipe that lets me use up some of the zucchini I have. This one rates the best. Did not use chocolate chips, rather a thin glaze of basic creme cheese frosting.
    Your recipes are always so simple – which I greatly appreciate.

  21. Looks delicious. My zucchini plant is starting to really produce! Thanks for a great recipe!

  22. Sandy Thornton says:

    I just came in from picking two zucchini out of my garden and saw this recipe! Definitely going to give it a try!! It looks delicious!! Thank you!!

  23. Looks delicious. I hope to try it soon.

  24. Greta Schultz says:

    5 stars
    Very good recipe and a good way to use abundant zucchini!

  25. Chocolate Zucchini Cake is the best. So most. Your recipe sounds great too.

  26. I will be trying this.

  27. I can’t wait to try this when my zucchini is ready.

  28. I definitely want to try this recipe.

  29. Carol Reed says:

    This is really similar to my recipe but mine has cinnamon in it!

  30. Looks delicious! Must try!

  31. Paula Warren says:

    5 stars
    What I had for breakfast this morning!! So moist!

  32. Georgia Bingham says:

    5 stars
    Zucchini any dessert is my favorite. I pretend that it’s a healthy choice and wind up eating the entire thing! Funny how I only make it in the summer,.. but you can’t go wrong! Thanks for sharing… g

  33. 5 stars
    There is really something special about using zucchini when you bake. It really makes a great texture in breads too.

  34. Sandra Marshall says:

    I absolutely love the chocolate zuchinni cake. This recipe is so moist and delicious and everyone enjoyed.

  35. With summer zucchini abound…I’m going to make some this weekend! 🌿💚🌿

  36. Thanks Ann. I need ways to incorporate veggies in my husband’s diet (chocolate is not a problem)😆. I have pinned it and will make it soon. Will let you know how it goes.

  37. Susie kolle says:

    I’m going to have to try this recipe. Anyway to sneak some veggies in!

  38. 5 stars
    Best way to use zucchini!!

  39. Arlene Mallek says:

    5 stars
    Love all the zucchini recipes, hints and tips that you have been sharing. The rolled zucchini salad was delicious! Can’t wait til the rest of my zucchini to ripen.

  40. 5 stars
    I love that your recipes always come with tried and true tips to help us in our own kitchens. I can’t wait to make this summer treat.

  41. This cake sounds delish. Zucchini is almost always in my fridge so I will definitely try it.

  42. 5 stars
    Years ago my mother-in-law made a chocolate zucchini cake and it was so moist and wonderful I asked for the recipe. (Wasn’t a fan of zucchini at the time but tastes change!)
    I made it for my family over the years.

  43. 5 stars
    Your recipe is similar to the one I’ve used for years. I never thought to top with chocolate chips. I’ve only sprinkled with powdered sugar. Now I’m craving Chocolate Zucchini Cake!

  44. I love that your recipes are never complicated. Will be making this.

  45. 5 stars
    This looks Soooooo good!!! I will have to try

  46. I used to make a chocolate zucchini cake when my kiddos were young. They would ask what the little green things were in the cake. I told them it was parsley. Back then, if they thought something green was parsley, they would eat it! :) I haven’t thought of this cake in years. Thanks for bringing back fond memories.

  47. Cheryl D Foley says:

    That looks delicious. And it gives us a good way to use all that zucchini😜

  48. I can’t wait to make this cake!

  49. gail w turner says:

    Chocolate and zucchini. Yummy!!

  50. I haven’t made a chocolate zucchini cake in years. Yummy!

  51. Looking forward to trying this special recipe! Have you tried using this with gluten free flours? or sugar substitution? It sounds like a great brunch cake.. and I am thinking of adding grated carrots in place of some of the chocolate chips….

    Graciously, Cathy B

  52. Candy Long says:

    You had me at Chicolate! 🍩

  53. I can’t wait to try this recipe. My garden is overflowing with zucchini and I’m always looking for new recipes.

  54. I will definitely be trying this!

  55. I love this idea! Can’t wait to try it

  56. Can’t wait to try the chocolate zucchini cake. Who knew?

  57. Judy M Johnson says:

    The chocolate cake looks so good. I love using Zucchini in my recipes too. I have a great bread recipe with zucchini and coconut. It is so tasty. Will be trying your chocolate cake recipe. Thanks for sharing!

  58. Diane Tilden says:

    Thanks! I pinned the recipe to make after I move to NC at the end of the month. I am a member of a national weight maintenance group and this recipe will give me a great treat without any guilt!

  59. Judy Cline says:

    My MIL use to make zucchini cake and brownies. My husband doesn’t like zucchini. He would ask her “Did you put zucchini in this” every time”. So funny

  60. Carol Ontto says:

    5 stars
    I haven’t made your recipe yet, (Zucchini isn’t in season yet here) but I have made chocolate zucchini cake before. It reminds me of my Mom, who shared her recipe with me.

  61. Yummy, and I love the tip on freezing that zucchini, perfect!

  62. Janet Skokowski says:

    5 stars
    This zucchini cake is a wonderful treat! My whole family loves it! The chocolate chips add just enough sweetness. I also made one for my neighbor who generously shares her garden surplus with me every summer! It is a keeper recipe!

  63. Emily North says:

    I made these and then frosted with PB cream cheese frosting, so moist and delicious!

  64. Janet Skokowski says:

    5 stars
    I made this chocolate zucchini cake! It is a wonderful treat! My whole family loves it! I also made one for my neighbor who generously shares her garden surplus with me every summer! It is a keeper recipe!

  65. Judith Mangers says:

    I am always looking for zucchini recipes because the amount of produce that comes out of our garden. This chocolate cake recipe sounds amazing!

  66. I need to try this. It looks delicious!

  67. Carolinn Devos says:

    This cake is so moist and rich! My hubby loves it! I’m going to try and figure out a gluten-free version, as I’m slowly trying to go back to my gluten-free ways for health reasons!
    Love your blog, Ann!

  68. Carol Kindt says:

    I made your zucchini cake when you first published some years ago and it’s a keeper. So moist and chocolatey. Yum.

  69. Mildred Hoppe says:

    Ann, I can’t wait to try this recipe. Heading to the grocery to get the zucchini this afternoon. Thanks for sharing.
    Mildred

  70. What a delicious way to use zucchini! I’m going to try this next weekend. Thank you, Ann!

  71. This cake looks yummy.

  72. A great way to add some veggies in my day. I think I’ll save this for a family visit soon. Thanks Ann! I’ve put zucchini in lasagna before so hidden in chocolate must be good!

  73. I have a similar recipe and love it, but never thought about leaving the egg out.
    My daughter is a vegan, so that would make this suitable for her!
    Thank you for this recipe, can’t wait to make it for my daughter.

  74. 5 stars
    Just made this tonight. We loved it! It wasn’t too sweet, and had wonderful flavor. I added two eggs as you had mentioned and powdered sugar to my pieces, but my hubby liked it plain. Thank you for this recipe! I will add it to my favorites. 😁

  75. Nadine Mysker says:

    I did not drain the zucchini because the recipe said it was not necessary. The cake was spectacular! Do leave in the liquid otherwise you may end up with a dry cake!

  76. Annette D. says:

    5 stars
    Chocolate Zucchini Cake — So Good! Did not add eggs. Will definitely make again. Topped with vanilla frozen yogurt. Look forward to trying more of your recipes.

  77. Just made with last year’s zucchini and it is wonderful!
    Gonna dust half and ice half.

  78. 5 stars
    Delicious. I frosted. Love this 5 star recipe and I will make again soon.

  79. My CZC recipe has a teaspoon of cinnamon in it which I like! I also enjoy it chilled, the entire loaf cut in 3 or 4 layers, each layer spread with whipped cream or Cool whip, the reassembled. Looks like an $8 restaurant dessert! It’s not too shabby given a few seconds in the microwave with a nice layer of cream cheese spread on it for breakfast either! I’ve also been known to bake mine in a Bundt pan, slice it into 2 layers, “frost” that middle layer with whoopie pie filling, then douse the whole thing with a can of cherry pie filling; shades of Black Forest Cake! Guaranteed to get compliments. Can you tell I like recipes that look like I worked hard–but didn’t?

  80. Deborah Oldiges says:

    My garden is booming with zucchini right now so I decided to try your recipe for chocolate zucchini cake. It is marvelous! Can’t believe how good turned out to be. After mixing in the shredded zucchini into the batter it was still so… dry and lumpy. I even showed my husband and asked him what he thought. We were both very skeptical. I told him that I did substitute the canola oil with coconut oil, and I didn’t melt it. The oil was room temperature and very soft though. Anyway, I thought I’d try baking it and I’m glad I did. The raw batter looked like chunks of dirt, but while baking it and watching it through the oven window it melted down pretty nicely. I also made a little bit of butter cream frosting to hid the not so smooth surface, and sprinkled some mini chocolate chips on top. Yum-Yum. I shared it with my neighbors. Very good! I want to make another one and take it to work. Thank you. PS I did decrease the sugar to 1 1/4 cups.

  81. Palma Lindsay says:

    Thank you for the wonderful zucchini chocolate cake recipe. We all loved it and it was the perfect way to use up some of the zucchini we have been growing in our garden. The added bonus is that the cake is vegan, so everyone in our family got to enjoy it. We loved it with a sprinkle of powdered sugar dusted over a paper doily. We will definitely be making this one again! :)

  82. Thank you Ann! Bumper crop of zucchini that I trying to use and this is perfect! I absolutely love it! It has been two days and it still is soft and tasty. A ++ recipe!

  83. Rose Anne says:

    I can’t wait to try this recipe! I love chocolate cake, and this recipe looks delicious and healthy!

  84. Looks delicious – has anyone tried decreasing the amount of sugar in it? I’d be interested to hear.

  85. Deborah Fletcher says:

    Made this today and it was so delicious and very moist. I have one zucchini plant in the backyard and I get two zucchini’s everyday. This was a great way to use it. Also will try your freezing method. I hope it will work for me! Anyway, my batter was dry even after I added the zucchini. Guess mine were so fresh maybe the liquid was not as much….I don’t know. I was leery since the batter was so thick….I was tempted to add some liquid. I didn’t and it turned out great. Thank you for a great and fast receipe👍

  86. Ann,
    I love, love your site. This recipe for Chocolate Zucchini Cake is one my Grandmother passed down to me. It was always the go-to cake I think because of all the zucchini in her garden. It’s a no-failure. I made this in university (and was always asked to bring it to a party) and still do – never tire of it. However, I kept it a secret then probably because it made me popular. Duh! I’ve grown up since then and share many recipes and I think my Grandmother would approve.
    It is so great, Ann, that you share this recipe so everyone can enjoy. Keep them coming.

  87. Patricia Robertson says:

    This cake is delicious. Very easy to make. I’m taking this cake to a meeting today, but of course I had to sample it . It has a deep chocolate flavor and a nice texture. This recipe is a keeper. Thank you Ann.

  88. Gail Martin says:

    Ann, I cannot wait to make these zucchini recipes. My son will not even taste zucchini. He will be shocked IF I tell him. LOL

  89. Ok! I made this cake for my birthday today. We aren’t big cake eaters anymore, because we are older and overweight :(. But it’s my birthday tomorrow so I wanted a cake! I have a gluten free person in the family so I just said “if this doesn’t turn out we’ll run down to the store and get a small cake”! I did everything exactly as Ann said to (I’m not a patient person so I usually ignore the specific directions and pour it all in together, but I mixed as directed this time. I used exactly the same amount of flour (2C) of store purchased gluten free flour and because my batter was a little dry after mixing (zuccini can have different amounts of water in it depending on the variety and how much it’s getting watered) so I just added a smidge (3-5 tbls.) of water to the batter and it smoothed right out. I put it in the pan and baked it in my convection oven for 30 minutes exactly and I checked it at 15 because I could smell it and was worried it was getting done too quick (convection ovens) but I did the knife test and it wasn’t done, at 30 minutes I was worried again because it smelled strong and when I opened the oven it did seem like it was smoking a little, so I pulled it out and immediately turned it out onto a cake rack and I just pulled a sliver off one corner to see if it tasted burned but it’s delicious! I’ve been so afraid to try gluten free baking, but this turned out exactly with your recipe so I’m encouraged! I’m waiting for it to cool and I’m going to sprinkle a little confectioner’s sugar over a stencil to wish myself a happy birthday and Bob’s your uncle! If you don’t recognize that saying, look it up I had to after a woman at work kept saying it, and then I heard it in a book I was listening to, so I was curious. Thanks for the recipe Ann and keep them coming!

  90. Delicious cake! I was a little worried when I realized that there wasn’t any extra liquid in the recipe, but after I beat the cake for quite awhile the zucchini released its liquid and the batter became smooth. The batter came out like brownie batter rather than cake batter, so expect it to be thick.

    Great recipe. Thanks for sharing!

  91. Been a long time since I’ve had zucchini cake. I noticed you didn’t peel the zucchini before you processed it. I’ll try it that way this time.

  92. I rarely eat cake anymore, but this is so tempting that I’m going to try it this weekend. I have plenty of garden zucchini and I like the idea of an unfrosted cake. I’ll let you know how I like it.

  93. Can I use a large cookies sheet instead of a baking dish, for the choc zucchini cake?

    1. Ann Drake says:

      Hi Lynda…I tried to answer you by email but it bounced back and I could not get it to go through. I’m answering here in the off chance you might check back. If you mean a jelly roll pan with sides I think that would work. Just decrease the baking time because it won’t be as thick. If you try it let me know…thanks!

  94. Cheryl Bissler says:

    Hi Ann,
    Tried your Chocolate Zucchini Cake recipe and you asked for feedback. I am not usually one to share my opinion, but this recipe deserves a big, ” whoop- whoop”! It is truly amazing and although the ingredients are pantry items, the end result is truly something special. I believe I have a new go-to recipe!

    1. Ann Drake says:

      Yay!! I’m so glad you liked it. Thank you so much for letting me know. <3

  95. Can you freeze this cake?

  96. Pamela @ FlowerPatchFarmhouse.com says:

    I was teasing called “the original earth mother” by my friends when my kids were little and I used to make cupcakes with my extensive amount of zucchini I grew. My kids never knew and since I would put a dollop of cream cheese in the center of the cupcake batter before cooking they thought the name Surprise Cupcakes (my nickname for them) was because of the cream cheese not because I was sneaking in the squash. :) Ya, I was a sneaky mom .

  97. I made this for card club last week and it was a huge hit. The hubster suggested using chocolate powdered sugar for the top…oh my…delish!

  98. This cake is so delicious that I will definitely make it again. The powdered sugar is a perfect topping but I would also like to add chopped walnuts next time because it reminds me of brownies. Thank you for sharing with us and great website!

  99. Lynda Young says:

    Made the Chocolate Zucchini cake for a weekend picnic and outdoor concert. You were so right the grated zucchini made the cake so moist! I did dust it with
    powdered sugar but several folks said that it would be even better frosted. Do you have any recipes for frosting that would be good on this cake? My husband had a piece the next day with whipped cream and really enjoyed it but said frosting would make it “divine”!!! Also could you freeze this cake (unfrosted) and
    then frost it when you are ready to serve it. It makes a huge cake that is wonderfully rich!!!

    1. Ann Drake says:

      Hi Lynda!
      I’m not sure about freezing the cake but I don’t see why you could not. The only thing I can think of is it might be a bit soggy when it thaws out. It would be worth a try though. An easy chocolate glaze frosting is 2 Tablespoons melted butter, 3 Tablespoons cocoa, 1 cup powdered sugar and 2-3 Tablespoons hot water. Just mix the 4 ingredients until it’s smooth. If you want it thicker, add more pwd. sugar. If you want it thinner, add a bit more water. Good luck!

      1. Thank you. I’ve made your recipe in the past and my crew LOVE it!! I was just wondering if I can make some for that quick company that loves to show up on

  100. Hello~

    Was so excited to see a different zucchini recipe to help use my surplus-tried it, it’s great! I was a little worried when there were no eggs in the recipe, but looked at some other comments and found the one you had responded to re no eggs and reassuring it was correct. So rich and delicious-thank you, Ann!

  101. debbiedoos says:

    My kids, and husband I bet would have no clue Ann! This looks so delish.

  102. I’m going to give this a try – I have a great chocolate zucchini bread recipe – this one looks good too.

  103. Hi Ann,

    I love your easy cake recipes and since I love zucchini bread and chocolate this will be a must try for me. As soon as it gets a bit cooler and I can turn on the oven, I will!

    Linda

  104. Ricki Jill Treleaven says:

    This looks fantastic! I’ll give it a try in the ext couple of weeks and let you know what we think about it.

  105. Oh yes! Chocolate & zucchini…anything that involves chocolate and veggies, has to be good for you:D Thanks for the recipe, Ann:)

  106. JimmieDean Briley says:

    This is almost the same recipe as my carrot cake (just finished baking) with only a few adjustments…….will try it soon….

  107. Marlene Stephenson says:

    Thanks Ann i have been wanting one of these recipes for a while,looked it up but never found any i truly liked. You always have good ones.

  108. Janet Dsuban says:

    Thank you for this recipe. My neighbour just gave me fresh zucchini out of her garden so guess what I’ll be baking tonight… best combination ever……..chocolate and zucchini…I don’t even feel guilty!!!

  109. Catherine says:

    I’ll be making this tomorrow afternoon. I can’t wait,it look so good !

  110. I am definitely going to try this!

  111. Penny @ The Comforts of Home says:

    That looks delicious! I just began a low carb diet and I want to cheat now lol.

  112. This looks so good and your photography is great.

  113. As a zucchini bread lover I have been growing zucchini and making bread for a number of years. One thing I have learned is I squeeze out the excess liquid from my shredded zucchini. This seems to be more important once zucchini is frozen and unthawed. My recipes tend to be less running and still very moist. I’m excited to try your recipe!

  114. I made a chocolate zucchini cake this past weekend for family birthdays, and it was delicious, but your recipe is easier! My recipe was topped with 6 ounces of chocolate chips and 3/4 c. chopped walnuts sprinkled on top before baking–another option for “frosting.” I will definitely make your recipe next time, though!

  115. Adri Geppert says:

    Thanks Ann! This looks delicious. I have had a zucchini staring at me for a week and when I opened my email and found this recipe I was thrilled. I’m not a cook nor baker but even I can do this one. My husband will be surprised. Ok. Shocked is more like it.

    1. Ann Drake says:

      Yes you can definitely do this…hope your husband doesn’t have too big of a shock. lol.

  116. This summer my family has fallen in love with zucchini blueberry cake. The recipe calls for placing grated zucchini in a dish towel, rolling it up, and squeezing out the moisture. Looking forward to trying your chocolate version!

  117. Dorene@Seasonal Chapters says:

    This looks delicious and is certainly something I will try. A great way to make sure all the zucchinni from the garden doesn’t go to waste, as we just can’t have that can we. I have other zucchini cake and bread recipes but haven’t tried a chocolate version yet so this one will be the first.

  118. I often wonder what old timer thought up all these recipes using zucchini, Im sure it was out of not wanting to waste anything and look at all the deliciousness that was created.