Chocolate zucchini cake is one of the easiest ways to turn shredded zucchini into a simple dessert that tastes rich, moist, and full of chocolate. The zucchini blends right into the batter, so there is no vegetable taste, just a tender cake with deep chocolate flavor.
I have always loved the idea of adding shredded zucchini to baked goods. In this chocolate zucchini cake recipe, it adds moisture and tenderness, but no zucchini flavor. The cake has a rich chocolate taste, and because it is not overly sweet, the chocolate really shines through.
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Why You’ll Love This Recipe
- This recipe is made in a 9 x 13 pan with basic pantry ingredients, and instead of frosting, chocolate chips are sprinkled over the top while the cake bakes.
- It is simple enough for a weeknight, special enough to share, and a very good way to use extra garden zucchini.
- It is a great recipe for fresh or frozen shredded zucchini.
- The zucchini keeps the cake moist, but you cannot taste it.
Reader Note:
“I highly recommend this recipe! I made it three times in the last month with an 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!”
Ingredient Notes
- Oil: Canola oil or vegetable oil keeps this cake moist. I would not substitute butter unless you are comfortable testing the texture, because oil works very well with the cocoa powder and shredded zucchini.
- Sugar: This cake is not overly sweet, which lets the chocolate flavor come through.
- Vanilla: Use pure vanilla extract or vanilla bean paste. It adds a little warmth and brings the flavors together.
- Zucchini: Shredded zucchini adds moisture and tenderness to the cake, but you cannot taste it. There is no need to peel the zucchini before shredding, and I do not squeeze out the liquid. The moisture from the zucchini is part of what makes this cake so good.
- Flour: All-purpose flour gives the cake structure.
- Unsweetened cocoa powder: Use regular unsweetened cocoa powder for the best chocolate flavor.
- Baking soda: Baking soda helps the cake rise and gives it a soft texture.
- Salt: A small amount of salt balances the sweetness and brings out the chocolate flavor.
- Egg: The egg helps bind the batter and gives the cake a better texture. The first time I made this cake, I left it out, but now I add it every time.
- Chocolate chips: The chocolate chips are sprinkled over the top partway through baking. They melt slightly and make a simple topping, so frosting is not needed.
How To Make Chocolate Zucchini Cake
- 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.
Helpful Tips
- Keep the wet and dry ingredients separate until it is time to combine them. This helps the cocoa powder, flour, baking soda, and salt mix evenly into the batter.
- The batter will look dry and crumbly before the zucchini is added. Don’t worry, and don’t add extra liquid. Once the shredded zucchini goes in, the batter will loosen and become much easier to spread in the pan.
- Shred the zucchini first, then let it sit while you gather the other ingredients. Any liquid that collects should go right into the batter.
- If you are using frozen shredded zucchini, thaw it first, then add the zucchini and the liquid to the batter. That extra moisture helps keep the cake tender.
- A 9 x 13 glass baking dish works very well for this recipe. Make sure the pan is prepared before adding the batter.
- Don’t overbake the cake. Start checking it at 25 minutes. A knife or toothpick inserted in the center should come out clean, or with just a few moist crumbs.
- Let the cake cool before slicing. A light dusting of powdered sugar is pretty, but completely optional.
How to Store Chocolate Zucchini Cake
Cover the cake tightly and store it at room temperature for up to 2 days. After that, place it in the refrigerator so it stays fresh. If the cake has been refrigerated, let individual pieces sit at room temperature for a few minutes before serving. This softens the texture and brings back more of the chocolate flavor.
Frequently Asked Questions
Chocolate Zucchini Cake Recipe
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
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this recipe, I’d love to hear what you think. A quick rating or comment is always appreciated, and helps other readers too.
Chocolate zucchini cake is such a simple way to use extra zucchini, and it is one of those recipes that always feels like a little surprise. The cake is rich and moist, but still easy enough to make without much planning. If you have more zucchini to use, try these easy zucchini muffins, this moist zucchini bread recipe, or this simple zucchini gratin. Each one is a good way to make the most of zucchini season.
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This is a staple dessert recipe. I like it frosted with a simple confectionery sugar, butter and milk icing.
Seeing I have been blessed with a beautiful crop of zucchini from one plant, I am looking for recipes for using these. Thank you for sharing your recipes and showing the beautiful ways to decorate. I used the idea for the coffee station using items I already had.
Love your posts, look forward to getting all.
Yummy Ann,
Canât wait to try this recipe, I will prepare with butter or other non seed oil ingredient due to the seed oil warnings circulating. So far, substituting seed oils has not negatively impacted the baked items I have made.
I just made this and it’s really tasty. I added the egg and had to add another 1/3 cup of zucchini as it was so stiff it wouldn’t drop off the beater. I just sprinkled 2/3 c. of chocolate chips on top as that seemed like plenty.
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!