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This moist Chocolate Zucchini Cake hides a green veggie in every bite while delivering that rich, cocoa-packed flavor of a classic chocolate cake.
You might raise an eyebrow at “zucchini” and “chocolate” in the same sentence, but trust me—this easy recipe turns fresh garden squash into a secret weapon for extra moisture. I first whipped up this zucchini cake during a July potluck when my neighbor’s summer bounty arrived in grocery bags by the dozen. One cup of shredded zucchini clocks in at just 19 calories (USDA), yet it keeps the crumb tender and cuts down on oil. It’s the perfect healthy dessert twist on a traditional chocolate cake, sprinkled with a bit of nostalgia from my 50 years of kitchen adventures. Serve it warm with a dollop of whipped cream or cool it on the porch when the cicadas start their evening serenade.
Why You’ll Love This Chocolate Zucchini Cake
• Moist and fudgy crumb thanks to shredded vegetables—no one will guess it’s a zucchini cake.
• Simple pantry staples: flour, cocoa, eggs, sugar—plus two zucchinis you probably already have.
• Under an hour from start to finish—perfect for last-minute baking or sweet tooth emergencies.
• Balanced sweetness: dark cocoa meets a touch of brown sugar for depth.
• Fiber boost: zucchini adds vitamins A and C, making it a healthier dessert.
• Versatile: skip the frosting or add a rich ganache if you’re feeling indulgent.
• Crowd-pleaser: friends and picky eaters love this sweet treat.
• Easy cleanup: one bowl, one pan—minimal dishes to tackle afterward.
Ingredients for Chocolate Zucchini Cake
• 1½ cups (190g) all-purpose flour (or gluten-free 1:1 blend)
• ½ cup (45g) unsweetened cocoa powder (I reach for Ghirardelli for bold flavor)
• 1 teaspoon baking powder (aluminum-free)
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• 1 cup (210g) granulated sugar
• ½ cup (100g) packed light brown sugar
• 2 large eggs, room temperature (or 2 flax eggs for vegan)
• ⅓ cup (80ml) neutral oil (canola or melted coconut oil)
• 1 teaspoon pure vanilla extract (Tate’s or Nielsen-Massey)
• 1 cup (240g) Greek yogurt (whole-milk style for creaminess)
• 2 cups (about 2 medium) zucchini, grated and lightly packed (no need to peel)
• Optional frosting: ½ cup powdered sugar + 1–2 tablespoons milk or cream
Tip: Choose firm, young zucchinis with shiny skin. Shake out excess moisture by pressing in a clean tea towel.
Directions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch pan and line with parchment for easy removal—trust me, it helps.
- In a large bowl, whisk together flour, cocoa, baking powder, baking soda and salt until evenly combined (no cocoa lumps).
- In a separate bowl, beat sugar, brown sugar and eggs until pale and slightly thick—about 2 minutes with an electric mixer.
- Stir in oil and vanilla, then fold in Greek yogurt until the mixture looks smooth and glossy.
- Add dry ingredients to wet in two batches, gently folding with a spatula—don’t overmix or the cake can turn dense.
- Fold in grated zucchini by hand. You want strands of green throughout; the moisture is magic.
- Pour batter into your prepared pan, smoothing the top with an offset spatula. Tip: a smooth top means even baking.
- Bake 30–35 minutes, or until a toothpick comes out with just a few crumbs (not raw batter). Oven temps vary, so start checking at 28 minutes.
- Let the cake cool in the pan for 10 minutes, then lift out using parchment and cool completely on a wire rack before slicing.
Servings & Timing
Yield: One 8×8 or 9×9 cake, about 9–12 generous slices
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Rest Time: 10 minutes cooling in pan (+ 15 minutes on rack)
Total Time: Approximately 1 hour
Variations
• Swirl in ¼ cup peanut butter before baking for a chocolate-peanut twist.
• Stir ½ cup mini chocolate chips into batter for melty pockets.
• Swap zucchini for carrot for a carrot-double-chocolate cake.
• Use almond flour (1:1 sub) for a gluten-free, nutty flavor.
• Add 1 teaspoon instant espresso powder to intensify cocoa notes.
• Top with a handful of fresh raspberries and a dusting of cocoa.
Storage & Reheating
Store at room temperature, covered, for up to 2 days on the counter (keep it out of direct sun). For longer life, wrap tightly in plastic wrap and refrigerate up to 5 days. To freeze, slice and flash-freeze on a tray, then transfer to a zip-top bag; freeze up to 3 months. Thaw at room temperature for 30 minutes, or gently warm slices in a 300°F oven for 5–7 minutes—just enough to revive that fresh-baked feel.
Notes
I learned that squeezing grated zucchini too much can dry the cake, so I only press out big pools of water. If you love a crackly top, dust the batter with a teaspoon of sugar before baking. For extra tang, swap half the Greek yogurt for sour cream—my family can’t tell the difference, but they sure notice the tenderness.
FAQs
Q: Can I use yellow squash instead of zucchini?
A: Absolutely—yellow squash works the same way and adds a mild sweetness.
Q: How do I know the cake is done without overbaking?
A: Insert a toothpick near the center; a few moist crumbs (not wet batter) mean it’s ready.
Q: Can I make this dairy-free?
A: Yes—swap yogurt for coconut yogurt and use flax eggs in place of regular eggs.
Q: Is it possible to halve the recipe?
A: You can bake in a loaf pan or muffin tin; cut all ingredients by half and reduce bake time by 5–10 minutes.
Q: Why does my cake sometimes sink in the middle?
A: Overmixing or opening the oven too early can cause sinking—mix just until combined and keep that door closed.
Q: Can I frost this cake?
A: Definitely—mix ½ cup powdered sugar with a splash of milk or cream, or spread on your favorite chocolate ganache.
Q: What’s the best way to shred zucchini?
A: A box grater works fine, but I love my handheld OXO grater for even strands and less squish.
Q: How do I reduce sugar without drying it out?
A: Try cutting granulated sugar by 2 tablespoons and adding a tablespoon of maple syrup for moisture.
Conclusion
This Chocolate Zucchini Cake proves that vegetables and baking can be best friends—one bite and you’ll be hooked on its fudgy crumb and gentle sweetness. Give it a whirl, leave a comment below to let me know how yours turned out, and pin this recipe so it’s always at your fingertips. For more easy recipes that sneak in veggies, check out my Zucchini Banana Bread or Healthy Carrot Muffins next!
Chocolate Zucchini Cake
Ingredients
- 1½ cups all-purpose flour all-purpose flour
- ½ cup unsweetened cocoa powder unsweetened cocoa powder
- 1 teaspoon baking powder baking powder
- ½ teaspoon baking soda baking soda
- 1 cup granulated sugar granulated sugar
- ½ cup packed light brown sugar packed light brown sugar
- 2 large eggs large eggs
- ⅓ cup neutral oil neutral oil
- 1 teaspoon vanilla extract vanilla extract
- 1 cup Greek yogurt Greek yogurt
- 2 cups zucchini zucchini
- Optional frosting: ½ cup powdered sugar + 1–2 tablespoons milk or cream
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch or 9x9-inch pan and line with parchment for easy removal.
- In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, beat sugar, brown sugar, and eggs until pale and slightly thick—about 2 minutes.
- Stir in oil and vanilla, then fold in Greek yogurt until the mixture looks smooth and glossy.
- Add dry ingredients to wet in two batches, gently folding with a spatula—don’t overmix.
- Fold in grated zucchini by hand. Pour batter into your prepared pan.
- Bake 30-35 minutes, or until a toothpick comes out with just a few crumbs.
- Let the cake cool in the pan for 10 minutes, then lift out using parchment and cool completely on a wire rack before slicing.
