Chocolate Zucchini Cake
This moist Chocolate Zucchini Cake hides a green veggie in every bite while delivering that rich, cocoa-packed flavor of a classic chocolate 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.
Notes
I learned that squeezing grated zucchini too much can dry the cake. For extra tang, swap half the Greek yogurt for sour cream.