Why You’ll Love This Recipe

This chocolate zucchini cake is not only irresistibly moist but also incredibly easy to make. The zucchini adds a hidden layer of moisture, making the cake super soft without compromising on flavor. The chocolate in this recipe is the star, but the zucchini helps make it guilt-free and rich in fiber. The combination of cocoa and warm spices creates a comforting, indulgent cake that can be enjoyed without feeling too heavy. Plus, it’s a great way to use up extra zucchini from your garden!

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated zucchini (about 2 medium zucchinis)
1/2 cup semi-sweet chocolate chips (optional)
1/2 cup chopped walnuts or pecans (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
In a large bowl, beat together the eggs, sugar, oil, and vanilla extract until smooth and well combined.
Add the grated zucchini to the wet ingredients and mix well. There’s no need to squeeze out the moisture from the zucchini; it will keep the cake moist.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
If using, fold in the chocolate chips and nuts.
Pour the batter into the prepared baking dish and spread it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Optionally, dust with powdered sugar or top with frosting if desired.

Servings and timing

Servings: 12-16 slices
Prep time: 15 minutes
Bake time: 30-35 minutes

Variations

Frosted Chocolate Zucchini Cake: Add a layer of chocolate frosting or cream cheese frosting for an extra indulgent treat.
Spicy Chocolate Zucchini Cake: Add a pinch of ground ginger, nutmeg, or cloves for extra warmth and flavor.
Double Chocolate Zucchini Cake: Add an extra 1/4 cup of cocoa powder for an even richer chocolate flavor or use chocolate chunks in place of chocolate chips.
Gluten-Free Chocolate Zucchini Cake: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: You can freeze the cake for up to 3 months. Wrap individual slices tightly in plastic wrap and foil before freezing.
Reheating: To reheat, microwave individual slices for 20-30 seconds or warm them in the oven at 350°F (175°C) for about 10 minutes.

FAQs

1. Can I taste the zucchini in this cake?

No, you won’t taste the zucchini! It adds moisture and texture without altering the flavor, letting the chocolate flavor shine.

2. Can I use a different type of oil in this recipe?

Yes, you can use melted coconut oil, olive oil, or any other neutral oil as a substitute for vegetable oil.

3. Do I need to peel the zucchini?

No, you don’t need to peel the zucchini. Just wash it thoroughly and grate it with the skin on for added texture and nutrients.

4. Can I make this cake without eggs?

Yes, you can replace the eggs with flax eggs or chia eggs to make this cake vegan. Use 1 tablespoon of ground flaxseeds or chia seeds mixed with 3 tablespoons of water for each egg.

5. Can I make this recipe without sugar?

You can use a sugar substitute like stevia, monk fruit sweetener, or honey for a lower-sugar version, but keep in mind it may slightly alter the flavor and texture.

6. Can I use frozen zucchini?

Yes, frozen zucchini works well too. Just make sure to thaw it and squeeze out any excess moisture before using it in the recipe.

7. Can I add other mix-ins to this cake?

Yes, you can add mix-ins like dried fruit, shredded coconut, or even a swirl of peanut butter or Nutella for a fun twist.

8. Is this cake gluten-free?

The recipe as written is not gluten-free, but you can substitute a gluten-free flour blend to make it gluten-free.

9. Can I make this cake ahead of time?

Yes, this cake keeps well for several days and can be made ahead of time. It even gets better the next day as the flavors meld.

10. How do I prevent the zucchini from making the cake too wet?

Don’t squeeze out the moisture from the zucchini, but make sure you don’t have too much water left in it. Grating it finely will help it blend seamlessly into the cake batter.

Conclusion

Chocolate zucchini cake is the perfect way to enjoy a rich, indulgent dessert while sneaking in some vegetables. Moist, decadent, and packed with chocolatey goodness, this cake is a great way to use up extra zucchini. Whether you’re serving it for a special occasion, a simple treat, or just want a chocolatey snack, this cake is sure to satisfy everyone’s sweet tooth!