Name: Southern Zucchini Fudge Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 30 min
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon (optional); 1 cup granulated sugar; 1/2 cup brown sugar (optional); 3 large eggs; 3/4 cup vegetable oil; 2 tsp vanilla extract; 2 cups shredded zucchini (unpeeled); 1 cup semisweet chocolate chips or chunks (optional)

Why You’ll Love This Recipe

This cake brings the best of both worlds: rich chocolate goodness and a touch of wholesome freshness from the zucchini. You won’t taste the zucchini, but you’ll appreciate the moist texture it creates. The recipe is simple, adaptable, and produces a cake that’s delicious enough to stand alone or be topped with a layer of frosting or glaze. It’s a great way to use up summer zucchini in a truly irresistible dessert.

Ingredients

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

All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Ground cinnamon (optional, for a warm undertone)
Granulated sugar
Brown sugar (optional for added richness)
Eggs
Vegetable oil
Vanilla extract
Shredded zucchini (unpeeled)
Semisweet chocolate chips or chunks (optional, for extra richness)

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 9-inch round cake pans and set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In a large bowl, beat together sugar, eggs, oil, and vanilla extract until smooth and well combined.
Stir the dry ingredients into the wet mixture gradually, mixing just until incorporated.
Fold in the shredded zucchini and chocolate chips (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optionally, dust with powdered sugar, drizzle with chocolate glaze, or top with your favorite frosting.

Servings and timing

This recipe makes approximately 12–16 servings.
Prep time: 20 minutes
Bake time: 35–40 minutes
Cooling time: 30 minutes
Total time: About 1 hour and 30 minutes

Variations

Add nuts: Stir in chopped pecans or walnuts for a little crunch and Southern flair.
Spiced version: Add a pinch of nutmeg or cloves for a deeper spice profile.
Gluten-free option: Use a 1:1 gluten-free flour blend for a gluten-free version.
Layer cake: Divide the batter into two round pans and frost for a more elegant dessert.
Vegan version: Substitute eggs with flax eggs and use plant-based milk and oil.

Storage/Reheating

Store the cake tightly covered at room temperature for up to 3 days.
Refrigerate for up to 5 days if using a frosting with dairy.
To freeze, wrap slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 3 months.
Thaw overnight in the refrigerator or at room temperature. Warm individual slices in the microwave for about 15 seconds for a fresh-from-the-oven feel.

FAQs

Does the cake taste like zucchini?

No, the zucchini is completely undetectable in flavor. It simply adds moisture and softness to the cake.

Do I need to peel the zucchini?

No, leave the skin on. It softens during baking and adds nutrients without affecting texture or taste.

Can I make this cake ahead of time?

Yes, it stores well and can be made a day or two in advance. The flavor and texture often improve after resting.

Should I squeeze the water out of the zucchini?

No, unless your zucchini is extremely watery. The moisture helps make the cake tender and fudgy.

Can I use butter instead of oil?

You can, but oil tends to yield a moister texture in this cake. If substituting, melt the butter first.

Is this cake sweet enough without frosting?

Yes, it’s delicious on its own. However, a dusting of powdered sugar or a simple glaze takes it up a notch.

Can I use Dutch-processed cocoa?

Yes, either natural or Dutch-processed cocoa works, but Dutch cocoa will give a deeper chocolate flavor.

Can I turn this into muffins or cupcakes?

Absolutely. Divide the batter into lined muffin tins and bake for 18–22 minutes.

What’s the best way to shred zucchini for this cake?

Use a box grater or food processor. A finer grate blends better into the batter and texture.

Can I add frosting?

Yes! Chocolate buttercream, cream cheese frosting, or a ganache glaze all pair beautifully with this cake.

Conclusion

Southern Zucchini Fudge Cake is a timeless dessert that’s both comforting and crowd-pleasing. Moist, rich, and perfectly chocolatey, it’s a fantastic way to sneak veggies into something indulgent. Whether served plain, frosted, or with a scoop of ice cream, this cake never fails to deliver big flavor and Southern charm.