Indulge in the ultimate chocolate experience with this incredibly moist and decadent chocolate zucchini cake, packed with chocolate chips and finished with a luscious chocolate fudge frosting. With three cups of shredded zucchini (do not worry, you would not taste it!), this is the most luxurious way to enjoy your greens.
Today, we’re diving into a triple dose of chocolate bliss with this richly satisfying chocolate zucchini cake. Rest assured, you would not taste or see the zucchini, but the cake is undeniably delicious—and I will walk you through how to make it! Zucchini has never been transformed into something so indulgent.
Just look at how rich and moist this cake is! And believe me, it tastes even better than it looks. The secret lies in the hidden veggies. If you’re skeptical about using vegetables in desserts, thinking they belong only in casseroles, fritters, or biscuits, keep an open mind. Ever tried carrot cake?
Why You will Love This Chocolate Zucchini Cake:
– Just as beloved as my classic chocolate cake
– Super moist and packed with intense chocolate flavor
– Easy to prepare
– A great way to use up summer zucchini
– Contains 3 cups of vegetables that you won’t even notice!
– Covered in velvety chocolate buttercream
Chocolate Zucchini Cake Ingredients
This rich cake is made with fresh summer zucchini and common pantry staples. Did you know that cocoa powder can dry out baked goods more than flour? To counter this, we make sure there’s plenty of moisture in the batter. Let’s take a look at the ingredients:
– **Flour:** Sturdy all-purpose flour forms the base. Avoid using cake flour, as its fineness combined with light cocoa powder won’t give the desired texture.
– **Unsweetened Natural Cocoa Powder:** Cocoa powder partially replaces flour. Just like in my regular chocolate cake, be sure to use natural unsweetened cocoa powder, not dutch-process. (Curious about the difference? Check out my guide on dutch-process vs. natural cocoa powder.)
– **Baking Soda & Baking Powder:** We use both to give the cake its lift.
– **Espresso Powder:** This optional ingredient enhances the chocolate flavor. It won’t make the cake taste like coffee; it simply intensifies the chocolate. I also use it in my chocolate zucchini bread and chocolate cake roll.
– **Salt:** Balances the flavors.
– **Oil:** Adds moisture. You can substitute some of the oil with unsweetened applesauce for a lighter option, but don’t replace all of it—this is dessert, after all!
– **Sugar:** A mix of brown and white granulated sugars provides moisture and flavor.
– **Eggs:** Four eggs help bind everything together and add moisture. Room temperature ingredients are key.
– **Sour Cream:** Like in my chocolate peanut butter cake, you can use sour cream or plain yogurt for added moisture.
– **Vanilla Extract:** Pure vanilla extract adds a lovely flavor.
– **Zucchini:** The star of the show! Three cups of shredded zucchini add moisture without affecting the taste. This works wonders in my zucchini bread and muffins, too.
– **Chocolate Chips:** For an extra burst of chocolate, add chocolate chips to the batter. They create those melty pockets of chocolate in each bite. I use semi-sweet chips, but feel free to use mini or dark chocolate chips depending on your preference.
How to Make Chocolate Zucchini Cake.
This cake comes together quickly and easily. Simply whisk the dry ingredients in one bowl and beat the wet ingredients in another. Combine the two, then stir in the chocolate chips. The batter will be slightly thick due to all the zucchini. You can bake the cake in two 9-inch pans or a 9×13-inch pan. Check the recipe notes for details.
Want cupcakes instead? This recipe makes about 24-30 cupcakes. They are just as rich and delicious as my regular chocolate cupcakes!
Chocolate Frosting.
Top and fill your cake with creamy, smooth chocolate buttercream. I’m using my favorite chocolate buttercream recipe, but with increased quantities to cover the entire cake. If you prefer, you can use vanilla frosting from my white cake recipe. Either way, you will have enough frosting for the whole cake and some extra for decorative piping. I used the Ateco #30 tip for the piping on this one.
Deep, dark, irresistibly rich, and surprisingly packed with invisible veggies, this cake is the best way to eat your greens! If you’re a fan, you might also love my zucchini oatmeal chocolate chip cookies.
Chocolate Zucchini Cake
Ingredients
- 2 cups 250g all-purpose flour (spooned & leveled)
- 3/4 cup 62g unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon espresso powder optional
- 1/2 teaspoon salt
- 1 cup 240ml canola or vegetable oil
- 1 cup 200g granulated sugar
- 3/4 cup 150g packed light or dark brown sugar
- 4 large eggs at room temperature
- 1/3 cup 80g sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups about 360g shredded zucchini (lightly blotted & see recipe Note*) (2 medium zucchini, about 3/4–1 lb.)
- 1 cup 180g semi-sweet chocolate chips
- chocolate frosting or vanilla frosting
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on top. (I used Ateco #30 tip.) Decorate with chocolate sprinkles or mini chocolate chips if desired. Slice and serve.
- Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Notes
Special Tools : Box Grater | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | 9-inch Round Cake Pan | Cake Turntable | #30 Ateco Closed Star Tip | Piping Bag (Reusable or Disposable) | Cake Carrier (for storage)
Blot the Zucchini: Give the shredded zucchini a very light blotting with a towel. Don’t squeeze too much moisture out, just a little blot before adding to the wet ingredients. I own and love this box grater—works quickly!
9×13 Cake: Interested in making a sheet cake instead? This batter will fit into a 9×13-inch pan. The bake time is long—at least 45 minutes to ensure the thick cake is baked through. Same oven temperature.
Cupcakes: This recipe yields 24-30 cupcakes. Bake for 18-22 minutes or until a toothpick inserted in the center comes out *mostly* clean with no wet batter. Same oven temperature.