Why You’ll Love This Moist Zucchini Chocolate Cake
- Unbelievably Moist Texture. The shredded zucchini releases just the right amount of water as it bakes, creating a cake that stays tender and fudgy for days, without ever becoming soggy or dense.
- Deep, Rich Chocolate Flavour. We’re using a double hit of chocolate here—both cocoa powder and melted dark chocolate—which gives this cake a sophisticated, bakery-level depth that’s far from one-note.
- It’s a Clever Way to Use a Garden Glut. If you’ve ever grown zucchinis, you know how they can multiply overnight. This cake is the most delicious solution to that summer surplus, turning a humble vegetable into a celebrated dessert.
- Surprisingly Simple to Make. You don’t need any fancy equipment or advanced baking skills. It’s a straightforward, one-bowl (well, almost!) method that’s practically foolproof, making it perfect for beginner bakers and busy days alike.
Ingredients & Tools
- 300 g grated zucchini (about 2 medium), no need to peel
- 200 g all-purpose flour
- 50 g unsweetened cocoa powder (use a good quality one!)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 150 g dark chocolate (around 60-70%), chopped
- 180 mL neutral oil (like sunflower or grapeseed)
- 200 g light brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 120 mL buttermilk, at room temperature
Tools: A box grater, two mixing bowls, a whisk, a spatula, a 9×5 inch loaf pan or a 8-inch round cake pan, and parchment paper.
A quick note on the ingredients—using oil instead of butter is key for that signature moist crumb, and the brown sugar adds a lovely caramel note that pairs beautifully with the chocolate. Don’t skip the buttermilk; its acidity reacts with the baking soda for a wonderful lift.
Serves: 10 | Prep Time: 20 minutes | Cook Time: 50-60 minutes | Total Time: 1 hour 20 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- Don’t Squeeze the Zucchini Dry. This might be the most important tip! You want that natural moisture from the zucchini to work its way into the batter. Just grate it and stir it in—no wringing it out in a tea towel required.
- Why Room Temperature Matters. Having your eggs and buttermilk at room temperature helps them emulsify with the oil, creating a smoother, more homogeneous batter that rises evenly. If you forget, place the eggs in a bowl of warm water for 5-10 minutes.
- The Chocolate Choice is Yours. Using a darker chocolate (around 70%) will give you a more intense, less sweet cake. If you prefer a sweeter profile, a 50-60% dark chocolate works perfectly. The quality really shines through, so use the best you can.
- To Peel or Not to Peel? Honestly, I never peel my zucchini for this. The green bits virtually disappear into the dark batter. If you’re using giant, mature zucchinis with tough skin, you might want to peel them, but for standard ones, it’s unnecessary.
How to Make Moist Zucchini Chocolate Cake
Step 1: Prep your pan and preheat the oven. Start by heating your oven to 180°C (350°F). Line your loaf or cake pan with parchment paper, letting some hang over the sides—this makes it so easy to lift the cake out later. A little grease on the pan under the paper helps it stick.
Step 2: Grate the zucchini. Wash your zucchinis and trim the ends off. Using the large holes on a box grater, grate them all. You’ll notice they feel quite wet, and that’s exactly what we want. Just give the pile a quick stir to separate any clumps and set it aside.
Step 3: Melt the chocolate and mix the wet ingredients. In a heatproof bowl set over a pan of simmering water (a double boiler), melt the chopped dark chocolate, stirring until smooth. Take it off the heat and let it cool slightly. In a large mixing bowl, whisk together the oil, brown sugar, eggs, and vanilla extract until they’re well combined and look a bit paler. Whisk in the slightly cooled melted chocolate.
Step 4: Combine the dry ingredients. In a separate, smaller bowl, sift the flour, cocoa powder, baking soda, and baking powder. Add the salt and whisk it all together. Sifting is important here to break up any lumps in the cocoa and to aerate the flour for a lighter cake.
Step 5: Bring it all together. Now, add about a third of the dry ingredients to the wet mixture and stir with a spatula until just combined. Pour in half of the buttermilk and mix. Repeat with another third of the dry ingredients, the rest of the buttermilk, and finally the last of the dry ingredients. The trick is to not overmix—a few streaks of flour are fine.
Step 6: Fold in the star ingredient. Gently fold the grated zucchini into the batter until it’s evenly distributed. The batter will be quite thick, but that’s normal. Scrape every last bit into your prepared pan and smooth the top with your spatula.
Step 7: Bake to perfection. Pop the pan into the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a skewer inserted into the centre comes out with just a few moist crumbs attached, but no wet batter. The top will be springy to the touch. If it starts to brown too quickly, you can tent it loosely with foil for the last 15 minutes.
Step 8: The most important step: cool completely. I know it’s tempting, but you must let this cake cool in the pan for at least 20 minutes before using the parchment paper to lift it out onto a wire rack. Let it cool completely before slicing. This waiting period allows the structure to set, making for a cleaner slice and allowing the flavours to fully develop.
Serving Suggestions
Complementary Dishes
- A simple dollop of whipped cream or crème fraîche — The slight tang and cool creaminess cut through the richness of the chocolate beautifully, creating a perfect balance.
- A scoop of vanilla bean ice cream — Serving it slightly warm with melting ice cream is a classic for a reason. The warm-cold contrast is pure bliss.
- Fresh berries like raspberries or strawberries — Their bright, sharp acidity provides a lovely fresh counterpoint to the deep, fudgy cake.
Drinks
- A strong cup of black coffee — The bitterness of the coffee enhances the chocolate notes and makes the whole experience feel wonderfully sophisticated.
- A cold glass of milk — Sometimes, the classic pairing is the best. It’s comforting, nostalgic, and just right.
- A glass of Cabernet Sauvignon or a rich stout — For a grown-up treat, the dark fruit notes of the wine or the roasted flavours of the stout complement the cake’s intensity.
Something Sweet
- A simple chocolate ganache drizzle — If you want to gild the lily, a glossy ganache made from cream and dark chocolate takes this from everyday cake to celebration dessert.
- A dusting of powdered sugar — It adds a touch of elegance and a subtle extra sweetness without overpowering the cake itself.
- A handful of toasted walnuts or pecans — Sprinkled on top, they add a wonderful crunch and a nutty flavour that pairs exceptionally well with both chocolate and zucchini.
Top Mistakes to Avoid
- Mistake: Overmixing the batter. Once you add the flour, mix just until the ingredients are combined. Overmixing develops the gluten in the flour, which can lead to a tough, rubbery cake instead of a tender, soft crumb.
- Mistake: Squeezing the liquid from the zucchini. I’ve said it before and I’ll say it again—this moisture is our secret weapon! Squeezing it out is the fastest way to end up with a drier cake. Trust the process.
- Mistake: Using cold ingredients. Cold eggs and buttermilk can cause the melted chocolate to seize up and make the batter harder to mix evenly, potentially affecting the final texture.
- Mistake: Not letting the cake cool completely. Cutting into a warm cake is a recipe for a crumbly mess. The cake continues to set as it cools, so patience is truly a virtue here.
Expert Tips
- Tip: Grate the zucchini just before using. If you grate it too far in advance, it can start to oxidize and turn brown. Doing it right before you mix the batter keeps it fresh and vibrant.
- Tip: Toast your nuts (if using). If you’re adding walnuts or pecans, toasting them in a dry pan for a few minutes beforehand will dramatically enhance their flavour and crunch.
- Tip: Use a kitchen scale for accuracy. Baking is a science, and measuring flour by weight instead of volume is the single best way to ensure consistent, perfect results every time.
- Tip: For an extra flavour boost, add a pinch of spice. A quarter teaspoon of cinnamon or even a tiny pinch of chili powder can add a wonderful, subtle warmth that complements the chocolate beautifully.
FAQs
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure the blend contains xanthan gum, which helps replicate the structure that gluten provides. The texture might be a tiny bit more crumbly, but it will still be deliciously moist.
How should I store the cake, and how long will it last?
This cake keeps wonderfully due to all that moisture. Once completely cool, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it well and freeze it for up to 3 months. Just thaw it at room temperature whenever a chocolate craving strikes.
My cake sunk in the middle. What happened?
This usually points to two things: either the cake was underbaked, or there was too much leavening (baking soda/powder). Make sure your baking soda is fresh and that you test for doneness with a skewer—it should come out clean or with moist crumbs, not wet batter. Also, avoid opening the oven door too early in the baking process.
Can I make this into muffins or cupcakes?
Yes, this batter works great as muffins! Divide the batter into a lined muffin tin, filling each cup about 2/3 full. The baking time will be much shorter—start checking at around 18-22 minutes. They make for perfect portable treats.
Do you taste the zucchini?
Honestly, no. The zucchini is a texture hero, not a flavour star. It virtually disappears into the rich chocolate batter, leaving behind incredible moisture and a tender crumb. If you didn’t tell anyone it was in there, they would never guess—they’d just wonder why your chocolate cake is so unbelievably good.
Moist Zucchini Chocolate Cake
Discover the secret to an unbelievably moist chocolate cake! This easy zucchini chocolate cake recipe is rich, decadent, and a perfect way to use garden zucchini.
Instructions
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Prep your pan and preheat the oven. Start by heating your oven to 180°C (350°F). Line your loaf or cake pan with parchment paper, letting some hang over the sides—this makes it so easy to lift the cake out later. A little grease on the pan under the paper helps it stick.01
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Grate the zucchini. Wash your zucchinis and trim the ends off. Using the large holes on a box grater, grate them all. You'll notice they feel quite wet, and that's exactly what we want. Just give the pile a quick stir to separate any clumps and set it aside.02
-
Melt the chocolate and mix the wet ingredients. In a heatproof bowl set over a pan of simmering water (a double boiler), melt the chopped dark chocolate, stirring until smooth. Take it off the heat and let it cool slightly. In a large mixing bowl, whisk together the oil, brown sugar, eggs, and vanilla extract until they're well combined and look a bit paler. Whisk in the slightly cooled melted chocolate.03
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Combine the dry ingredients. In a separate, smaller bowl, sift the flour, cocoa powder, baking soda, and baking powder. Add the salt and whisk it all together. Sifting is important here to break up any lumps in the cocoa and to aerate the flour for a lighter cake.04
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Bring it all together. Now, add about a third of the dry ingredients to the wet mixture and stir with a spatula until just combined. Pour in half of the buttermilk and mix. Repeat with another third of the dry ingredients, the rest of the buttermilk, and finally the last of the dry ingredients. The trick is to not overmix—a few streaks of flour are fine.05
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Fold in the star ingredient. Gently fold the grated zucchini into the batter until it's evenly distributed. The batter will be quite thick, but that's normal. Scrape every last bit into your prepared pan and smooth the top with your spatula.06
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Bake to perfection. Pop the pan into the preheated oven and bake for 50-60 minutes. You'll know it's done when a skewer inserted into the centre comes out with just a few moist crumbs attached, but no wet batter. The top will be springy to the touch. If it starts to brown too quickly, you can tent it loosely with foil for the last 15 minutes.07
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The most important step: cool completely. I know it's tempting, but you must let this cake cool in the pan for at least 20 minutes before using the parchment paper to lift it out onto a wire rack. Let it cool completely before slicing. This waiting period allows the structure to set, making for a cleaner slice and allowing the flavours to fully develop.08
