Why You’ll Love This Zucchini Chocolate Cake
- Unbelievably Moist. The shredded zucchini releases just the right amount of moisture as it bakes, ensuring every single slice is tender and stays that way for days. It’s like a built-in insurance policy against dry cake.
- Secretly Wholesome. Okay, it’s still cake, but adding a vegetable feels like a small victory. It’s a fantastic way to sneak some extra nutrients into a treat, especially for those who might be skeptical.
- Deep, Rich Chocolate Flavor. We’re not messing around here. With a combination of cocoa powder and melted chocolate, this cake delivers a serious chocolate punch that will satisfy any craving.
- Surprisingly Easy. This is a straightforward, one-bowl kind of situation (well, almost). There’s no creaming butter and sugar for ages—just mix, pour, and bake. It’s practically foolproof.
Ingredients & Tools
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (natural, not Dutch-processed)
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup plain yogurt or sour cream
- 3 oz bittersweet chocolate, melted and slightly cooled
- 3 cups shredded zucchini (from about 2-3 medium zucchinis, unpeeled)
Tools: 9×13 inch baking pan, box grater or food processor with shredding disk, mixing bowls, whisk, spatula, parchment paper.
A quick note on the zucchini—you really don’t need to peel it. The green skin just adds a few pretty specks and extra nutrients. And that combination of oil and yogurt? That’s the dream team for creating a melt-in-your-mouth texture without being overly heavy.
Serves: 12 | Prep Time: 20 minutes | Cook Time: 35-40 minutes | Total Time: 1 hour (plus cooling)
Before You Start: Tips & Ingredient Notes
- To Squeeze or Not to Squeeze? This is the big question. For this recipe, I actually recommend not wringing out the zucchini. That natural moisture is key to the cake’s texture. Just shred it and add it directly.
- Room Temperature Eggs are Key. I know it’s a fussy step, but it really helps them incorporate smoothly into the oil-based batter. If you forget, just place the eggs in a bowl of warm water for 5-10 minutes.
- What Kind of Cocoa? Use natural cocoa powder here, not Dutch-processed. The baking soda needs the acidity in natural cocoa to react properly and give the cake its lift.
- Shredding Consistency. Use the large holes on your box grater. You want strands, not a mushy pulp. A food processor makes this step incredibly fast and easy.
How to Make Zucchini Chocolate Cake
Step 1: First, preheat your oven to 350°F (175°C). Grab your 9×13 inch pan and grease it well, or line it with parchment paper with a little overhang—this makes it a breeze to lift the whole cake out later for clean slicing.
Step 2: In a large bowl, whisk together the dry ingredients: the flour, cocoa powder, baking soda, baking powder, and salt. Whisk it for a good 30 seconds to make sure everything, especially the leaveners, are evenly distributed. You’ll see the mixture turn a uniform chocolatey brown.
Step 3: In a separate, medium-sized bowl, combine the wet ingredients. Whisk the sugar, oil, eggs, and vanilla together until they’re smooth and well-combined. It won’t be fluffy like a creamed butter mixture, but it should look glossy and homogeneous. Then, whisk in the yogurt or sour cream until it’s fully incorporated.
Step 4: Now, pour the wet ingredients into the dry ingredients. Use a spatula to gently fold them together. The trick is to stop mixing as soon as you no longer see streaks of flour. A few lumps are totally fine—overmixing is the enemy of a tender cake! Gently fold in the slightly cooled, melted chocolate.
Step 5: Finally, fold in the shredded zucchini. It will look like a lot, but just keep folding gently until it’s evenly distributed throughout the dark batter. The batter will be quite thick, but that’s exactly what we want.
Step 6: Scrape the batter into your prepared pan and use the spatula to spread it into an even layer, making sure it reaches the corners. A little shake of the pan on the counter will help it settle and release any big air bubbles.
Step 7: Bake for 35-40 minutes. You’ll know it’s done when the top is springy to the touch and a toothpick inserted into the center comes out with just a few moist crumbs clinging to it—no wet batter. The smell in your kitchen will be absolutely divine.
Step 8: Let the cake cool completely in the pan set on a wire rack. This is crucial if you’re planning to frost it. The cake continues to set as it cools, and slicing into a warm cake is a recipe for crumbs!
Serving Suggestions
Complementary Dishes
- A scoop of vanilla bean ice cream — The classic pairing. The cold, creamy vanilla is a perfect contrast to the rich, warm cake. It’s a match made in heaven.
- Fresh berries like raspberries or strawberries — Their bright, tart acidity cuts through the sweetness and adds a beautiful, fresh element to each bite.
- A dollop of lightly sweetened whipped cream — Simple, elegant, and lets the chocolate flavor shine while adding a cloud-like texture.
Drinks
- A cold glass of milk — It’s a classic for a reason. There’s nothing quite like it with a rich chocolate dessert.
- A cup of strong coffee — The bitterness of the coffee enhances the deep chocolate notes and makes for a very sophisticated dessert pairing.
- A rich hot chocolate — Double down on the chocolate! Go for a decadent, adult version for the ultimate indulgence.
Something Sweet
- A simple chocolate glaze or ganache — For the true chocoholics. Drizzle it over the top for a glossy, professional finish and an extra layer of flavor.
- A dusting of powdered sugar — The easiest way to make it look pretty. It adds a subtle sweetness and a lovely snowy appearance.
- A sprinkle of flaky sea salt — A tiny pinch on each slice elevates the chocolate and creates a wonderful sweet-and-salty situation.
Top Mistakes to Avoid
- Mistake: Overmixing the batter. Once you add the flour, mix just until combined. Overworking the gluten will make the cake tough and dense, which is the opposite of what we want.
- Mistake: Using Dutch-processed cocoa powder. This recipe relies on the acid in natural cocoa to react with the baking soda. Using the wrong type can result in a flat, dense cake.
- Mistake: Not properly measuring the flour. The best way is to spoon the flour into the measuring cup and level it off. Scooping directly from the bag packs in too much flour, leading to a dry cake.
- Mistake: Skipping the cooling step before frosting. I know it’s hard to wait, but if you frost a warm cake, the frosting will melt and slide right off, creating a messy (though still tasty) situation.
Expert Tips
- Tip: Grate the zucchini just before using. If you grate it too far in advance, it can start to oxidize and release too much water. Freshly grated is best for texture and color.
- Tip: Toast your nuts (if using). If you decide to add walnuts or pecans, toasting them first in a dry skillet for a few minutes will dramatically enhance their flavor and add a wonderful crunch.
- Tip: For an extra flavor boost, add a pinch of espresso powder. You won’t taste coffee, but it will deepen and enrich the chocolate flavor, making it taste even more chocolaty.
- Tip: Use a serrated knife for clean slices. A gentle sawing motion with a serrated knife will give you beautiful, crumb-free slices, especially if the cake is unfrosted.
FAQs
Can I make this into cupcakes?
Absolutely! This batter works wonderfully for cupcakes. Line a muffin tin with papers and fill them about 2/3 full. The bake time will be shorter—start checking at around 18-20 minutes. The same toothpick test applies. You should get about 18-24 cupcakes, perfect for a party or for freezing individually.
Can I freeze this cake?
Yes, it freezes beautifully. Cool the cake completely, then wrap the whole thing (or individual slices) tightly in plastic wrap and then in aluminum foil. It will keep well for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature. You can even frost it after it’s thawed.
Do you taste the zucchini?
Honestly, no. The chocolate flavor is so dominant that the zucchini just contributes to an incredibly moist, tender texture. It’s the secret ingredient that makes everyone ask, “How is this cake so good?” without ever guessing the answer. It’s a brilliant way to use up a garden surplus.
Can I use a different type of oil?
Vegetable or canola oil are neutral and work great. Melted coconut oil is also a fantastic option—it will add a very subtle, lovely flavor. Just make sure it’s cooled slightly so it doesn’t cook the eggs when you mix it in. I wouldn’t recommend a strongly flavored oil like olive oil, as it can clash with the chocolate.
My cake sunk in the middle. What happened?
This usually points to underbaking or an issue with the leaveners. Make sure your baking soda and powder are fresh (they lose potency over time). Also, be sure to test for doneness with a toothpick—it should come out with moist crumbs, not wet batter. Oven temperatures can vary, so an oven thermometer is a great tool to ensure accuracy.
Zucchini Chocolate Cake
Discover the secret to an incredibly moist, rich chocolate cake! This easy zucchini chocolate cake recipe is a game-changer for using garden squash. Foolproof & delicious!
Ingredients
Ingredients
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2 cups all-purpose flour
-
1/2 cup unsweetened cocoa powder (natural, not Dutch-processed)
-
2 tsp baking soda
-
1 tsp baking powder
-
1/2 tsp salt
-
1 3/4 cups granulated sugar
-
1/2 cup vegetable oil (or melted coconut oil)
-
2 large eggs (at room temperature)
-
1 tsp vanilla extract
-
1/2 cup plain yogurt or sour cream
-
3 oz bittersweet chocolate (melted and slightly cooled)
-
3 cups shredded zucchini (from about 2-3 medium zucchinis, unpeeled)
Instructions
-
First, preheat your oven to 350°F (175°C). Grab your 9x13 inch pan and grease it well, or line it with parchment paper with a little overhang—this makes it a breeze to lift the whole cake out later for clean slicing.01
-
In a large bowl, whisk together the dry ingredients: the flour, cocoa powder, baking soda, baking powder, and salt. Whisk it for a good 30 seconds to make sure everything, especially the leaveners, are evenly distributed. You'll see the mixture turn a uniform chocolatey brown.02
-
In a separate, medium-sized bowl, combine the wet ingredients. Whisk the sugar, oil, eggs, and vanilla together until they're smooth and well-combined. It won't be fluffy like a creamed butter mixture, but it should look glossy and homogeneous. Then, whisk in the yogurt or sour cream until it's fully incorporated.03
-
Now, pour the wet ingredients into the dry ingredients. Use a spatula to gently fold them together. The trick is to stop mixing as soon as you no longer see streaks of flour. A few lumps are totally fine—overmixing is the enemy of a tender cake! Gently fold in the slightly cooled, melted chocolate.04
-
Finally, fold in the shredded zucchini. It will look like a lot, but just keep folding gently until it's evenly distributed throughout the dark batter. The batter will be quite thick, but that's exactly what we want.05
-
Scrape the batter into your prepared pan and use the spatula to spread it into an even layer, making sure it reaches the corners. A little shake of the pan on the counter will help it settle and release any big air bubbles.06
-
Bake for 35-40 minutes. You'll know it's done when the top is springy to the touch and a toothpick inserted into the center comes out with just a few moist crumbs clinging to it—no wet batter. The smell in your kitchen will be absolutely divine.07
-
Let the cake cool completely in the pan set on a wire rack. This is crucial if you're planning to frost it. The cake continues to set as it cools, and slicing into a warm cake is a recipe for crumbs!08
