Chocolate Zucchini Cake
My Chocolate Zucchini Cake is rich and moist, and you won’t even notice the vegetables in this chocolaty dessert. I make it with fresh zucchini, buttermilk, cocoa powder, and plenty of chocolate chips. The cake is finished with a light whipped cream topping and a sprinkle of chocolate shavings.
If you love chocolate the way I do, you are going to adore this cake. I load it up with rich cocoa powder, melted chocolate, and plenty of semi-sweet chocolate chips. Some mornings I sneak a slice with my coffee, and other times I serve it after dinner for my family. I usually make my zucchini lasagna on the same day, and together they make the perfect pair.
Table of contents
When people first hear the name of this cake, they usually think there is no way it could taste good with zucchini in it. But one bite will surprise you with how rich and delicious it really is. You will not even notice the veggies, though you still get the bonus of vitamins and fiber. The real test was my kids, and they gave it a big thumbs up, which says a lot since they can be pretty picky at times. I hope you give it a try and see why we love it so much.
Why you will love this recipe
- The cake that tricks everyone: Nobody ever guesses there is zucchini inside because it bakes up so moist, chocolaty, and soft. It’s my favorite way to sneak a vegetable into dessert and still get nothing but smiles.
- Chocolate three ways and then some: Between the cocoa powder, melted chocolate, and all those semi-sweet chocolate chips, this cake is absolutely packed with rich flavor.
- Easy steps, bakery-style results: I just whisk, stir, fold, and pour, and it comes out of the oven smelling amazing. It is simple enough for a weeknight yet impressive enough for a dinner party.
- Always welcome at the table: I can slice it into little squares for snack time, dress it up with whipped topping and chocolate shavings, or enjoy a quiet slice with coffee in the morning.
What you will need
- Eggs and dairy: I use large eggs at room temperature along with fresh buttermilk. The eggs help the batter come together smoothly, and the buttermilk makes the cake tender and soft.
- Oils and flavorings: A little vegetable oil keeps the cake moist, and pure vanilla deepens the flavor in a way that pairs great with chocolate.
- Zucchini and dry ingredients: Shredded zucchini adds natural moisture while flour, cocoa powder, baking soda, and baking powder give the cake its structure and rise. I like using dark cocoa for a richer taste, though regular cocoa works too.
- Sugars: I mix granulated sugar with brown sugar. Together they sweeten the cake and add a light caramel note.
- Chocolate add-ins: Melted baking chocolate and chocolate chips make this cake extra rich. I usually use semisweet chips, but milk chocolate is just as delicious.
- Spices: Salt, cinnamon, and nutmeg are simple but important.
How to make
1. Get the oven and pan ready, then start the batter: I preheat the oven to 350°F and prepare a 9×13 cake pan with cooking spray and a light dusting of flour. In a large bowl, I whisk the eggs, then stir in the vanilla, melted chocolate, buttermilk, and oil until everything is well combined.
2. Add the dry ingredients: I stir in the seasonings, baking soda, baking powder, cocoa, and both sugars. Then, I mix everything together until the batter is smooth and combined.
3. Zucchini time: I fold in the shredded zucchini and chocolate chips gently. Then, I stop stirring as soon as they are mixed in so the cake stays tender.
4. Pour and bake the cake: I pour the batter into the prepared pan, scraping the sides of the bowl so nothing goes to waste. Then, I bake it at 350°F for 30 to 40 minutes, checking with a toothpick to see if it comes out clean in the center. Once baked, I set the pan on a wire rack and let the cake cool completely before adding the frosting.
Expert tip
Lightly squeeze zucchini
One thing I always do when making my chocolate zucchini cake is give the shredded zucchini a light squeeze with a clean kitchen towel before adding it to the batter. If I skip this step, the extra liquid makes the batter too thin and the cake can bake up a little soggy. I do not squeeze it completely dry though, because a little moisture is what makes the crumb so soft and tender.
More tips to consider:
- I always let the buttermilk and eggs sit out until they are at room temperature. This helps the batter mix smoothly and bake evenly.
- I like to use the fine side of my grater so the zucchini blends right into the batter. This way, no one notices little green specks in the cake.
- Sometimes I replace the oil with applesauce. It lightens the cake while keeping it moist.
- I stir just until the batter comes together. Overmixing makes it too thin and can affect the texture.
- I use good cocoa powder and baking chocolate. It makes the cake richer and more flavorful.
- I usually start checking the cake at 30 minutes. Every oven is different, and I do not want to risk it overbaking.
- I dip my knife in hot water and wipe it dry before cutting. It helps each slice look neat with no smudged frosting.
Recipe variations and add-ins:
- Chocolate overload: I stir in an extra half cup of chocolate chips along with a drizzle of warm chocolate glaze on top. It makes the cake taste even more indulgent, especially for birthdays.
- Nutty crunch: I fold in chopped walnuts or pecans with the zucchini and chocolate chips. The crunch is such a nice contrast to the soft crumb of the cake.
- Warm spice: I add extra cinnamon with a pinch of nutmeg and cloves. It gives the cake a cozy flavor that reminds me of fall baking.
- Fruity mix: I fold in a handful of dried cherries or cranberries. The tartness blends great with all the rich chocolate.
- Mini loaves: I bake the batter in small loaf pans or even muffin tins. These are perfect for packing in lunches or gifting to friends and neighbors.
Serving suggestions
When I make this chocolate zucchini cake for birthdays, I usually top it with cream cheese frosting and serve it alongside my apple sheet cake so everyone has two different kinds of dessert to choose from. If we are celebrating in the summer, I sometimes switch to a drizzle of strawberry sauce and pair it with my cowboy caviar for a colorful spread that works for big gatherings.
For the holidays, Oreo buttercream is always a favorite, and I like setting it out with my slow cooker leg of lamb so we can enjoy something sweet after a hearty meal. On quieter weekends, a simple whipped cream topping is perfect, and I often bring it out with a batch of vegan lemon poppy seed cranberry orange muffins so the kids can nibble on a little bit of everything.
How to store leftovers:
- Store: I let the cake cool completely before placing it in a sealed container. It stays fresh in the fridge for up to four days.
- Freeze: I wrap the cake tightly in plastic wrap, then in foil, and slip it into a freezer bag. It freezes well for up to three months, whether frosted or plain.
- Defrost: When I am ready to serve, I move the cake to the fridge overnight. By the next day, it is soft, moist, and ready to enjoy.
- Reheat: When I want a warm slice, I place it on a microwave-safe plate and heat it for about 20 to 30 seconds.
Frequently asked questions
I never bother peeling the zucchini. The skin softens completely as it bakes, and once it is mixed into the batter you cannot see or taste it at all. It saves me time in the kitchen, and honestly, no one in my family has ever noticed the difference.
Not at all. The chocolate is the star, and it completely covers up the zucchini. What the zucchini really does is keep the cake moist and tender, so my kids get their veggies without even knowing it. They just ask for another slice because it tastes like rich chocolate cake.
I like to use dark cocoa powder for a deeper flavor along with melted chocolate and semisweet chocolate chips. The mix makes the cake taste indulgent without being overly sweet. I tried regular cocoa once when I was out of dark, and it still turned out wonderful, so use what you have on hand.
More easy cake recipes:
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Chocolate Zucchini Cake
Ingredients
- 4 large eggs
- 1/2 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 3 cups shredded zucchini
- 3 cups all-purpose flour spooned and leveled
- 1/2 cup dark cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 12 ounces melted chocolate
- 1 cup chocolate chips
Topping:
- 4 cups whipped topping
- 1/4 cup chocolate shavings
Instructions
- Preheat oven to 350 F.
- Grease and flour a 9×13-inch baking pan and set it aside.
Make Cake Batter:
- In a large bowl, beat eggs and add vegetable oil, buttermilk, melted chocolate, and vanilla, whisk until well-combined.
- Add flour, cocoa powder, both sugars, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in until just combined. The batter will be thick.
- Add the shredded zucchini, and stir until just combined.
- Stir in chocolate chips.
- Pour the batter into the prepared pan.
Bake:
- Bake for about 30-40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
Cool:
- Remove from the oven, and let the cake cool in the pan before frosting with whipped cream and chocolate shavings.
Video
Notes
Lightly squeeze zucchini
One thing I always do when making my chocolate zucchini cake is give the shredded zucchini a light squeeze with a clean kitchen towel before adding it to the batter. If I skip this step, the extra liquid makes the batter too thin and the cake can bake up a little soggy. I do not squeeze it completely dry though, because a little moisture is what makes the crumb so soft and tender.More tips to consider:
- I always let the buttermilk and eggs sit out until they are at room temperature. This helps the batter mix smoothly and bake evenly.
- I like to use the fine side of my grater so the zucchini blends right into the batter. This way, no one notices little green specks in the cake.
- Sometimes I replace the oil with applesauce. It lightens the cake while keeping it moist.
- I stir just until the batter comes together. Overmixing makes it too thin and can affect the texture.
- I use good cocoa powder and baking chocolate. It makes the cake richer and more flavorful.
- I usually start checking the cake at 30 minutes. Every oven is different, and I do not want to risk it overbaking.
- I dip my knife in hot water and wipe it dry before cutting. It helps each slice look neat with no smudged frosting.