The Best Chocolate Zucchini Cake You’ll Ever Bake
This chocolate zucchini cake is rich, moist, and incredibly fudgy. A simple recipe that turns fresh zucchini into a delicious dessert everyone will love!
Equipment
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Box grater
- Rubber spatula
- Measuring cups & spoons
- Cooling rack
- Offset spatula (optional for frosting)
Ingredients
For the Chocolate Zucchini Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups finely grated zucchini do not squeeze
- 1 cup chocolate chips
Optional Add-Ins
- Chopped walnuts or pecans
- Dark chocolate chunks
- Cinnamon or espresso powder
- Whole wheat flour substitute
- Coconut sugar or maple syrup
For Cream Cheese Frosting (Optional)
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Zucchini
- Wash zucchini and trim the ends
- Finely grate using the small holes of a box grater
- Do NOT squeeze out the moisture
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
- Set aside
Step 3: Mix the Wet Ingredients
- In another bowl, whisk eggs, sugars, oil, and vanilla
- Stir in the grated zucchini
Step 4: Combine the Batter
- Gradually fold dry ingredients into wet ingredients
- Mix until just combined
- Fold in chocolate chips and optional nuts
Step 5: Bake the Cake
- Preheat oven to 350°F (175°C)
- Grease and line your baking pan
- Pour batter evenly into the pan
- Bake for 45–55 minutes or until a toothpick comes out with moist crumbs
Step 6: Cool & Frost
- Cool cake in the pan for 15 minutes
- Transfer to a wire rack to cool completely
- Frost with cream cheese frosting if desired