Why You’ll Love This Recipe
- Ultra moist and tender texture
- Rich chocolate flavor
- Great way to use fresh zucchini
- Easy one-bowl batter
- Perfect for summer baking
- Kid-friendly hidden vegetable dessert
- Delicious with or without frosting
Ingredients
For the Cake
- 2 cups (250g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon espresso powder (optional)
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar
- 3 large eggs
- ¾ cup (180ml) vegetable oil
- ½ cup (120ml) buttermilk
- 2 teaspoons vanilla extract
- 2½ cups (300g) grated zucchini
- 1 cup (170g) semi-sweet chocolate chips
For the Chocolate Frosting
- ½ cup (115g) unsalted butter, softened
- ⅔ cup (60g) cocoa powder
- 3 cups (360g) powdered sugar
- ⅓ cup (80ml) milk
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes
- Chocolate shavings
- Mini chocolate chips
- Fresh berries
- Powdered sugar
Equipment Needed
- 9×13-inch baking pan
- Mixing bowls
- Box grater
- Electric mixer
- Rubber spatula
- Wire cooling rack
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan or line with parchment paper.
Step 2: Grate the Zucchini
Wash and trim the zucchini.
Grate using the large holes of a box grater.
Do not peel the zucchini.
Do not squeeze out the moisture.
The natural moisture helps create a soft cake.
Step 3: Mix the Dry Ingredients
In a large bowl whisk together:
- Flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Espresso powder
Set aside.
Step 4: Mix the Wet Ingredients
In another large bowl whisk together:
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil
- Buttermilk
- Vanilla extract
Mix until smooth.
Step 5: Combine the Batter
Gradually add the dry ingredients to the wet ingredients.
Mix until just combined.
Fold in:
- Grated zucchini
- Chocolate chips
The batter will be thick.
Step 6: Bake
Spread batter evenly into the prepared pan.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Avoid overbaking.
Step 7: Cool Completely
Place the cake on a wire rack.
Allow it to cool completely before frosting.
Step 8: Make the Chocolate Frosting
In a large bowl beat the butter until smooth.
Add:
- Cocoa powder
- Powdered sugar
- Milk
- Vanilla
- Salt
Beat until creamy and fluffy.
If needed, add extra milk 1 tablespoon at a time.
Step 9: Frost the Cake
Spread frosting evenly over the cooled cake.
Use an offset spatula for a smooth finish.
Step 10: Garnish and Serve
Top with:
- Chocolate shavings
- Mini chocolate chips
- Fresh berries
Slice and serve.
Chef’s Tips
Don’t Drain the Zucchini
The moisture from the zucchini is what makes the cake exceptionally tender.
Use Fresh Zucchini
Freshly grated zucchini provides the best texture and moisture.
Add Espresso Powder
A small amount intensifies the chocolate flavor without adding coffee taste.
Avoid Overmixing
Mix only until ingredients are combined to keep the cake soft.
Cool Before Frosting
Warm cake can cause frosting to melt.
Variations
Chocolate Zucchini Layer Cake
Divide batter between two 9-inch round pans and bake for 28-32 minutes.
Chocolate Zucchini Cupcakes
Bake in muffin tins for 18-22 minutes.
Makes approximately 24 cupcakes.
Triple Chocolate Zucchini Cake
Add:
- White chocolate chips
- Dark chocolate chunks
for extra richness.
Cream Cheese Frosting Version
Replace chocolate frosting with classic cream cheese frosting for a tangy contrast.
Storage
Room Temperature
Store covered for up to 3 days.
Refrigerator
Store in an airtight container for up to 1 week.
Freezer
Freeze unfrosted cake for up to 3 months.
Thaw overnight before frosting.
Nutrition (Approximate Per Slice)
- Calories: 420
- Protein: 5g
- Carbohydrates: 52g
- Fat: 22g
- Fiber: 3g
- Sugar: 36g
Serving Suggestions
Serve with:
- Vanilla ice cream
- Fresh strawberries
- Whipped cream
- Hot coffee
- Cold milk
- Chocolate sauce drizzle
Recipe Notes
Chocolate Zucchini Cake is proof that vegetables and dessert can work beautifully together. The zucchini creates an unbelievably moist texture while the rich cocoa and chocolate chips deliver deep chocolate flavor in every bite. Whether you’re looking for a creative way to use garden zucchini or simply want the moistest chocolate cake possible, this recipe is sure to become a favorite
