Chocolate Zucchini Cake Recipe | Moist and Fudgy Homemade Cake

When I first baked this Chocolate Zucchini Cake, I didn’t tell anyone about the secret ingredient. The cake disappeared slice by slice, with everyone asking for seconds. Only later did I reveal that zucchini was the hidden star. The best part? Nobody noticed a vegetable in there, just rich chocolate flavor, a moist crumb, and the kind of indulgence you usually expect from a bakery.

If you’ve tried recipes like Chocolate Chip Zucchini Bar, you already know how zucchini can make a dessert unbelievably soft and tender. This cake takes that magic up a notch with layers of cocoa, melty chocolate chips, and a smooth velvety texture. It’s the type of bake you can share at a family dinner, take to a potluck, or enjoy as a late-night treat with coffee.

Why You’ll Love This Recipe

A single slice of this cake shows you why it’s a keeper. The zucchini keeps everything moist without making the cake taste like vegetables. Cocoa and chocolate chips balance sweetness with depth. The batter stirs together easily no need for complicated steps or fancy equipment.

You’ll also love how versatile it is. Serve it plain for a casual snack or dress it up with cream cheese frosting or a light chocolate glaze for a celebration. And if you’re already a fan of soft bakes like Zucchini Bread, you’ll appreciate how this recipe blends comfort with indulgence.

Ingredients For Chocolate Zucchini Cake Recipe

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup vegetable oil
• 1 1/4 cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

Add-ins

• 2 cups grated zucchini, squeezed dry
• 1 cup semisweet chocolate chips

Step-by-Step Instructions

Step 1. Prepare your pan and oven

Set the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment. The parchment makes lifting the cake out easier if you plan to serve neat squares. Double-check your oven rack is in the middle position for even baking.

Step 2. Grate the zucchini

Wash the zucchini well, trim the ends, and grate it using the large holes of a box grater. Place the shreds into a clean kitchen towel, then squeeze out excess water. This step can’t be rushed, if zucchini holds too much liquid the cake will sink in the middle. You should end up with about 2 packed cups of zucchini that feels damp but not dripping.

Step 3. Mix the dry base

In a medium bowl, whisk flour, cocoa, baking soda, baking powder and salt. Cocoa often clumps, so sift it through a fine mesh strainer if needed. Even distribution of leavening agents helps the cake rise evenly without dense patches.

Step 4. Combine wet ingredients

In a large mixing bowl, whisk melted butter, oil, and sugar until smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla. At this stage, the batter should look thick and creamy. If the butter was still warm, pause for a minute to cool the mixture before moving to the next step.

Step 5. Add zucchini and chocolate chips

Fold the grated zucchini into the wet mixture. You’ll notice it immediately loosens the batter and adds specks of green that will bake away later. Add most of the chocolate chips, saving a handful for sprinkling on top. Mixing by hand with a spatula ensures the zucchini shreds stay intact and well-distributed throughout the batter.

Step 6. Bring the batter together

Add the dry mixture into the wet ingredients in two batches. Fold gently with broad strokes, turning the bowl as you go. Stop as soon as the flour disappears into the batter. The final mix should be thick yet spreadable. Overmixing at this point can make the cake tough, so resist the urge to stir too long.

Step 7. Spread and bake

Transfer the batter into the prepared pan, smoothing it out evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles hiding underneath. Sprinkle the reserved chocolate chips over the top for a bakery-style finish. Bake for 35-40 minutes. Check around minute 32 since ovens vary. You’re looking for edges that pull away slightly from the sides and a center that looks set but still soft. A toothpick inserted should come out with moist crumbs, not wet batter.

Step 8. Cool and serve

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. This short cooling period lets the crumb settle so the cake doesn’t break apart. Once fully cooled, slice into neat squares or rectangles. Serve plain, dusted with powdered sugar, or frosted with cream cheese frosting for a more decadent touch. If serving at a gathering, cut smaller bite sized squares for easier sharing.

Baker’s Tips

• Don’t skip squeezing the zucchini. Moisture balance is key.
• Use good quality cocoa powder for deeper chocolate flavor.
• Add espresso powder (1 teaspoon) to enhance the richness of the chocolate.
• For a nutty crunch, fold in chopped walnuts or pecans.

Variations

• Frosted Cake: Spread cream cheese frosting or chocolate ganache for a party look.
• Nutty Zucchini Cake: Stir in almonds or hazelnuts for crunch.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour blend.
• Mini Loaves: Bake in loaf tins for individual giftable cakes.

Storage and Freezing

Keep leftovers covered at room temperature for up to three days. Refrigerate for longer storage up to one week. Freeze slices individually wrapped in plastic and stored in a freezer bag for up to three months. Thaw at room temperature and enjoy.

FAQs

Does the cake taste like zucchini?
No. Zucchini simply melts into the batter and adds moisture. The chocolate is what shines.

Can I use frozen zucchini?
Yes, but thaw completely and drain thoroughly before adding.

What frosting pairs well?
Cream cheese frosting balances the sweetness beautifully, though a simple chocolate glaze also works.

Can I bake this as cupcakes?
Yes, bake in lined muffin tins for 18–20 minutes.

How do I know it’s baked through?
The center should spring back when lightly pressed, and a toothpick should come out with moist crumbs.

Final Thoughts

This Chocolate Zucchini Cake is proof that vegetables and dessert belong together. Every slice tastes rich, tender, and deeply chocolatey, without ever feeling heavy. It’s easy enough for weeknight baking yet special enough for gatherings. Serve it plain, frosted, or dusted with powdered sugar either way, it’s the kind of cake that won’t last long once it hits the table.