Super moist and indulgent chocolate zucchini cake is studded with chocolate chips and topped with chocolate fudge frosting. Made with three cups of shredded zucchini (you can’t taste it!), this is the most decadent way to eat your greens.
Today, we have a triple dose of chocolate in the form of luxuriously rich chocolate zucchini cake. No, you can’t taste the zucchini. No, you can’t see the zucchini. Yes, it’s unbelievably delicious and I’m showing you exactly how to make it! Zucchini recipes have never been more decadent than this one 🙂
Chocolate Zucchini Cake Video Tutorial
Can you just look at how rich and moist this cake is? It tastes even better than it looks, I swear. The real secret behind it are the hidden vegetables inside. If you’re one who believes these veggies should only be in zucchini casserole or zucchini fritters, and have nothing to do with dessert, keep an open mind. Carrot cake, anyone?!
Why You’ll Love This Chocolate Zucchini Cake
- Just as loved as my chocolate cake
- Super moist and rich with mega chocolate flavor
- Easy to make
- Uses up summer zucchini
- 3 cups of vegetables hiding inside—you don’t even taste it!
- Covered in chocolate buttercream
Overview: Chocolate Zucchini Cake Ingredients
This decadent cake is made with fresh summer zucchini and pantry basics. Did you know that cocoa powder can dry out baked goods much more than flour? To compensate for this, we ensure there’s plenty of added moisture in the cake batter. Let’s review:
- Flour: Sturdy all-purpose flour is the base of this cake recipe. Do not use cake flour—when combined with ultra-light cocoa powder, cake flour is too fine.
- Unsweetened Natural Cocoa Powder: Cocoa powder takes the place of some flour. Just as in my regular chocolate cake recipe, make sure you’re using natural unsweetened cocoa powder instead of dutch-process cocoa powder. If you’re interested, see dutch-process vs natural cocoa powder for an in-depth explanation.
- Baking Soda & Baking Powder: Remember my lesson on baking soda vs baking powder? We use both here for lift.
- Espresso Powder: Espresso powder accentuates the chocolate flavor. While optional, I highly recommend using it. The chocolate zucchini cake won’t taste like coffee. Rather, the espresso powder helps bring out the intense chocolate flavor. We use it in chocolate zucchini bread also.
- Salt: Salt balances the flavor.
- Oil: Oil adds moisture. You can try replacing *some* of the oil with unsweetened applesauce. I’ve done this with chocolate cakes and muffins and the result is wonderful, but I don’t recommend replacing all of it. Regardless of the zucchini inside, this isn’t health food, it’s dessert. Don’t make it something it’s not! 🙂
- Sugar: We’ll use a combination of brown sugar and white granulated sugar. Brown sugar not only provides moisture, but flavor as well.
- Eggs: 4 eggs bind everything together and add moisture. Remember room temperature ingredients are important.
- Sour Cream: Just like in chocolate peanut butter cake, you can use sour cream or plain yogurt. Either add moisture.
- Vanilla Extract: Pure vanilla extract adds flavor.
- Zucchini: There are a whopping 3 cups of shredded zucchini in this recipe. Testing how much we can get away with… without actually tasting it! Zucchini is pure magic in cakes—nothing but flavorless moisture. Same goes with my zucchini bread and zucchini muffins, too!
- Chocolate Chips: For mega chocolate flavor, add chocolate chips to the batter. They’re key to those melty pockets of chocolate in each slice. I use semi-sweet chocolate chips, but mini chocolate chips or even dark chocolate chips would pair wonderfully. Whichever kind of chocolate chips you enjoy in your chocolate chip cookies, you’ll enjoy here, too.
Overview: How to Make Chocolate Zucchini Cake
This chocolate zucchini cake comes together quickly and easily, just like my regular zucchini cake! Simply whisk the dry ingredients in one bowl and beat the wet ingredients together in another bowl. Combine the wet and dry ingredients, then add the chocolate chips. The cake batter will be slightly thick thanks to all of the zucchini! Divide the batter between two 9-inch cake pans or you can make a quarter sheet cake using a 9×13 inch cake pan. See my recipe notes for details.
- Need cupcakes instead? This recipe yields about 24-30 cupcakes. See recipe note. Just as decadent and delicious as my regular chocolate cupcakes!
Chocolate Frosting
We’re topping and filling this chocolate zucchini cake with smooth, silky, and creamy chocolate buttercream. We’re using my favorite chocolate buttercream recipe, but increasing the quantity. We do this for my regular chocolate cake, too. If you would rather top this cake with vanilla frosting, use the vanilla frosting included in my white cake recipe. Regardless of which you choose, you’ll have enough frosting to frost the entire layer cake AND a little leftover for some fun piping on top. Decorate however you’d like! I used Ateco #30 tip for the piping.
Deep, dark, luxuriously rich, crazy moist, and weirdly loaded with vegetables that you absolutely can’t taste. After one bite you’ll be convinced this is the best way to eat your veggies! You’ll love my zucchini oatmeal chocolate chip cookies, too.
More Chocolate Recipes
- Chocolate Lava Cakes
- Flourless Chocolate Cake
- Chocolate Cake
- Chocolate Cupcakes
- Homemade Brownies
- Inside Out Chocolate Chip Cookies & Double Chocolate Chip Cookies
Chocolate Zucchini Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours, 30 minutes
- Yield: serves 10-12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This super rich and moist chocolate zucchini cake is topped with milk chocolate fudge frosting- you won’t even taste the vegetables!
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon espresso powder (optional)
- 1/2 teaspoon salt
- 1 cup (240ml) canola or vegetable oil
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) packed light or dark brown sugar
- 4 large eggs, at room temperature
- 1/3 cup (80g) sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (about 360g) shredded zucchini (lightly blotted & see recipe Note*) (2 medium zucchini, about 3/4–1 lb.)
- 1 cup (180g) semi-sweet chocolate chips
- chocolate frosting or vanilla frosting
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on top. (I used Ateco #30 tip.) Decorate with chocolate sprinkles or mini chocolate chips if desired. Slice and serve.
- Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
- Special Tools (affiliate links): Box Grater | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | 9-inch Round Cake Pan | Cake Turntable | #30 Ateco Closed Star Tip | Piping Bag (Reusable or Disposable) |
- Blot the Zucchini: Give the shredded zucchini a very light blotting with a towel. Don’t squeeze too much moisture out, just a little blot before adding to the wet ingredients. I own and love this box grater—works quickly!
- 9×13 Cake: Interested in making a sheet cake instead? This batter will fit into a 9×13-inch pan. The bake time is long—at least 45 minutes to ensure the thick cake is baked through. Same oven temperature.
- Cupcakes: This recipe yields 24-30 cupcakes. Bake for 18-22 minutes or until a toothpick inserted in the center comes out *mostly* clean with no wet batter. Same oven temperature.
Keywords: chocolate zucchini cake
Also try these as cupcakes! Directions in the recipe notes.
I loved this layered chocolate cake! Have you ever made it in a loaf pan? I would love to make some and give as gifts. I’d appreciate your advice on baking time.
Hi Bernie, we’re so glad you loved it! Here’s everything you need to know about cake pan sizes and conversions; we’re unsure of the exact bake time for this cake in a loaf pan. Or, you might enjoy this chocolate zucchini bread recipe instead!
Awesome cake!!! Everyone enjoyed it.
★★★★★
This recipe is incredible! I finely grated the zucchini (for the fussy peeps in my life), and there is no way they’ll know it’s in there. The cake is deliciously chocolately and moist. I baked it in a bundt pan and it came out perfectly at 55 minutes. I dusted the pan with a light coating of oil and the chocolate baking powder. I will be making this again!!
★★★★★
This cake is absolutely delicious!! Super moist and rich, and the zucchini actually adds a great flavor and texture.
★★★★★
I made this cake, is absolutely delicious! I divided the mixture into 3 x 8 inch sandwich tins, there was plenty of mix to make a 3 tier cake. I added about 40g of cream cheese to the finished buttercream filling so that it wasn’t super sweet and decorated it in a similar way.
im out of veg oil, can i use olive oil
Olive oil will obviously change the flavor of the cake quite a bit, but it will work. A neutral-tasting oil is best here.
Easy recipe with delicious results! I topped it with coffee buttercream, and it was a big hit with my guests.
★★★★★
Did everyone remove the seeds from the zucchini? My garden grown zucchini’s are massive and so are the seeds.
Hi Christine, we’ve never run across that issue but you can certainly de-seed the zucchini if you wish. Hope you enjoy the cake!
This cake is absolutely amazing! I made it In 9 by 13, & topped it with chocolate butter cream frosting. The cake is super moist, & got rave reviews at our church potluck. This will definitely be a regular. Item during zucchini season
The chocolate frosting worked wonderfully with i.
★★★★★
Hi there, can I use plain coffee grinds instead of espresso powder? Also, if I need it in bundt cake form, should I bake it for about 45 minutes like the 9×13 (in a dark, non-stick bundt pan)? Thanks in advance!
Hi Brittany, you could use instant coffee granules, but we don’t recommend coffee grinds. You could omit the espresso powder altogether if needed. We’re unsure of the exact bake time for a Bundt cake, but it will take well over the time needed for the cake layers. Keep a close eye on it and use a toothpick to test for doneness. Hope it’s a hit!
Thanks for the response! Two more questions: I will be subbing the type oil for something healthier. Do you recommend avocado or coconut oil? Also, I accidentally got nonfat yogurt instead of full fat. Should I go back and get full fat?
I love your recipes and have always had luck making gluten free substitutions. This one was hands down the family fav. Thank you! For anyone else who’s adapting to gluten free, I recommend using a blend that has xantham gum or adding it yourself. The baking time will also take longer. Since I made it as a 9×13 sheet cake, my bake time was about 65 minutes. I replaced some of the oil with applesauce and used refined coconut oil and mild olive oil as a substitute for vegetable oil. I will definitely be making this again! So chocolatey and moist from the zucchini.
★★★★★
Sooo much zucchini in the garden this year! I took a chance on this recipe for a gathering, baked it up, frosted and served it without tasting the cake. It was outstanding, and disappeared quickly. I will bake this again!
★★★★★
I love these rescipes thanks
Oh my goodness. Truly the best chocolate cake I’ve ever made. I turned it into muffins and had no problems at all. Love it!
★★★★★
I followed the instructions to make these as cupcakes. They all sunk in the middle and stick so much to the liners that you lose half the cupcake when you take it off. I didn’t overfill the liners and I baked them for 20-22 minutes to make sure they weren’t underbaked. I was thinking when making it that the ratio of wet to dry ingredients is way wet, and sure enough they didn’t turn out. Really disappointed.
★
Hi Meghan, we’re so sorry to hear you had troubles with this recipe. We’re happy to help troubleshoot, should you wish to try them again. If the liners were not overfilled (only half way) and they still sunk considerably (a little sinking is natural for chocolate-based cupcakes), it’s possible they were simply underbaked. An additional minute or two will help. Was your zucchini particularly wet? That could also be contributing to the overly wet batter as you mention. Let us know if we can help troubleshoot further!
Do you see speckles of green in this chocolate cake if you don’t peel the zucchini?
Hi Maria, you may be able to see it if you’re really looking for it, but it will be pretty hard to pick out amongst the dark chocolate color. Feel free to shred it first if you don’t want any green specks.
Super moist and indulgent, and So Much More! Sally, you win again! I entered this fabulous cake in my local county fair this month and won The Best Chocolate Layer Cake! The judge said it had an incredible flavor! I frosted the cake, added a chocolate ganache drip, and made chocolate curls for the top. But, the story does not end here. This delicious cake went to the Best Of Division for all cake entries, and WON the DIVISION for the Best Cake! But wait, there’s more…….then, this absolutely sensational cake moved over to the table with all the other Division Winners, nine total and WON the BEST OF SHOW!!! It was between your chocolate cake recipe and a chocolate cream pie from another entry. The judge said, “What would I like to take home with me tonight?” Drum roll please……….and she picked up the Chocolate Cake and said, “This is the Best In Show!” Sally, thank you again for all the fabulous recipes you share with us all. I have entered several county fairs and your recipes are always Winners! God Bless You and your family.
Would this cake go well with the Cookie Dough frosting?
Absolutely!
One of the BEST cakes I have ever had! I did mine in a Bundt pan and drizzled ganache… took it to work and it was gone in minutes!
★★★★★
This looks fabulous. How can I cook it in a bundt pan?
Hi Marla, We’re unsure of the exact bake time for a Bundt cake, but it will take well over the time needed for the cake layers. Keep a close eye on it and use a toothpick to test for doneness.
10 out of 10! I always struggle with cakes I always find I make them too dry. This recipe is so easy to follow and the results are amazing ! Will definitely be making again. So rich and moist yum yum yum
★★★★★