I made this Chocolate Zucchini Cake Recipe last weekend and honestly, it blew me away. Every bite was rich, moist, and deeply chocolatey — you’d never guess there’s zucchini inside!
I’ve baked countless cakes, but this one felt special because it’s both indulgent and slightly wholesome. I couldn’t wait to share how it turned out and why it should be your next go-to dessert. Let’s dive into this delicious recipe!
Ingredients
Here’s what you’ll need, along with why each ingredient matters:
- 2 cups all-purpose flour — gives structure and stability to the cake.
- 3/4 cup unsweetened natural cocoa powder — provides deep chocolate flavor; avoid Dutch-process for best results.
- 2 teaspoons baking soda — helps the cake rise properly.
- 1/2 teaspoon baking powder — adds extra lift for a lighter texture.
- 1 teaspoon espresso powder (optional) — enhances the chocolate taste without adding coffee flavor.
- 1/2 teaspoon salt — balances sweetness and strengthens flavor.
- 1 cup vegetable oil — keeps the cake moist and tender.
- 1 cup granulated sugar — sweetens the cake evenly.
- 3/4 cup packed brown sugar — adds richness and extra moisture.
- 4 large eggs (room temperature) — bind the ingredients and improve texture.
- 1/3 cup sour cream or plain yogurt — makes the cake soft and rich.
- 2 teaspoons vanilla extract — enhances overall flavor.
- 3 cups shredded zucchini (lightly blotted) — adds moisture without changing taste.
- 1 cup semi-sweet chocolate chips — gives melty chocolate pockets.
- Ingredients for chocolate buttercream (butter, powdered sugar, cocoa powder, cream, vanilla) — creates a smooth and creamy frosting.
Note: This recipe serves approximately 10–12 people. For another delicious family-style side that pairs wonderfully with rich desserts, you might also enjoy this comforting recipe cheesy-broccoli-casserole-recipe-2.
Variations
You can easily adjust this recipe to suit your needs:
- Dairy-free version: Use plant-based butter and dairy-free yogurt.
- Lower-sugar option: Replace sugars with a 1:1 baking sweetener.
- Add-ins: Try chopped walnuts, pecans, or extra chocolate chunks.
- Flavor twist: Add cinnamon or extra espresso powder for depth.
- Cupcake version: Bake in muffin tins for individual servings.
- If you enjoy creative recipe ideas with bold flavors, you can also try this flavorful dish bruschetta-chicken-pasta-recipe.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 28–32 minutes
- Total Time: About 3 hours 30 minutes (including cooling and frosting)
Equipment You Need
- Mixing bowls — for combining ingredients separately.
- Electric mixer — ensures smooth batter and frosting.
- Box grater — for finely shredding zucchini.
- 9-inch cake pans — for even baking.
- Cooling rack — helps cakes cool completely before frosting.
How to Make Chocolate Zucchini Cake
Prepare the Dry Ingredients
Start by whisking together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt in a large bowl. This ensures even distribution of leavening agents and prevents lumps in the batter.
Mix the Wet Ingredients
In another bowl, beat the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla until smooth. Fold in the shredded zucchini gently so it blends evenly without overmixing the batter.
Combine and Bake
Add the dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips for extra richness. Divide the batter between prepared cake pans and bake until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting with chocolate buttercream.
Additional Tips for Making This Recipe Better
Here are some personal tips that helped me improve the cake:
- Lightly blot the shredded zucchini to avoid excess moisture.
- Use room-temperature ingredients for smoother mixing.
- Don’t skip the espresso powder — it deepens the chocolate flavor.
- Let the cakes cool completely before frosting to prevent melting.
- For extra richness, chill the frosted cake for 30 minutes before serving.
How to Serve Chocolate Zucchini Cake
Slice the cake generously and serve on a dessert plate. Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Garnish with chocolate shavings, cocoa powder, or fresh berries for a beautiful presentation. This cake works wonderfully for birthdays, celebrations, or weekend treats.
Nutritional Information
Approximate values per slice:
- Calories: About 500
- Protein: Around 6g
- Carbohydrates: Approximately 74g
- Fat: About 23g
(Nutritional values may vary depending on portion size and ingredients used.)
Make Ahead and Storage
Storing
Store leftover cake in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days.
Freezing
Wrap the cake layers tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
Warm individual slices in the microwave for 10–15 seconds if you prefer a soft, freshly baked texture.
Why You’ll Love This Recipe
Here’s why this chocolate zucchini cake is worth making:
- Incredibly moist texture thanks to zucchini.
- Deep chocolate flavor that satisfies cravings.
- Easy to prepare with simple pantry ingredients.
- Perfect for customizing with add-ins or variations.
- A crowd-pleasing dessert for any occasion.
If you’re looking for a rich, indulgent chocolate cake with a fun twist, this chocolate zucchini cake is the perfect recipe to try. It’s simple, delicious, and guaranteed to impress!
Chocolate Zucchini Cake Recipe
Ingredients
Method
- Start by whisking together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt in a large bowl. This ensures even distribution of leavening agents and prevents lumps in the batter.
- In another bowl, beat the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla until smooth. Fold in the shredded zucchini gently so it blends evenly without overmixing the batter.
- Add the dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips for extra richness. Divide the batter between prepared cake pans and bake until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting with chocolate buttercream.
Notes
- Lightly blot the shredded zucchini to avoid excess moisture.
- Use room-temperature ingredients for smoother mixing.
- Don’t skip the espresso powder — it deepens the chocolate flavor.
- Let the cakes cool completely before frosting to prevent melting.
- For extra richness, chill the frosted cake for 30 minutes before serving.
