Moist & Rich Zucchini Chocolate Cake Recipe

A Zucchini Chocolate Cake might sound unusual at first, but once you take a bite, you’ll understand why it’s a favorite for home bakers. The zucchini adds incredible moisture without overpowering the rich chocolate flavor, making this cake irresistibly soft and fudgy. It’s a perfect way to use up extra garden zucchini and sneak some veggies into a dessert.

Why You’ll Love This Zucchini Chocolate Cake

Super Moist: The zucchini keeps the cake tender for days.
Rich Chocolate Flavor: Cocoa powder and optional chocolate chips for extra decadence.
Garden-Friendly: Great for using homegrown zucchini.
Easy to Make: No complicated steps — just mix and bake.

Ingredients

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup vegetable oil
1¾ cups sugar
2 large eggs
2 tsp vanilla extract
2 cups grated zucchini (about 2 medium zucchini)
½ cup milk or buttermilk
Optional: 1 cup chocolate chips or chopped nuts

Instructions

Prep the Oven & Pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan (or two 9-inch round pans).
Mix Dry Ingredients
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Mix Wet Ingredients
- In a large bowl, beat together oil and sugar until combined.
- Add eggs and vanilla; beat until smooth.
Combine Wet & Dry
- Add dry ingredients to wet in batches, alternating with milk.
- Fold in grated zucchini and optional chocolate chips/nuts.
Bake
- Pour batter into prepared pan and spread evenly.
- Bake for 40–45 minutes (9×13 pan) or 30–35 minutes (round pans), until a toothpick inserted in the center comes out clean.
Cool & Serve
- Let cake cool completely before frosting or serving.

Frosting Ideas

Classic Chocolate Buttercream for rich sweetness.
Cream Cheese Frosting for a tangy contrast.
Ganache Drizzle for a glossy, elegant look.

Tips for the Best Zucchini Chocolate Cake

No Need to Peel Zucchini – The skin melts into the cake and adds nutrients.
Don’t Overmix – Mix just until combined for a tender crumb.
Drain if Extra Wet – If zucchini seems watery, gently pat dry.
Double the Chocolate – Stir in chocolate chunks for a gooey texture.

Variations

Vegan Option: Swap eggs with flax eggs and use plant-based milk.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Spiced Version: Add 1 tsp cinnamon for warmth.

Serving Suggestions

Pair a slice of Zucchini Chocolate Cake with:

A scoop of vanilla ice cream.
Fresh raspberries or strawberries.
A sprinkle of Pink Salt Recipe for a gourmet sweet-salty bite.

Storage

Room Temperature: Keep covered for up to 3 days.
Fridge: Lasts up to 1 week in an airtight container.
Freezer: Wrap slices in plastic and freeze for up to 3 months.

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