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Moist Chocolate Zucchini Cake
This chocolate zucchini cake is the ultimate way to use up fresh summer zucchini. It bakes into a deeply rich, tender crumb that never tastes like vegetables, only indulgent chocolate. The zucchini melts into the batter, adding natural moisture while the cocoa and chocolate chips deliver a fudgy finish in every bite. With simple pantry ingredients and an easy mixing method, this dessert comes together quickly and stays soft for days. Whether you need a weeknight sweet, a bake sale centerpiece, or a crowd-pleasing snack cake, this chocolate zucchini cake delivers. Slice it warm, dust with powdered sugar, or add a simple glaze.
Desserts
Easy
Moist Chocolate Zucchini Cake
This easy chocolate zucchini cake is ultra-moist, rich with cocoa, and loaded with melty chocolate chips. A perfect dessert for fresh summer zucchini.
Ingredients
4
💡 Chef Tip
Gently squeeze the shredded zucchini in a clean kitchen towel to remove extra liquid; this keeps the cake moist but not wet and prevents sinking.
Nutrition Facts
Per Serving
Calories
380 kcal
Protein
7 g
Carbs
49 g
Fat
18 g
Fiber
4 g
Sugar
27 g
* Percent Daily Values are based on a 2,000 calorie diet.
Instructions
1
Preheat oven to 350°F and grease a 6-cup fluted tube cake pan or 9x5-inch loaf pan.
2
In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
3
In a large bowl, whisk together granulated sugar, vegetable oil, Greek yogurt, egg, and vanilla extract until smooth.
4
Stir the shredded zucchini and hot water or coffee into the wet mixture.
5
Add the dry ingredients to the wet ingredients and stir just until no flour streaks remain.
6
Fold in semisweet chocolate chips.
7
Pour the batter into the prepared pan and smooth the top.
8
Bake for 32 to 36 minutes, until a toothpick inserted into the center comes out clean.
9
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10
Dust with powdered sugar or drizzle with chocolate glaze before serving, if desired.
Frequently Asked Questions
Yes. The cake stays moist at room temperature for up to 2 days or in the refrigerator for up to 5 days.
No. The thin green peel disappears during baking. Just wash and shred the zucchini.
Yes. Thaw the frozen zucchini and drain it well, then squeeze out excess liquid before using it in the recipe.
Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour to create a gluten-free chocolate zucchini cake.
Wrap the cooled cake tightly or store it in an airtight container. Refrigerate for up to 5 days or freeze slices for up to 3 months.
Fresh ingredients for a moist chocolate zucchini cake.
Why You’ll Love This Recipe
✓ Rich chocolate flavor with a moist, tender crumb
✓ Easy one-bowl style mixing
✓ Uses fresh summer zucchini
✓ Perfect with coffee or as a simple dessert
Equipment Needed
🧰 Wilton Gold Non-Stick Fluted Tube Cake Pan
🧰 KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer
🧰 Pyrex Essentials 3-Piece Glass Measuring Cup Set
🧰 Box grater
🧰 Mixing bowls
🧰 Cooling rack
Recipe Notes
- Use a food processor with a shredding disc to quickly grate the zucchini.
- For a deeper chocolate flavor, use hot coffee instead of hot water.
🧊 Storage Tips
Store the cooled chocolate zucchini cake tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze individual slices for up to 3 months.
⏰ Make Ahead Tips
Bake the cake one day ahead, cool completely, and wrap tightly. Frost or dust with powdered sugar just before serving.
🍴 Kitchen Picks
Helpful tools that make this recipe easier and more enjoyable.
Wilton Gold Non-Stick Fluted Tube Cake Pan
Ideal for baking chocolate zucchini cake, providing even heat distribution and a non-stick surface for perfect release.
KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer KSM150PS
Essential for efficiently mixing cake batter and cream cheese frosting for the chocolate zucchini cake.
Pyrex Essentials 3-Piece Glass Measuring Cup Set
Accurate measuring tools for wet and dry ingredients are crucial for the success of a chocolate zucchini cake recipe.
A tender slice of chocolate zucchini cake plated for dessert.
📋 Recipe Summary
⏱️
50 Min
50 Min
👨🍳
Easy
Easy
🍽️
4 Servings
4 Servings
🔥
380 kcal
380 kcal
- ✓ Rich chocolate flavor with a moist, tender crumb
- ✓ Easy one-bowl style mixing
- ✓ Uses fresh summer zucchini
- ✓ Perfect with coffee or as a simple dessert
This chocolate zucchini cake is proof that humble vegetables can create an unforgettable dessert. Its rich chocolate flavor and ultra-moist texture make it a recipe you will return to all summer long. Keep it simple with powdered sugar or dress it up with a dollop of whipped cream. However you serve it, this chocolate zucchini cake disappears fast—so grab fresh zucchini and preheat the oven.
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