This Zucchini Chocolate Cake recipe is so moist and easy, and only uses 4 ingredients. It puts a unique twist on classic, rich chocolate cake and nobody will even know there’s veggies in it.
When the garden is over flowing with fresh zucchini and you want more delicious recipes to entice your family, try my Oven Zucchini Fries and my Banana Zucchini Bread.
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Why this Chocolate Zucchini Cake Recipe is a Keeper
The best chocolate zucchini cake recipe is great because it’s super moist and fudgy, and it’s a great way to get the kids to eat some veggies.
- Excellent Moisture: The summer zucchini acts like an internal hydration system, ensuring the cake stays fudge-like for days.
The “Hidden” Factor: It’s a great way to get picky eaters to consume veggies; the zucchini melts away during baking, leaving no trace of texture or flavor. - Versatility: Make this cake for casual snacking, a decadent layer cake, or even breakfast muffins.
Do I Need to Peel the Zucchini or Squeeze Out the Water?
I prefer to peel my zucchini before I shred it, but you don’t have to if you don’t want to. You will need to squeeze out some of the extra water.
Pro Tip for Chocolate Cake
Sub half the white sugar for brown sugar to add a deeper, molasses-like undertone.
Ingredient Notes for Zucchini Chocolate Cake
You only need a few simple ingredients. They are easy to have on hand and ready when you need to bake your delicious cake.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cake Mix: Use a chocolate cake mix instead of adding dry ingredients, such as baking powder and powdered sugar, individually.
- Zucchini: It’s better to use freshly grated zucchini, rather than frozen zucchini, in zucchini recipes.
Variations and Substitutions the Decadent Chocolate Cake
Easily customize this sheet cake recipe by experimenting. Take it to the next level by using different ingredients and trying different flavors.
- Flour: Use bob’s red mill 1-to-1 gluten free flour instead.
- Fat: You can swap vegetable oil for melted coconut oil or even unsweetened applesauce (for a lower-fat version).
- Mix-ins: Fold in 1 cup of semi-sweet chocolate chips, mini chocolate chips, chopped walnuts, or dried cherries.
- Topping: Feel free to add a dusting of powdered sugar or melted chocolate ganache on top of the cake.
Special Equipment for Moist Chocolate Zucchini Cake
A specific piece of equipment is needed to make this recipe just right. You will need mixing bowls, a 9-inch cake pan and the following:
- Box Grater or Food Processor: Use the fine shredding side for the zucchini so it “disappears” into the batter and provides pockets of chocolate goodness when you bake the cake.
- Wire Cooling Rack: Essential to prevent the bottom from getting soggy as it cools.
How to Make Zucchini Chocolate Chip Cake
This moist chocolate zucchini cake comes together in just 3 quick and easy steps. This unique cake is so good, I make it whenever I have fresh zucchini from the garden. Let me know if you have tried this recipe.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Pan: Preheat the oven and lightly grease an 8×8 inch baking dish.
- Make the Batter: In a large mixing bowl, whisk the eggs. Then, mix in the cake mix and shredded zucchini. Fold in about half of the chocolate chips if you prefer it to be studded with chocolate chips.
- Top and Bake: Pour the batter into the prepared baking dish, and top with the rest of the chocolate chips. Bake until a toothpick inserted into the center comes out clean.
Prep Ahead Suggestions for Best Chocolate Zucchini Cake
This chocolate chip zucchini cake is already really easy, but there are a few things you can do to prepare ahead of time.
- Shred Early: You can shred the zucchini up to 2 days in advance. Store it in an airtight container in the fridge (but don’t drain the liquid!).
- Dry Mix: Whisk your dry ingredients (flour, cocoa, baking soda, salt) and store them in a zip-top bag until you’re ready to bake.
Alternate Cooking Methods for My Zucchini Recipe
You can easily turn this zucchini chocolate cake recipe into muffins or bundt cakes. You can even make it in your air fryer.
- Chocolate Zucchini Muffins: Bake at 350°F (175°C) for 18–22 minutes.
- Bundt Cake: Grease a Bundt pan heavily. It will likely need 50–60 minutes of bake time.
- Air Fryer: Use a small 6-inch cake pan and bake at 320°F for about 25–30 minutes, checking early.
How to Store, Reheat and Use Leftovers
- Store: This chocolate zucchini bread cake is best stored at room temperature in an airtight container for up to 3 days. It also freezes beautifully for up to 3 months.
- Reheat: Zap a slice in the microwave for 10–15 seconds to get that “just out of the oven” gooey chocolate feel.
- Use Leftovers: Crumble leftover dry cake to make chocolate cake pops or use it as a base for a decadent chocolate trifle with whipped cream and berries.
Common Questions About Chocolate Frosting
Sure! For more chocolate flavor, a delicious chocolate frosting, like a chocolate buttercream recipe, is the way to go.
You can make this cake into a layer cake or even a vegan cake or dairy free cake. Just make sure that you replace the ingredients to fit your dietary needs.
Tips for Making Easy Chocolate Zucchini Cake
- Measure After Shredding: Always shred the zucchini first, then pack it into your measuring cup.
- Don’t Overmix: Once you add the flour, stir until just combined. Overmixing leads to a tough, bready cake.
- The Cocoa Matters: For a dark, Oreo-like flavor, add some Dutch-processed cocoa powder to make the best chocolate cake.
- Room Temp Eggs: Ensure your eggs are at room temperature so they emulsify properly with the oil and sugar to make the best cake batter.
- Serve With: Serve with Banana Bread Cookies, good Zucchini Bread or Pretzels with Hershey Kisses.
More Recipes You Might Like
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Zucchini Chocolate Cake
Equipment
- Nonstick Cooking Spray
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Ingredients
- 14.5 ounces Chocolate cake mix, 1, 13-16 ounce box
- 2 large Eggs
- 2 cups Shredded zucchini
- 1 cup Chocolate chips, divided
Instructions
- Preheat the oven to 350℉ and lightly grease a 8×8 inch baking pan.
- In a large mixing bowl whisk the eggs until the whites and yolks are well mixed.
- Next add in the cake mix. Drain any excess water from the shredded zucchini and add it to the bowl. The zucchini doesn’t have to be dry or thoroughly drained, just any excess water poured off. Mix until everything is well incorporated.
- Add in the chocolate chips, reserving about ¼ of a cup if desired to sprinkle across the top. Fold in the chocolate chips until they are evenly distributed.
- Pour the batter in the prepared baking dish and smooth evenly into the baking pan. Sprinkle the reserved chocolate chips evenly across the top.
- Place in the oven and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Christina’s Notes
- Cake Mix: Cake mix sizes vary- this can be made with any size 13-16oz. Because it will effect the moisture in the cake baking times may vary.
- Cook Time: Baking time will vary depending on the moisture content in your zucchini.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.