Chocolate Zucchini Cake

If you love ultra-moist, decadent chocolate cake, you’re in for a real treat! This Chocolate Zucchini Cake is absolutely dreamy—rich, fudgy, and secretly loaded with fresh zucchini for extra tenderness and moisture.

You’d never guess there are veggies tucked inside; all you taste is deep, chocolatey bliss. It’s the perfect easy dessert for family gatherings, potlucks, or any time you crave a little chocolate magic.

I first made this cake for my picky eaters and it quickly became a family favorite. It’s a genius way to sneak in some greens while still indulging your sweet tooth!

Why You'll Love This Recipe

• It’s unbelievably moist and fudgy, thanks to the zucchini.
• No one will ever guess there are veggies inside—perfect for picky eaters!
• Simple, pantry-friendly ingredients make it a breeze to whip up.
• Doubles as a decadent dessert or an irresistible snack.

Key Ingredients for Chocolate Zucchini Cake

See recipe card below for full list of measurements, ingredients, and instructions.

Zucchini

Zucchini is the secret to this cake’s signature moisture and tenderness. Shred it finely using a box grater—no need to peel. Squeeze out excess liquid with a clean kitchen towel to prevent the batter from getting too watery. Both green and yellow zucchini work well. If you’re out of zucchini, you can substitute yellow squash, but the texture may be slightly different.

Cocoa Powder

Unsweetened cocoa powder gives the cake its deep chocolate flavor. Use high-quality Dutch-processed cocoa for a more intense, rich taste, but natural cocoa works too. Avoid hot cocoa mix, which contains sugar and additives that can alter the recipe.

Chocolate Chips

Chocolate chips melt into little pockets of gooey chocolate throughout the cake, taking it to the next level. Semi-sweet or dark chocolate chips both work—use what you love. You can omit them or swap for chopped chocolate if that’s what you have.

Vegetable Oil

Oil keeps the cake extra moist, even after a day or two. Any neutral-tasting oil like canola or grapeseed is perfect. Melted coconut oil can be used for a subtle coconut note, or swap for an equal amount of unsweetened applesauce for a lighter cake.

Greek Yogurt

Greek yogurt adds tang and enhances the cake’s tenderness. Plain, full-fat or low-fat Greek yogurt will both work. Sour cream is a great substitute and keeps the cake just as rich.

Instructions for Chocolate Zucchini Cake

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat and Prep

Heat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking pan or line it with parchment paper for easy removal.

Prepare the Zucchini

Shred the zucchini with a box grater and gently squeeze out excess moisture using a kitchen towel. Set aside—you want it moist, but not dripping wet.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This prevents lumps and evenly distributes the cocoa.

Combine Wet Ingredients

In another bowl, whisk the sugar, oil, eggs, Greek yogurt, and vanilla extract until smooth and creamy. This will help your cake stay tender and moist.

Bring It All Together

Gradually add the dry ingredients into the wet mixture, stirring gently just until combined. Fold in the shredded zucchini and chocolate chips, being careful not to overmix. The batter will be thick—don’t worry, that’s perfect!

Bake

Pour the batter into your prepared pan and smooth the top. Bake for 32-36 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but not wet batter). The top should spring back lightly when touched.

Cool and Serve

Let the cake cool in the pan for at least 20 minutes before slicing. For an extra treat, dust with powdered sugar or frost with your favorite chocolate icing.

Recipe Variations

Make It Vegan

Swap the eggs for flax eggs (2 tablespoons flaxseed meal mixed with 5 tablespoons water), use plant-based yogurt, and opt for dairy-free chocolate chips. The cake is just as moist and chocolatey!

Gluten-Free Option

Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Make sure your chocolate chips are also gluten-free for a cake everyone can enjoy.

Add Nuts or Espresso

Fold in 1/2 cup chopped walnuts or pecans for crunch, or add 1 teaspoon instant espresso powder to the batter to intensify the chocolate flavor.

Make It a Layer Cake

Double the recipe and bake in two 9-inch round pans. Frost with chocolate or cream cheese frosting for a stunning celebration cake.

Lighter Version

Reduce the oil to 1/3 cup and replace the remainder with unsweetened applesauce. The result is still moist but a bit lower in fat.

Serving Suggestions

Serve your Chocolate Zucchini Cake with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent dessert. Sprinkle extra chocolate chips or a dusting of powdered sugar on top. For a casual snack, pair with a cup of coffee or cold milk.

Storage and Reheating

Store leftover cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving. To reheat, warm slices in the microwave for 10-15 seconds for that fresh-baked taste.

Frequently Asked Questions About Chocolate Zucchini Cake (FAQ)

Q: Do I need to peel the zucchini for this recipe?
A: No need to peel—just wash and shred. The skin is tender and virtually disappears into the cake.

Q: Can I use whole wheat flour instead of all-purpose?
A: Yes, you can replace up to half the flour with whole wheat. The cake will be slightly denser but still delicious.

Q: Will my cake taste like zucchini?
A: Not at all! The zucchini adds moisture but is undetectable in taste. All you get is rich, chocolatey flavor.

Ready to bake the most irresistible Chocolate Zucchini Cake ever? I’d love to hear how it turns out—leave a comment or rating below and let me know your favorite twist!