Description
This rich and moist Chocolate Zucchini Cake is the perfect way to sneak veggies into dessert! Loaded with cocoa, melty chocolate chips, and tender shredded zucchini, it’s a decadent treat with just the right balance of sweetness and moisture. Great for potlucks, holidays, or everyday indulgence.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups finely shredded zucchini (moisture squeezed out)
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
- In a large bowl, beat together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Stir in the shredded zucchini.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool completely before slicing. Optionally, dust with powdered sugar or top with chocolate ganache.
Notes
- Be sure to squeeze out excess moisture from the zucchini to prevent sogginess.
- You can double the recipe and bake in a 9×13-inch pan for a crowd.
- Add chopped nuts or use mini chocolate chips for extra texture.
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 21g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: chocolate zucchini cake, moist chocolate cake, hidden veggie dessert, easy chocolate cake, zucchini baking recipe