This chocolate zucchini cake is rich, fudgy, and so moist. And no, you can't taste the zucchini! With a mega chocolate flavor, this is truly a dream cake for all chocolate lovers!
The best part? Making this zucchini chocolate cake is as easy as it can get! With no fancy equipment and no complicated steps, it's perfect for beginner bakers. With simple steps, this cake comes together quickly and always always turns out amazingly delicious!
Enjoy baking with zucchini? Do give my moist and fudgy chocolate zucchini bread and comforting carrot zucchini bread a go!
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Why You'll Love This Recipe
✨Chocolatey, super moist, and decadent, this cake is a total crowd-pleaser! Great for parties, picnics, everyday treat, or an after-school snack!
✨The luxurious, creamy, tangy cream cheese frosting takes this easy chocolate zucchini cake to the next level of deliciousness!
✨A clever way to sneak veggies into your dessert! Trust me, no one will know, and everyone will just want more of this fabulous cake.
✨So simple to make- No mixers, special equipment, or fancy ingredients are needed to make this rich chocolate zucchini cake.
Recipe Ingredients
Flour: All-purpose is the best here as it gives a lovely, tender crumb.
Almond meal: This adds texture and nuttiness to the cake, like in my very popular orange semolina cake and honey almond cake recipe! You can use store-bought or simply grind almonds in your food processor to make your own.
Oil: I used sunflower oil, but feel free to use any vegetable oil that you like.
Eggs: They add richness and structure to the cake. I haven’t tried the eggless version of this recipe, but flax eggs are a safe substitute.
Sugar: Brown sugar brings a caramel flavor to the zucchini cake. But raw sugar and coconut sugar make excellent alternatives.
Zucchini: Feel free to increase the amount of zucchini. I used a cup of shredded zucchini( tightly packed), but one and a half cups or even two will not be a problem. Just remember that the cake may take longer to bake since the moisture content will be higher.
Cocoa powder: For a deep chocolate flavor.
Chocolate chips: They make the cake more gooey and decadent!
See the recipe card for full information on ingredients and quantities.
How To Make Chocolate Zucchini Cake?
Step 1: In a large bowl, whisk together all-purpose flour, almond meal, cocoa powder, baking soda, and a pinch of salt.
Step 2: In a blender, blitz together coconut oil, vanilla extract, eggs, and brown sugar till you have a smooth mixture.
Step 3: Add the wet ingredients to your dry ingredients. Stir in lukewarm milk.
Step 4: Stir in the shredded zucchini and dark chocolate chips.
Step 5: Pour the batter into a greased cake tin. And bake for 45 to 50 minutes, till a skewer comes out clean or just a couple of moist crumbs attached. As ever, I advise you to keep an eye on the bread after the 35-minute mark, as all oven temperatures vary.
Step 6: Allow the chocolate cake to cool for 5 minutes before turning it out onto a wire rack.
Step 7: Cool completely and top with the cream cheese frosting. Slice and serve!
Top Tips
- There is no need to squeeze moisture out of the zucchini for this cake. That's what makes this a super moist chocolate zucchini cake. You can lightly blot it if it's too wet.
- I used 1 cup of tightly packed shredded zucchini, but feel free to use up to 1.5 cups if you wish. The baking time may increase by a few minutes for the cake.
- You also don't need to peel the zucchini!
- Don't overmix the batter. That can make the cake dense instead of light and tender.
- Don't overbake the cake. The cake will be ready when a skewer inserted in the center comes out with a few moist crumbs attached.
- Store the leftovers in an air-tight container in the refrigerator for up to 3 days.
How To Serve
The zucchini chocolate cake is wonderful as-is. But if you want to turn it into an indulgent dessert, top it with cream cheese frosting!
It’s my favorite frosting, and it truly elevates the experience. To make the frosting, whisk together the cream cheese, cream, and icing sugar until smooth and lump-free. Slather it on top of the zucchini cake. Add some edible flowers and sprinkles to dress it up even more!
How To Store The Chocolate Zucchini Cake
Store the leftovers in an air-tight container for up to 3 days in the refrigerator. You can also freeze the unfrosted cake for up to 1 month. Wrap it tightly in plastic wrap and place it in a freezer-friendly bag.
Recipe FAQs
Zucchini is not a vegetable we typically associate with dessert, but trust me, it is completely at home in this chocolate cake. It lends no flavor to the cake.
It just adds a ton of moisture and texture to the crumb. Being 95% water, zucchini simply keeps the bread moist for a long, long time.
No, you don’t need to peel the zucchini for this chocolate cake. Grate it coarsely with the skin on, and you’ll love the colorful specks playing hide-and-seek in the crumb.
Substitute the eggs with flax eggs by mixing water with flaxseed powder, and use plant-based milk and dairy-free chocolate.
📖 Recipe
Chocolate Zucchini Cake
Ingredients
- 1 cup All-purpose flour
- 1/2 cup Almond meal
- 1/2 cup Cocoa powder
- 1 tsp Baking soda
- 1/4 tsp Salt
- 2 Eggs
- 1/2 cup Oil
- 1 tsp Vanilla extract
- 3/4 cup Brown sugar
- 1/3 cup Milk, lukewarm
- 1 cup Shredded zucchini
- 1/2 cup Dark chocolate chips
Cream Cheese Frosting
- 1/2 cup Cream cheese, room temperature
- 3 tbsp Cream
- 1/3 cup Powdered sugar
Instructions
- Preheat your oven to 180 C / 350 F. Grease an 8" cake tin.
- Whisk together the all-purpose flour, almond meal, cocoa powder, baking soda, and salt.1 cup (130g) All-purpose flour, 1/2 cup (65g) Almond meal, 1/2 cup (45 g) Cocoa powder,1 tsp Baking soda,1/4 tsp Salt
- Combine the eggs, oil, brown sugar, and vanilla extract in a blender. Blend until smooth.2 Eggs, 1/2 cup (100g) Oil, 3/4 cup (115g) Brown sugar,1 tsp Vanilla extract
- Add to the dry ingredients and mix well. Add lukewarm milk. 1/3 cup ( 80g) Milk, lukewarm
- Fold in the grated zucchini and chocolate chips.1 cup (120 g) Shredded zucchini, 1/2 cup (90 g) Dark chocolate chips
- Pour the batter into the prepared pan and bake at 180 C / 350 F for 35-40 minutes or until a skewer inserted in the center comes out clean.
- Cool the cake in the pan for a few minutes before turning it out on a cooling rack.
- Spread the cream cheese frosting on the cooled cake. Decorate with edible flowers and sprinkles. Slice and serve. Enjoy!
Cream cheese frosting
- Combine the cream cheese, cream, and icing sugar in a small bowl until light and fluffy.1/2 cup (115g) Cream cheese, 3 tbsp Cream, 1/3 cup (40g) powdered sugar
Video
Notes
- There is no need to squeeze moisture out of the zucchini for this cake. That's what makes this a super moist chocolate zucchini cake. You can lightly blot it if it's too wet.
- I used 1 cup of tightly packed shredded zucchini, but feel free to use up to 1.5 cups, if you wish. The baking time may increase by a few minutes for the cake.
- You also don't need to peel the zucchini!
- Don't overmix the batter. That can make the cake dense instead of light and tender.
- Don't overbake the cake. The cake will be ready when a skewer inserted in the center comes out with a few moist crumbs attached.
Sally van Rensburg says
Would it be possible to replace the flour with almond flour and the sugar with Erythritol?
Thank you.
Natasha Minocha says
Hi Sally, we are using almond meal in part in this recipe, but I haven't tried it with 100% almond meal or with Erythritol.I'd love to hear from you if you do try these substitutions! Happy baking!