Fluffy, decadent, and gooey, chocolate zucchini cake is a quick and easy dessert! With the tangy cream cheese frosting playing off the flavors of rich chocolate, the zucchini cake has quickly become an easy favorite in my home.
Soft and fluffy, the cake rises beautifully and is super moist thanks to the zucchini. And, oh, if the thought of a vegetable in a cake is putting you off, rest easy. You can't taste it all!
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Why We Love This Chocolate Zucchini Cake
Quick and easy to make
Chocolatey, super moist and decadent
Topped with the most delicious creamy tangy cream cheese frosting
A total crowd-pleaser
Great way to sneak in zucchini in your dessert!
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!
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.
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?
If you need any reason to try this chocolate cake with zucchini, then make it this: it’s a great, great way to sneak a veggie into cakes. Yes, there’s chocolate involved, but that doesn’t take away the fact that you’re munching on a vegetable with this dessert!
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. Slice and serve.
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 way to garnish cakes, 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!
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 switching to plant-based milk.
📖 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 Icing sugar
Instructions
- Preheat your oven to 180C. Grease an 8" cake tin.
- Whisk together the all-purpose flour, almond meal, cocoa powder, baking soda, and salt.
- Combine the eggs, oil, brown sugar, and vanilla extract in a blender. Blend until smooth.
- Add to the dry ingredients and mix well. Add lukewarm milk.
- Fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared pan and bake at 180C 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.
Nutrition
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