If you’re looking for the ultimate chocolate cake that’s incredibly moist, rich, and decadent, this Chocolate Zucchini Cake is it! The zucchini melts into the batter, adding unbelievable texture without affecting the flavor.
Looking for more cake recipes? Try my chocolate bundt cake, homemade chocolate cake, chocolate orange cake and buttermilk cake with chocolate frosting.
Chocolate Zucchini Cake Recipe
I top this cake with a creamy chocolate buttercream, which adds to its richness! I also love making sheet cakes because they’re easy, fuss-free, and always delicious!
You can serve them right out of the pan; no complicated assembly is required. Add candles for a birthday or a scoop of ice cream for the perfect simple dessert!
This cake is perfect for birthdays, gatherings, or a weekend treat. Whether you’re making it as a sheet cake, layer cake, or cupcakes, this recipe is guaranteed to be a favorite.
Check out more of my cake recipes too!
Why You’ll Love This Cake
Super Moist & Fudgy: The zucchini adds natural moisture without being detectable.
Deep Chocolate Flavor: Cocoa powder, chocolate chips, and a hint of espresso bring it to life.
Easy to Make: No fancy techniques required!
Great for Any Occasion: Works as a sheet cake, layer cake, or cupcakes.
A Sneaky Way to Use Zucchini: A fun way to sneak in veggies while making something delicious.
Chocolate Zucchini Cake Ingredients
Flour: The base of the cake that provides structure.
Unsweetened Cocoa Powder: Gives the cake a deep, rich chocolate flavor.
Baking Soda & Baking Powder: Work together to help the cake rise.
Espresso Powder (Optional): Intensifies the chocolate flavor without adding a coffee taste.
Salt: Enhances all the other flavors.
Vegetable Oil: Keeps the cake moist and soft.
Granulated Sugar: Adds sweetness and moisture.
Light Brown Sugar: A touch of molasses adds depth of flavor.
Eggs: Help bind the ingredients together.
Sour Cream or Plain Yogurt: Adds moisture and a slight tang.
Vanilla Extract: Brings out the richness of the chocolate.
Shredded Zucchini: The secret ingredient for extra moisture! No need to peel.
Semi-Sweet Chocolate Chips: Melt into the cake for extra chocolatey goodness.
How to Make Chocolate Zucchini Cake
Step 1: Prep & Preheat
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round cake pans for a layer cake.
Step 2: Mix the Dry Ingredients
Whisk together the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt in a medium bowl. Set aside.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, beat the vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs, one at a time, mixing well after each. Stir in the sour cream and vanilla extract.
Step 4: Add the Dry Ingredients
Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Step 5: Fold in the Zucchini & Chocolate Chips
Gently fold in the shredded zucchini and chocolate chips until evenly incorporated.
Step 6: Bake
Pour the batter into the prepared pan(s) and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. I always set the timer for less time, then adjust as needed.
Step 7: Cool Completely
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
Step 8: Frost the Cake
Once the cake is completely cool, spread the frosting evenly over the top and sides (if making a layer cake).
Recipe Tips and Variations
Don’t Overmix: Overmixing can make the cake dense. Stir just until combined.
Blot the Zucchini, But Don’t Squeeze: Lightly pat with a paper towel to remove excess moisture, but don’t wring it dry—some moisture is key for a soft cake.
Use Dutch-Process Cocoa for Richness: Opt for Dutch-process cocoa for an even deeper chocolate flavor.
Room-temperature ingredients Matter: Eggs, sour cream, and butter should be at room temperature for even mixing and the best texture.
Double the Chocolate: Drizzle with chocolate ganache or add extra chocolate chips.
Layer Cake or Cupcakes: Bake in two 9-inch pans for layers or as cupcakes (bake for 18-20 minutes).
How to Shred Zucchini for Cake
Shredding zucchini is easy – simply trim the ends and use a box grater to grate it finely. No need to peel, as the skin is soft and blends right into the cake for extra moisture.
FAQs
Do I Need to Peel the Zucchini?
Nope! The skin is soft and blends right into the cake.
How Many Zucchinis Do I Need?
About 2-3 medium zucchinis will yield 3 cups shredded.
Can I Make This Cake Gluten-Free?
Yes! Substitute 1:1 gluten-free baking flour for the all-purpose flour.
Can I Use Frozen Zucchini?
Yes, but be sure to thaw and drain it well before using.
How to Store
- Room Temperature: In an airtight container for up to 3 days.
- Refrigerator: Stays fresh for 5-7 days in the fridge.
- Freezer: Wrap slices tightly and freeze for up to 3 months.
More Cake Recipes
- Orange Ricotta Cake
- Bundt Cake Recipe
- Funfetti Sheet Cake
- Lavender Cake Recipe
- Classic Birthday Cake
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Chocolate Zucchini Cake
Ingredients
Chocolate Zucchini Cake Recipe
- 2 1/2 cups shredded / grated zucchini
- 1/2 cup butter, room temperature
- 3/4 cup vegetable oil
- 2 large eggs
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder, (like Hershey's)
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 shot espresso, (or 1 tablespoon espresso powder)
- 2 cups all-purpose flour
- 1/2 cup milk chocolate chips
Chocolate Buttercream Frosting
- 16 tablespoons butter, softened
- 2 1/2 cups confectioners sugar
- 3/4 cup cocoa powder
- 1/3 cup whole milk
- 1 1/2 teaspoons vanilla
- 1 tablespoon brewed coffee
Instructions
Chocolate Zucchini Cake Recipe
- Beat the butter, sugar and oil on high until fully mixed
- Add in eggs one at a time and mix until combined
- Add in sour cream and mix
- Add in baking powder, baking soda, vanilla extract, espresso and salt
- Sift together flour, cocoa powder and beat on low until incorporated
- Stir in shredded zucchini and chocolate chips
- Pour into a sheet pan and bake at 350 degrees for 30 minutes
- Let it cool before frosting
Chocolate Buttercream Frosting
- In an electric mixer, with the paddle attachment, whip the butter and sugar and cocoa powder together until light and fluffy
- Add in the vanilla and espresso and continue whipping
- Slowly add in the whole milk until fully whipped
- Whip on high for a few minutes until light and fluffy
Do u frost while warm?
You can wait until the cake is cooled.
Hi Eden,
I love those sprinkles that you put on your cake can you please share the brand and where I could purchase those. Also I just love edible flowers on cakes where is the most economical place grocery store to but it from? Do you buy chance have any recipes for taking fresh flowers and making them sugared like sugared violets or sugared pink mini rose petals?
Thank you
Hi! I buy my sprinkles from Fancy Sprinkles, funny because I literally just ordered some more today!! Here’s the link https://www.fancysprinkles.com/products/rose-gold I also love edible flowers on cakes too. If you do dry edible it’s much easier to buy and you can get them online. I need to do a sugared recipe… I’ll work on that!!
Thank for sharing the recipe, its look so delicious! And can u tell me what size sheet/cake pan?
I’m so glad I found this recipe, Eden! With all the homegrown Zucchini I’ve been getting from my brother, I have a new recipe to try. I won’t even tell him or his family it has zucchini in it nor my husband and son. 🙂 Thank you! Hope you and all your lads are doing well.
When does the sour cream go in? I made the cake following just the directions and then noticed after that sour cream was in the ingredients list. I forgot about it. I am serving the cake tomorrow and I hope it will still be good. It also took longer than 30 min to bake for me.
Wow these look positively divine!
Thank you!
What size sheet/cake pan?
Hi! A standard 9″ x 13″ rectangular cake pan. I will update the recipe! Thank you!
Hi Eden, your chocolate zucchini cake looks amazing!! Can you just double check the recipe – I think the cocoa is missing? I’d love to try make this! Thank you for a lovely site! Simone
Oh thank you Simone!! I updated! Sorry about that!