Chocolate Zucchini Cake

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).

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.