Chocolate Zucchini Cake Recipe | Moist & Easy Chocolate Cake
Make chocolate zucchini cake with a rich, moist texture and deep chocolate flavor. Easy recipe perfect for dessert or using fresh zucchini!
Equipment
- 9×13‑inch baking pan or loaf pan
- Mixing bowls
- Whisk and spatula
- Measuring Cups and Spoons
- Grater for zucchini
- Oven
Ingredients
- 2 cups all‑purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups grated zucchini (unpeeled, moisture squeezed out)
- 1 cup chocolate chips
- Optional: 1 tsp espresso powder (enhances chocolate flavor)
Instructions
- Prep Zucchini: Grate zucchini and squeeze out excess moisture with a clean towel.
- Mix Dry Ingredients: In a bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk sugar, oil, eggs, and vanilla until smooth.
- Add Zucchini: Fold grated zucchini into wet mixture.
- Combine: Add dry ingredients to wet mixture. Mix gently until just combined. Fold in chocolate chips.
- Bake: Pour batter into a greased 9×13‑inch pan. Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick comes out clean.
- Cool & Serve: Allow cake to cool before slicing. Frost with cream cheese or chocolate ganache if desired.
- Expert Tip: Add espresso powder to intensify the chocolate flavor.
Notes
- Don’t peel zucchini—the skin adds nutrients and color.
- Toss zucchini lightly in flour before folding into batter to prevent sinking.
- Store cake in an airtight container for up to 3 days, or refrigerate for 5 days.
- Freeze slices for up to 2 months; thaw before serving.
- Serve plain, dusted with powdered sugar, or frosted for extra indulgence.