Chocolate Zucchini Cake

Who says you can’t have your cake and eat your veggies too? With this chocolate zucchini cake, you’re in for a delightful surprise—using zucchini not only sneaks in a good dose of veggies with dessert but also ensures each slice comes out moist and decadent.

This chocolate zucchini cake recipe is a breeze to whip up—it can be prepped and baked in under an hour—making it perfect for busy weeknights or last-minute dessert decisions. Ideal for gardeners looking to use up an abundance of zucchini in the summer or anyone craving a slice of something rich and chocolatey, this cake is as fun to make as it is to eat.

Ingredients for Sue’s Chocolate Zucchini Cake

Emily Davis for Taste of Home

• Flour: This chocolate zucchini cake uses all-purpose flour, but if you’re gluten-free, you can use gluten-free flour or try our gluten-free zucchini bread recipe, which calls for oat flour.
• Sugar: Regular granulated white sugar sweetens this zucchini chocolate cake. While we don’t recommend swapping it out for brown sugar or sugar alternatives, you can use 1-1/2 cups if you’re looking to reduce sugar in recipes.
• Dark baking cocoa: The addition of baking cocoa is what gives this chocolate zucchini cake recipe its richness and decadence.
• Ground cinnamon: Cinnamon adds a subtle warmth to the cake batter that complements the chocolate and zucchini well.
• Baking powder and baking soda: This recipe uses both baking powder and baking soda, resulting in a fluffy cake. Here’s a refresher on the differences between baking powder and baking soda.
• Eggs: The eggs bind the batter together and add moisture to the finished cake.
• Yogurt: The recipe calls for plain yogurt, which adds moisture to the batter without the weight, keeping the cake light and airy.
• Vanilla extract: Vanilla enhances the flavors of cocoa in this chocolate zucchini cake. You can make your own homemade vanilla extract, or buy one of our Test Kitchen’s favorite vanilla brands.
• Zucchini: Besides making the cake incredibly moist, the addition of zucchini is an ingenious way to use up your bumper crop of squash. Be sure to squeeze out as much moisture from the zucchini before adding it to the batter.
• Frosting: This chocolate zucchini cake is slathered with a rich frosting made using unsweetened chocolate, evaporated milk, sugar and butter. For a smooth frosting, use powdered sugar and stir your mix every 10 to 15 seconds to avoid scorching the chocolate while melting.

Directions

Step 1: Bring the eggs to room temperature

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Let the eggs sit at room temperature for 30 minutes. At room temperature, eggs mix more evenly with other ingredients, resulting in a fluffier cake batter.

Step 2: Combine dry ingredients

Emily Davis for Taste of Home

Preheat the oven to 350°F. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa, cinnamon, baking powder, baking soda and salt.

Editor’s Tip: Baking cocoa tends to clump. Sift it into the bowl to ensure it’s evenly distributed with the dry ingredients.

Step 3: Mix wet ingredients

Emily Davis for Taste of Home

In another bowl, beat the eggs, yogurt, oil and vanilla extract until smooth. Stir this mixture into the dry ingredients until just combined. Fold in the shredded zucchini.

Step 4: Bake the cake

Emily Davis for Taste of Home

Pour the batter into a greased and floured 13×9-inch baking pan. Bake for 25 to 30 minutes or until the top of the cake springs back when lightly touched. Allow to cool completely in the pan on a wire rack.

Step 5: Make the frosting

Emily Davis for Taste of Home

Blend the evaporated milk, sugar and vanilla extract. In a microwave, melt the unsweetened chocolate and butter in 10-second intervals, stirring to prevent the chocolate from scorching. Once melted, add to the blender and process until thickened and smooth.

Step 6: Frost the cake

Emily Davis for Taste of Home

Spread the frosting over the completely cooled cake. Let set before slicing.

Emily Davis for Taste of Home

Chocolate Zucchini Cake Variations

• Just add nuts: Add a cup of chopped walnuts or pecans to the batter for a crunchy texture.
• Spice it up: Enhance the cake’s warmth with a pinch of nutmeg. You can also swap the cinnamon with pumpkin spice for a fall twist.
• Try different frostings: Substitute a frosting with sweetened shredded coconut. And if you’re short on time, you can simply use store-bought cream cheese frosting to frost your zucchini chocolate cake.

How to Store a Chocolate Zucchini Cake

This zucchini chocolate cake can be stored in an airtight container for up to three days.

Can you freeze zucchini chocolate cakes?

Yes, you can freeze this cake—it’ll stay fresh in the freezer for about three months. For easier serving later, cut the cake into individual slices, wrapping tightly first in plastic wrap and then in foil. Thaw in the fridge overnight before serving.

Chocolate Zucchini Cake Tips

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How do I make sure my chocolate zucchini cake is moist and not soggy?

To ensure your zucchini cake is moist, but not too moist, it’s important to drain the shredded zucchini before folding it into the batter. After grating the zucchini, use a paper towel to squeeze out the moisture. This step ensures that the zucchini keeps the cake really moist and prevents it from getting dry while baking.

How do I further enhance the flavor of my chocolate zucchini cake?

Adding a teaspoon of espresso powder to the dry ingredients will deepen the chocolate flavor without overpowering the cake’s overall taste. For a nuttier texture, mix in a 1/2 cup of chopped and toasted walnuts or pecans.

What’s the difference between cocoa and Dutch-processed cocoa?

Cocoa powder is an unsweetened powder made by grinding roasted cocoa beans. The main difference between cocoa and Dutch-processed cocoa lies in how it’s processed: Natural cocoa powder is untreated and has a higher pH (between 5 and 6), while Dutch-processed cocoa is treated with an alkaline solution to neutralize its acids, making it darker, smoother and milder in flavor.