Zucchini Chocolate Cake
A decadent and delicious Zucchini Chocolate Cake is perfect for any occasion or any time of year!
Everyone loves a moist and delish piece of chocolate cake. And there is no better way to achieve this than a chocolate cake with zucchini added! It’s a simple and easy recipe, with chunks of dark chocolate, that always delivers the most moist and delicious chocolate cake.
This post may contain affiliate links. Please refer to my disclosure policy for more information.
PIN this Zucchini Chocolate Cake recipe to your DESSERTS board!
Follow Around the Nook on Pinterest for more great recipes and inspiration!
The Best Chocolate Cake Recipe!
- Adding grated zucchini is an old, tried and true tip for making the most moist and delicious cakes!
- This recipe is so easy to toss together, it is literally foolproof!
- Using simple pantry and refrigerator ingredients, with fresh or frozen grated zucchini makes prep super easy!
Simple Ingredients!
DRY INGREDIENTS: Simple staple pantry ingredients like flour, cocoa, granulated sugar, brown sugar, baking soda, baking powder and salt are all included. And the secret ingredient found in this chocolate zucchini cake recipe is espresso powder. It brings out a more intense chocolate flavor, so try it in all your chocolate based recipes.
WET INGREDIENTS: Vegetable oil, eggs, and Greek yogurt help hold everything together!
ZUCCHINI: This is the star ingredient, but is so subtle that no one notices it’s there! It keeps the cake deliciously moist, adds texture and even some nutrition. So feel good about eating this decadent cake!
How To Make Zucchini Chocolate Cake
Chocolate cake with zucchini is super easy to make!
- Mix together all the dry ingredients (except chocolate chips)
- Blend together the wet ingredients.
- Add the dry ingredients to the wet, and stir just enough to combine.
- Fold in the chocolate chips and pour into baking pans.
- Bake (as per the recipe directions)
- Serve plain, or cover with frosting.
Variations
- Use a 9×13″ baking pan, a bundt pan or even a couple loaf pans for this recipe. Be sure to grease the 9×13″ pan and the bundt pan liberally with baking spray or use pan release. Line the loaf pan with parchment paper for easy removal.
- Make zucchini chocolate muffins! Simply pour batter into greased or paper lined muffin tins and bake for 15 minutes.
- Omit the chocolate chips, or add different flavors. Try peanut butter, butterscotch or even white chocolate chips!
- Add nuts! Try chopped pecans or walnuts for delicious flavor and texture.
- Serve this chocolate zucchini cake recipe frosted, glazed or naked! It’s delicious no matter how it’s dressed up or down. Use the frosting recipe given or make a quick glaze with melted chocolate chips and cream.
How To Store Zucchini Chocolate Cake
This chocolate cake with zucchini can be stored at room temperature, covered with plastic wrap, or in a sealed container, for about 3 days. Keep it in the refrigerator, covered for about a week.
This recipe freezes very well and is a great way to keep a quick dessert at the ready! Be sure to cool completely and wrap in plastic wrap, and for good measure place in a zippered freezer bag as well. Or you could wrap it in plastic wrap and then foil, which also works well. Storing it this way in the freezer will keep it fresh for about 3 months!
My family loves this moist and delicious chocolate cake and I hope yours will too!
Other Easy Cake Recipes To Try!
- Oreo Dirt Cake Recipe – always a favorite.
- Pudding Cake – so simple to make!
- Pumpkin Pie Dump Cake – perfect for the holidays.
Zucchini Chocolate Cake
Equipment
- electric mixer
- 2 9" round pans
Ingredients
- 1½ cup flour
- ½ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- ¾ cup vegetable oil
- ¾ cup sugar
- ½ cup brown sugar
- 3 eggs
- ¼ cup greek yogurt or sour cream
- 2 teaspoons vanilla
- 2 medium zucchini grated, about 3 cups loosely packed
- 1 cup chocolate chips
Frosting (optional)
- 1½ cup powdered sugar
- 5 Tablespoons butter
- ¼ cup cocoa
- 1 shot espresso or use espresso powder to make about ¼ cup espresso.
- 1 teaspoon vanilla
- 1 Tablespoon cream if needed
Instructions
- Preheat oven to 350ËšF and grease two 9" round pans.
- Place eggs in a bowl of warm water to bring to room temperature.
- Combine flour, cocoa, baking powder, baking soda, salt and espresso powder in a bowl. Set aside.
- In a large bowl, combine the remaining ingredients (except chocolate chips). Blend with a mixer.
- Add dry ingredients and mix well. Fold in chocolate chips.
- Distribute the thick batter evenly into pans. Bake for 20-25 minutes.
Frosting (optional)
- Place butter, powdered sugar and cocoa in a bowl. Mix until combined.
- Add hot espresso and mix. Add vanilla and whip until fluffy.
- Add cream if needed to reach desired consistency.
- Frost zucchini cake as desired.
Notes
- Nutrition is calculated with optional frosting.
- Check cake for doneness with a toothpick. If it does not come out clean when inserted into the middle of the cake, bake for 5 minutes longer and check again.
- Store chocolate cake with zucchini at room temperature, covered for about 3 days.
- Refrigerate cake covered for about a week.
- Freeze cooled cake in individually wrapped pieces or as a whole cake for about 3 months. Wrap first in plastic wrap, then place in a zippered bag or wrap with foil. Â
Nutrition
REPIN this moist and easy Zucchini Chocolate Cake recipe!
Discover more from Around The Nook
Subscribe to get the latest posts sent to your email.
