When I first baked a Chocolate Zucchini Cake, I was skeptical. A vegetable in dessert? It sounded like one of those well-meaning health hacks that might compromise on flavor.
But one bite—and I was hooked. This cake isn’t just good; it’s decadent, moist, and deeply chocolaty, with an added bonus: it sneaks in zucchini, making it a delightful way to balance indulgence with a touch of wholesome goodness.
Here’s the kicker: the zucchini doesn’t taste like zucchini. Instead, it melts into the batter, creating an irresistibly tender crumb that’s perfect alongside a drizzle of rich praline sauce or a cup of French press coffee.
What makes this recipe shine is its easy preparation without sacrificing texture or taste. The grated zucchini keeps the cake incredibly moist, while cocoa powder and chocolate chips deliver that intense chocolate flavor we all crave.
Plus, zucchini is packed with nutrients like Vitamin C and fiber, so you can feel good about indulging a little.
This cake is trending because it hits the sweet spot between comfort food and a creative twist on dessert. Whether you’re baking for a family dinner, a potluck, or just to satisfy your chocolate cravings, this recipe will surely impress.
Trust me, this cake will make you rethink everything you thought about vegetables in dessert.
What I Didn’t Expect About This Recipe?
- It feels like a little secret indulgence. Chocolate cake that sneaks in veggies? Yes, please!
- It’s unbelievably moist. I was surprised how the zucchini seamlessly blended in, making the cake extra tender without needing extra butter or oil.
- It’s a hit with kids. My picky eaters couldn’t even tell there was zucchini inside—win!
- It pairs beautifully with praline sauce. The nutty caramel richness elevates the cake to a whole new level.
- It’s so simple to make. No fancy techniques or equipment required—just a grater and a big mixing bowl.
Chocolate Zucchini Cake
Equipment
- Box grater
- 13—9 baking pan
- Electric mixer
Ingredients
For Cake
- 2 cups 250 g all-purpose flour
- 1 cup 200 g granulated sugar
- 1 cup 200 g light brown sugar firmly packed
- 1 ½ teaspoons baking soda
- ½ teaspoon table salt
- ½ cup 50 g natural cocoa powder
- ½ cup 118 ml steaming hot or boiling water
- 10 Tablespoons 141 g melted butter
- 1 cup 240 g sour cream
- 2 large eggs lightly beaten
- 2 teaspoons vanilla extract
- 1 ½ cups 200 g shredded zucchini I pat dry with a paper towel after weighing/measuring
For Frosting
- 8 oz 226 g cream cheese softened
- ½ cup 113 g unsalted butter softened
- 2 ½ cups 315 g powdered sugar
- 1/2 cup 35 g cocoa powder
- ¾ teaspoon vanilla extract
- 1/2 teaspoon table salt
- 2 Tablespoons mini chocolate chips for topping optional
Instructions
For Cake
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish with butter.
- In a large bowl, mix together flour, granulated sugar, brown sugar, baking soda, and salt.
- In a separate bowl, whisk cocoa powder with hot water until smooth.
- Add melted butter to the cocoa mixture and whisk until combined.
- Mix in sour cream, eggs, and vanilla extract until well combined.
- Combine the wet and dry ingredients, then gently fold in shredded zucchini. Spread the batter evenly into the prepared pan and bake for 33-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before frosting.
For Frosting
- In a mixing bowl, blend cream cheese and butter until smooth.
- Gradually add powdered sugar, stirring until well combined.
- Stir in cocoa powder until fully incorporated.
- Add vanilla extract and a pinch of salt, stirring until smooth.
- Spread the frosting evenly over the cooled cake, either in the pan or on a serving plate.
- Sprinkle mini chocolate chips over the frosting for a decorative touch. Slice and serve to enjoy this delicious treat!
Nutrition
Some Tips to Keep in Mind!
- Zucchini Prep: After shredding the zucchini, it’s essential to pat it dry with a paper towel. This removes excess moisture, preventing the cake from becoming too wet.
- Mixing Technique: Avoid overmixing the batter when combining wet and dry ingredients. Overmixing can result in a dense and dry cake. Instead, gently fold the ingredients until just combined for a tender texture.
- Baking Time: Keep a close eye on the cake towards the end of the baking time. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is done. Overbaking can lead to a dry cake, so it’s best to err on the side of caution.
- Frosting Consistency: For a smooth and creamy frosting, ensure that the cream cheese and butter are softened to room temperature before blending. This helps to achieve a velvety texture without any lumps.
- Decorating Touches: While optional, sprinkling mini chocolate chips over the frosting adds a delightful crunch and extra burst of chocolate flavor. It’s a simple yet effective way to enhance the overall presentation and taste of the cake.
