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We’re big fans of zucchini in this house and who doesn’t like chocolate?! So when I discovered this delicious chocolate zucchini cake, it went straight to the top of our dessert menu. Yes, you read that right – chocolate zucchini is at the top of my list. If you are looking for a healthier recipe, try my zucchini brownie bites!
Zucchini, Really?
Yes, really! The zucchini makes this cake lovely and moist whilst the chocolate gives it that deliciously indulgent taste we all know and love. It’s the perfect dessert option for parties, picnics, potlucks, and weeknight dinner! If you have kids who are allergic to vegetables then you’re going to love this tasty treat. It’s like sneaking in one of their five a day undercover (well, under chocolate!).
How To Make Chocolate Zucchini Cake
Chocolate zucchini cake is so easy to bake you could make it in your sleep. Maybe. If you sleepwalk. Or sleep-cook. Okay, probably not. But it’s still super simple to bake with your eyes wide open!
- Preheat your oven to 325 F. Grease and flour a standard bundt pan and then set aside.
- In a large bowl, whisk together your dry ingredients, then set aside.
- In a bowl attached to a stand mixer with the paddle attachment on, combine the oil, sugars, eggs, and vanilla. Beat on low until they are combined.
- Add the dry mixture to the egg mixture, combining well on low speed.
- Remove the bowl from the mixer and fold in the zucchini and the chocolate chips.
- Grease and flour a standard bundt pan, then pour the batter in.
- Bake at 325 F for 50 – 60 minutes, until a fork inserted comes out clean. Remember to check the inner part of the bundt cake as they are notorious for baking in the middle LAST!
- You can easily substitute applesauce for the oil if wanted, I’ve tried it and it works like a charm!
How Long Does Chocolate Zucchini Cake Last?
This cake is so yummy it’s going to be hard not to eat it all! But if do you have any left over, your chocolate zucchini cake will last for around 3 days at room temperature. If you need it to keep a bit longer, it can be stored in the refrigerator for up to a week.
Is Chocolate Zucchini Healthy?
Zucchini has a 95% water content and it’s super healthy! A half-cup of raw zucchini only has 13 calories so it’s perfect if you’re on a diet. It contains lots of vitamins and antioxidants too. This chocolate zucchini cake is definitely at the healthier end of the cake spectrum as there’s no milk, sour cream, yogurt, buttermilk, or mayonnaise in the recipe. The only “vice” involved here is sugars, a cup of cocoa and some chocolate chips. Not bad, eh?
If you’re looking for a quick and easy chocolate fix that’s still pretty healthy, this is it! Enjoy!
More Recipes To Try
If you want to add a few more delicious cakes to your dessert options, give these a go too!
- Pecan Butter Rum Cake Recipe: another interesting combination!
- Lemon Cherry Crunch Cake: definitely a vintage sweet treat worth tasting.
Chocolate Zucchini Cake
Ingredients
Dry Ingredients
- 2 cups of flour
- 1 cup of cocoa
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
Wet Ingredients
- 2/3 cup of vegetable oil
- 1 cup of white sugar
- 1 cup of packed brown sugar
- 4 eggs
- 2 teaspoons vanilla
- 3 cups of shredded zucchini
- 2 cups of chocolate chips optional
Instructions
- Preheat your oven to 325 °F. Grease and flour a standard bundt pan, then set aside.
- In a large bowl, whisk together your dry ingredients, then set aside.
- In a bowl attached to a stand mixer with the paddle attachment on, combine the oil, sugars, eggs and vanilla. Beat on low until they are combined.
- Add the dry mixture to the egg mixture, combining well on low speed.
- Remove the bowl from the mixer and fold in the zucchini and the chocolate chips.
- Grease and flour a standard bundt pan, then pour the batter in.
- Bake at 325 for 50-60 minutes, until a fork inserted comes out clean. Remember to check in the inner part of the bundt cake as they are notorious for baking in the middle LAST!
Notes
Nutrition
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Pam says
But where is the link to the frosting recipe?
Judith Barbiaux says
Did you drain the zucchini?
Karlynn says
No, you need the moisture!
Cheri Abbott says
Looks great! (It has zucchini in it, so it must be low calorie, right? 🙂
Anna says
can I use oil instead of applesauce
Anna says
Can I use a substitute for applesauce?
Ariel says
This recipe is absolutely delicious! I used gluten free flour, substituted swerve for the sugar and left out the chocolate chips for a much lower calorie cake. It came out great!!
Beingkelly says
OMG! This is the most AMAZING Zucchini Bread I’ve ever made! Thank you!
I discovered your blog about a year ago and I must say you are my go-to when I’m looking for a recipe now.
I haven’t been dusappointed with any of your recipes but this cake…ITS THE BEST!
Reena says
I made this and it is so delicious! Thank you for sharing the recipe! 🙂
Megara125 says
This is by far the best chocolate zucchini recipe I have ever come across. I get demands for this recipe when I make it. A staple for zucchini growers or gifters!! Thanks for sharing 😀
sell your damaged cars says
Briton John Cadbury developed an emulsification process to make solid chocolate, creating the modern chocolate bar. Although cocoa is originally from the Americas, today Western Africa produces almost two-thirds of the world’s cocoa, with Côte d’Ivoire growing almost half of it.
Karlee Urbanoski says
I was just thinking I need to try this zucchini cake! 🙂
Dona says
So good! Thanks!! Will make again!
Karlynn says
So glad you enjoyed it! Thanks for leaving the nice comment 🙂
Jessica Hartrick says
Worked great – thanks!
Karlynn says
Good to know!