Don’t let the zucchini fool you — this isn’t health food pretending to be dessert.
This Chocolate Zucchini Cake is a deeply chocolatey, moist, and tender treat that just happens to have a vegetable in it. The zucchini adds incredible moisture and a soft crumb — with zero veggie taste.
Think of it as a cross between a decadent chocolate cake and a spiced coffee cake — perfect for brunch, dessert, or a midday slice with a cup of coffee.
Better yet? It’s easy to make, one-bowl friendly, and loved by kids and adults alike.
🧾 Ingredients
For the Cake:
- 1 ¾ cups (220g) all-purpose flour
- ¼ cup (20g) unsweetened cocoa powder (natural or Dutch-process)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional, but adds warmth)
- ½ cup (120ml) vegetable oil (or melted butter for richer flavor)
- 1 cup (200g) granulated sugar (or light brown sugar for deeper flavor)
- ½ cup (100g) packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (about 1 medium) grated zucchini, squeezed dry
- ½ cup (120ml) buttermilk (or substitute: ½ tbsp vinegar + ½ cup milk, let sit 5 mins)
Optional Add-Ins:
- ½ cup chocolate chips (semi-sweet or dark)
- ½ cup chopped walnuts or pecans
🔥 Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan, 8×8-inch square pan, or line a loaf pan with parchment paper.
2. Grate & Dry the Zucchini
- Grate zucchini using a box grater.
- Place in a clean kitchen towel and squeeze out as much liquid as possible.
✅ This is key — wet zucchini = soggy cake.
3. Mix Dry Ingredients
- In a medium bowl, whisk together:
- Flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Cinnamon (if using)
4. Combine Wet Ingredients
- In a large bowl, whisk together:
- Oil (or melted butter)
- Granulated and brown sugars
- Eggs
- Vanilla extract
- Mix until smooth and slightly fluffy (about 1–2 minutes).
5. Combine Wet & Dry Mixtures
- Gradually add the dry ingredients to the wet, mixing just until combined.
- Stir in the buttermilk until smooth.
6. Fold in Zucchini (and Add-Ins)
- Gently fold in the squeezed zucchini.
- Add chocolate chips and/or nuts, if using.
7. Bake
- Pour batter into prepared pan.
- Bake for:
- 25–30 minutes for round/square pan
- 50–60 minutes for loaf pan
Until a toothpick inserted in the center comes out clean or with moist crumbs.
8. Cool & Serve
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve warm or at room temperature.
🍫 Optional Toppings & Glazes
- Cream Cheese Frosting – A classic pairing
- Chocolate Ganache – For serious chocolate lovers
- Dust with powdered sugar – Simple and elegant
- Whipped cream & berries – For a fresh, light finish
✅ Why This Cake Works
- Zucchini = moisture — keeps the cake tender for days
- Brown sugar + oil = soft, fudgy texture
- Buttermilk adds tang and improves crumb
- Cinnamon enhances the chocolate flavor (trust us!)
🍰 Serving Suggestions
- With coffee or tea in the afternoon
- As a dessert with vanilla ice cream
- Packed in lunchboxes (kids won’t taste the zucchini!)
- Served at potlucks — everyone will ask for the recipe
🌿 Storage Tips
- Room temp: Up to 2 days (covered)
- Fridge: Up to 5 days
- Freeze: Wrap unfrosted cake or slices tightly — keeps up to 3 months
Final Thoughts: Chocolate That Hides Nothing (But the Zucchini)
This Chocolate Zucchini Cake is the ultimate win-win:
Rich, chocolatey, and indulgent — yet packed with moisture and nutrition from zucchini.
It’s the kind of cake that disappears fast — and leaves everyone guessing:
“What’s the secret ingredient?”
Spoiler: It’s summer’s most underrated veggie.
Enjoy every bite — no guilt required.
Because the best cakes are the ones that surprise you.
