Chocolate Zucchini Cake Recipe
A cake so moist, so decadent, it’s basically a brownie—but with a secret health hack. Zucchini. Yes, you read that right. This chocolate zucchini cake is the ultimate guilt-free indulgence, and no one will even know it’s packed with veggies. Ready to blow some minds?
This isn’t just another cake. It’s a moist, fudgy masterpiece that hides zucchini like a ninja. The veggie adds moisture without flavor, so all you taste is rich chocolate. Plus, it’s a sneaky way to get picky eaters to consume greens. Win-win.
It’s also stupidly easy to make. No fancy techniques, no weird ingredients. Just dump, mix, bake, and devour. And because it’s loaded with zucchini, you can almost convince yourself it’s healthy. Almost.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 12 slices (or 4 if you’re feeling greedy)
Ingredients
Instructions
- Prep the zucchini: Grate it finely (no need to peel) and squeeze out excess moisture with a towel. You want about 2 cups packed.
- Dry ingredients: Whisk flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Set aside.
- Wet ingredients: In another bowl, mix melted butter, oil, sugar, eggs, and vanilla until smooth.
- Combine: Gradually add dry ingredients to the wet mix. Fold in zucchini and chocolate chips (if using). Batter will be thick—don’t panic.
- Bake: Pour into a greased 9×13-inch pan. Bake at 350°F for 40-45 minutes, or until a toothpick comes out clean.
- Cool: Let it sit for 10 minutes before slicing. Or don’t, and eat it like a warm, gooey mess. No judgment.
Nutritional Values (Per Slice)
Calories: 320
Fat: 16g
Carbs: 42g
Fiber: 2g
Protein: 4g
Sugar: 26g
FYI, the zucchini adds fiber and nutrients, so technically, this is a health food. Just ignore the sugar.
Storage Instructions
Store leftovers (ha!) in an airtight container at room temp for 3 days, in the fridge for 1 week, or freeze for 3 months. Pro tip: Warm slices in the microwave for 10 seconds before eating—it’s life-changing.
Common Mistakes to Avoid
- Not squeezing the zucchini: Excess water = soggy cake. No thanks.
- Overmixing: Stir until just combined. Tough cake = sad cake.
- Overbaking: Check at 40 minutes. Dry cake = betrayal.
- Skipping chocolate chips: Why would you do this to yourself?
Alternatives
- Gluten-free: Swap all-purpose flour for a 1:1 GF blend.
- Dairy-free: Use coconut oil instead of butter.
- Less sugar: Reduce sugar to 1 cup, or use coconut sugar.
- Add-ins: Walnuts, peanut butter chips, or a swirl of caramel. Go wild.
Frequently Asked Questions
Can I use frozen zucchini?
Yes, but thaw and squeeze it thoroughly. Frozen zucchini holds more water, so you’ll need to drain it like a sponge.
Do I taste the zucchini?
Nope. It’s like a veggie witness protection program—hidden in plain sight.
Can I make this into cupcakes?
Absolutely. Bake for 20-25 minutes. Cupcakes are just cake with portion control (or so we tell ourselves).
Why is my cake dry?
You overbaked it or didn’t use enough zucchini. Follow the recipe, friend.
Can I frost this cake?
Duh. Cream cheese frosting, chocolate ganache, or a dusting of powdered sugar. Go nuts.
Final Thoughts
This chocolate zucchini cake is the ultimate crowd-pleaser. It’s easy, delicious, and secretly wholesome. Whether you’re tricking kids, impressing guests, or just treating yourself, this recipe delivers every time. So grab that zucchini and get baking—your taste buds (and maybe your conscience) will thank you.
