Chocolate Zucchini Cake

If you’ve never baked with zucchini before, this Chocolate Zucchini Cake will change your mind. I know it might sound a little strange to mix a vegetable into dessert but trust me—this cake is rich, moist, and full of chocolatey goodness. And the best part? You’d never know there’s zucchini in it.

I originally made it to use up some extra garden zucchini, and it quickly became a family favorite. It’s the kind of cake that doesn’t need frosting (though no one’s stopping you), and that generous layer of chocolate chips on top is pure magic.

A few weeks ago, I made Chocolate Zucchini Bread, and it was an instant hit in my home. My fiancé cannot resist anything chocolate. 

I always have zucchini on hand because I love to make zoodles. I didn’t tell him it had zucchini in it at first. It was after a few bites that I mentioned it, and he didn’t seem to care at all. All he tasted was the chocolate!

Why You’ll Love This Recipe

• Ultra Moist Texture: Thanks to the zucchini and oil, this cake stays soft and tender for days. No dry crumbs here!
• Rich Chocolate Flavor: With cocoa powder in the batter and chocolate chips on top, every bite is packed with chocolatey goodness.
• Sneaky Veggies: It’s a great way to use up extra zucchini—and no one will even know it’s in there.
• Simple Ingredients: You probably have most of what you need in your pantry already.
• Perfect for Sharing: Whether you’re bringing it to a potluck, serving it at a family dinner, or enjoying a slice with coffee, it’s always a crowd-pleaser.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Salted Butter: If using unsalted butter, just add a pinch more salt to the batter.
• Vegetable Oil: Can be swapped with canola oil if needed.
• Sugar: Gives the cake its sweetness and helps create a soft texture.
• Eggs: Bind everything together and help the cake rise.
• Vanilla Extract: Adds warmth and depth to the chocolate flavor.
• Milk: It’s mixed with lemon juice to create a quick buttermilk substitute.
• Lemon Juice: Don’t skip this! It reacts with the baking soda to help the cake rise.
• All-Purpose Flour: Spoon and level it to avoid a dense texture.
• Cocoa Powder: Use unsweetened cocoa powder for a deep chocolate flavor.
• Baking Powder & Baking Soda: These work together to help the cake rise beautifully.
• Cinnamon & Ground Cloves: Add a subtle spice that pairs surprisingly well with chocolate.
• Zucchini: No need to peel it! Dice it small so it blends right into the batter without affecting the texture.
• Chocolate Chips: Sprinkled on top for a gooey, melty finish. Mini or regular-sized chips both work.

How to Make Chocolate Zucchini Cake

• Step One: Preheat oven to 325°F. Grease a 9×13-inch baking pan.
• Step Two: Add lemon juice to the milk and whisk. Set aside for 5 minutes to become sour.
• Step Three: In a large bowl, cream together butter, sugar, and eggs with an electric mixer. Stir in vegetable oil, vanilla, zucchini, and sour milk.

• Step Four: In another bowl, sift flour, cocoa, baking powder, baking soda, cinnamon, and cloves.

• Step Five: Add the dry mixture to the wet mixture and stir to combine.

• Step Six: Spread mixture into a greased baking pan. Sprinkle chocolate chips on top.
• Step Seven: Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let it cool before adding any frosting.

What to Serve With It

This Chocolate Zucchini Cake recipe is delicious all on its own, but if you’re looking to dress it up, here are a few easy serving ideas:

• A scoop of vanilla ice cream: The warm cake with cold ice cream is a match made in dessert heaven.
• A dollop of whipped cream: Light, fluffy, and perfect for balancing out the rich chocolate flavor.
• Fresh berries: Strawberries or raspberries add a pop of color and a hint of tartness.
• Coffee or tea: Whether it’s an afternoon treat or a late-night snack, this cake pairs beautifully with a hot drink.
• Drizzle of chocolate or caramel sauce: For an extra-indulgent touch, pour a little sauce over each slice just before serving.

Variations and Substitutions

• Shredded Zucchini: Not a fan of diced? You can shred the zucchini instead. It melts right into the batter, giving the cake an even softer texture.
• Swap the Chocolate Chips: Try white chocolate chips, peanut butter chips, or even a mix for something different.
• Add Nuts: A handful of chopped walnuts or pecans adds a nice crunch if you like a bit of texture.
• Use Buttermilk: If you have real buttermilk on hand, use it instead of the milk and lemon juice combination.
• Skip the Spices: Don’t love cloves or cinnamon with your chocolate? Feel free to leave them out for a more classic chocolate cake flavor.
• Add a Frosting: Although this cake doesn’t require it, a light chocolate glaze or cream cheese frosting can elevate it to the next level if you’re feeling fancy.
• Make Muffins Instead: If you’d rather make chocolate zucchini muffins instead of a full cake, simply divide the batter between lined muffin tins and bake at 350°F for about 20–25 minutes, or until a toothpick comes out clean—perfect for grab-and-go treats!

Storage Instructions

This cake stays moist and delicious for days—another reason to love it!

• Room Temperature: Store the cake in an airtight container on the counter for up to 3 days. Cool it completely before covering to prevent condensation.
• Refrigerator: If your kitchen is warm or you want to keep it fresh a little longer, pop it in the fridge. It’ll stay good for about 5 days. Just let it come to room temperature before serving for the best texture.
• Freezer: Want to save some for later? Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature when you’re ready to enjoy.

Recipe Tips and Tricks

• Let the milk sour fully: Give the milk and lemon juice at least 5 minutes to sit so it thickens a bit. It helps create that tender, fluffy texture.
• Dice or shred the zucchini small: No one wants big chunks in their cake. The smaller the pieces, the better they blend into the batter.
• Don’t overmix: Stir just until the dry ingredients are incorporated. Overmixing can make the cake dense.
• Test with a toothpick: Start checking around the 50-minute mark. Every oven is different, and you want a clean toothpick in the center, not overbaked edges.
• Cool completely before storing: If you cover the cake while it’s still warm, the trapped steam can cause it to become soggy.
• Grease your pan well: This batter is thick and rich, so make sure your 9×13 pan is greased all the way into the corners to prevent sticking.

Chocolate Frosting

This Chocolate Zucchini Cake is already rich and moist, but if you want to take it up a notch, a layer of creamy chocolate frosting is the way to go. 

To make it, beat ½ cup of softened salted butter in a bowl until smooth. Add 2 cups of powdered sugar and ¼ cup of unsweetened cocoa powder, and mix on low speed until mostly combined. 

Pour in 1 teaspoon of vanilla extract and 2 to 3 tablespoons of milk, beating until the frosting is light, fluffy, and spreadable. If it feels too thick, just add a little more milk until you get the texture you like. 

Once the cake is completely cooled, spread the frosting evenly over the top. For a little extra flair, you can sprinkle on some chocolate chips, chopped nuts, or even a dusting of cocoa powder. It’s a decadent touch that makes this cake extra special.

Why Add Zucchini to Cake?

Zucchini might seem like an unusual addition to a chocolate cake, but it’s actually a secret weapon for the most moist, tender texture. It adds moisture without making the cake heavy or greasy, and the mild flavor blends seamlessly into the background, allowing you to savor only the rich, chocolatey goodness. It’s also a great way to use up extra garden zucchini, especially during the summer months. Bonus: you’re sneaking in a veggie without anyone even noticing!

Chocolate Cake Recipes

• Mayonnaise Cake
• Hot Fudge Pudding Cake
• Mocha Cake
• Earthquake Cake
• Wacky Cake

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