Why You’ll Love This Recipe

This Chocolate Zucchini Cake is a game-changer. It’s rich, chocolaty, and surprisingly moist, thanks to the addition of zucchini. The best part is that you don’t taste the zucchini—it simply contributes to the texture and moisture. This cake is easy to make and is a great way to indulge your chocolate cravings while still getting some veggies in. Whether for dessert, a snack, or even as a birthday cake, it’s sure to impress everyone!

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional, for extra flavor)
2 large eggs
1/2 cup vegetable oil (or melted coconut oil)
1 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups zucchini, grated (about 1 medium zucchini)
1/2 cup milk (any kind)
1/2 cup mini chocolate chips (optional, for extra chocolatey goodness)
1/2 cup chopped walnuts or pecans (optional, for crunch)

For the Frosting (Optional):

1/2 cup unsalted butter, softened
1/4 cup unsweetened cocoa powder
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
A pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon (if using).
Prepare Wet Ingredients:
- In a large bowl, beat the eggs, sugar, and oil together until smooth and well-combined. Stir in the vanilla extract.
Add Zucchini:
- Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or paper towels. Add the zucchini to the wet mixture and stir until well incorporated.
Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined, being careful not to overmix. If using, fold in the mini chocolate chips and nuts.
Bake the Cake:
- Pour the batter into the prepared pan and smooth it into an even layer. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting (if using).

For the Frosting (Optional):

Make the Frosting:
- In a medium bowl, beat the softened butter with the cocoa powder until smooth. Gradually add the powdered sugar, milk, vanilla extract, and a pinch of salt, and beat until light and fluffy.
Frost the Cake:
- Once the cake has cooled completely, spread the frosting evenly on top of the cake using a spatula. If desired, top with extra mini chocolate chips or chopped nuts for decoration.

Servings and Timing

Servings: This recipe serves about 12-16 people, depending on portion size.
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 45-50 minutes (including cooling time)

Variations

Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
Dairy-Free Option: Use dairy-free milk and substitute the butter in the frosting with vegan butter for a dairy-free version.
Spiced Version: Add a pinch of ground nutmeg or allspice to the dry ingredients for a spiced version of the cake.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3-4 days. If you’ve used frosting, keep the cake refrigerated for up to 5 days.
Freezing: The cake can be frozen, either as a whole or in individual slices. Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Thaw overnight in the refrigerator.

FAQs

1. Can I use a different type of vegetable instead of zucchini?

Zucchini is the best option for this recipe due to its mild flavor and moisture, but you could try using carrots or sweet potatoes for a different flavor and texture.

2. Do I have to use frosting?

No, the cake is delicious on its own without frosting. If you prefer a lighter version, you can skip the frosting and simply dust the cake with powdered sugar.

3. Can I make this cake ahead of time?

Yes, this cake stays moist for several days, so it can be made ahead of time. Store it in an airtight container or wrap it well to keep it fresh.

4. Can I add other mix-ins like dried fruit or coconut?

Yes, you can add dried fruit, shredded coconut, or even chopped chocolate to the batter for additional flavor and texture.

5. Can I make cupcakes instead of a full cake?

Yes, this recipe can be turned into cupcakes. Simply line a muffin tin with paper liners and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.

6. Can I use frozen zucchini?

Yes, frozen zucchini can be used, but make sure to thaw and drain it well before adding it to the batter to avoid excess moisture.

7. How do I know when the cake is done?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it comes out with wet batter, bake it for a few more minutes.

8. Can I make this cake without chocolate chips?

Yes, you can make the cake without chocolate chips if you prefer a more subtle chocolate flavor. You can also replace them with chopped nuts or dried fruit.

9. How can I make the cake fluffier?

Make sure not to overmix the batter, as this can result in a dense cake. Fold the ingredients gently and stop mixing once everything is combined.

10. Can I make the frosting with less sugar?

Yes, you can reduce the powdered sugar in the frosting to suit your sweetness preference. Just be mindful that the texture of the frosting may change slightly with less sugar.

Conclusion

Chocolate Zucchini Cake is a deliciously moist, indulgent treat that cleverly incorporates zucchini for extra moisture and nutrition. With its rich chocolate flavor, subtle sweetness, and optional creamy frosting, this cake is a perfect way to satisfy your chocolate cravings while sneaking in some veggies. It’s easy to make, incredibly moist, and is sure to become a favorite in your dessert rotation!

Chocolate Zucchini Cake

Why You’ll Love This Recipe

Ingredients