This chocolate zucchini cake is rich, moist and full of chocolate flavor with fresh shredded zucchini baked right in. Topped with chocolate chips, it’s an easy way to use up summer zucchini.
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Recipe Overview: Chocolate Zucchini Cake
Shredded zucchini gives this chocolate cake a wonderfully moist, tender texture while cocoa adds plenty of decadent chocolate flavor.
Cake flour helps create a softer, more delicate crumb, while melted butter keeps the batter rich. Chocolate chips sprinkled on top add an extra chocolatey finish with no need for frosting.
It’s a delicious way to use up extra summer zucchini and makes a great dessert, snack or even breakfast cake.
Why I Love This Recipe
When the garden is overflowing, I’m always finding new ways to put zucchini to good use. I’ve made zucchini cake donuts, zucchini bread and my classic zucchini cake.
Then I added cocoa and turned it into this chocolate zucchini cake, and I’m not sure there’s any going back! The chocolate flavor is so rich, you’d never guess there’s zucchini tucked inside, and the chocolate chips on top make this snack cake even better.
Ingredient Notes
- Cake flour or pastry flour. I like to use cake or pastry flour in this recipe because it helps keep the crumb soft and tender.
- Cocoa powder. Unsweetened cocoa powder gives the cake its rich chocolate flavor.
- Granulated sugar. This cake uses just enough white granulated sugar to make it sweet without being overly sweet, so the chocolate flavor still comes through.
- Eggs and egg yolk. Bring them to room temperature before mixing so they combine easily with the batter.
- Butter. Melt the butter and let it cool before adding it to the batter. If using unsalted butter, add a little salt.
- Zucchini. Fresh shredded zucchini disappears right into the batter and helps give the cake its moist texture.
- Chocolate chips and nuts. Semi-sweet or milk chocolate chips add extra chocolate flavor on top, while finely chopped walnuts, pecans or hazelnuts are optional for a little crunch.
How to Make Chocolate Zucchini Cake
Whisk together the cake flour, cocoa powder, baking powder, salt and nuts, if using. I like to make sure the cocoa is well mixed in here so you don’t end up with any dry pockets in the batter.
Beat the sugar with the eggs and extra yolk until lighter in color, about 3 minutes. This helps incorporate air into the batter for a softer, lighter texture. Then mix in the melted, cooled butter and shredded zucchini.
Add the dry ingredients to the wet ingredients and mix just until the batter is smooth. Once the flour goes in, there’s no need to overmix.
Spread the batter in the prepared pan and sprinkle the chocolate chips over the top. I definitely recommend adding them for a little extra chocolate in every bite. Bake until a toothpick comes out clean, then let the cake cool before serving.
Shredding zucchini For Cake
Use the large holes of a box grater to shred the zucchini. There’s no need to peel it first, and once baked into the chocolate cake, you’ll barely notice it’s there.
You also don’t need to squeeze out the excess moisture. That moisture helps keep the cake soft and moist. If any liquid collects in the bottom of the bowl after shredding, simply pour that off before adding the zucchini to the batter.
Recipe Tips
Don’t overbake. Start checking the cake around 45 minutes. It’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The original baking time is about 50 to 60 minutes, but ovens can vary.
Make your own cake flour. If you don’t have cake or pastry flour, for every cup of all-purpose flour remove 2 tablespoons and replace them with cornstarch. Sift together well before using.
Use a metal cake pan. I prefer a metal pan because it heats quickly and evenly, helping the cake bake more consistently. Glass pans heat more slowly and retain heat longer, which can affect the baking time and texture.
Add frosting if you like. The chocolate chips make this cake delicious as is, but for something a little more decadent, use my cream cheese frosting from my carrot cake. Let the cake cool completely before frosting.
Chocolate Zucchini Cake FAQs
No, there’s no need to squeeze the shredded zucchini dry. That moisture helps keep the cake soft. If liquid collects in the bottom of the bowl, simply pour it off before adding the zucchini to the batter.
Yes. You can substitute the butter with 150 grams or ½ cup + 2½ tablespoons of vegetable oil.
A mixer is helpful for beating the eggs and sugar until light and airy, but you can also do it by hand with a whisk. Just be sure to whisk well before adding the remaining ingredients.
A dense cake can come from over mixing the batter or adding zucchini that is especially watery. Mix only until the flour is incorporated, and if your shredded zucchini seems very wet, lightly blot it with a paper towel before adding it to the batter.
So if you are looking for a sweet way to use up some zucchini I hope you give this Chocolate Zucchini Cake a try and let me know what you think. Enjoy!
- 2¼ cups cake flour (270 grams)
- ¾ cup + 1 tablespoon cocoa powder (unsweetened) (30 grams)
- 1 pinch salt*
- 2 teaspoons baking powder
- â…“-â…” cup nuts finely chopped (walnuts, pecans or hazelnuts)
- 1 cup granulated sugar (200 grams)
- 2 large eggs (room temperature)*
- 1 egg yolk (room temperature)*
- ¾ cup + 1 tablespoon butter (melted and cooled) (200 grams)
- 2â…“ cups shredded zucchini (about 2 medium) (350 grams)
- ¼-⅓ cup chocolate chips (small or regular, semi sweet or milk)
*Remove from fridge 45 minutes before using.
*If you use unsalted butter then add ¼ teaspoon of salt.
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Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch (20-23cm) cake pan.
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In a medium bowl whisk together the flour, cocoa, salt, baking powder and nuts. Set aside.
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In the mixing bowl beat together the sugar, eggs & yolk until light, about 3 minutes on medium/low speed, then beat in the melted cooled butter and then the grated zucchini add the dry ingredients and combine until smooth, about 1 minute.
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Pour into the prepared cake pan, sprinkle with some chocolate chips if desired and bake for about 50-60 minutes test for doneness with a tooth pick (it may take more or less time depending on your oven). Let cool before serving. Enjoy!
Store the cake in an airtight container or wrap it tightly with plastic wrap. It will keep at room temperature for up to 3 days or in the refrigerator for 7 to 8 days.
To freeze, wrap the cake or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 to 3 months and thaw at room temperature or in the refrigerator before serving.
Calories: 367kcal | Carbohydrates: 46g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 185mg | Potassium: 321mg | Fiber: 3g | Sugar: 21g | Vitamin A: 747IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 2mg
Updated from August 2, 2020.
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