There’s something so comforting about a chocolate cake that feels like a little hug on a chilly day. This Chocolate Zucchini Cake is just that — moist, rich, and surprisingly healthy thanks to the addition of fresh zucchini. It’s perfect for fall, winter, or any time you want a cozy homemade treat without the fuss. Plus, it uses simple pantry staples you likely already have on hand, making it an easy, beginner-friendly recipe to whip up when the craving hits.
Whether you’re baking for family, friends, or just yourself, this cake feels like a warm kitchen moment shared over laughter and good conversation. And best of all? The zucchini adds a subtle freshness while keeping the cake delightfully tender and not overly sweet. Let’s get baking!
| Category | Dessert |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40-45 minutes |
| Servings | 12 slices |
| Calories | ~250 calories per serving |
Ingredients You’ll Need
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil (or melted coconut oil)
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup plain Greek yogurt (or sour cream)
- 1 cup semi-sweet chocolate chips (optional but highly recommended!)
Step-By-Step Instructions
- Preheat and prep:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy cleanup. - Prepare the zucchini:
Wash and shred your zucchini using a grater or food processor. No need to peel— the skin adds nice color and nutrients! Set aside. - Mix dry ingredients:
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until well combined. - Combine sugars and wet ingredients:
In another bowl, whisk granulated sugar, brown sugar, and oil together until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and Greek yogurt. - Bring it all together:
Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Fold in the shredded zucchini and chocolate chips (if using) — don’t overmix! - Bake:
Pour batter into the prepared pan, spreading evenly. Bake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). - Cool and enjoy:
Let the cake cool completely in the pan on a wire rack before slicing. This helps it set perfectly and keeps it moist.
Helpful Notes & Tips
- Zucchini prep: No need to squeeze out excess moisture—the batter will absorb it and keep the cake moist.
- Storage: Keep leftover cake covered tightly at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully wrapped in foil or plastic wrap for up to 3 months.
- Chocolate chips: Using good quality chips adds a lovely melty surprise in every bite but feel free to omit if you want it less sweet.
- Mixing: Be gentle when folding the zucchini into the batter to keep your cake light and tender.
Recipe Variations
- Nutty twist: Add ½ cup chopped walnuts or pecans for crunch.
- Dairy-free: Substitute coconut yogurt for Greek yogurt and use coconut oil.
- Spiced chocolate: Add 1 teaspoon cinnamon and a pinch of cayenne pepper for a cozy, slightly spicy kick.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a lighter option, serve alongside fresh berries or a simple dusting of powdered sugar. A hot cup of coffee, tea, or even warm milk completes this cozy treat perfectly.
Conclusion
This Chocolate Zucchini Cake is a lovely way to sneak some veggies into your dessert while indulging in something sweet and satisfying. Whether you’re baking for a family gathering or just treating yourself to a cozy moment, this cake is sure to bring smiles and warm memories. Enjoy it fresh, share it with loved ones, and savor every bite of this delicious fall-inspired treat!