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image of a slice of chocolate zucchini cake that's been bitten into to show how moist and tender it is
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5 from 3 rating

Chocolate Zucchini Cake Recipe

This fudgy, ultra-moist chocolate zucchini cake recipe is the perfect way to use up that ripe zucchini! It bakes up so moist and tender and is studded with chocolate chips. It's so good it doesn't even need frosting, and that means a lot coming from me!
Prep Time10 minutes
Cook Time35 minutes
Cooling Time30 minutes
Total Time1 hour 15 minutes
Course: Cakes
Cuisine: American
Servings: 16
Calories: 178kcal
Author: Chelsey White

Equipment

Ingredients

Chocolate Zucchini Cake Recipe

  • 1 cup + 2 Tbsp all-purpose flour 150g
  • 1 cup granulated sugar 200g
  • 1/3 cup unsweetened or dark cocoa powder 33g
  • 1 tsp baking powder 4g
  • 3/4 tsp baking soda 5g
  • 1/2 tsp fine salt 3g
  • 1/2 cup water, warm 120g
  • 1/2 cup full-fat sour cream or greek yogurt, room temperature 125g
  • 1/4 cup vegetable or canola oil 55g
  • 1 large egg, room temperature 56g
  • 1 tsp vanilla extract or vanilla bean paste 4g
  • 1 tsp instant espresso or coffee 2g - optional
  • 1 1/2 cups peeled and shredded zucchini, blotted (patted dry with a paper towel but not wrung out) 200g
  • 1 cup dark or semi-sweet chocolate chips, divided 175g - optional

Instructions

Chocolate Zucchini Cake

  • Preheat the oven to 350°F/175°C. Line and grease a square 8-inch or round 9-inch metal baking pan.
  • In a large bowl, add 1/2 cup warm water, 1/2 cup sour cream, 1/4 cup oil, 1 egg, 1 tsp vanilla, and 1 tsp instant espresso (optional). Whisk together until combined.
  • In a separate, medium-sized bowl, whisk together 1 cup + 2 Tbsp flour, 1 cup sugar, 1/3 cup cocoa powder, 1 tsp baking powder, 3/4 tsp baking soda, and 1/2 tsp salt.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Then fold in 1 1/2 cups of peeled and shredded zucchini that's been blotted/gently dried with a paper towel and 2/3 cup of chocolate chips into the batter (I like to use mini chocolate chips, but any type works!). The goal of blotting the zucchini is to remove just a bit of the moisture, but not all of it! You do not want to wring out the zucchini.
  • Pour the batter into the prepared pan, then sprinkle the remaining 1/3 cup of chocolate chips on top of the batter. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove the pan from the oven.
  • Place the pan on a wire cooling rack and let the cake cool fully in the pan. If you're in a rush, place the whole pan in the freezer for 30 minutes to accelerate the cooling process. This cake can be stored at room temperature for up to 3 days or in the fridge for 5 days.

Video

Notes

 

Ingredient Swaps & Substitutions

For a detailed list of ingredient swaps and substitutions that can be made in each component of this recipe, please refer to the "swaps and substitutions" section above.

 

Making This Cake in Different Sizes

This recipe can be made in a square 8-inch pan or a round 9-inch cake pan. If you want to use a round 8-inch pan, the bake time will be a few minutes longer. Be sure to check the center with a toothpick for doneness.
If you want to make a loaf cake using this recipe, use an 8.5x4.5-inch pan and bake for 50-60 minutes at 350°F/175°C, or until a toothpick inserted in the center of the layer comes out with a few moist crumbs.
You can also make a chocolate zucchini bundt cake with this recipe. Make 1.5 batches of batter, then heavily grease a bundt pan and fill it with batter. Bake in a preheated 350°F/175°C oven for 45-55 minutes, or until a toothpick inserted in the center of the layer comes out with a few moist crumbs.

 

Tips for Making the Best Chocolate Zucchini Cake

  • Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.
  • Properly measure the flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
  • Mix the cake batter just until the ingredients are incorporated once you add the dry ingredients. This will ensure your cake bakes up tender and soft.
  • Test the center with a toothpick or scribe to check for doneness. This recipe has a lot of moisture in it, and can take a while to bake through! If the toothpick comes out gooey, it needs more time (just make sure it's gooey batter, not a melted chocolate chip that you accidentally hit). It's done when the toothpick comes out with a few moist crumbs or is clean.
  • Even though it's annoying, peel the zucchini before you shred it. If you don't, the zucchini won't fully kind of melt into the batter as it bakes, and the bits of zucchini will be much more noticeable. 

 

Chocolate Zucchini Cake Variations

To make a gluten-free chocolate zucchini cake, swap in your favorite gluten-free flour blend for the AP flour this recipe calls for. Be sure to over-mix the batter and let it sit for at least 30 minutes before baking for the best results.

 

Making This Cake in Advance & Storage Tips

You can make this cake in advance! It can sit at room temperature for up to 3 days or be stored in the fridge for up to 5 days in an airtight container.
It can also last up to a month in the freezer. Move it to the fridge the day before you plan to eat it, then let it come to room temperature before serving.

Nutrition

Serving: 1 | Calories: 178kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 158mg | Potassium: 111mg | Fiber: 1g | Sugar: 19g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg