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Chocolate Zucchini Cake

This Chocolate Zucchini Cake is rich, fudgy, and packed with shredded zucchini for moist, tender bites!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 1 cup grated zucchini fresh and finely shredded, packed lightly
  • 1 cup granulated sugar for sweetness
  • 1/2 cup vegetable oil adds moisture and tenderness
  • 2 large eggs bind everything together
  • 1 teaspoon vanilla extract enhances chocolate flavor
  • 1 cup all-purpose flour the base of the cake
  • 1/3 cup unsweetened cocoa powder for rich chocolate taste
  • 1 teaspoon baking soda helps the cake rise
  • 1/2 teaspoon baking powder adds extra leavening
  • 1/2 teaspoon salt balances the sweetness
  • 1/2 cup chocolate chips melty pockets of chocolate throughout the cake

Instructions

  • Start by washing and finely grating your zucchini. Make sure to squeeze out any excess moisture gently with a clean towel or paper towel.
  • In a medium-sized bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and slightly fluffy.
  • In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  • Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Next, fold in the grated zucchini and chocolate chips evenly.
  • Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper. Pour the batter into the pan, smoothing the surface with a spatula.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  • Allow the cake to cool completely in the pan on a wire rack before slicing. Enjoy as is or with a light dusting of powdered sugar.

Equipment

  • Medium-sized bowl
  • Separate Bowl
  • Sifter
  • Spatula
  • 8x8-inch baking pan
  • Wire Rack

Notes

  • Use fresh, firm zucchini and squeeze out excess moisture to avoid a watery batter.
  • For extra chocolate flavor, swap half of the chocolate chips with dark chocolate chunks.
  • Mix the batter gently to keep the cake tender and avoid toughness.
  • Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
  • Try variations like adding chopped nuts, cinnamon, or a cream cheese frosting for different flavor twists.