chocolate zucchini cake

This decadent and moist Gluten-free Chocolate Zucchini Cake is a great way to use up all that summer squash. Nobody would even know it is packed with vegetables.

Gluten-free Chocolate Zucchini Cake

almond flour

arrowroot

cocoa powder

1.5 tsp baking soda

½ tsp baking powder

sea salt

palm shortening (or unsalted butter)

coconut sugar

maple syrup

eggs

vanilla

milk (I used coconut milk)

shredded/grated zucchini

Preheat oven to 350 and grease two 8-inch cake pans. Set aside

Combine the almond flour, arrowroot, cocoa powder, baking soda, baking powder and sea salt. Whisk until combined and set aside.

In a large bowl or stand mixer add the palm shortening, coconut sugar and maple and beat until mixture is fluffy. Approximately one minute.

Add the eggs one at a time and once incorporated add the vanilla, milk and shredded zucchini and mix until just combined.

Slowly add the dry ingredients and mix until combined.

Divide the batter evenly between the two pans and cook for about 20 minutes.

Let cool for a few minutes and then transfer the cake to a wire rack.

Once the cakes are completely cooled top with your favorite frosting (see notes) and serve immediately or store it covered in the refrigerator.

This super rich and moist chocolate zucchini cake is topped with milk chocolate fudge frosting- you won't even taste the vegetables!

Chocolate Zucchini Cake

(250 grams) all-purpose flour (spoon & leveled)

(63 grams) unsweetened natural cocoa powder

baking soda

baking powder

espresso powder (optional)

salt

(240 milliliters) canola or vegetable oil

(200 grams) granulated sugar

(150 grams) packed light or dark brown sugar

eggs,

(80 grams) sour cream

vanilla extract

3 cups shredded zucchini (about 3 medium)*

(180 grams) semi-sweet chocolate chips

chocolate frosting or vanilla frosting

Preheat oven to 350°F (177°C). Grease two 9&#215;2 inch cake pans. (Make sure they&#8217;re at least 2 inches high, deep dish style.) Set aside.

Make the cake: 

Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.

Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Assemble and frost: 

First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on top. (I used Ateco #30 tip.) Decorate with chocolate sprinkles or mini chocolate chips if desired. Slice and serve.

Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

I've made this twice in the last week, once for my coworkers &amp; once for my kids &amp; it was a hit! However, for my kids I substituted half the flour for ground rolled oats, decreased the sugar by 1 cup and increased the chocolate chips by 1/4 cup and omitted the frosting. They couldn't get enough! Thanks Sally! I've been using your recipes for years!!

Made this just as written and it was wonderful. Will definitely make it again.

Thanks again Sally! This recipe has saved me going bonkers with an overflow of zucchine. A mahoosive hit with my italian friends, family and neighbours who had never considered zucchini as a cake ingredient! I used a paleo ganache instead of the frosting as also very simple and easier to just pour and chill - coconut milk, chocolate and a pinch of salt! 
Last question is how diabetic friendly is it? I have made it gluten free a few times but not sure how to make it diabetic friendly

Unfortunately I don't like chocolate, but I made cupcakes for a family get together and everyone LOVED them!  I will definitely make them again... they were super moist and  no one noticed the zucchini!

I have now made this cake a number of times and we as a family adore it!! Always the same great result, I would recommend ( and have done ) it over and over.
Thank you Sally for another great recipe!!

This is the best chocolate cake I've ever made! Super moist and lasted for days on the counter.  Not overly sweet and wonderfully chocolatey.  Texture is fantastic (I prefer denser cakes over really airy ones).

I’ve made this cake three times since July. Each time we shared it with either family or friends, and each time we were asked for the recipe. Excellent chocolate cake.

Made this cake for the first time— winner! They couldn’t wait for the icing, but added ice cream! Next time I will have the icing made first so I can add it before they eat it all! It’s my go to recipe now and I will be making it again and again! Thank you Sally!

my kids and I just LOVE this cake! I made it into cupcakes and It was quiet a success. The great thing that it was loaded with zucchini which my picky kids usually wouldn't touch, yet they ate all of it.thank you Sally!

This made delicious cupcakes and my zucchini hating husband had NO idea it was in there! (I like my own buttercream frosting better than yours though- sorry!)

I was given fresh zucchini by my co-worker and wanted to bake a cake.  As a new follower to your site, I looked up this recipe.  This cake is amazing.  Quick and easy to make with a moist deep chocolate taste.  I baked mine in a 9x13 pan and used a Cream Cheese frosting.  Thank you so much!

I don’t know what I did, this did not turn out at all. Doesn’t taste very chocolatey, but the texture is good.

I just won best dessert at a Zucchini Festival with this recipe.  It was a big hit!  I added some chopped pecans to the batter and a teaspoon of instant coffee to the frosting.  So good!

This is a fabulous recipe! Not too sweet, lusciously chocolatey, and moist! I was wondering if you offer nutrition information for your recipes?

My husband and I agree that this is the best chocolate cake we’ve ever eaten, zucchini or no zucchini. I’ve made it twice and savored every bite! Fantastic!

I love this cake but I can’t quite give it 5 stars as I made a couple of modifications. I used milk chocolate morsels (because that’s what my husband bought, smh) so I decided to cut down the white sugar by 1/2 cup. I also substituted avocado mayo for sour cream because we didn’t have any. Instead of baking 2 cakes, I made a 9x9 and 12 cupcakes. I think maybe the mayo or the difference in baking proportions may have affected the baking time. I ended up baking the cake for close to 40 min (cupcakes were done by 20). Frosting the cake was difficult as it was so moist and soft even after refrigerating overnight. I didn’t mind too much though as we love frosting. 

Just one question, how do you keep the chocolate morsels from sinking to the bottom? When I was scooping out the batter into the cupcake pan, I found much of the morsels left at the bottom of the bowl. And when I popped my cake out of the pan, the morsels at the bottom were actually left sticking to the pan. The cake was left looking like swiss cheese on one side. There were still morsels left in the cake but not a lot.

https://www.youtube.com/watch?v=aIRTYi3whLw

This super-rich and moist chocolate zucchini cake is topped with milk chocolate fudge frosting- you won’t even taste the vegetables!

Ingredients
2 cups (250g) all-purpose flour (spoon & leveled)
3/4 cup (63g) unsweetened natural cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon espresso powder (optional)
1/2 teaspoon salt
1 cup (240ml) canola or vegetable oil
1 cup (200g) granulated sugar
3/4 cup (150g) packed light or dark brown sugar
4 large eggs, at room temperature
1/3 cup (80g) sour cream or plain yogurt, at room temperature
2 teaspoons pure vanilla extract
3 cups shredded zucchini (about 3 medium)*
1 cup (180g) semi-sweet chocolate chips
chocolate frosting or vanilla frosting

Get the full recipe: https://sallysbakingaddiction.com/chocolate-zucchini-cake/

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Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Chocolate Zucchini Cake | Sally's Baking Addiction

Chocolate zucchini cake is a perfect way to use up that garden zucchini! Frost with chocolate cream cheese icing and you're in heaven.

Chocolate Zucchini Cake with Chocolate Cream Cheese Icing

zucchini

all purpose flour

sugar

cinnamon

olive oil

cream cheese ((or mascarpone!), softened)

unsalted butter

chocolate shavings, (for topping)

Preheat the oven to 350 degrees F. Spray a 9x13 inch baking sheet or dish with nonstick baking spray.

Grate the zucchini, place it on a towel and sprinkle it with a pinch of salt. Let it sit for 10 to 15 minutes while you make the rest of the cake.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, cinnamon and salt.

In a small bowl, whisk together the eggs, oil and vanilla extract. Whisk the wet ingredients into the dry until combined and smooth. Fold in the zucchini.

Spread the batter in the greased pan. Bake for 35 to 40 minutes, or until set in the center. Let cool completely before frosting. If you’d like to remove the cake from the pan before frosting, let it cool for 30 minutes in the pan then gently invert.

Beat the cream cheese and butter together until creamy. Beat in the sugar and cocoa powder powder until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting - plus we love cold cake.

chocolate cream cheese frosting

This Chocolate Zucchini Cake is moist with a perfect crumb and a rich chocolate flavor. It&#039;s easy to make (no mixer required) and topped with the most delicious chocolate ganache! It&#039;s the best zucchini cake recipe you&#039;ll ever eat!

zucchini (shredded)

butter (melted)

canola oil

sour cream

eggs (beaten)

all-purpose flour

tsp baking soda

¼ tsp baking powder

espresso powder

chocolate chips

heavy whipping cream

chocolate chips chocolate

vanilla extract (optional)

Preheat oven to 350 degrees F.

Grease an 8x8” or 9x9” baking dish, or a 9” round cake plate, set aside.

In a medium bowl, mix together flour, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside.

In a large bowl, add melted butter, oil, sour cream, eggs, and vanilla and whisk to combine.

Add sugar and whisk until combined.

Add dry ingredients to the wet ingredients and whisk until batter is smooth.

Use a spatula to fold zucchini and chocolate chips into the batter until evenly distributed.

Spread batter into prepared pan.

Bake 25-30 minutes until the sides are set and a toothpick inserted in the center comes out clean.

Let the cake cool on a cooling rack to room temperature, or in the refrigerator.

Make the chocolate zucchini cake:

Warm 1 cup heavy cream over medium heat, whisking every 30 seconds until it just barely starts to boil. The sides will bubble and boil, but you should turn off the heat before the middle comes to a rolling boil.

Turn off heat and whisk in chocolate and vanilla until the mixture is smooth and begins to thicken.

Remove from the warm burner and let the ganache cool slightly while whisking.

Make the chocolate ganache:

Pour the chocolate ganache over the cooled cake and spread it evenly over the surface.

Chill the cake in the refrigerator for at least 3 hours, or until the ganache has set up.

Serve!

Putting it together.

https://embed.mediavine.com/videos/aihnc7fewhxtfgsvm32j

This Chocolate Zucchini Cake is moist with a perfect crumb and a rich chocolate flavor. It's easy to make (no mixer required) and topped with the most delicious chocolate ganache! It's the best zucchini cake recipe you'll ever eat!

Chocolate Zucchini Cake - an incredibly moist chocolate cake topped with a cloud of chocolate cream cheese frosting. No one will ever guess the secret ingredient is green!

(283 grams) all-purpose flour

(75 grams) unsweetened natural cocoa powder

(113 grams) unsalted butter, melted and cooled

(112 grams) vegetable oil

(347 grams) granulated sugar

(113 grams) buttermilk

(330 grams) finely shredded zucchini

(113 grams) unsalted butter,

oz (226 grams) cream cheese,

(375 grams) powdered sugar

(36 grams) unsweetened natural cocoa powder

Preheat the oven to 350°F. Spray a 9 by 13-inch baking pan with nonstick cooking spray.

In a medium bowl, whisk together the dry ingredients: the flour, cocoa, baking soda, baking powder, and salt.

In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, mix together the butter, oil, and sugar until combined, about 1 minute.

Add the eggs, one at time, beating for 20 seconds after each addition.

Mix in the buttermilk and vanilla until thoroughly combined.

On low speed, mix in the dry ingredients until combined.

Stir in the grated zucchini with a wooden spoon or spatula.

Pour into prepared pan and bake on the middle rack until a toothpick inserted into the center comes out clean, about 30 minutes.

Cool completely before frosting.

For the Chocolate Zucchini Cake:

In the bowl of a stand mixer or in a mixing bowl with a hand mixer, beat the butter and cream cheese until smooth. Add the vanilla, cocoa, confectioners’ sugar, and pinch of salt. Beat until light and fluffy.

Spread on cooled cake.

For the Chocolate Cream Cheese Frosting:

This Chocolate Zucchini Cake is a deep, dark chocolate cake that is topped with light and fluffy chocolate whipped cream! With 3 cups of zucchini, it is incredibly moist and you won&#039;t even notice all the vegetables!

buttermilk

flour

zucchini ((about 2 small or 1 large))

sugar ((more or less depending on your tastes))

Preheat the oven to 350 degrees and lightly grease a 9x13&quot; pan  (line with parchment paper if desired).

In a large bowl, whisk together sugar, buttermilk, eggs, and vanilla until smooth.

Add flour, cocoa powder, baking soda, salt, and baking powder and stir until combined.

Stir in zucchini, just until combined.

Spread into prepared pan and bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Set aside to cool to room temperature.

Cake

In a medium bowl, combine cream, sugar, cocoa, and vanilla.

Beat with an electric mixer on low until incorporated, then beat on high until stiff peaks form.

Spread over cooled cake and serve.

Chocolate Frosting

These Zucchini Corn Fritters are a sweet and savory pancake that works great as a side dish or an appetizer. Healthy, vegetarian friendly and tasty, they are easy to make and go great with just about any meal!

Zucchini Corn Fritters

butter

onion

garlic

zucchini squash (shredded, about 3 cups)

(15 oz, corn, drained)

yellow cornmeal

black pepper

vegetable oil

sour cream (optional

Place shredded zucchini in a bowl and sprinkle with salt. Toss. Let stand for 10 minutes. Drain zucchini by placing a paper towel on the top of the bowl and pressing a separate bowl on top of that, so the paper towel soaks up the water.

Add butter, onion and garlic to a skillet and cook until onion is tender, about 3-5 minutes. Add corn to pan and cook for 1-2 minutes more. Stir in zucchini.

Add flour, cornmeal, salt, pepper and baking soda to a bowl and mix well. Stir in buttermilk and mix. Combine with zucchini mixture and mix well.

Heat a skillet with 1/4 inch of vegetable oil until hot. Use a 3 tablespoon portion scoop to scoop zucchini mix into skillet. Gently press to flatten to about 1/2 inch. Fry on both sides, about 5 minutes each, until golden brown. Drain on paper towels.

Repeat until all fritters are cooked and serve immediately with sour cream if desired.

This chocolate zucchini cake recipe comes out so rich and chocolaty! It's a family favorite that happens to be dairy free and gluten free to boot.

Chocolate Zucchini Cake (Family Favorite!)

almond butter (or sunflower butter)

instant coffee powder (optional)*

egg egg

zucchini (about 2 small)

dark chocolate chips, dairy-free

Coconut oil,

Preheat the oven to 350F. Grease an 8- or 9-inch square pan with coconut oil. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well.

In a large bowl, stir together the almond butter, maple syrup, cocoa powder, salt, coffee powder, egg, vanilla, and baking soda until fully combined and a sticky dough forms.

Stir in the zucchini and chocolate chips.

Pour into the prepared pan and bake until just set and a toothpick inserted in the center comes out clean or with dry crumbs. Do not overbake. A 9-inch pan will take about 30 minutes; an 8-inch will take about 35 minutes. Remove from the oven and allow to cool before serving. Stores covered at room temperature for 1 day or refrigerated up to 4 days.

OMG! This is incredible!! 
I can already tell my husband and I will be making this for years to come. 
Extremely rich, moist and flavorful.

This recipe was great, thank you! I had some dinner guests over and was planning to make a chocolate cake, then found out (last-minute) one person was gluten-free and another on a lower-sugar diet so found this through some hectic googling. My partner was very pessimistic about it when I told him the ingredients, but was pleasantly surprised at the results. While this might not be "low-sugar" per se (once chocolate chips are added in), I used extra dark chips and the total sugar content was still less than half of the original chocolate cake recipe I was planning. It is truly amazing how the zucchini is 100% undetectable and somehow creates a cake-like texture. It does end up being a bit more expensive (almond butter is pricey!) but I think it's worth it for a real-food dessert. Definitely keeping this as a go-to, better-for-you option!

What's the best way to store this?  I just made for a bday party tomorrow.

This delicious zucchini cake is a family favorite. Easy to make and a great way to use zucchini. Wonderful reviews on this delicious cake.

cocoa

walnuts

milk

vanilla flavoring

confectionery sugar

In a large bowl with mixer cream together sugar and butter;  Add oil, flour, vanilla, buttermilk, cocoa, eggs and baking soda.  Fold in zucchini, chocolate chips and nuts.  Pour into a 13 x 9 inch baking dish that has been sprayed with cooking spray.  Cook in preheated 350 degree oven 35 to 45 minutes until done in center.

Mix together cocoa, butter, milk and vanilla with mixer.  Add sugar, mix well.  If too thick, add more milk.  Spread over cooled cake.

Frosting Instructions

Chocolate Zucchini Cake - a rich chocolate cake topped with chocolate frosting and loaded with plenty of zucchini. They will never know it is in there!

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