Let me introduce you to the ultimate treat for chocoholics and veggie-lovers alike: Chocolate Zucchini Cake. This dreamy dessert brings together rich cocoa, melty chocolate chips, and tender grated zucchini in every luscious bite—a combination that delivers on moisture, flavor, and pure comfort. Whether you’re sneaking in some veggies, indulging in a classic chocolate fix, or just searching for something fun to bake, this recipe guarantees rave reviews. Brace yourself: it’s impossible to stop at just one slice!

Chocolate Zucchini Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe has a job to do, from making the cake melt-in-your-mouth soft to adding that hint of decadence. Don’t skip or swap—these staples are the secret to Chocolate Zucchini Cake perfection!

Sugar: Classic granulated sugar provides the perfect amount of sweetness for a balanced cake.
Brown sugar: Adds a caramel-like richness and helps keep the texture extra moist.
Cream cheese: The secret ingredient for the most tender crumb and subtle tanginess—make sure it’s softened.
Vegetable oil: Gives the cake unbeatable moistness and a light, fluffy texture.
Eggs: Help bind everything together and contribute to that classic cake structure.
Vanilla: This aromatic staple enhances chocolatey flavors and warmth.
Flour: All-purpose flour acts as the foundation, providing structure and body.
Unsweetened cocoa: A necessity for deep, chocolatey flavor and beautiful dark color.
Baking powder & baking soda: These give the cake its rise and airy texture.
Salt: Just a touch balances the sweetness and intensifies the chocolate.
Cinnamon: Adds a background warmth that makes the flavors pop.
Buttermilk: Keeps the crumb tender and adds just the right amount of tang.
Shredded zucchini: The star ingredient for a moist cake that stays fresh for days—no one will guess!
Semi sweet chocolate chips: For little pockets of melted chocolate in every bite.
Butter (softened): The base of a luscious homemade frosting.
Powdered sugar: Sweetens and thickens your frosting to the ideal texture.
Vanilla (for frosting): Balances the sweetness and rounds out the flavor.
Milk: Helps achieve that ultra-smooth, spreadable frosting consistency.

How to Make Chocolate Zucchini Cake

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350 degrees. Give your Bundt pan a generous spray with nonstick cooking spray—this ensures your cake will slide out flawlessly, every time. Trust me, there’s nothing sadder than leaving half your masterpiece stuck to the pan!

Step 2: Mix Wet Ingredients

In a large bowl, combine the granulated sugar, brown sugar, softened cream cheese, and vegetable oil. Beat with a mixer at medium speed until everything is creamy and well blended. Next, beat in the eggs one at a time and stir in the vanilla. This silky mixture sets the stage for our Chocolate Zucchini Cake’s signature soft texture.

Step 3: Whisk Dry Ingredients

In a separate medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Whisking aerates the mixture and ensures your leaveners get evenly distributed, so you don’t end up with uneven rising.

Step 4: Combine and Add Buttermilk

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Stir gently until just combined, so the cake stays tender and light. Don’t over-mix—it’s the quickest way to a tough cake!

Step 5: Fold In Zucchini and Chocolate Chips

Now for the magic: gently fold in the shredded zucchini and semi sweet chocolate chips. You won’t taste the zucchini, but it keeps the cake irresistibly moist and tender. Those chocolate chips? Guaranteed bursts of pure chocolate joy.

Step 6: Bake

Pour the batter into your prepared Bundt pan and smooth the top. Slide it into the oven and bake for about 1 hour, or until a wooden pick inserted in the cake comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes before turning it out. Then, let it cool completely so the frosting won’t melt on top.

Step 7: Make the Frosting

Place softened butter in a mixing bowl and whip it on medium-high speed for 5 minutes, scraping the bowl as needed. Reduce speed to low, add powdered sugar gradually, then beat in vanilla and milk until it’s smooth and fluffy. Adjust with extra milk or sugar to find that perfect spreadable consistency.

Step 8: Frost and Finish

Spread the decadent frosting over your cooled Chocolate Zucchini Cake. Swirl it with a spatula for swoops of pure delight, and feel free to sprinkle extra chocolate chips on top if you’ve got a chocolate-loving crew.

How to Serve Chocolate Zucchini Cake

Garnishes

Dress up your Chocolate Zucchini Cake with a dusting of powdered sugar, extra chocolate chips, or even delicate chocolate shavings. Fresh berries on the side add a pretty touch and a pop of color; mint leaves make for a beautiful, bakery-style presentation.

Side Dishes

This cake shines all on its own, but a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream turns every slice into a true celebration. Add a cup of rich coffee or a tall glass of cold milk for ultimate dessert comfort.

Creative Ways to Present

If you’re feeding a crowd, try slicing and plating each piece with a strawberry fan, or cut the whole cake “mini-bundt” style for adorable single-servings. For birthdays or special occasions, drizzle warm chocolate sauce over each slice just before serving—spectacular!

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Zucchini Cake is a dream to store. Simply cover any remaining slices snugly with plastic wrap or place in an airtight container, and they’ll stay moist for 3 to 4 days at room temperature. If your kitchen is particularly warm, pop it in the fridge for extra freshness.

Freezing

Yes, you can freeze this cake! Wrap individual slices (or the whole cake, unfrosted or frosted) tightly in plastic wrap, then foil. The cake will keep beautifully in the freezer for up to 3 months. Thaw overnight in the fridge before serving so it tastes bakery-fresh.

Reheating

To revive that just-baked taste, microwave individual slices for about 10 seconds—just enough to gently warm and soften the chocolate chips again. If reheating straight from the freezer, let thaw before giving it a quick zap.

FAQs

Can you taste the zucchini in Chocolate Zucchini Cake?

Nope! The zucchini disappears right into the batter and leaves no trace of flavor—just irresistible moisture and a dreamy, soft crumb. Even veggie skeptics will be fooled.

Do I need to peel the zucchini first?

No need to peel—that’s one less step! The skin becomes completely tender as the cake bakes, and you won’t notice it in the final dessert. Just wash the zucchini well and then shred.

What’s the best way to shred the zucchini?

A regular box grater (the side with medium or small holes) works perfectly. You want finer pieces so they disappear into the cake. Skip draining or squeezing—leave that moisture in for best results!

Can I use a different pan if I don’t have a Bundt?

Absolutely! You can bake this Chocolate Zucchini Cake in two standard loaf pans or a 9×13-inch pan. Just adjust the baking time—start checking for doneness at around 40 minutes.

Can I make this cake ahead for a party?

Yes! Bake the cake the day before, cool, and store tightly wrapped. You can frost right before serving. The flavors actually deepen overnight, making it even more delicious the next day!

Final Thoughts

There’s nothing quite like sharing a homemade Chocolate Zucchini Cake with friends and family. It’s comforting, a little bit nostalgic, and always absolutely delicious. If you’ve never baked with zucchini before, this is your sign—grab a grater and treat yourself (and your loved ones) to an unforgettable cake experience. Happy baking!

Chocolate Zucchini Cake Recipe

★★★★★

4.8 from 17 reviews

Author: Ella
Total Time: 1 hour 20 minutes
Yield: 1 Bundt cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in this rich and moist Chocolate Zucchini Cake that perfectly combines the sweetness of chocolate with the subtle hint of zucchini. Topped with a creamy frosting, this cake is a delightful treat for any occasion.

Instructions

Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray.
Combine sugars, cream cheese, and oil. Beat until well blended. Add eggs and vanilla.
Mix dry ingredients. Combine flour, cocoa, baking powder, baking soda, salt, and cinnamon.
Combine wet and dry ingredients. Add flour mixture and buttermilk. Stir in zucchini and chocolate chips.
Bake. Pour batter into pan and bake for 1 hour.
Cool and frost. Cool cake, then frost with your favorite frosting or glaze.
Frosting: Whip butter, add powdered sugar, vanilla, and milk. Mix until light and fluffy.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American