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–+ servings
Chocolate Zucchini Cake

Moist Chocolate Zucchini Cake That's Secretly Healthy

This Chocolate Zucchini Cake combines rich chocolate flavor with zucchini, keeping it moist and healthy for guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 36 minutes
Cooling Time 1 hour
Total Time 1 hour 51 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 ¾ cups All-Purpose Flour Gluten-free flour blend can be used if needed.
  • ¾ cups Unsweetened Cocoa Powder Opt for natural cocoa for richer results.
  • 1 teaspoon Baking Soda Ensure freshness for the perfect rise.
  • 1 teaspoon Baking Powder Ensure freshness for the perfect rise.
  • ½ teaspoon Salt Balances the sweetness beautifully.
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar Adds extra moisture.
  • ½ cup Vegetable Oil Can substitute with melted coconut oil.
  • ½ cup Unsalted Butter Can replace with more oil for dairy free.
  • 2 large Eggs Flax eggs can be used for vegan.
  • ½ cup Sour Cream Yogurt is a good substitute.
  • 2 teaspoons Vanilla Extract Omit if necessary.
  • 1 cup Hot Water Make sure it's steaming.
  • 1 ½ cups Shredded Zucchini Do not squeeze it dry.
  • 1 cup Semi-Sweet Chocolate Chips Optional; can use dark chocolate.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Ensure it's softened.
  • ½ cup Unsalted Butter Use room temperature.
  • 1 cup Powdered Sugar Sift first for smooth texture.
  • ¼ cup Unsweetened Cocoa Powder Enhances the chocolate flavor.

Equipment

  • 9x13-inch baking pan
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, mix cocoa powder with hot water until smooth.
  4. Stir in melted butter, eggs, sour cream, vegetable oil, and vanilla extract to the cocoa mixture until blended.
  5. Gradually fold the wet mixture into the dry ingredients until just combined.
  6. Gently fold in shredded zucchini and chocolate chips until evenly distributed.
  7. Pour the batter into the prepared baking pan and bake for 33-36 minutes.
  8. Let the cake cool in the pan on a wire rack for at least an hour.
  9. Beat together cream cheese and unsalted butter until smooth, then add sifted powdered sugar and cocoa powder.
  10. Spread frosting over the cooled cake and enjoy.
  11. Slice and serve, storing any leftovers in the refrigerator.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 250mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 400IUVitamin C: 2mgCalcium: 30mgIron: 1.2mg

Notes

This cake stays moist and is a great way to include vegetables in dessert without altering flavor.

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