We’re big fans of zucchini in this house and who doesn’t like chocolate?! So when I discovered this delicious chocolate zucchini cake, it went straight to the top of our dessert menu. Yes, you read that right – chocolate zucchini is at the top of my list. If you are looking for a healthier recipe, try my zucchini brownie bites!
Yes, really! The zucchini makes this cake lovely and moist whilst the chocolate gives it that deliciously indulgent taste we all know and love. It’s the perfect dessert option for parties, picnics, potlucks, and weeknight dinner! If you have kids who are allergic to vegetables then you’re going to love this tasty treat. It’s like sneaking in one of their five a day undercover (well, under chocolate!).
How To Make Chocolate Zucchini Cake
Chocolate zucchini cake is so easy to bake you could make it in your sleep. Maybe. If you sleepwalk. Or sleep-cook. Okay, probably not. But it’s still super simple to bake with your eyes wide open!
- Preheat your oven to 325 F. Grease and flour a standard bundt pan and then set aside.
- In a large bowl, whisk together your dry ingredients, then set aside.
- In a bowl attached to a stand mixer with the paddle attachment on, combine the oil, sugars, eggs, and vanilla. Beat on low until they are combined.
- Add the dry mixture to the egg mixture, combining well on low speed.
- Remove the bowl from the mixer and fold in the zucchini and the chocolate chips.
- Grease and flour a standard bundt pan, then pour the batter in.
- Bake at 325 F for 50 – 60 minutes, until a fork inserted comes out clean. Remember to check the inner part of the bundt cake as they are notorious for baking in the middle LAST!
- You can easily substitute applesauce for the oil if wanted, I’ve tried it and it works like a charm!
How Long Does Chocolate Zucchini Cake Last?
This cake is so yummy it’s going to be hard not to eat it all! But if do you have any left over, your chocolate zucchini cake will last for around 3 days at room temperature. If you need it to keep a bit longer, it can be stored in the refrigerator for up to a week.
Is Chocolate Zucchini Healthy?
Zucchini has a 95% water content and it’s super healthy! A half-cup of raw zucchini only has 13 calories so it’s perfect if you’re on a diet. It contains lots of vitamins and antioxidants too. This chocolate zucchini cake is definitely at the healthier end of the cake spectrum as there’s no milk, sour cream, yogurt, buttermilk, or mayonnaise in the recipe. The only “vice” involved here is sugars, a cup of cocoa and some chocolate chips. Not bad, eh?
If you’re looking for a quick and easy chocolate fix that’s still pretty healthy, this is it! Enjoy!
More Recipes To Try
If you want to add a few more delicious cakes to your dessert options, give these a go too!
- Pecan Butter Rum Cake Recipe: another interesting combination!
- Lemon Cherry Crunch Cake: definitely a vintage sweet treat worth tasting.
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Chocolate Zucchini Cake
Nothing beats a moist, decadent chocolate zucchini cake - that also is topped with my Best Buttercream Frosting Ever!
- Prep Time
- 20 minutes
- Cook Time
- 1 hour
- Total Time
- 1 hour 20 minutes
- Karlynn Johnston
- 2 cups of flour
- 1 cup of cocoa
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2/3 cup of vegetable oil
- 1 cup of white sugar
- 1 cup of packed brown sugar
- 4 eggs
- 2 teaspoons vanilla
- 3 cups of shredded zucchini
- 2 cups of chocolate chips optional
Preheat your oven to 325 °F. Grease and flour a standard bundt pan, then set aside.
In a large bowl, whisk together your dry ingredients, then set aside.
In a bowl attached to a stand mixer with the paddle attachment on, combine the oil, sugars, eggs and vanilla. Beat on low until they are combined.
Add the dry mixture to the egg mixture, combining well on low speed.
Remove the bowl from the mixer and fold in the zucchini and the chocolate chips.
Grease and flour a standard bundt pan, then pour the batter in.
Bake at 325 for 50-60 minutes, until a fork inserted comes out clean. Remember to check in the inner part of the bundt cake as they are notorious for baking in the middle LAST!
You can easily substitute in applesauce for the oil if wanted, I've tested it and it works like a charm!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.