Chocolate Zucchini Cake
Chocolate Zucchini Cake

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.

Zucchini, Really?

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!

 

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Nothing beats a moist, decadent chocolate zucchini cake - that also is topped with my Best Buttercream Frosting Ever! #cake #chocolate #zucchini

Chocolate Zucchini Cake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

Nothing beats a moist, decadent chocolate zucchini cake - that also is topped with my Best Buttercream Frosting Ever! 

Course: Dessert
Cuisine: American
Keyword: chocolate zucchini cake
Servings: 12
Calories: 507 kcal
Author: Karlynn Johnston
Ingredients
Dry Ingredients
  • 2 cups of flour
  • 1 cup of cocoa
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
Wet Ingredients
  • 2/3 cup of vegetable oil
  • 1 cup of white sugar
  • 1 cup of packed brown sugar
  • 4 eggs
  • 2 tsp vanilla
  • 3 cups of shredded zucchini
  • 2 cups of chocolate chips optional
Instructions
  1. Preheat your oven to 325 °F. Grease and flour a standard bundt pan, then set aside.
  2. In a large bowl, whisk together your dry ingredients, then set aside.
  3. 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.
  4. Add the dry mixture to the egg mixture, combining well on low speed.
  5. Remove the bowl from the mixer and fold in the zucchini and the chocolate chips.
  6. Grease and flour a standard bundt pan, then pour the batter in.
  7. 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!
Recipe Notes

You can easily substitute in applesauce for the oil if wanted, I've tested it and it works like a charm!

Nutrition Facts
Chocolate Zucchini Cake
Amount Per Serving
Calories 507 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 15g 75%
Cholesterol 59mg 20%
Sodium 452mg 19%
Potassium 260mg 7%
Total Carbohydrates 76g 25%
Dietary Fiber 4g 16%
Sugars 53g
Protein 6g 12%
Vitamin A 2.9%
Vitamin C 0.2%
Calcium 11.1%
Iron 15.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

2
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

17 Comments

  1. Pingback: Antipasto Platter Recipe | The Kitchen Magpie

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  4. Cheri Abbott Reply

    Looks great! (It has zucchini in it, so it must be low calorie, right? 🙂

  5. Pingback: Cheesy Buffalo Chicken Zucchini Boats - The Kitchen Magpie

  6. This recipe is absolutely delicious! I used gluten free flour, substituted swerve for the sugar and left out the chocolate chips for a much lower calorie cake. It came out great!!

  7. Beingkelly Reply

    OMG! This is the most AMAZING Zucchini Bread I’ve ever made! Thank you!

    I discovered your blog about a year ago and I must say you are my go-to when I’m looking for a recipe now.

    I haven’t been dusappointed with any of your recipes but this cake…ITS THE BEST!

  8. I made this and it is so delicious! Thank you for sharing the recipe! 🙂

  9. This is by far the best chocolate zucchini recipe I have ever come across. I get demands for this recipe when I make it. A staple for zucchini growers or gifters!! Thanks for sharing 😀

  10. sell your damaged cars Reply

    Briton John Cadbury developed an emulsification process to make solid chocolate, creating the modern chocolate bar. Although cocoa is originally from the Americas, today Western Africa produces almost two-thirds of the world’s cocoa, with Côte d’Ivoire growing almost half of it.

  11. Karlee Urbanoski Reply

    I was just thinking I need to try this zucchini cake! 🙂

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