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Chocolate Zucchini Cake

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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

Learn to cook like the Kitchen Magpie

Chocolate Zucchini Cake

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

5 from 2 votes
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Course
Dessert
Cuisine
American
Servings
12
Calories
507
Author
Karlynn Johnston
Keywords
chocolate zucchini cake

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 Information

Calories: 507kcal, Carbohydrates: 76g, Protein: 6g, Fat: 21g, Saturated Fat: 15g, Cholesterol: 59mg, Sodium: 452mg, Potassium: 260mg, Fiber: 4g, Sugar: 53g, Vitamin A: 2.9%, Vitamin C: 0.2%, Calcium: 11.1%, Iron: 15.7%

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.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Cheri Abbott says

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

  2. Ariel says

    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!!

  3. Beingkelly says

    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!

  4. Reena says

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

  5. Megara125 says

    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 😀

  6. sell your damaged cars says

    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.

  7. Karlee Urbanoski says

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

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