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Chocolate Zucchini Cake Recipe

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4.2 from 12 reviews

This moist and delicious Chocolate Zucchini Cake combines the subtle sweetness of zucchini with rich cocoa for a healthy twist on a classic favorite. Perfectly balanced with cocoa powder, sugar, and optional mini chocolate chips, this cake is ideal for an everyday dessert or a special treat. The recipe uses simple ingredients and is easy to prepare, making it a great option for bakers of all skill levels.

Ingredients

Dry Ingredients

  • 2 cups flour (or try this Keto Cake Recipe)
  • 3/4 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup mini chocolate chips (optional)

Wet Ingredients

  • 1 1/2 cup sugar (or xylitol for sugar free)
  • 1 cup shredded zucchini (160g)
  • 1/2 cup oil (or almond butter)
  • 1 1/2 tbsp pure vanilla extract
  • 1 cup water

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or two 8-inch pans to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and mini chocolate chips if using. This ensures even distribution of the dry leavening agents and cocoa.
  3. Prepare Wet Ingredients: If using almond butter, gently warm it until it is easy to stir. Add sugar, shredded zucchini, oil or almond butter, vanilla extract, and water to the dry ingredients.
  4. Combine Mixture: Stir the wet and dry ingredients together just until evenly mixed without overmixing to maintain a tender texture.
  5. Pour and Bake: Pour the batter into the prepared pan and smooth the surface. Bake on the center oven rack for about 30 minutes, or until a toothpick inserted in the center comes out mostly clean.
  6. Cool and Store: Allow the cake to cool completely before frosting. Store loosely covered at room temperature for one day, refrigerate leftovers for up to a week, or freeze slices in an airtight container for up to three months.

Notes

  • For a sugar-free option, substitute sugar with xylitol.
  • Almond butter can be used instead of oil for a nuttier flavor and added moisture.
  • Do not overmix batter to avoid a dense cake.
  • Ensure zucchini is well shredded to blend smoothly into the batter.
  • Check cake doneness with a toothpick; some moist crumbs are fine but no wet batter.
  • Optionally add mini chocolate chips for extra chocolate bursts.

Find it online: https://bitezly.com/chocolate-zucchini-cake-recipe/