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Chocolate zucchini cake squares topped with glossy white glaze served on a marble counter in a modern bright kitchen.

Chocolate Zucchini Cake:

Olivia Carter
This is a super-rich, extra-moist chocolate cake made with shredded zucchini, cocoa powder, and plenty of chocolate chips. It’s easy to make, super fudgy, and honestly, nobody will ever guess vegetables are hiding inside.
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20 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert, Sweet snack
Cuisine American
Keyword Chocolate zucchini cake
Servings 16 slices
Calories 300 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Hand Mixer or stand mixer 
  • Box grater or food processor
  • Measuring cups & spoons or a kitchen scale
  • 8x8 inch pan
  • archment paper
  • rubber spatula
  • Cooling rack
  • Ingredients

Ingredients
  

For the Cake:

  • 143 g flour
  • 43 g cocoa powder
  • 200 g brown sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 57 g melted butter
  • ¼ cup vegetable oil
  • ½ cup sour cream or Greek yogurt
  • 2 eggs
  • 1 extra yolk
  • 2 tsp vanilla extract
  • 1 cup shredded zucchini 
  • 1 cup chocolate chips

For the Icing:

  • ½ cup powdered sugar
  • 1 tbsp milk

Instructions
 

  • Preheat the oven to 350°F (175°C). Line your pan with parchment paper and lightly grease it so nothing sticks later.
  • In a big bowl, whisk together flour, cocoa powder, brown sugar, salt, and baking soda.
    Square baking pan lined with parchment paper beside ingredients for chocolate zucchini cake.
  • In another bowl, mix melted butter, oil, sour cream (or yogurt), eggs plus the extra yolk, and vanilla until smooth and creamy.
  • Gently mix the wet mixture into the dry ingredients. Mix until you no longer see dry flour.
    Wet ingredients mixed together for homemade chocolate zucchini cake batter.
  • Mix in the shredded zucchini along with the chocolate chips. The batter will be thick, rich, and honestly kind of irresistible already.
    Shredded zucchini and chocolate chips mixed into chocolate cake batter.
  • Pour everything into your pan and bake for 35–50 minutes, checking at around 30–35 minutes; a toothpick with a few moist crumbs indicates the cake is done.
    Chocolate zucchini cake baking in the oven with melted chocolate chips on top.
  • Let it cool completely. I know it’s tempting, but frosting a warm cake — chocolate chaos.
  • Mix powdered sugar and milk until smooth, then drizzle it over the cooled cake like you’re on a baking show.

Notes

  • Refrain from wringing out too much moisture from the zucchini, as it ensures the cake remains incredibly moist.
  • Using a glass pan? Lower the temperature to 325°F and bake a bit longer.
  • If the cake sinks slightly in the middle, don’t panic — it’s just extra moist and fudgy.
  • A pinch of espresso powder makes the chocolate flavor even deeper (trust me on this one).
  • Store in an airtight container for up to 4 days — if it lasts that long.
  • Remains in good condition when frozen for as long as three months.

    NUTRITION (Estimated per slice)

    • Calories: ~300 kcal
    • Carbs: ~35–45g
    • Fat: ~14–18g
    • Protein: ~4–6g
    • Fiber: ~2–4g
    • Sugar: ~22–28g