chocolate cake zucchini recipe

Written BySheba G Updated On
chocolate cake zucchini recipe
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The Best chocolate cake zucchini recipe

I’ve been making this chocolate cake zucchini recipe for years, and it’s always a hit with my family. I first discovered it when I was looking for a way to use up the abundance of zucchinis from our garden.

The original recipe came from a friend who had made it for her family, and I was amazed by how well the flavors of the chocolate and zucchini worked together. The cake is moist and rich, with a deep chocolate flavor that’s balanced by the subtle sweetness of the zucchini.

I’ve made it for birthdays, holidays, and just because – it’s one of those recipes that’s perfect for any occasion. And the best part?

It’s actually pretty healthy, too – the zucchini adds fiber and moisture, while the dark chocolate provides antioxidants. My kids love it when I make this cake for them, and it’s a great way to get them to eat more veggies without even realizing it.

When I’m feeling stressed or overwhelmed, baking this cake always makes me feel better – there’s something therapeutic about mixing together all those ingredients and watching them come together into a beautiful, delicious cake. Plus, the smell of chocolate and baking is just the best – it always makes me feel cozy and at home.

I’ve tried many different variations on this recipe over the years, but this is still my go-to version – it’s just that good!

Chocolate Zucchini Cake

Chocolate Zucchini Cake

4.5 from 1351 votes

A moist and delicious chocolate cake made with fresh zucchini. This cake is perfect for dessert or a snack.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 270 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup grated zucchini
1/2 cup buttermilk

For the Chocolate Ganache

1 cup heavy cream
8 oz semi-sweet chocolate, finely chopped

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 9×9-inch baking dish.
Set aside.
3In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, cream the softened butter and sugar together using a hand mixer until light and fluffy, about 2-3 minutes.
5Add the eggs one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Stir in the grated zucchini and buttermilk until well incorporated.
9The batter will be thick.
10Pour the batter into the prepared baking dish and smooth the top with a spatula.
11Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12Allow the cake to cool completely in the pan on a wire rack.
13While the cake is cooling, prepare the chocolate ganache.
14Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
15Remove from heat and add the chopped chocolate.
16Let it sit for 2-3 minutes, then stir until the chocolate is completely melted and the mixture is smooth.
17Allow the ganache to cool slightly, stirring occasionally, until it thickens enough to spread.
18Spread the chocolate ganache evenly over the cooled cake.
19Allow the ganache to set for about 10 minutes before slicing and serving.

🔧Equipment

Mixing bowl
Hand mixer
9×9-inch baking dish
Spatula
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 270 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 250mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: For a healthier option, you can substitute applesauce for half of the butter. Ensure the zucchini is well-drained to prevent excess moisture in the cake.

Watch Video Of How Chocolate Zucchini Cake Works

This recipe is one of my favorites because it’s so versatile – you can make it for a special occasion or just as a treat for your family.

It also stores really well in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

When you’re ready to serve it, simply thaw overnight in the fridge or reheat individual slices in the microwave for 10-15 seconds.

❓ Frequently Asked Questions About Chocolate Zucchini Cake

Q: What is the best type of chocolate to use in this recipe?

I like to use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.

Q: Can I substitute other types of summer squash for zucchini?

Sure – you can try using yellow crookneck or pattypan squash instead if you like.

Q: How do I know if my cake is done?

A toothpick inserted into the center should come out clean, or you can check by gently pressing on the top of the cake – if it feels springy and firm, it’s done.

Q: Can I make this recipe in advance?

You can mix together all the ingredients except for the chocolate chips up to a day in advance – just store them in an airtight container in the fridge until you’re ready to bake.

Q: What’s the deal with using sour cream in this recipe?

The sour cream adds moisture and tenderness to the cake – you can try substituting plain yogurt if you don’t have sour cream on hand.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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