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    Home » Type » Desserts » Cakes and Cupcakes

    Chocolate Zucchini Cake Recipe

    Published: Aug 5, 2020 · Modified: Jan 19, 2022 by Faith · This post may contain affiliate links · 18 Comments

    Jump to Recipe

    This Chocolate Zucchini Cake Recipe is moist and rich with a deep chocolate flavor; you’d never guess it has 3 whole zucchinis!

    Cinnamon and Orange-Spiced Chocolate Zucchini Cake 1

    When I was dreaming up this cake I had a decadent chocolate cake in mind.

    Something really indulgent...sinful, even.

    Then I looked in my fridge and found three pretty zucchinis that needed to be used up. Even despite making a few zucchini recipes lately, like Roasted Vegetable Crustless Quiche with Basil & Pine Nuts and Cinnamon and Nutmeg Zucchini “Applesauce”.

    Cinnamon and Orange-Spiced Chocolate Zucchini Cake 2

    Seeing the zucchini I got an idea and I knew sinful would have to wait.

    (Side Note: That is the beauty of keeping your kitchen stocked with healthy things. If they’re there, you’ll eat them!)

    Cinnamon and Orange-Spiced Chocolate Zucchini Cake 3

    But the great thing is, zucchini happens to be a trick cake ingredient that will keep your baked goods moist without imparting a strong flavor.

    In fact, I’ve found that the flavor of zucchini is easy to fully mask in cakes and quick breads. Especially baked goods like this one! 

    Chocolate Zucchini Cake with Description

    This Zucchini Chocolate Cake is full of flavor from ingredients like cocoa powder and cinnamon-orange black tea. If you have central air conditioning or are brave enough to bake in the heat, this cake is one worth making, especially if you have zucchini to use up.

    Pro Tip: If desired, add 1 cup semisweet chocolate chips or 1 cup chopped pecans or walnuts to the batter.

    Even though I wouldn’t consider this cake sinful (how can any food that has veggies be considered sinful?), it definitely does taste indulgent. Best of both worlds, perhaps?

    Cinnamon and Orange-Spiced Chocolate Zucchini Cake 4

    In This Article

    • Do You Peel Zucchini When Shredding?
    • How to Store Zucchini Cake
    • Here are a few other recipes for Chocolate Zucchini Cake that look pretty fabulous:
    • Chocolate Zucchini Cake Recipe

    Do You Peel Zucchini When Shredding?

    For a lot of zucchini baked goods recipes, it isn't necessary to peel the zucchini before shredding.

    You can peel the zucchini before shredding or leave the skin on for this cake.

    How to Store Zucchini Cake

    Zucchini cake will stay good for about 1 week. You can store this cake wrapped with plastic wrap at room temperature for 2 days. After that, store it wrapped in the fridge for up to 5 days more.

    Cinnamon and Orange-Spiced Chocolate Zucchini Cake 5

    Here are a few other recipes for Chocolate Zucchini Cake that look pretty fabulous:

    • The Answer is Cake (this cake is frosted with a gorgeous fudgy frosting)
    • Use Real Butter (this one has espresso powder and chocolate chips)
    • Bell’Alimento (this cake uses cinnamon and sweet cream flavoring)
    • Barbara Bakes (this recipe features chocolate chips and dried cherries)

    Cinnamon and Orange-Spiced Chocolate Zucchini Cake 6
    Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

    Chocolate Zucchini Cake Recipe

    By: Faith Gorsky
    This Chocolate Zucchini Cake Recipe is moist and rich with a deep chocolate flavor; you’d never guess it has three whole zucchinis!
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 servings
    Calories 275 kcal

    Ingredients
     
     

    • Butter to grease the pan
    • 1 ⅓ cups all-purpose flour
    • 1 ⅓ cups whole wheat flour
    • ⅔ cup unsweetened cocoa powder
    • 1 teaspoon fine salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 3 cinnamon-orange black tea bags opened (optional)
    • 2 cups sugar
    • 2 large eggs
    • ⅔ cup avocado oil
    • 3 cups finely grated zucchini with juices about 715g or 3 medium zucchinis
    • 1 tablespoon blackstrap molasses
    • 1 tablespoon pure vanilla extract
    • Powdered sugar for garnish (optional)

    Instructions
     

    • Preheat oven to 350F; grease a standard bundt cake pan with butter.
    • Whisk together the flours, cocoa powder, salt, baking powder, baking soda, and tea (from the opened tea bags) together in a large bowl; set aside.
    • Beat together the sugar, eggs, and oil until fluffy, then beat in the zucchini, molasses, and vanilla.
    • Add the dry ingredients to the wet all at once and whisk until just combined, being careful not to over-mix.
    • Pour the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean, about 1 hour, 15 minutes.
    • Place the pan on a wire rack and cool completely in the pan, then run a knife along the outside of the cake invert it onto a platter to remove it.
    • Before serving, sprinkle with a dusting of powdered sugar if desired.

    Faith's Tips

    • For this recipe, you can peel the zucchini before grating if you want or you can leave the skin on.
    • Zucchini cake will stay good for about 1 week. You can store this cake wrapped with plastic wrap at room temperature for 2 days. After that, store it wrapped in the fridge for up to 5 days more.
    • If desired, add 1 cup semisweet chocolate chips or 1 cup chopped pecans or walnuts to the batter.

    Nutrition

    Nutrition Facts
    Chocolate Zucchini Cake Recipe
    Amount Per Serving
    Calories 275 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 2g13%
    Cholesterol 20mg7%
    Sodium 226mg10%
    Potassium 214mg6%
    Carbohydrates 44g15%
    Fiber 3g13%
    Sugar 27g30%
    Protein 4g8%
    Vitamin A 76IU2%
    Vitamin C 4mg5%
    Calcium 30mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Chocolate Zucchini Cake
    Tried this recipe?Let me know how it was!

    Chocolate Zucchini Cake Pin

    This post was first published on An Edible Mosaic on August 23, 2013. I updated it with more information on August 5, 2020.

    Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Kate says

      September 24, 2015 at 2:50 pm

      Just made this cake and it was AWESOME!!!! I love that the zucchini is pureed, makes such a nice fluffy cake. Thanks for such a fantastic recipe!

      Reply
    2. Joanne T Ferguson says

      September 08, 2013 at 9:22 pm

      G'day and YUM Faith, true!
      What a GREAT way to use up zucchini and your cake looks so moist and love your photo too!
      Cheers! Joanne

      Reply
    3. grace says

      August 28, 2013 at 11:44 am

      see--there's no reason for all these zucchinis to go to waste. i hate when people let them rot when they could be making delicious things like this.

      Reply
    4. Lucy says

      August 27, 2013 at 6:00 am

      I'm not normally a big fan of zucchini but I'm sure I would love this cake - chocolate helps most flavours!

      Reply
    5. Roxana | Roxana's Home Baking says

      August 26, 2013 at 8:54 pm

      I love hiding some zucchini in baked goods, especially, just like you said, only few figure it out , especially when paired with chocolate.
      Gorgeous photos Faith

      Reply
    6. Lindsey @ American Heritage Cooking says

      August 26, 2013 at 12:13 pm

      What a delicious idea! Using orange cinnamon tea in cake. I just made Double Chocolate Zucchini bread and it didn't quite mask the flavor of the zucchini but maybe I should try this cake with the remaining zucchini!

      Reply
    7. Carolyn says

      August 26, 2013 at 6:13 am

      So weird...I just made a chocolate zucchini bundt cake flavoured with a little cinnamon. No orange, though! Great minds...

      Reply
    8. Ash-foodfashionparty says

      August 25, 2013 at 9:03 am

      This does look every bit decadent to me. I've never used zucchini in my cakes and don't know why...thanks for the idea and if my cake looked like this, why not infuse it with goodness.

      Reply
    9. Rosa says

      August 24, 2013 at 6:47 am

      This cake looks terrific! What a lovely texture.

      Cheers,

      Rosa

      Reply
    10. kellie@foodtoglow says

      August 24, 2013 at 3:05 am

      Looks and sounds gorgeous, Faith. It is certainly a nifty trick using tea bags to flavour cakes (I do chai, coconut and carrot muffins). I swear I can almost smell it while reading the recipe! Maybe I should go and eat breakfast :D

      Reply
    11. Jennifer Cote says

      August 23, 2013 at 7:51 pm

      Faith, it sounds like a fun way to use zucchini! (A little more decadent than when I make Artichoke Zucchini Soup out of 'em.) And it seems like it would be a great party food- the caffeine in the tea might perk things up a bit, haha :D

      Reply
    12. Nancy P.@thebittersideofsweet says

      August 23, 2013 at 12:55 pm

      This looks like a very delicious cake! Using zucchini in cake is such a great idea!

      Reply
    13. Laura (Tutti Dolci) says

      August 23, 2013 at 11:44 am

      I'm loving this cake, the zucchini and spices sound wonderful with chocolate!

      Reply
    14. Stephanie @ Girl Versus Dough says

      August 23, 2013 at 8:44 am

      There is nothing quite like zucchini cake -- and I've actually got a few extra zucchini hiding in my fridge, so now I know for sure what I'll be doing with them. Love the addition of orange-spice and cinnamon!

      Reply
    15. Toni says

      August 23, 2013 at 8:14 am

      Oh Faith this looks divine. I am making this for my dad's birthday next week. Thanks for sharing. x

      Reply
    16. Erica says

      August 23, 2013 at 6:21 am

      Looks super moist and amazing! Your pictures are always so beautiful

      Reply

    Trackbacks

    1. Over 55 Zucchini Recipes!! - Julie's Eats & Treats says:
      March 16, 2019 at 8:58 pm

      […] Cinnamon and Orange Spiced Chocolate Zucchini Cake […]

      Reply
    2. Gooey Chocolate Chai Zucchini Cake | ¡HOLA! JALAPEÑO¡HOLA! JALAPEÑO says:
      October 5, 2017 at 4:02 pm

      […] of exotic spice and heavenly chocolate with hidden veggies and dairy-free to boot! Adapted from An Edible Mosaic Author: Kate Serves: 16 servings Ingredients For the […]

      Reply

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