Chocolate Zucchini Cake Recipe

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

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”.

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!)

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! 

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?

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.

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)

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

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

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 25 minutes

Cook Time: 1 hour 15 minutes

Servings: 16 servings

Calories: 275kcal

Author: Faith Gorsky

Ingredients

• Butter to grease the pan
• 1 1/3 cups all-purpose flour
• 1 1/3 cups whole wheat flour
• 2/3 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
• 2/3 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)

US Customary - Metric

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.

Helpful 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

Calories: 275kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 226mg | Potassium: 214mg | Fiber: 3g | Sugar: 27g | Vitamin A: 76IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg

Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

This post was first published on An Edible Mosaic on August 23, 2013. I updated it with more information on April 30, 2020.

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