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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!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Servings 16 servings
Calories 275kcal



  • 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.


  • 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.


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