Name: Chocolate Zucchini Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: Cake:; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder, sifted; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup light brown sugar; 2 large eggs, at room temperature; 1/2 cup neutral oil (vegetable or canola); 1 teaspoon vanilla extract; 1 1/2 cups shredded zucchini (lightly packed, not squeezed); 1/4 cup milk (dairy or plant-based); 1/2 cup bittersweet chocolate chips or chopped chocolate (optional); Ganache:; 4 oz bittersweet chocolate, chopped; 2 tablespoons coconut oil (refined for neutral flavor or unrefined for coconut taste); Topping:; 1 square bittersweet chocolate, shaved into curls

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Chocolate Zucchini Cake is a moist, rich dessert that cleverly incorporates shredded zucchini for added texture and moisture—without anyone even noticing. This easy-to-make cake is topped with a luscious chocolate ganache and finished with elegant chocolate curls, making it as beautiful as it is delicious. It’s the perfect dessert to serve at gatherings or enjoy with a cup of coffee.

Why You’ll Love This Recipe

This cake is incredibly soft and chocolatey, with a tender crumb and just the right amount of sweetness. The zucchini adds moisture without affecting the taste, so even picky eaters won’t detect it. No fancy equipment is needed, and the ganache topping makes it feel indulgent and bakery-worthy. Plus, you can make it with everyday ingredients you likely already have in your kitchen.

Chocolate Zucchini Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup all-purpose flour
½ cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup light brown sugar
2 large eggs, at room temperature
½ cup neutral oil (such as vegetable or canola oil)
1 teaspoon vanilla extract
1½ cups shredded zucchini (lightly packed, no need to peel or squeeze)
¼ cup milk (dairy or plant-based)
½ cup bittersweet chocolate chips or chopped chocolate (optional, for extra richness)

For the Ganache:

4 oz bittersweet chocolate, chopped
2 tablespoons coconut oil (refined for a neutral flavor)

For Topping:

1 square bittersweet chocolate, shaved into curls

Directions

Preheat the oven to 350°F (175°C). Grease a 9-inch round springform cake pan and line the base with parchment paper.
In a large mixing bowl, whisk together the flour, sifted cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, beat the eggs and brown sugar until combined and slightly frothy.
Add the oil, vanilla extract, and milk to the egg mixture, whisk to combine, then stir in the shredded zucchini.
Add the dry ingredients to the wet mixture and fold gently until just combined. Stir in chocolate chips or chopped chocolate if using.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the pan.

Make the ganache:
8. In a heatproof bowl, combine chopped chocolate and coconut oil. Set the bowl over a pan of simmering water (bain-marie), ensuring the bowl doesn’t touch the water.
9. Melt gently, then remove from heat. Let sit for 1–2 minutes, then stir until smooth and glossy.
10. Allow the ganache to cool for 10–15 minutes to thicken slightly.
11. Pour the ganache over the cooled cake, spreading it to the edges with an offset spatula or the back of a spoon.
12. Use a vegetable peeler to shave chocolate curls from a chocolate square and scatter them over the ganache.
13. Slice, serve, and enjoy.

Servings and timing

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Add nuts: Fold in ½ cup chopped walnuts or pecans for added crunch.
Spice it up: Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
Frost instead of ganache: Swap the ganache for a cream cheese frosting or chocolate buttercream.
Make it dairy-free: Use plant-based milk and dairy-free chocolate for a fully dairy-free dessert.
Mini cakes: Bake in muffin tins or mini loaf pans for individual portions—just adjust baking time accordingly.

Storage/Reheating

Storage: Keep the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: The unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw in the fridge before adding ganache.
Reheating: Serve at room temperature or microwave slices for 10–15 seconds for a warm treat.

FAQs

Can I use peeled zucchini?

Yes, but it’s not necessary. The peel softens during baking and adds nutrients and color.

Do I need to squeeze out the zucchini?

No, this recipe is designed to use the natural moisture in the zucchini. Just lightly pack the shreds without squeezing.

Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend. Make sure it’s a 1:1 substitute for best results.

Is the ganache optional?

Yes, but it adds an extra layer of richness and elegance. You can skip it or use your preferred topping.

What kind of chocolate should I use?

Bittersweet chocolate is recommended for balance, but semisweet also works well. Choose high-quality chocolate for the best flavor.

Can I reduce the sugar?

You can try reducing the brown sugar to ¾ cup, but it may slightly change the texture and sweetness.

Can I make this into cupcakes?

Yes, divide the batter into a lined muffin tin and bake at 350°F for about 20–25 minutes.

Can I use applesauce instead of oil?

Yes, substitute half or all of the oil with unsweetened applesauce for a lighter version.

Is this cake kid-friendly?

Absolutely. Kids won’t even notice the zucchini, and they’ll love the rich chocolate flavor.

Can I double the recipe?

Yes, you can double it and bake in a 9×13-inch pan. Adjust baking time as needed—likely around 45–50 minutes.

Conclusion

This Chocolate Zucchini Cake is the perfect blend of indulgence and sneaky nutrition. Moist, chocolatey, and topped with a silky ganache, it’s a treat everyone will love—whether or not they know there’s a vegetable inside. Easy to make and even easier to enjoy, it’s the kind of dessert that disappears fast from any table.