This Chocolate Zucchini Cake is a rich, indulgent dessert that combines the best of both worlds: chocolate and vegetables! With its moist texture, deep cocoa flavor, and the added bonus of hidden zucchini, this cake is sure to surprise and delight anyone who tries it. Topped with a silky chocolate glaze, it’s the ultimate treat for chocolate lovers.

Why You’ll Love This Recipe

The combination of chocolate and zucchini might sound unusual, but it creates the perfect balance of richness and moisture. The zucchini makes the cake incredibly tender, while the cocoa powder and mini chocolate chips ensure every bite is bursting with chocolatey goodness. The smooth chocolate glaze on top adds the finishing touch for an irresistible dessert that’s perfect for any occasion. It’s an easy way to sneak some vegetables into your diet without compromising on flavor! Chocolate Zucchini Cake

Ingredients

For the Cake:

2 to 3 medium zucchinis (you want 2 to 3 cups shredded zucchini total)
7 tablespoons unsweetened cocoa powder
2 tablespoons butter, softened
3 eggs, room temperature
2 cups granulated sugar
1 ½ cups unsweetened applesauce
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
1 cup semi-sweet mini chocolate chips

For the Chocolate Glaze:

¾ cup semi-sweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
¼ teaspoon vanilla extract

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

Directions

Preheat the oven to 350°F (175°C). Grease a 10-cup bundt pan generously and set aside.
Grate the zucchinis and place them on several layers of paper towels to absorb excess moisture. Gently press the zucchini with a towel to release the moisture, ensuring it’s not too dry—just less wet. You’ll need about 2 to 3 cups of grated zucchini.
In a large mixing bowl, whisk together the granulated sugar, eggs, applesauce, butter, and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon (if using), and cocoa powder. Reserve a couple of tablespoons of this mixture and set it aside.
Stir the dry flour mixture into the wet ingredients until just combined.
Toss the chocolate chips with the reserved flour mixture, then add them along with the grated zucchini to the batter. Stir until everything is well combined.
Pour the batter into the prepared bundt pan and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the cake cool in the pan for 10 minutes before inverting it onto a plate. Allow the cake to cool completely.

For the Chocolate Glaze:

In a microwave-safe dish, combine the butter, chocolate chips, and corn syrup.
Heat in the microwave in 30-second intervals at 50% power, stirring in between, until the mixture is smooth and melted.
Stir in the vanilla extract and drizzle the glaze over the cooled cake.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 15 minutes
Servings: 16 servings
Calories: 315 kcal per serving

Variations

Add Nuts: For added texture, try folding in a handful of chopped walnuts or pecans to the batter.
Use Dark Chocolate: If you prefer a richer flavor, swap the semi-sweet chocolate chips for dark chocolate chips.
Make it Vegan: Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a dairy-free butter substitute and applesauce in place of butter.
Use Whole Wheat Flour: For a slightly healthier option, try substituting whole wheat flour for half of the all-purpose flour to add some extra fiber to the cake.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Reheating: To reheat, place individual slices in the microwave for about 10-15 seconds or gently warm the whole cake in the oven at 300°F for 10-15 minutes.

FAQs

Can I freeze this cake?

Yes, you can freeze this cake. Once fully cooled, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

Can I use zucchini with the skin on?

Yes, the skin of the zucchini can be left on when shredding. It will blend seamlessly into the cake and provide extra nutrients without affecting the flavor.

Can I make this cake without a bundt pan?

Yes, you can use a regular 9×13-inch baking pan if you don’t have a bundt pan. Just adjust the baking time to around 30-40 minutes and check for doneness with a toothpick.

How do I prevent the zucchini from making the cake too soggy?

Make sure to squeeze out as much moisture as possible from the zucchini using paper towels. This will prevent excess liquid from affecting the texture of the cake.

Can I make the glaze ahead of time?

Yes, you can prepare the chocolate glaze in advance. Simply store it in an airtight container in the fridge for up to 2-3 days. Warm it up gently in the microwave before using it on the cake.

Can I use a different type of chocolate for the glaze?

Yes, you can use dark chocolate or milk chocolate chips in the glaze, depending on your preference for sweetness or richness.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out with a few moist crumbs. If it comes out clean, the cake may be overbaked, so keep an eye on it toward the end of the baking time.

Can I make this cake without chocolate chips?

Yes, you can omit the chocolate chips, or replace them with other mix-ins like dried fruit or chopped nuts for a different twist.

Can I reduce the sugar in this cake?

You can reduce the sugar, but keep in mind that the sugar adds both sweetness and moisture to the cake. Consider replacing some sugar with a sugar substitute if you want to make it lower in sugar.

How do I make this cake more chocolatey?

If you want a stronger chocolate flavor, you can increase the amount of cocoa powder to 8 tablespoons or add an extra ¼ cup of chocolate chips to the batter.

Conclusion

This Chocolate Zucchini Cake is a decadent and moist treat that brings together the best of chocolate and vegetables. It’s a perfect dessert to satisfy your sweet tooth while sneaking in some extra nutrients from the zucchini. With its smooth chocolate glaze and rich, tender crumb, it’s sure to be a hit at any gathering or simply as a treat for yourself. Enjoy!