Why You’ll Love Zucchini Chocolate Cake Recipe
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It’s flourless and gluten-free, yet still incredibly moist and rich.
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Zucchini adds natural moisture without altering the flavor.
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Quick to prepare with simple pantry staples.
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It’s a great way to use up extra summer zucchini.
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Decadent enough for celebrations but healthy enough for everyday enjoyment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Shredded zucchini
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Eggs
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Almond butter (or any nut butter)
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Maple syrup
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Cocoa powder
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Baking soda
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Vanilla extract
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Salt
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Chocolate chips (optional, for extra richness)
Directions
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Preheat your oven to 350°F (175°C) and line a loaf pan or small cake pan with parchment paper.
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In a large bowl, whisk together the eggs, almond butter, maple syrup, and vanilla extract until smooth.
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Stir in the cocoa powder, baking soda, and salt until fully combined.
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Gently fold in the shredded zucchini, making sure it’s evenly distributed.
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If using chocolate chips, fold them in at this stage.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Slice and serve as-is or with a dollop of whipped cream or drizzle of chocolate.
Servings and timing
This recipe makes about 8–10 servings.
Prep time: 15 minutes
Cook time: 40–45 minutes
Total time: 55–60 minutes
Variations
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Add-ins: Stir in chopped nuts, shredded coconut, or dried cherries for added texture.
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Frosting: Top with a cream cheese frosting or ganache for a more decadent cake.
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Sweeteners: Swap maple syrup for honey or agave if desired.
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Nut-free option: Use sunflower seed butter in place of almond butter.
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Vegan version: Use flax eggs and dairy-free chocolate chips.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 2 months.
Reheat gently in the microwave for 15–20 seconds for a warm, fudgy texture.
FAQs
How does zucchini affect the taste of the cake?
Zucchini adds moisture and a tender texture but doesn’t contribute a noticeable flavor, allowing the chocolate to shine.
Can I use a different type of nut butter?
Yes, peanut butter or cashew butter works well. Choose a smooth, natural version for best results.
Do I need to peel the zucchini?
No, there’s no need to peel it. The skin is soft and unnoticeable once baked.
Can I make this cake vegan?
Absolutely. Replace the eggs with flax eggs and use dairy-free chocolate chips.
What kind of pan should I use?
A standard 8×4-inch loaf pan or an 8-inch round cake pan works well for this recipe.
Is it okay to squeeze out the zucchini moisture?
It’s not necessary unless your zucchini is exceptionally watery. The moisture helps make the cake tender.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time accordingly.
Why is my cake too wet or undercooked?
This may be due to excess moisture in the zucchini. You can lightly blot it with a paper towel before mixing.
How can I make this more chocolatey?
Add more cocoa powder or mix in chocolate chunks or chips for extra intensity.
Is this cake suitable for kids?
Yes, it’s a great way to sneak veggies into dessert. Kids usually can’t tell there’s zucchini in it.
Conclusion
This Zucchini Chocolate Cake is everything you want in a dessert: rich, moist, easy to make, and secretly healthy. Whether you’re baking for a special occasion or simply indulging your chocolate cravings, this recipe delivers all the decadence with a nourishing twist. Give it a try—you might find yourself making it on repeat.
