Why You’ll Love Chocolate Zucchini Cake Recipe
Whether you’re trying to sneak in veggies or just craving a deeply satisfying chocolate dessert, this cake hits all the right notes. It’s incredibly moist, easy to prepare, and finished with a glossy chocolate glaze that enhances its indulgence. Mini chocolate chips provide extra bursts of sweetness, and the recipe is flexible enough for cupcakes, loaf pans, or even a layered celebration cake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
2 to 3 medium zucchinis (about 2–3 cups shredded)
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
Directions
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Preheat the oven to 350°F and generously grease a 10-cup bundt pan.
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Grate the zucchinis and place them on paper towels. Gently press to remove excess moisture.
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In a large bowl, whisk together the granulated sugar, eggs, applesauce, butter, and vanilla extract until smooth.
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In another bowl, combine flour, baking soda, salt, cinnamon, and cocoa powder. Reserve a couple tablespoons of this dry mix.
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Gradually stir the dry mixture (excluding the reserved portion) into the wet mixture until just combined.
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Toss the reserved dry mix with the mini chocolate chips. Fold the chips and shredded zucchini into the batter.
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Pour the batter into the prepared bundt pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
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Let the cake cool in the pan for 10 minutes before inverting onto a plate. Allow to cool completely.
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For the glaze, melt chocolate chips, butter, and corn syrup in a microwave-safe bowl in 30-second intervals at 50% power, stirring until smooth. Add vanilla extract.
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Drizzle glaze over the cooled cake and serve.
Servings and timing
Servings: 16 slices
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes
Variations
• Make into cupcakes and bake for about 20 minutes.
• Use two loaf pans if you don’t have a bundt pan.
• Turn it into a layer cake with ganache or buttercream frosting.
• Add chopped nuts like pecans or walnuts for extra texture.
• Skip the glaze and serve with whipped cream or a dusting of powdered sugar.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days if needed. For longer storage, freeze the unglazed cake tightly wrapped in plastic and foil for up to 3 months. To reheat, microwave slices for a few seconds or warm in a 300°F oven for 5–10 minutes.
FAQs
How do I grate zucchini without making the cake soggy?
Grate the zucchini and place it on paper towels. Press gently to absorb as much moisture as possible before using.
Can I use oil instead of applesauce?
Yes, substitute the applesauce with an equal amount of vegetable oil for a richer texture.
Do I need a bundt pan for this recipe?
No, you can use loaf pans, a sheet pan, or make cupcakes. Just adjust the baking time accordingly.
Can this cake be made gluten-free?
Yes, use a 1:1 gluten-free flour substitute in place of all-purpose flour. The texture may vary slightly.
Is the glaze necessary?
The glaze adds extra indulgence, but the cake is moist and flavorful enough to enjoy without it.
Can I reduce the sugar?
Yes, you can reduce the sugar to 1½ cups without drastically changing the texture or taste.
How do I know when the cake is done?
Insert a toothpick into the center. It should come out with a few moist crumbs but no raw batter.
Can I make this cake ahead of time?
Absolutely. Make it a day or two ahead and add the glaze just before serving for best results.
Can I add nuts or fruit?
Yes, feel free to add chopped nuts or even dried fruit. Just be mindful that dried fruit may slightly alter the cake’s moisture.
How should leftover cake be reheated?
Reheat individual slices in the microwave for 10–15 seconds or warm in a 300°F oven for 5–10 minutes.
Conclusion
Chocolate Zucchini Cake is the perfect fusion of indulgence and hidden nutrition. With a rich, moist crumb and glossy chocolate glaze, it’s a versatile dessert that works for casual get-togethers or special occasions. Whether served warm or cold, this cake is always a hit.
