Moist Chocolate Zucchini Cake Recipe You’ll Love – Rich, Easy, and Foolproof

Chocolate cake that stays incredibly moist without being heavy? This one delivers every time. The zucchini melts into the batter, giving the cake a tender crumb and deep chocolate flavor without making it taste like vegetables.

It’s simple enough for a weeknight treat but special enough for a celebration. You don’t need fancy equipment and the batter comes together fast. If you’re after a rich, reliable chocolate cake that also sneaks in some veg, this is it.

What Makes This Recipe So Good

• Ultra-moist texture: Grated zucchini adds just the right amount of moisture, so the cake stays soft for days without being gummy.
• Deep chocolate flavor: Cocoa powder and chocolate chips create a rich, bakery-style taste with minimal effort.
• No wringing the zucchini: Lightly patting excess moisture is enough.

  You keep the moisture you need for a plush crumb.

• Easy, one-bowl-friendly method: Mix dry, add wet, fold in zucchini and chips. Done. No complicated steps.
• Flexible pan options: Bake it as a 9×13 sheet cake, two 8-inch rounds, or muffins—your choice.

Ingredients

• 2 cups (260 g) all-purpose flour
• 3/4 cup (65 g) unsweetened cocoa powder (natural or Dutch-process)
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon espresso powder (optional, boosts chocolate flavor)
• 2 large eggs, room temperature
• 3/4 cup (180 ml) neutral oil (canola, avocado, or light olive oil)
• 1 teaspoon vanilla extract
• 3/4 cup (180 ml) buttermilk (or 3/4 cup milk + 2 teaspoons vinegar, rested 5 minutes)
• 2 cups (about 260–280 g) grated zucchini (about 2 small to medium zucchini)
• 1 cup (170 g) chocolate chips or chopped dark chocolate

Optional Chocolate Glaze:

• 1 cup (120 g) powdered sugar, sifted
• 3 tablespoons unsweetened cocoa powder
• 3–4 tablespoons milk or cream
• 1/2 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Prep the pan and oven: Heat oven to 350°F (175°C).

   Grease a 9×13-inch baking pan and line with parchment for easy removal.

2. Grate the zucchini: Use the large holes of a box grater. Lightly blot with a paper towel to remove surface moisture, but don’t squeeze dry.
3. Combine dry ingredients: In a large bowl, whisk flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, salt, and espresso powder until well combined and lump-free.
4. Mix wet ingredients: In a separate bowl or large measuring cup, whisk eggs, oil, vanilla, and buttermilk until smooth.
5. Make the batter: Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined and no dry streaks remain.

   The batter will be thick.

6. Fold in zucchini and chocolate: Add grated zucchini and chocolate chips. Gently fold until evenly distributed. The batter will loosen slightly as the zucchini releases moisture.
7. Bake: Spread batter into the prepared pan and smooth the top.

   Bake 30–38 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

8. Cool: Place the pan on a rack and cool completely. This sets the crumb and keeps the cake extra moist.
9. Optional glaze: Whisk powdered sugar, cocoa, milk, vanilla, and salt until smooth and pourable. Adjust milk for consistency.

   Spread over the cooled cake and let set 10–15 minutes.

10. Slice and serve: Cut into squares and enjoy as-is or with a scoop of vanilla ice cream.

Pan alternatives: Two 8-inch rounds bake in 25–32 minutes; cupcakes take 18–22 minutes. Always check early.

Keeping It Fresh

• Room temperature: Cover tightly and store up to 3 days. The zucchini keeps it soft and moist.
• Refrigerator: For humid climates or frosted cakes, refrigerate up to 5 days.

  Bring to room temp before serving for best texture.

• Freezer: Wrap slices individually in plastic, then foil, and freeze up to 2 months. Thaw at room temperature for 1–2 hours.
• Prevent dryness: Keep air out. A snug container or well-wrapped pan preserves the cake’s moisture.

Health Benefits

• Hidden veggies: Zucchini adds fiber, potassium, and vitamin C without changing the flavor.

  It’s a simple way to add a bit of produce to dessert.

• Lower fat than butter cakes: Using oil and moisture from zucchini reduces the need for heavy butter while keeping a tender crumb.
• Antioxidants from cocoa: Cocoa provides flavonoids, which support heart health when enjoyed in moderation.
• Customizable sweetness: You can slightly reduce the sugar and still get a rich, chocolatey cake thanks to the chips and cocoa.

What Not to Do

• Don’t wring the zucchini bone-dry: You’ll lose the moisture that makes this cake special. Light blotting is enough.
• Don’t overmix: Stir just until combined. Overmixing develops gluten and leads to a tough cake.
• Don’t overbake: Pull it when a toothpick shows a few moist crumbs.

  Dry edges mean you’ve gone too far.

• Don’t skip the salt and vanilla: Both sharpen the chocolate flavor and balance sweetness.
• Don’t frost while warm: Warm cake will melt glaze or frosting and turn it runny.

Alternatives

• Dairy-free: Use almond milk or oat milk with 2 teaspoons vinegar in place of buttermilk. Choose dairy-free chocolate chips.
• Gluten-free: Swap in a 1:1 gluten-free all-purpose flour blend with xanthan gum. Let the batter rest 10 minutes before baking.
• Less sugar: Reduce granulated sugar to 1 1/4 cups; keep brown sugar for moisture.

  Expect a slightly darker, less sweet crumb.

• Different add-ins: Try chopped walnuts, pecans, or a swirl of peanut butter. Orange zest adds a bright, sophisticated note.
• Cake pan swap: For a taller 9-inch square, bake 35–42 minutes and tent with foil if browning too quickly.

FAQ

Does the cake taste like zucchini?

No. The zucchini adds moisture and tenderness but doesn’t bring a strong flavor.

It blends into the chocolate and disappears in taste and texture once baked.

Do I need to peel the zucchini?

No. Keep the skin on for color and nutrients. It softens fully during baking and isn’t noticeable in the finished cake.

Can I use frozen shredded zucchini?

Yes.

Thaw completely and lightly blot excess liquid. Don’t squeeze it dry—leave some moisture so the cake stays tender.

What cocoa powder works best?

Either natural or Dutch-process works here. Dutch-process gives a smoother, darker chocolate flavor, while natural cocoa tastes a bit brighter.

Can I make this without eggs?

Yes.

Replace the 2 eggs with 1/2 cup unsweetened applesauce or 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, rested). The cake will still be moist, though slightly denser.

How do I prevent the cake from sinking in the middle?

Measure ingredients accurately, avoid overmixing, and bake until just done. Also check that your baking soda and powder are fresh and the oven is fully preheated.

Can I turn this into cupcakes?

Yes.

Fill liners about 3/4 full and bake at 350°F (175°C) for 18–22 minutes. Look for domed tops and a toothpick with moist crumbs.

Is the glaze necessary?

No. The cake is rich on its own.

The glaze adds shine and extra chocolate, but you can dust with powdered sugar or serve plain.

What oil should I use?

Any neutral oil works. Canola, avocado, or light olive oil all keep the crumb soft without adding strong flavor.

Can I add frosting instead of glaze?

Absolutely. A simple chocolate buttercream or cream cheese frosting pairs beautifully.

Just wait until the cake is fully cool before spreading.

Wrapping Up

This moist chocolate zucchini cake hits that sweet spot between easy and impressive. It’s deeply chocolatey, tender for days, and adaptable to your pantry and preferences. Keep it simple with a quick glaze or dress it up with frosting—either way, it’s a winner.

Save this recipe for when you want a reliable dessert that tastes like a treat and bakes like a breeze.