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Chocolate Zucchini Cake Recipe - Moist, Rich, and Surprisingly Easy

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups (260 g) all-purpose flour
  • 3/4 cup (65 g) unsweetened cocoa powder (natural or Dutch-process)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon instant espresso powder (optional but boosts chocolate flavor)
  • 1 3/4 cups (350 g) granulated sugar
  • 3 large eggs, at room temperature
  • 3/4 cup (180 ml) neutral oil (canola, vegetable, or light olive oil)
  • 1/2 cup (120 ml) plain Greek yogurt or sour cream
  • 2 teaspoons vanilla extract
  • 2 cups (about 260 g) shredded zucchini (loosely packed; do not peel)
  • 1/2 cup (120 ml) hot coffee or hot water (helps bloom the cocoa)
  • 1 cup (170 g) chocolate chips (semisweet or dark)
  • Optional frosting: 1/2 cup (115 g) unsalted butter, 2 cups (240 g) powdered sugar, 1/3 cup (30 g) cocoa powder, 2–4 tablespoons milk, 1 teaspoon vanilla, pinch of salt

Method
 

  1. Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment for easy removal.
  2. Prep the zucchini: Wash and trim the ends. Grate on the medium holes of a box grater. Lightly blot with a paper towel if extremely wet, but do not squeeze dry. You want that moisture.
  3. Combine dry ingredients: In a large bowl, whisk flour, cocoa, baking powder, baking soda, salt, and espresso powder until evenly mixed.
  4. Mix the wet ingredients: In a separate bowl (or the bowl of a stand mixer), whisk sugar, eggs, oil, yogurt, and vanilla until smooth and slightly thick, about 1–2 minutes.
  5. Bring it together: Add the dry ingredients to the wet and stir gently until most of the flour streaks disappear. The batter will be thick.
  6. Bloom the cocoa: Pour in the hot coffee (or water) and stir until the batter loosens and turns glossy. Scrape down the bowl as needed.
  7. Fold in the zucchini and chips: Add the shredded zucchini and chocolate chips. Fold just until evenly distributed. Avoid overmixing.
  8. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–38 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs, not wet batter.
  9. Cool: Set the pan on a rack and let the cake cool completely before frosting. This helps the crumb set and keeps the frosting from melting.
  10. Make the frosting (optional): Beat butter until creamy. Sift in powdered sugar and cocoa, then add vanilla, salt, and 2 tablespoons milk. Beat until fluffy, adding more milk as needed for a spreadable texture. Frost the cooled cake.