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You are here: Home / Dessert / Chocolate Zucchini Cake

Chocolate Zucchini Cake

Last updated on March 19, 2021. Originally published June 28, 2020 9 Comments

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This Chocolate Zucchini Cake is moist with a perfect crumb and a rich chocolate flavor. It’s easy to make (no mixer required) and topped with the most delicious chocolate ganache! It’s the best zucchini cake recipe you’ll ever eat!

front view of a slice of chocolate zucchini cake with a bite taken out of it

Baking with zucchini is my favorite! I love sneaking a little bit of nutrition into our favorite treats, like this zucchini bread, these paleo zucchini muffins, and this chocolate zucchini cake! This zucchini cake is so delicious no one will even guess it’s packed with a nutritious vegetable!

This chocolate zucchini cake recipe is easy to make, doesn’t require a mixer, and will become one of your favorite summertime treats. It’s moist and fluffy with a perfect crumb and deep, rich chocolate flavor. Plus the 3-ingredient chocolate ganache is irresistibly fudgy and the perfect way to top to this zucchini cake! 

front view of a piece of chocolate zucchini cake with chocolate ganache

Chocolate Zucchini Cake: Ingredients & Substitutions

  • Butter/canola oil. This recipes calls for 1/4 cup butter and 1/4 cup canola oil. I think this is the best ratio/combination for a moist texture and buttery flavor. You can use only butter or only canola oil if you prefer (a 1/2 cup of each). Coconut oil and ghee are also possible substitutions. 
  • Sour Cream. Greek yogurt can be used in place of sour cream if desired. 
  • Granulated sugar. Organic cane sugar or brown sugar can be used instead of white sugar. 
  • All-purpose flour. You can substitute up to half of the all-purpose flour with white whole wheat flour or whole wheat pastry flour. All-purpose gluten-free baking flour also works well. 
  • Espresso Powder. I highly recommend buying a container of espresso powder if you want to make the best chocolate cakes. However, instant coffee can be substituted in a pinch! 
  • Mini chocolate chips. For the best texture and dispersion of little pockets of chocolate, use mini chips. You can use regular sized chocolate chips but they will be more noticeable in the cake. 

overhead view of the ingredients in this chocolate zucchini cake recipe

How to make Chocolate Zucchini Cake

Mix together dry ingredients

In a medium bowl, mix together flour, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Then set the dry ingredients aside to use later. This ensures they are evenly combined in the final chocolate zucchini cake batter. 

two overhead photos showing how to make chocolate zucchini cake

Combine wet ingredients & sugar

In a large bowl, add melted butter, oil, sour cream, eggs, and vanilla and whisk to combine.

Add sugar and whisk until combined and there are no lumps. I like to add sugar separately from the dry ingredients to ensure it dissolves. 

two overhead photos showing how to make chocolate zucchini cake

Combine wet & Dry Ingredients

Add dry ingredients to the wet ingredients and whisk or stir with a spatula until the batter is smooth.

two overhead photos showing how to make chocolate zucchini cake

Add chocolate chips & zucchini

Use a spatula to fold zucchini and chocolate chips into the batter until evenly distributed.

two overhead photos showing how to make chocolate zucchini cake

Pour into pan and bake

Spread batter into a greased pan. Bake 25-30 minutes until the sides are set and a toothpick or cake tester inserted in the center comes out clean.

Different types of pans.

You can bake this in a 9×9″ or 8×8″ square baking dish. You can also use a 9″ round cake pan, or two 6″ round cake pans. 

Cool

Let the cake cool on a cooling rack to room temperature, or in the refrigerator.

two overhead photos showing how to make chocolate zucchini cake

Make the Ganache:

Warm 1 cup heavy cream over medium heat, whisking every 30 seconds until it just barely starts to boil. The sides will bubble and boil, but you should turn off the heat before the middle comes to a rolling boil.

Turn off heat and whisk in chocolate and vanilla until the mixture is smooth and begins to thicken. Remove from the warm burner and let the ganache cool slightly while whisking.

Pour ganache onto cake

Pour the chocolate ganache over the cooled cake and spread it evenly over the surface.

front view of chocolate ganache being poured onto the baked chocolate zucchini cake

Chill

Chill the cake in the refrigerator for at least 3 hours, or until the ganache has set.  If you use a different frosting recipe, like a chocolate buttercream frosting, that doesn’t need chill time to set up, you can serve the cake immediately. 

Serve

Cut into 9-16 slices and serve. I think this chocolate zucchini cake recipe is best served slightly cold. Feel free to add a scoop of vanilla ice cream or a dollop of homemade whipped cream to the top of your slice for an extra special treat!

Store

Store any chocolate zucchini cake leftovers in an airtight container in the refrigerator for up to 5 days. 

overhead view of a square chocolate zucchini cake cut into 9 pieces

FAQS about this Zucchini Cake Recipe

Here are some of the most commonly asked questions I get about this zucchini cake recipe. 

What size and shape cake pan can I use? 

In these photos I use a 9×9″ square baking dish. You can bake this in a 9×9″ or 8×8″ square baking dish – the 8×8″ will just take slightly longer to bake. You can also use a 9″ round cake pan, or two 6″ round cake pans to make a double layer cake. 

Why is zucchini used in baking? 

Zucchini adds moistness and nutrition to baked goods! Which is why we love baking with it!

Do I have to peel zucchini before baking with it? 

No! Please don’t peel the zucchini! Much of the nutrition is in the skin!

Can I use a different frosting? 

YES! You can use any frosting you’d like, store-bought or homemade. I recommend this vanilla frosting if you don’t want something chocolatey! YUM!

front view of a fork taking a bite of chocolate zucchini cake

More delicious Recipes

Here are a few of our favorite recipes!

  • This is, hands down, the best zucchini bread recipe ever! 
  • We love zucchini muffins, like these: paleo zucchini muffins, carrot zucchini muffins, healthy double chocolate zucchini muffins, and these pumpkin zucchini muffins. 
  • These zucchini cookies are so healthy you can eat them for breakfast. 
  • We love making these corn and zucchini fritters in the summer. 
  • Want to add nutrition to pizza night? Try this zucchini pizza crust!
  • The simplest way to use zucchini is in this zucchini smoothie – it’s delicious! 
  • If you love chocolate cake you have to make our recipe for the best chocolate cake from scratch ever! 
  • This giant chocolate chip chocolate chip cookie cake is better than store-bought and perfect for any occasion!
  • The BEST homemade chocolate cupcakes (no box mix)!

front view of a piece of chocolate zucchini cake with a bite taken out of it

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Chocolate Zucchini Cake

Laura
This Chocolate Zucchini Cake is moist with a perfect crumb and a rich chocolate flavor. It's easy to make (no mixer required) and topped with the most delicious chocolate ganache! It's the best zucchini cake recipe you'll ever eat!
5 from 6 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 20 mins
Cook Time 30 mins
Chilling 4 hrs
Total Time 4 hrs 50 mins
Course Dessert
Cuisine American
Servings 16 Servings
Calories 284 kcal

Equipment

  • measuring spoons
  • measuring cups
  • spatula
  • glass batter bowl
  • 9x9" baking pan
  • cake tester

Ingredients
 
 

Cake:

  • 1 cup zucchini shredded
  • ¼ cup butter melted
  • ¼ cup canola oil
  • ¼ cup sour cream
  • 2 eggs beaten
  • 1 tsp vanilla
  • ¾ cup sugar
  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • ½ tsp espresso powder
  • ½ cup mini chocolate chips

Chocolate Ganache:

  • 1 cup heavy whipping cream
  • 1 cup chocolate chips or chopped chocolate
  • ¼ tsp vanilla extract optional

Instructions
 

Make the chocolate zucchini cake:

  • Preheat oven to 350 degrees F.
  • Grease an 8x8” or 9x9” baking dish, or a 9” round cake plate, set aside.
  • In a medium bowl, mix together flour, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside.
  • In a large bowl, add melted butter, oil, sour cream, eggs, and vanilla and whisk to combine.
  • Add sugar and whisk until combined.
  • Add dry ingredients to the wet ingredients and whisk until batter is smooth.
  • Use a spatula to fold zucchini and chocolate chips into the batter until evenly distributed.
  • Spread batter into prepared pan.
  • Bake 25-30 minutes until the sides are set and a toothpick inserted in the center comes out clean.
  • Let the cake cool on a cooling rack to room temperature, or in the refrigerator.

Make the chocolate ganache:

  • Warm 1 cup heavy cream over medium heat, whisking every 30 seconds until it just barely starts to boil. The sides will bubble and boil, but you should turn off the heat before the middle comes to a rolling boil.
  • Turn off heat and whisk in chocolate and vanilla until the mixture is smooth and begins to thicken.
  • Remove from the warm burner and let the ganache cool slightly while whisking.

Putting it together.

  • Pour the chocolate ganache over the cooled cake and spread it evenly over the surface.
  • Chill the cake in the refrigerator for at least 3 hours, or until the ganache has set up.
  • Serve!

Video

Notes

  • *Nutrition facts calculated for this recipe making 16 servings. 
  • If you use a different frosting recipe, like a chocolate buttercream frosting, that doesn't need chill time to set up, you can serve the cake immediately. 

Ingredient Substitutions

  • Butter/canola oil. This recipes calls for 1/4 cup butter and 1/4 cup canola oil. I think this is the best ratio/combination for a moist texture and buttery flavor. You can use only butter or only canola oil if you prefer (a 1/2 cup of each). Coconut oil and ghee are also possible substitutions. 
  • Sour Cream. Greek yogurt can be used in place of sour cream if desired. 
  • Granulated sugar. Organic cane sugar or brown sugar can be used instead of white sugar. 
  • All-purpose flour. You can substitute up to half of the all-purpose flour with white whole wheat flour or whole wheat pastry flour. All-purpose gluten-free baking flour also works well. 
  • Espresso Powder. I highly recommend buying a container of espresso powder if you want to make the best chocolate cakes. However, instant coffee can be substituted in a pinch! 
  • Mini chocolate chips. For the best texture and dispersion of little pockets of chocolate, use mini chips. You can use regular sized chocolate chips but they will be more noticeable in the cake. 

Nutrition

Calories: 284kcalCarbohydrates: 27gProtein: 3gFat: 19gSaturated Fat: 9gCholesterol: 52mgSodium: 199mgPotassium: 143mgFiber: 2gSugar: 17gVitamin A: 393IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Keyword chocolate zucchini cake, chocolate zucchini cake recipe
Tried this recipe?Let us know how it was!

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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Asian Quinoa Salad with Peanut Dressing
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Filed Under: Cake, Chocolate, Dessert, Recipe Videos, Recipes, Snacks, Summer Recipes Tagged With: cake, chocolate, dessert, zucchini

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Reader Interactions

Comments

  1. Sweet P

    September 16, 2020 at 5:55 pm

    5 stars
    Recipe seems really good must make this!

    Reply
  2. Sweet P

    September 15, 2020 at 11:18 pm

    5 stars
    Can you substitute the canola oil with olive oil?

    Reply
  3. Molly

    August 4, 2020 at 5:02 pm

    5 stars
    Made this minus the espresso powder used regular semi sweet chocolate chips, baked in 9×9 stoneware lined with parchment paper and cooked 45 min! Made a chocolate peanut butter frosting for it and it was moist and delicious 😋

    Reply
    • Laura

      August 5, 2020 at 7:17 am

      Loving the chocolate peanut butter frosting! YUM!

      Reply
  4. Kristi

    July 26, 2020 at 10:22 pm

    5 stars
    This cake is moist, flavorful and delicious! Now I know what to do with all the zucchini growing in my garden. Usually my husband is a generous person, but he gave me a hard time when I shared a few pieces with my sister’s family. Thank you for the great recipe! I also recommend the chocolate peanut butter ice cream.

    Reply
    • Laura

      July 27, 2020 at 6:47 am

      LOL Chocolate cake does that to me too! 😉 I’m so glad you and your family enjoy this recipe Kristi!

      Reply
  5. Petek

    July 8, 2020 at 1:24 pm

    5 stars
    Best moist chocolate cake recipe ever! I cook it a lot; as it is zucchini season and there so many out there in the garden.

    Reply
  6. Emily Munday

    June 30, 2020 at 6:59 am

    5 stars
    Zucchini lends to some of the BEST baked goods, so moist and fluffy. I love chocolate zucchini cake, but this looks like it’s probably the best recipe out there!

    Reply
    • Laura

      June 30, 2020 at 7:32 am

      You will LOVE this recipe Emily!

      Reply

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About Laura

 

Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies with one on the way in 2021! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

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