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    Home » Chocolate Zucchini Cake

    Chocolate Zucchini Cake

    Published: Jun 28, 2020 · Modified: Dec 10, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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

    overhead view of the ingredients in this chocolate zucchini cake recipe
    • Butter/canola oil. This recipes calls for ¼ cup butter and ¼ 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 (½ 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. 
    front view of a piece of chocolate zucchini cake with chocolate ganache

    How to make Chocolate Zucchini Cake

    This is a very simple recipe, but as always we'll walk through the process step-by-step, and don't forget to watch the video.

    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 9x9" or 8x8" 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!

    Alternately, you can freeze individual slices by spreading the chilled zucchini cake pieces apart on a baking sheet lined with wax paper and freezing. Once they are frozen (about 3-4 hours), wrap the individual pieces in plastic wrap and store in an airtight container in the freezer.

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

    Store

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

    To Freeze:

    You can freeze the entire cake by making the recipe and chilling it until it's completely cooled, then cover the top tightly with plastic wrap and foil (or bake in a pan with a lid) and freeze for up to two months. Thaw in the refrigerator.

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

    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 9x9" square baking dish. You can bake this in a 9x9" or 8x8" square baking dish - the 8x8" 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. 

    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 chocolate buttercream frosting and this vanilla frosting.

    Can I double this recipe?

    Yes, you can double the recipe and bake it in a 9x13" pan or two, round 9" pans.

    Why is zucchini used in baking? 

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

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

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    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 12 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
    • box grater

    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. 

    Double the recipe

    You can double the recipe and bake it in a 9x13" pan. 

    Ingredient Substitutions

    • Butter/canola oil. This recipes calls for ¼ cup butter and ¼ 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 ½ 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. 

    Pan size/type

    You can bake this zucchini cake in a 9x9" or 8x8" square baking dish - the 8x8" 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. 

    Store

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

    To Freeze:

    You can freeze the entire cake by making the recipe and chilling it until it's completely cooled, then cover the top tightly with plastic wrap and foil (or bake in a pan with a lid) and freeze for up to two months. Thaw in the refrigerator.
    Alternately, you can freeze individual slices by spreading the chilled zucchini cake pieces apart on a baking sheet lined with wax paper and freezing. Once they are frozen (about 3-4 hours), wrap the individual pieces in plastic wrap and store in an airtight container in the freezer.

    Nutrition

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

    More delicious recipes

    Here are a few of our favorite recipes!

    • This is, hands down, the best zucchini bread recipe ever! 
    • These zucchini brownies are fudgy and so delicoius.
    • 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)!
    • Double chocolate banana bread is a cross between a brownie and banana bread and it's so delicious!

    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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    Reader Interactions

    Comments

    1. Cathy L

      May 29, 2022 at 4:34 pm

      5 stars
      Love this cake. I have shared the recipe with several people and they love it too!!! Delicious! Just wondering if anyone has tried making a cupcake version. I could just eat the whole cake but I was thinking if I made a cupcake version I could share with family or friends. Just to clarify ... again.... it is so good while I want to eat it all... I really should share 🙂 Please let me know. Thanks so much !!!

      Reply
    2. Bev Power

      May 09, 2021 at 10:21 am

      5 stars
      Hi, made this using all purpose Gluten Free flour and I added a tsp of xantham gum to dry ingredients. It was delicious. Thank you for the wonderful recipe. Wondering if your Banana cake recipe would turn out as good with the gluten free flour?

      Reply
    3. Sweet P

      September 16, 2020 at 5:55 pm

      5 stars
      Recipe seems really good must make this!

      Reply
    4. Sweet P

      September 15, 2020 at 11:18 pm

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

      Reply
    5. Molly

      August 04, 2020 at 5:02 pm

      5 stars
      Made this minus the espresso powder used regular semi sweet chocolate chips, baked in 9x9 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 05, 2020 at 7:17 am

        Loving the chocolate peanut butter frosting! YUM!

        Reply
    6. 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
    7. Petek

      July 08, 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
    8. 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

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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