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!
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!
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.
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.
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.
Combine wet & Dry Ingredients
Add dry ingredients to the wet ingredients and whisk or stir with a spatula until the batter is smooth.
Add chocolate chips & zucchini
Use a spatula to fold zucchini and chocolate chips into the batter until evenly distributed.
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.
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.
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.
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!
More Zucchini Recipes
Here are a few of our favorite zucchini 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 MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE AND TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!
Chocolate Zucchini Cake
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
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Kristi
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.
Laura
LOL Chocolate cake does that to me too! 😉 I’m so glad you and your family enjoy this recipe Kristi!
Petek
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.
Emily Munday
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!
Laura
You will LOVE this recipe Emily!