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This Chocolate Zucchini Cake Recipe is perfect for chocolate lovers! It’s a moist, fudgy cake that has a deep chocolatey flavor, and is incredibly easy to make. The cake is topped with chocolate ganache for some double chocolate action, making this making this the kind of cake that will have you sneaking forkfuls straight from the pan.
For more cake recipes, make my carrot cake with brown butter cream cheese frosting, chocolate ricotta cake, and chocolate mousse cake!
This Chocolate Zucchini Cake is here to prove that veggies belong in dessert! Ok, just kidding, but during zucchini season, it’s a must to bake with those beautiful green zucchini!
Here’s the catch – you don’t taste the zucchini at all! It actually makes the cake extra moist and gives it a fudgy, tender crumb. Think of it like a secret ingredient that makes you feel slightly better about eating that second (or third) slice. 🙂
The chocolate flavor is so rich, you’d never guess there’s a vegetable hiding in the mix. And that glossy chocolate ganache on top? It takes things to a whole new level, I’m talking bakery style chocolate cake here.
It’s one of those cakes that tastes even better the next day (if it lasts that long). Basically, this is the cake that will turn zucchini skeptics into believers. Serve with a scoop of vanilla ice cream and watch everyone’s taste buds go nuts!
Table of Contents
Key Ingredients
(full list of ingredients can be found in the recipe card below)
- Zucchini adds moisture and tenderness without making the cake taste like veggies. It practically melts into the batter, leaving a soft, fudgy crumb.
- All-Purpose Flour provides structure so the cake holds together, balancing out all the moisture from zucchini and dairy.
- Cornstarch softens the gluten in the flour for a lighter, more tender texture (like a DIY cake flour effect).
- Espresso Powder deepens and intensifies that rich chocolate flavor without making the cake taste like coffee.
- Natural Cocoa Powder brings that bold chocolate punch while also giving the cake a rich but tender crumb.
- Buttermilk adds tang and moisture, while its acidity helps tenderize the crumb and activate the baking soda.
- Olive Oil keeps the cake extra moist and fudgy while adding a subtle fruity richness that pairs beautifully with chocolate.
- Sour Cream provides richness and a little extra moisture!
- Hot Coffee blooms the cocoa for a deeper, more complex chocolate flavor and loosens the batter for a smoother, lighter texture.
Substitutions and Variations
- I like to use olive oil but you can also use melted coconut oil or vegetable oil as an alternative.
- Do not swap the natural cocoa powder for dutch process cocoa powder. They have different properties and will yield a different results. If you want to make a chocolate cake recipe using dutch process cocoa powder, make my black velvet cake or chocolate cake with cream cheese frosting!
- You can use a chocolate buttercream instead of the chocolate ganache on top for more of a birthday cake feel!
- Greek yogurt is a good substitute for sour cream so you can use that if that’s what you have on hand!
How To Make Chocolate Zucchini Cake
Prep: Preheat the oven to 325 degrees F. Line a 9 inch springform pan with parchment paper on the bottom and sides of the pan. Set aside.
Step 1: Grate the zucchini with a box grater and place into a large bowl. Sprinkle with kosher salt and set aside while mixing together the batter.
Step 2: In a large mixing bowl, combine sugar, brown sugar, olive oil, sour cream, buttermilk, vanilla extract, and eggs. Whisk together until combined, about 1 minute. Squeeze the zucchini, removing as much water as possible. Then place onto a paper towel and continue to squeeze until most of the water is gone. Add the squeezed shredded zucchini to the wet ingredients and whisk together.
Step 3: Then add in the dry ingredients – all purpose flour, cornstarch, espresso powder, natural unsweetened cocoa powder, baking powder, baking soda, nutmeg, and kosher salt. Whisk until everything is fully combined and smooth, about 30 seconds, then pour in hot coffee and mix until combined, about 20 seconds.
Step 4: Pour batter into the prepared pan and bake for 70-80 minutes, until a wooden skewer inserted into the center comes out with just a few moist crumbs.
Step 5: While the cake is baking, make the chocolate ganache. Add heavy cream to medium bowl and microwave for 1 minute, until hot. Add semi-sweet chocolate chips and let it sit for 3 minutes, then mix together until smooth and all of the chocolate is melted. (if the chocolate has not fully melted, microwave in 10 seconds increments until melted – be careful not to burn!)
Let the cake cool for about 45 minutes, then pour the chocolate ganache on top of the cake and place into the refrigerator to set, about 1-2 hours. Add chocolate chips or chocolate shavings on top for garnish.
Pro Baking Tips
- Squeeze out excess moisture! This prevent the cake from becoming soggy/mushy while baking. Sprinkle a little salt on the grated zucchini and let it sit while you’re preparing the batter. The salt will not make the cake salty, it helps pull out the water. Give it a good squeeze and remove as much water as possible!
- Don’t skip the coffee! This gives the cake a deep chocolate flavor. Make sure its piping hot for best results!
- Use room temperature ingredients – this applies to the eggs, sour cream, and buttermilk for this recipe. It helps the batter blend smoothly, ensuring there’s no uneven mixing.
- Test with a toothpick, not just timing. Chocolate cakes can look done but still be gooey inside. Start checking 5 minutes before the recipe’s bake time ends by inserting a toothpick into the center of the cake. You don’t want it to be fully clean, you want it to have a few moist crumbs. Be careful not to overbake.
Recipe FAQs
Nope! The skin is thin and melts right into the cake, so you won’t even notice it after baking.
Store it tightly covered/airtight container at room temperature for 2 to 3 days, or in the fridge for up to 5 days.
Definitely! Wrap slices (or the whole cake) tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
No, this batter is very thin so if you add chocolate chips/nuts etc, it’ll likely sink to the bottom of the cake and then burn.
Yes, just adjust the bake time. If using a loaf pan, divide the batter into two loaf pans. Also, it’ll likely take longer in a loaf. If doing cupcakes, be sure not to overfill each cup. Cupcakes will bake faster so keep an eye on them.
More Chocolate Cake Recipes
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Chocolate Zucchini Cake Recipe
Equipment
- Cheese Grater (for the zucchini)
Ingredients
- 2 cups (240 g) Zucchini, (grated)
- 1 cup (200 g) Sugar
- 2/3 cup (147 g) Brown Sugar
- 2/3 cup (158 ml) Olive Oil
- 1/2 cup (120 g) Sour Cream, (room temperature)
- 1/2 cup (120 g) Buttermilk, (room temperature)
- 1 tsp (1 tsp) Vanilla Extract
- 2 large (100 g) Eggs, (room temperature)
- 1 3/4 cups (219 g) All Purpose Flour
- 2 tbsp Cornstarch
- 2 tsp Espresso Powder
- 1 cup (85 g) Unsweetened Cocoa Powder, (not dutch process)
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Nutmeg
- 1 tsp Kosher Salt
- 1/2 cup (120 g) Coffee, (hot)
Chocolate Ganache Topping
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 2/3 cup Heavy Cream
- Pinch Kosher Salt
Instructions
- Preheat the oven to 325 degrees F. Line a 9 inch springform pan with parchment paper on the bottom and sides of the pan. Set aside.
- Grate the zucchini with a box grater and place into a large bowl. Sprinkle with kosher salt and set aside while mixing together the batter. 2 cups Zucchini
- In a large mixing bowl, combine sugar, brown sugar, olive oil, sour cream, buttermilk, vanilla extract, and eggs. Whisk together until combined, about 1 minute. 1 cup Sugar 2/3 cup Brown Sugar 2/3 cup Olive Oil 1/2 cup Sour Cream 1/2 cup Buttermilk 1 tsp Vanilla Extract 2 large Eggs
- Squeeze the zucchini, removing as much water as possible. Then place onto a paper towel and continue to squeeze until most of the water is gone. Add the squeezed shredded zucchini to the wet ingredients and whisk together.
- Then add in the dry ingredients – all purpose flour, cornstarch, espresso powder, natural unsweetened cocoa powder, baking powder, baking soda, nutmeg, and kosher salt. Whisk until everything is fully combined and smooth, about 30 seconds, then pour in hot coffee and mix until combined, about 20 seconds. 1 3/4 cups All Purpose Flour 2 tbsp Cornstarch 2 tsp Espresso Powder 1 cup Unsweetened Cocoa Powder 1 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/4 tsp Nutmeg 1 tsp Kosher Salt 1/2 cup Coffee
- Pour the batter into the prepared pan and bake for 70-80 minutes, until a wooden skewer inserted into the center comes out with just a few moist crumbs.
- While the cake is baking, make the chocolate ganache. Add heavy cream to medium bowl and microwave for 1 minute, until hot. Add chocolate chips and let it sit for 3 minutes, then mix together until smooth and all of the chocolate is melted. (if the chocolate has not fully melted, microwave in 10 seconds increments until melted – be careful not to burn!) Add a pinch of kosher salt and let it sit until the cake is completely cooled. 2/3 cup Heavy Cream 1 1/2 cups Semi-Sweet Chocolate Chips Pinch Kosher Salt
- Let the cake cool for about 45 minutes, then pour the chocolate ganache on top of the cake and place into the refrigerator to set, about 1-2 hours.
Notes
- Squeeze out excess moisture! This prevent the cake from becoming soggy/mushy while baking. Sprinkle a little salt on the grated zucchini and let it sit while you’re preparing the batter. The salt will not make the cake salty, it helps pull out the water. Give it a good squeeze and remove as much water as possible!
- Don’t skip the coffee! This gives the cake a deep chocolate flavor. Make sure its piping hot for best results!
- Use room temperature ingredients – this applies to the eggs, sour cream, and buttermilk for this recipe. It helps the batter blend smoothly, ensuring there’s no uneven mixing.
- Test with a toothpick, not just timing. Chocolate cakes can look done but still be gooey inside. Start checking 5 minutes before the recipe’s bake time ends by inserting a toothpick into the center of the cake. You don’t want it to be fully clean, you want it to have a few moist crumbs. Be careful not to overbake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
