22 Irresistible Zucchini Chocolate Cake Recipes to Satisfy Your Sweet Tooth

You won’t believe how magical zucchini can be when it meets chocolate! These 22 irresistible zucchini chocolate cake recipes transform humble summer squash into the most moist, decadent desserts you’ve ever tasted. Whether you’re looking to use up your garden bounty or simply craving something sweet with a hidden healthy twist, these creative cakes will become your new go-to treats. Get ready to discover your next baking obsession!

Classic Zucchini Chocolate Cake with Cream Cheese Frosting

Every vegetable deserves a chance to be decadent, and zucchini is no exception—this sneaky green squash transforms into the most moist, chocolatey cake you’ll ever sink your teeth into, all while pretending to be healthy! Who knew hiding veggies in dessert could feel so rebellious and delicious?

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 2 cups grated zucchini, squeezed dry

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt in a medium bowl.
3. Cream 1/2 cup softened unsalted butter, 1 cup granulated sugar, and 1/2 cup brown sugar in a large bowl until light and fluffy, about 2-3 minutes.
4. Beat in 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing just until combined.
6. Fold in 2 cups grated, squeezed-dry zucchini until evenly distributed—don’t overmix! Tip: Squeezing the zucchini removes excess moisture, preventing a soggy cake.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door early, as it can cause the cake to sink.
9. Let the cake cool completely in the pan on a wire rack, about 1 hour.
10. While cooling, beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter in a bowl until smooth.
11. Gradually add 2 cups powdered sugar and 1 tsp vanilla extract, beating until fluffy. Tip: For smoother frosting, sift the powdered sugar first to remove lumps.
12. Spread the frosting evenly over the cooled cake.

Moist, rich, and impossibly fudgy, this cake boasts a tender crumb with a subtle earthy sweetness from the zucchini. Serve it chilled for a firmer frosting bite or at room temperature to let the chocolate notes shine—either way, it’s a veggie-packed treat that’ll have everyone asking for seconds!

Moist Vegan Zucchini Chocolate Cake with Avocado

Gather ’round, chocolate lovers and veggie skeptics—this isn’t your grandma’s dry zucchini bread masquerading as dessert. Get ready for a cake so moist it might just apologize for all the crumbly vegan baked goods of yesteryear, packed with hidden greens and creamy avocado magic that’ll have you questioning reality.

Ingredients

For the Wet Ingredients

• 1 ½ cups grated zucchini (packed)
• 1 ripe avocado, mashed
• ¾ cup maple syrup
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract

For the Dry Ingredients

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt

For Finishing

• ½ cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. Squeeze excess moisture from the grated zucchini using a clean kitchen towel—this prevents a soggy cake.
3. In a large bowl, mash the avocado until completely smooth with no lumps.
4. Add maple syrup, applesauce, and vanilla extract to the avocado, whisking until fully combined.
5. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
6. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
7. Gently stir in the grated zucchini and vegan chocolate chips.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.

Dive into slices that are fudgy, rich, and impossibly tender—the zucchini keeps it moist while the avocado adds a velvety crumb. Serve it slightly warm with a dusting of powdered sugar, or get wild by toasting slices and topping with coconut whipped cream for a dessert that’ll make you forget there’s actual vegetables hiding in there.

Gluten-Free Zucchini Chocolate Fudge Cake

A gluten-free chocolate cake that actually tastes decadent? Believe it, my friends. This zucchini-packed wonder is so fudgy and rich, you’ll forget it’s secretly hiding vegetables and will have you doing a happy dance with every bite.

Ingredients

For the Cake Batter

• 2 cups grated zucchini (packed)
• 1 ½ cups gluten-free all-purpose flour
• 1 cup granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp salt

For the Fudge Frosting

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
3. In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking soda, and salt until thoroughly combined.
4. Add the eggs, vegetable oil, and vanilla extract to the dry ingredients.
5. Stir the mixture until just combined—don’t overmix or your cake will be tough.
6. Fold in the squeezed zucchini until evenly distributed throughout the batter.
7. Pour the batter into the prepared pan and spread it into an even layer.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely in the pan on a wire rack for at least 1 hour.
10. While the cake cools, combine the chocolate chips, heavy cream, and butter in a microwave-safe bowl.
11. Microwave the mixture in 30-second intervals, stirring between each, until completely smooth and glossy.
12. Pour the warm fudge frosting over the cooled cake and spread it evenly with a spatula.
13. Let the frosting set for 20 minutes before slicing.

Zucchini works its magic here, creating an incredibly moist crumb that pairs perfectly with the deep chocolate intensity. This cake is so fudgy it practically melts in your mouth—serve it slightly warm with a scoop of vanilla ice cream for the ultimate indulgence, or enjoy it straight from the pan when no one’s looking.

Zucchini Double Chocolate Cake with Espresso Glaze

Absolutely nobody needs to know this decadent chocolate cake is secretly packed with vegetables, but your taste buds will definitely thank you for this brilliant deception. This zucchini double chocolate cake with espresso glaze is the ultimate stealth health dessert that delivers maximum indulgence with zero guilt. Prepare to become the hero of every potluck and family gathering with this moist, rich masterpiece.

Ingredients

For the Cake:
– 2 cups all-purpose flour
– 1 cup unsweetened cocoa powder
– 1 ½ tsp baking soda
– ½ tsp salt
– 1 ½ cups granulated sugar
– ¾ cup vegetable oil
– 3 large eggs
– 2 tsp vanilla extract
– 2 cups grated zucchini (unpeeled)
– 1 cup semi-sweet chocolate chips

For the Espresso Glaze:
– 1 ½ cups powdered sugar
– 2 tbsp strong brewed espresso (cooled)
– 1 tbsp milk
– ½ tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and generously grease a 9×13 inch baking pan.

2. Whisk together 2 cups all-purpose flour, 1 cup cocoa powder, 1 ½ tsp baking soda, and ½ tsp salt in a medium bowl until fully combined.

3. In a separate large bowl, beat 1 ½ cups granulated sugar with ¾ cup vegetable oil using an electric mixer on medium speed for 2 minutes until creamy.

4. Add 3 large eggs one at a time to the sugar mixture, beating well after each addition.

5. Mix in 2 tsp vanilla extract until fully incorporated.

6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined—do not overmix.

7. Fold in 2 cups grated zucchini and 1 cup chocolate chips using a spatula until evenly distributed throughout the batter.

8. Pour the batter into your prepared pan and spread it evenly with a spatula.

9. Bake at 350°F for 35-40 minutes until a toothpick inserted in the center comes out clean.

10. Cool the cake completely in the pan on a wire rack for at least 1 hour before glazing.

11. For the glaze, whisk together 1 ½ cups powdered sugar, 2 tbsp cooled espresso, 1 tbsp milk, and ½ tsp vanilla extract in a small bowl until smooth.

12. Drizzle the espresso glaze evenly over the cooled cake using a spoon or piping bag.

13. Let the glaze set for 15 minutes before slicing and serving.

Finally, this cake boasts an incredibly moist, fudgy texture that will have everyone guessing your secret ingredient. The espresso glaze cuts through the richness with a sophisticated coffee kick that elevates the double chocolate experience. Serve it warm with a scoop of vanilla ice cream for the ultimate dessert transformation, or enjoy it as your new favorite breakfast cake—we won’t judge!

Decadent Zucchini Chocolate Bundt Cake

Unbelievably, this moist, fudgy masterpiece hides a secret vegetable that’ll make your taste buds do a double-take while giving you plausible deniability about eating your greens.

Ingredients

For the cake batter

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini (about 2 medium zucchinis)
• 1 cup buttermilk

For the chocolate glaze

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 350°F and generously grease a 10-cup Bundt pan with baking spray, making sure to get into all those beautiful crevices.
2. Whisk together 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt in a large bowl until no streaks remain.
3. In a separate bowl, beat 1 1/2 cups granulated sugar, 1/2 cup brown sugar, and 3/4 cup vegetable oil with an electric mixer on medium speed for 2 minutes until pale and fluffy.
4. Add 3 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in 2 teaspoons vanilla extract and 2 cups shredded zucchini until evenly distributed throughout the batter.
6. Alternately add the dry ingredients and 1 cup buttermilk to the wet mixture, beginning and ending with dry ingredients, mixing on low speed just until combined after each addition.
7. Pour the batter into your prepared Bundt pan and smooth the top with a spatula.
8. Bake for 45-55 minutes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
9. Cool the cake in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely for at least 2 hours.
10. For the glaze, heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges.
11. Pour the hot cream over 1 cup semi-sweet chocolate chips in a heatproof bowl and let sit for 2 minutes without stirring.
12. Whisk the chocolate and cream mixture until smooth and glossy, about 1 minute.
13. Drizzle the warm glaze over the completely cooled cake, allowing it to drip down the sides naturally.

Keep this beauty at room temperature for up to 3 days, though good luck making it last that long. The zucchini works its magic by keeping every bite impossibly moist while the rich chocolate flavor will have everyone convinced you’re a professional baker who definitely didn’t sneak vegetables into dessert.

Keto-Friendly Zucchini Chocolate Spice Cake

Gosh, who said keto had to be boring? This zucchini chocolate spice cake is here to prove that you can have your cake and eat it too—without the carb guilt! It’s moist, decadent, and packed with cozy spices that’ll make you forget it’s actually good for you.

Ingredients

For the dry ingredients:
– 2 cups almond flour
– 1/2 cup cocoa powder
– 1 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp salt
For the wet ingredients:
– 3 large eggs
– 1/2 cup melted coconut oil
– 1/2 cup granulated erythritol
– 1 tsp vanilla extract
– 1 1/2 cups grated zucchini, squeezed dry
For the pan:
– 1 tbsp coconut oil for greasing

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan with 1 tbsp coconut oil.
2. In a medium bowl, whisk together 2 cups almond flour, 1/2 cup cocoa powder, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt until no lumps remain.
3. In a separate large bowl, beat 3 large eggs with a hand mixer on medium speed for 1 minute until frothy.
4. Add 1/2 cup melted coconut oil, 1/2 cup granulated erythritol, and 1 tsp vanilla extract to the eggs, and mix on low until fully combined.
5. Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until incorporated—overmixing can make the cake dense.
6. Gently stir in 1 1/2 cups grated zucchini (squeezed dry with a clean towel to remove excess moisture) until evenly distributed.
7. Pour the batter into the prepared pan and smooth the top with the spatula.
8. Bake at 350°F for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
10. Slice and serve at room temperature for the best texture.

But wait, there’s more! This cake emerges incredibly fudgy with a subtle crunch from the almond flour, while the zucchini keeps it irresistibly moist. Serve it warm with a dollop of whipped coconut cream for a keto-friendly dessert that feels downright indulgent, or enjoy a slice with your morning coffee—because cake for breakfast is totally justified here.

Rich Zucchini Chocolate Layer Cake with Ganache

Unbelievably, this chocolate cake hides a secret weapon that makes it impossibly moist while letting you feel slightly virtuous about eating vegetables for dessert. Who knew zucchini could be this decadent? Prepare to convert every skeptic at your table with this rich, fudgy masterpiece that’s basically a vegetable in cake’s clothing.

Ingredients

For the Cake Batter:
– 2 cups all-purpose flour
– 1 cup unsweetened cocoa powder
– 2 tsp baking soda
– 1 tsp salt
– 1.5 cups granulated sugar
– 3/4 cup vegetable oil
– 3 large eggs
– 2 tsp vanilla extract
– 2 cups finely grated zucchini (unpeeled, moisture squeezed out)
– 1/2 cup buttermilk

For the Ganache:
– 1 cup heavy cream
– 8 oz semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans, then line them with parchment paper for foolproof removal.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 2 tsp baking soda, and 1 tsp salt until no streaks remain.
3. In a large bowl, beat 1.5 cups granulated sugar with 3/4 cup vegetable oil using an electric mixer on medium speed for 2 minutes until pale and slightly thickened.
4. Add 3 large eggs one at a time to the sugar mixture, beating for 30 seconds after each addition until fully incorporated.
5. Mix in 2 tsp vanilla extract and 2 cups finely grated zucchini (squeezed dry with a clean towel to prevent a soggy cake—this is key!).
6. Alternately add the dry flour mixture and 1/2 cup buttermilk to the wet ingredients in three parts, starting and ending with the dry ingredients, mixing on low speed just until combined; don’t overmix.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
8. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
9. Cool the cakes in the pans on a wire rack for 15 minutes, then turn them out onto the rack to cool completely—this prevents breaking.
10. For the ganache, heat 1 cup heavy cream in a saucepan over medium heat until it just begins to simmer (small bubbles around the edges), about 3–4 minutes.
11. Pour the hot cream over 8 oz semisweet chocolate chips in a heatproof bowl, let sit for 2 minutes, then whisk until smooth and glossy.
12. Let the ganache cool for 10–15 minutes until slightly thickened but still pourable.
13. Place one cake layer on a serving plate, spread a thin layer of ganache over the top, add the second layer, and pour the remaining ganache over the entire cake, letting it drip down the sides.

Amazingly moist and fudgy, this cake boasts a deep chocolate flavor with a subtle earthiness from the zucchini that keeps it tender for days. Serve it chilled for a firm, almost brownie-like texture, or at room temperature with a scoop of vanilla ice cream to contrast the rich ganache—either way, it’s a showstopper that’ll have everyone begging for the recipe.

Easy Zucchini Chocolate Mug Cake

Oh, the humble zucchini—sneaking its way into yet another dessert and making us feel slightly less guilty about eating cake in five minutes flat. This magical mug creation transforms your garden surplus into a fudgy, single-serving wonder that’ll have you questioning why you ever bothered with a full-sized oven.

Ingredients

For the cake batter:
– ¼ cup finely grated zucchini (squeezed dry)
– 2 tbsp all-purpose flour
– 1 tbsp unsweetened cocoa powder
– 1 tbsp granulated sugar
– ¼ tsp baking powder
– Pinch of salt
– 2 tbsp milk
– 1 tbsp vegetable oil
– ¼ tsp vanilla extract

For finishing (optional):
– 1 tbsp chocolate chips

Instructions

1. Grate ¼ cup of zucchini using the fine side of a box grater.
2. Place grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
3. In a standard 12-ounce microwave-safe mug, whisk together 2 tbsp flour, 1 tbsp cocoa powder, 1 tbsp sugar, ¼ tsp baking powder, and a pinch of salt until no lumps remain.
4. Add the squeezed zucchini, 2 tbsp milk, 1 tbsp vegetable oil, and ¼ tsp vanilla extract to the mug.
5. Stir vigorously with a fork until the batter is smooth and evenly combined.
6. Sprinkle 1 tbsp chocolate chips over the batter and gently press them in with your fork.
7. Microwave on high for 60-90 seconds (start checking at 60 seconds—the top should look set but slightly damp).
8. Let the mug cake rest in the microwave for 1 minute to finish cooking from residual heat.
9. Carefully remove the mug (it will be hot) and test for doneness by inserting a toothpick—it should come out with moist crumbs but no wet batter.
10. Allow to cool for 2-3 minutes before eating directly from the mug.

Seriously moist and sneakily veggie-packed, this cake delivers deep chocolate flavor with an irresistibly tender crumb. Top it with a scoop of vanilla ice cream for maximum indulgence, or enjoy it warm while pretending you’re being healthy—we won’t tell!

Zucchini Chocolate Chip Cake with Peanut Butter Frosting

Unbelievably moist and secretly healthy, this zucchini chocolate chip cake with peanut butter frosting is the sneaky way to get your veggies while indulging in pure dessert bliss. Who knew hiding green shreds in chocolate batter could taste this decadent? Consider it your new favorite kitchen magic trick that’ll have everyone begging for seconds.

Ingredients

For the cake:
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 2 cups shredded zucchini, squeezed dry
– 1 cup semi-sweet chocolate chips

For the frosting:
– 1/2 cup creamy peanut butter
– 1/4 cup unsalted butter, softened
– 1 cup powdered sugar
– 2 tbsp milk

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt until fully combined.
3. In a large bowl, cream 1/2 cup softened butter and 1 cup granulated sugar together using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, mixing thoroughly after each addition.
5. Stir in 1 tsp vanilla extract until just incorporated.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined (don’t overmix!).
7. Fold in 2 cups squeezed-dry shredded zucchini using a spatula until evenly distributed throughout the batter.
8. Gently fold in 1 cup chocolate chips until they’re scattered throughout the batter.
9. Pour the batter into your prepared pan and spread it evenly with a spatula.
10. Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean (tip: test multiple spots to account for chocolate chips).
11. Remove the cake from the oven and let it cool completely in the pan on a wire rack for at least 1 hour.
12. While the cake cools, make the frosting by beating 1/2 cup peanut butter and 1/4 cup softened butter together in a medium bowl until smooth.
13. Gradually add 1 cup powdered sugar, mixing on low speed to avoid a sugar cloud, then increase to medium until fully incorporated.
14. Add 2 tbsp milk and beat for 1 additional minute until the frosting is spreadable and creamy (tip: if too thick, add another tablespoon of milk).
15. Spread the peanut butter frosting evenly over the completely cooled cake.

Remarkably tender with a moist crumb that hides its vegetable secret beautifully, this cake delivers rich chocolate notes balanced by creamy peanut butter frosting. The texture stays incredibly soft for days thanks to the zucchini’s magic moisture powers. Serve thick slices with cold milk for the ultimate comfort food experience, or surprise guests by revealing the green ingredient after they’ve declared it the best cake ever.

Healthy Zucchini Chocolate Protein Cake

Ridiculously moist, secretly healthy, and packed with enough protein to make your gym socks jealous—this zucchini chocolate protein cake is the superhero of desserts that actually fuels your body while satisfying your sweet tooth. Who knew vegetables could be this deliciously deceptive?

Ingredients

For the Wet Ingredients:

• 2 cups grated zucchini (packed)
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract

For the Dry Ingredients:

• 1 cup oat flour
• 1/2 cup chocolate protein powder
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp cinnamon

For Mixing In:

• 1/4 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. Squeeze the grated zucchini in a clean kitchen towel over the sink to remove excess moisture—this prevents a soggy cake!
3. Whisk together the zucchini, applesauce, eggs, maple syrup, and vanilla extract in a large bowl until fully combined.
4. In a separate bowl, stir the oat flour, chocolate protein powder, cocoa powder, baking soda, and cinnamon with a fork to break up any lumps.
5. Gradually fold the dry ingredients into the wet mixture using a spatula until just incorporated—overmixing can make the cake dense.
6. Gently stir in the dark chocolate chips, reserving a few for topping.
7. Pour the batter into the prepared pan and spread it evenly with the spatula.
8. Sprinkle the reserved chocolate chips on top for a melty, decorative finish.
9. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing—patience rewards you with neat squares!

Just baked, this cake boasts a fudgy, tender crumb with subtle zucchini freshness peeking through rich chocolate notes. Jazz it up by warming a slice and pairing it with a dollop of Greek yogurt, or crumble it over oatmeal for a breakfast treat that feels downright decadent.

Zucchini Chocolate Loaf Cake with Walnuts

Pssst… want to know the secret to making vegetables disappear? This zucchini chocolate loaf cake is basically a magic trick where your garden surplus transforms into the most decadent, moist, and nutty dessert that’ll have everyone begging for seconds (and thirds, no judgment).

Ingredients

For the Wet Ingredients

• 1 ½ cups grated zucchini (unpeeled)
• ½ cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

For the Dry Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

For Mixing In

• ¾ cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Squeeze excess moisture from the grated zucchini using paper towels. Tip: This prevents a soggy loaf while keeping all that zucchini flavor.
3. Whisk together vegetable oil, eggs, sugar, and vanilla extract in a large bowl until fully combined.
4. Stir the squeezed zucchini into the wet mixture.
5. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
6. Gradually fold the dry ingredients into the wet mixture until just combined—no overmixing! Tip: A few flour streaks are fine; overmixing makes the cake tough.
7. Gently fold in the chopped walnuts.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it with foil halfway through baking.
10. Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Dense, fudgy, and speckled with crunchy walnuts, this loaf is the love child of brownies and your grandma’s zucchini bread. Serve thick slices warm with a scoop of vanilla ice cream for maximum indulgence, or enjoy it as your new favorite breakfast-with-coffee situation—we won’t tell if you don’t.

Marbled Zucchini Chocolate and Vanilla Cake

C’mon, let’s be real—when was the last time you felt genuinely excited about eating your vegetables? This marbled zucchini chocolate and vanilla cake is here to change the game, sneaking in some garden goodness while delivering all the moist, tender crumb and rich flavor your dessert dreams are made of. It’s the kind of treat that’ll have you (and any picky eaters) forgetting there’s a veggie hiding in every blissful bite.

Ingredients

For the Cake Batter

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups grated zucchini, squeezed dry

For the Chocolate Swirl

• 1/4 cup cocoa powder
• 1/4 cup hot water
• 1/4 cup semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl.
3. In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed for 3 minutes, until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour, and mix until just combined.
7. Fold in the grated zucchini until evenly distributed.
8. Transfer one-third of the batter to a separate bowl.
9. In a small bowl, combine the cocoa powder and hot water, stirring until smooth.
10. Mix the cocoa mixture and chocolate chips into the reserved batter until fully incorporated.
11. Spoon large dollops of the vanilla and chocolate batters alternately into the prepared pan.
12. Run a knife through the batters in a zigzag pattern to create a marbled effect.
13. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
14. Cool the cake in the pan on a wire rack for 15 minutes.
15. Remove the cake from the pan and let it cool completely on the wire rack.

Just look at that gorgeous swirl! Each slice reveals a tender, moist crumb with pockets of melty chocolate, while the zucchini keeps it incredibly light. Jazz it up by serving warm with a scoop of vanilla ice cream, or enjoy it as your new go-to afternoon snack—either way, it’s a veggie-packed victory.

Zucchini Chocolate Sheet Cake with Whipped Cream

Oh, the humble zucchini—sneaking its way into yet another dessert and making us all feel slightly better about eating cake for breakfast. This magical green vegetable transforms into the most tender, moist chocolate sheet cake you’ve ever encountered, topped with billowy clouds of whipped cream that basically scream “eat me now.” Trust me, your taste buds won’t know what hit ’em.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• ½ cup vegetable oil
• ½ cup buttermilk
• 1 tsp vanilla extract
• 2 cups grated zucchini (squeezed dry)

For the Whipped Cream

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt until no lumps remain.
3. Add 2 large eggs, ½ cup vegetable oil, ½ cup buttermilk, and 1 tsp vanilla extract to the dry ingredients.
4. Mix with a spatula until just combined—overmixing can make the cake tough, so stop when you no longer see dry streaks.
5. Fold in 2 cups grated zucchini (squeezed dry) until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and spread it into an even layer with your spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
8. Let the cake cool completely in the pan on a wire rack—this prevents the whipped cream from melting when you top it.
9. While the cake cools, pour 1 cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract into a chilled mixing bowl.
10. Whip the cream on medium-high speed for 2-3 minutes until stiff peaks form that hold their shape when you lift the beaters.

Craving a slice? This cake is impossibly moist with a deep chocolate flavor that’s subtly earthy from the zucchini, while the whipped cream adds a light, airy contrast. Serve it chilled for a refreshing twist, or crumble it over ice cream for a next-level dessert hack.

Conclusion

From decadent fudgy loaves to moist sheet cakes, these 22 zucchini chocolate cake recipes prove that veggies can create incredible desserts! We hope you found some new favorites to bake up. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save these delicious ideas for later. Happy baking!