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This zucchini chocolate cake is super moist, fudgy, and has a tender crumb. Packed with rich chocolate flavor, it uses wholesome and simple ingredients.
Want more zucchini dessert recipes? Try my healthy zucchini muffins, healthy zucchini bread, and zucchini brownies next.
It’s no secret I love to add zucchini to my desserts, but none are as impressive as my chocolate zucchini cake recipe. It looks like any good cake out there, but packs in some sneaky ingredients that make it almost healthy enough for breakfast!
Table of Contents
Why I love this recipe
- Hidden nutrients! Adding zucchini to a chocolate cake is a sneaky way to hide some greens, and it adds extra moisture to the cake (and fiber, too!).
- No zucchini taste. Seriously, and you won’t be able to see it, either!
- Perfect texture. The texture is super moist, with a tender crumb.
- No eggs, butter, or oil. This uses pantry staples, so you have no excuses not to make it.
★★★★★ REVIEW
“Great! All of my 9 guests (3 needed gluten-free) gave this rave review. Thank you!” – Ali
Ingredients needed
- Milk and vinegar. Mixed and set for 5 minutes to create a mock buttermilk. I used unsweetened almond milk but any milk works.
- Oat flour. A wheat-free alternative to traditional white or wheat flour. Skip the store-bought and packaged options and make my homemade oat flour.
- Unsweetened cocoa powder. Dutch process cocoa powder. For a richer flavor, you can use dark cocoa powder.
- Arrowroot powder. Holds the cake together and helps achieve a moist crumb.
- Baking powder and soda. Both leavening agents are used to give the cake structure and stability.
- Unsweetened applesauce. Helps keep the cake moist while adding minimal calories and fat.
- Coconut sugar OR light brown sugar. Either sugar works. Avoid using white sugar or unrefined sugar as it can affect how moist the cake ends up being.
- Shredded zucchini. With most of the moisture removed.
- Salt. A pinch of salt to balance out the sweet ingredients.
- Vanilla extract. A must for any good cake recipe.
- Chocolate frosting. Not optional! I used my famous 2 ingredient frosting but any frosting works, including a cream cheese frosting.
How to make a zucchini chocolate cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Line and grease two 8-inch cake pans and mix the milk and vinegar to curdle.
Step 2- Make the cake batter. Whisk together the dry ingredients in a large bowl until combined. In a separate bowl, whisk the buttermilk, applesauce, and sugar. Combine the two until just combined.
Step 3- Bake. Pour the batter amongst the two cake pans and bake for 35-40 minutes, or until a skewer comes out mostly clean.
Step 4- Frost. Let the cakes cool completely before frosting, slicing, and serving.
Arman’s recipe tips
- Do not over-bake the cake, as it will continue to bake as it is cooling down. Unlike a traditional chocolate cake, you’ll need to be super careful, as oat flour can dry out goods easily.
- Squeeze out some of the moisture from the zucchini, but not all of it. Some of the moisture helps keep the cake moist and soft. I like to let them sit on some paper towel.
- Brown sugar or coconut sugar is necessary to balance out the other ingredients. If you want to use a sugar-free substitute, you’ll need to add fat to it.
- Intensify the chocolate flavor by adding some chocolate chips throughout.
Variations
- For a richer cake, swap out half the applesauce with olive oil, butter, or vegetable oil.
- Swap out the oat flour for either all-purpose flour or wholewheat flour.
- For a low carb cake, replace the oat flour with blanched almond flour, use allulose as the sweetener, and swap out the applesauce for full-fat yogurt.
- Swap out the applesauce for either plain yogurt or sour cream.
- To cut out the gluten, use gluten-free oat flour.
- Make a bundt cake by baking the batter in a bundt pan.
Storage instructions
- To store: Store at room temperature, covered, for up to three days. If you’d like the cake to keep longer, Place slices of the cake in a sealable container and store it in the fridge.
- To freeze: Place the baked, cooled, and frosted cake in an airtight container and store it in the freezer.
Frequently Asked Questions
This cake has no eggs or dairy in it, so is suitable for those following a vegan diet.
There is no need to peel the zucchini before grating or shredding it.
More chocolate cake recipes to try
- Keto chocolate cake
- Almond flour chocolate cake
- Flourless chocolate cake
- Death by chocolate cake
- Healthy chocolate cake
Zucchini Chocolate Cake
Ingredients
- 1 1/2 cups milk any milk works
- 1 teaspoon vinegar
- 3 cups oat flour
- 2/3 cup cocoa powder
- 2 tablespoons arrowroot powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/4 cups brown sugar
- 1 1/2 cups unsweetened applesauce
- 1/2 cup zucchini shredded
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
- Add the milk and vinegar in a bowl and whisk together. Let it sit to curdle.
- In a large mixing bowl, add the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda and mix well. In a separate bowl, whisk the milk mix, brown sugar, and applesauce. Combine the wet and dry ingredients until combined. Fold through the zucchini.
- Distribute the batter amongst the two cake pans. Bake for 35-40 minutes, or until a skewer come out clean.
- Remove the cakes from the oven and let them cool completely. Once cool, frost them, layer them then slice and serve.
This is so good and my family doesn’t know it’s good for them. Love this cake
May I sub QUinoa flour?
Not sure if it will work!
Thank you! And the nutrition is for a double layered cake ?
I made it and it’s delicious, even better the next day.
Double the frosting for more coverage.
Made is low sugar and dairy free.
Love it Thank you. 😋
Hi, I’m allergic to vinegar – can I use lemon juice instead? Thanks
Yes!
Hi I was wondering if they would make good cupcakes? How long would you cook them?
Thank you!
I haven’t tried but you are welcome to experiment and see
Great! All of my 9 guests (3 needed gluten free) gave this rave reviews. Thank you!
Can I add a lot more zucchini? Would it sub for the applesauce? Or should anything come out when adding it in? I’m just trying to use a bunch of zucchini at once.
I don’t see why not but I’d probably omit some of the applesauce.
I absolutely LOVEEEE your recipes! Thanks for sharing with us all 🙏🏻☺️. Really , so grateful 😇
What can u substitute the arrowroot flower with?
Try cornstarch
why do you advertise this as vegan when obviously it’s not, having 3 eggs?
Because it is very clearly written in the body of the post. The vegan option. (and also clearly stated in the recipe card).
Thousands of my vegan followers have made this cake, enjoy.
Hey just pointing out that these are not vegan as mentioned – eggs?
Feel free to read the body of the post that has the clearly written out vegan version 🙂
The recipe is called “ Healthy Chocolate Zucchini Cake (Keto AND vegan!)”, how can it be vegan if there are 3 large eggs on the list of ingredients?
Check out the body of the post, vegan option written out there
I’m just getting back to the gluten/sugar free (keto) way of eating, and must admit, it was a shock to the taste buds! LOL I have a plethora of zucchini and figured this was the best way to get my feet wet – knowing it should be moist and/or dense due to coconut flour. IMO, coconut flour baked goods are always best from the 2nd day forward. The item needs time for all those liquids and flavors to kind of come together. Plus, as time goes on, it also becomes more dense! But back to the recipe. (next morning after baking) It’s very chocolatey (in a very good way), not as sweet as you might think it would be and actually came out perfect! I only made 1 layer and cut into squares. Mainly because I only have 1 6″ cake pan. It did not have a lot of “rise” to it, but, again, it’s also dense and not expecting “rise” with coconut flour. I will definitely make it again and do layers for a cake. Back to my taste bud shock. Even though I’ve tried to limit my sugar intake during my drunken fall of the wagon over the last few years, I’ve still gotten more used to it than I had hoped. This is not sweet like the crappy sugar/flour cakes you are sued to. But, this too shall pass and the lower sweet expectations will become my normal again. Very moist though – and that’s a huge win. Not easy to accomplish moist in GFSF recipes. I’ll be back for more recipes. Thank you for all your hard work in developing these recipes!
Amazingly yummy!
I made these as zucchini lemon nut muffins. I substituted rice flour for the cocoa powder. Cut the sweetener in half and added a teaspoon of lemon extract and some chopped pecans. Baked for 20 min in a muffin tin. They are delicious
Do you think coconut sugar would work as the sweetener? Can’t wait to try this!
of course 🙂
Yassss, yum, made for five year old bday. Tick from everyone. Tasty as!
Thanks for the feedback, Dean! Happy birthday to the little one!
You haven’t included any quantities in the ingredients list so this recipe is useless!
maybe try scrolling down and you’ll see a very evident recipe card.
This cake is AMAZING! I substituted monk fruit sweetener for honey. I also doubled the recipe b/c I used a larger pan. Unfortunately it was still a one layer cake. I recommend everyone to try this cake. I look forward to trying variations of the cake as well.
Thank you, Shani 🙂
hi i really like the recipe, i was wondering if i wanna do it in a 4 inch pan how the measurements change…
I haven’t tried, feel free to experiment and see!
1/4 c zucc is def not 1 med zucc. Please clarify
It sure does here.
Hola, a qué tipo de calabacín se refiere la receta. No puedo usar ningún tipo de levadura, pero sí el polvo de hornear, estaría bien si le pongo polvo de hornear.- Saludos
I just made this AGAIN tonight. Soooo delicious! I am making yet another to take to my parent’s house tomorrow for Xmas since my mom is gluten free and dairy free. Only change that I made was adding vanilla extract and Hu chocolate chunks! Great recipe!
hi i dont know how to measure becuase i dont have measure cups D:
You could try converting it using google conversions 🙂
Hi, I grated a medium zucchini and got about 2 cups! Is 1/4 cup correct?
Oh wow- that is heaps! You can add closer to half a cup but any more, you’ll need to squeeze out as much liquid as possible
A truly delicious chocolate cake that can fool the most picky of eaters (if you grate the zucchini finely enough that they don’t spot it!)
Fantastic!
Wondering if you have tiny zucchini’s in America? I used half a medium sized one and it made 3/4 cup shredded. Or am I doing something wrong? From Oz. Hi
Thanks!!!!
Hi! I’m in Australia too but converted it to US sizes- when I was there, the zucchini was TINY haha 🙂 I used about 1 1-1/2 Australian sized ones (the smaller ones).
So easy and delicious!! Thank you!!
You are so welcome!
Hello Arman:
Is the 1/4 c shredded zucchini the correct amount, or is it a medium zucchini shredded?
Thanks!
1/4 cup shredded is correct!
How many slices should i cut this cake into to get the exact 93 calories? 🙁 Thank you so much!!
8 slices per serving
Hi, Since milk isn’t vegan, would a plant based milk work in the recipe, such as almond or cashew milk?
We only use dairy free milk here, since we are well aware that milk isn’t vegan.
Re my earlier comment, I just noticed the vegan option… thanks and my apologies for being so quick to question without reading your blog 🙂
No worries, enjoy!
I haven’t made it but wondering how it can be vegan if it has eggs?
Can I make this with sugar if I don’t have sweeteners please?
Absolutely!
Thanks For Sharing Your Content. Keep Doing Good Work.
What is the best way to make the zucchini before adding it to the cake?
Shred it with a cheese grater.
This turned out great and was easy to make.
So glad to hear that!
Made the keto version, using monk fruit as the sweetener, hot water for the added liquid, and refined coconut oil to avoid the coconut taste. I made these into squares, like brownies, and did not include the frosting. It is delicious! I will definitely make this again, but add the frosting. Thank you so much for sharing!!
You are so welcome! 😀
Hi! On the recipe it says to use a 6″ pan, but in the post it says if you double it to use 2 8″ pans. Should I use an 8″ pan to make just one? Why would I use larger pans for a double and not just 2 6″ ones? Thanks!
Hi there, it’s 6 inch pans, the post will be corrected! I havevn’t tried just making one in an 8-inch pan, I suspect it will be quite thin!
Can you sub anything else for coconut oil ?
Not that I’ve tried, but you could try butter
Can a liquid sweetener such as maple syrup or agave be used instead of granulated sugar?
I haven’t tried but feel free to experiment and see!
Can you make these into cup cakes?
I don’t see why not- I haven’t tried but you’d need to reduce the cooking time.
I have a question about the amount of zucchini. The recipe says 1/4 c. (About one medium zucchini). Those two amounts seem very different and 1/4 c. does not seem adequate. Can you please clarify? I’m very interested in making the recipe.
Not really, 1 medium zucchini was 1/4 cup for me. 🙂
Made it! Loved it! Making it again 🙂
😀 Fantastic!
The vegan option contains dairy- which makes it not vegan…
No it doesn’t contain dairy. Every recipe that calls for milk refers to any milk, like almond or soy etc. If you use cows milk then yes, yours will no longer be vegan.
I’m about to make this and I’m looking forward to eating it….however, unless vegan means another thing where you live this is NOT vegan (which I’m QUITE happy about!) because it contains three eggs.
Hi Barbara, there is a clearly written out vegan option in the post.
How much zucchini for the vegan version? I grated half of a large zucchini (since the keto recipe called for one medium) and it was well over a cup! In the oven now, but second guessing myself!
The more zucchini, the better- it will yield a more moist cake.
Could I use almond flour instead or coconut flour? I was given zucchini and would love to try this recipe! Thanks!
Could I replace the coconut flour with spelt flower? What other flour could I replace it with?
I haven’t tried, so feel free to experiment and see
Hi there, how many servings are in this recipe? Will surely try it just wanna make sure to count my calories and macros right… ^^
12 slices!
Are both versions gluten free or only the vegan recipe
All recipes are gluten free 🙂
Has anyone tried the Keto version with Almond Flour instead of coconut flour? I have a ton of that and would love to use it up!
Don’t think that will work, feel free to experiment and see!
I used the keto receipe and ended up doubling it because it didn’t seem like enough. I still baked it in the 8” by 8” pan for 30 min at 350 F, the middle wasn’t quite done so I reduced the temperature to 325 F and baked an additional 10 min. It came out perfectly! I did this twice so that I had two layers, also doubled the frosting and there was just enough for the middle layer and top layer. Made this for a birthday and it was a hit even among keto haters! Just wanted to share my experience for those that wanted to make a bigger cake with this recipe!
That sounds absolutely fabulous- YUM!!!!!
I’m so excited to make this for a birthday cake tomorrow. I know you say any milk will work. What about oat milk? I only have 1 shot at this.
Yes any milk works.
So sick of all the pre-made excuses for keto desserts and mixes on Amazon and tried this. I am honestly blown away. And the icing is so chocolatey, rich, and thick. Made as a birthday cake and no one knew it was “healthy.” Thank you!
😀 LOVE IT! So glad you enjoyed it!
The zucchini is raw and the potato boiled right? 🙂
Hi! That is correct 🙂
Thinking about baking the Keto version. Can this be doubled and baked in a 13 by 9 Pan?
I don’t see why not 🙂
The paleo version is only showing 1/4c coconut flour in my browser? That doesn’t seem right? Is it 2 1/4c?
That is correct, coconut flour is like a sponge 🙂
Made the cake tonight. It is rather thin? I think the cake is only about 1/2 in in thickness. Is that normal or did I do something wrong? Perhaps I didn’t blend the I grediebts long enough?
Hi there! Sometimes the loaf pan can make a difference! 🙂
@armanthebigmansworld where have you been all my life ?
😀
Can another type of oil be used, such as canola?
I haven’t tried- Feel free to experiment and see!
Hi Arman,
I love your recipes! Do you prefer to cook this cake in a parchment lined baking pan, or a greased pan. The recipe mentions both.
Hi! I prefer it in a parchment lined pan for easy removal 🙂
How many servings?
16 servings!
Thank you!
Just made the keto version– it’s perfect! What a nice, light, bouncy texture too! Thank you!
🙂 love it!!!
Perhaps I just missed it, but how large a piece is considered one serving? This sounds perfect.
Hi! Once you make the cake, divide it by the servings.
Just tested this recipe (using the keto version) this past weekend. I doubled it for my rectangular cake pan (pyrex). Followed instructions precisely and it turned out perfect. One of the best sweets I’ve tried on keto; there aren’t many that I enjoy because of that slightly minty flavor from the erythritol. The cake flavor even improved slightly on the second day, and that “minty” taste was not as evident as in other keto sweets. I used a basic butter cream frosting with Hershey’s dark and Lakanto powdered sweetner. Really a nice cake. Thanks!
Thanks for the feedback, Deb x 🙂
Hands down the best chocolate cake I have made. I made the keto version. Love your work.
That is so sweet of you, thank you!
Hi, I want to try use Steva liquid for the Vegan recipe. Was thinking of using 1 teaspoon of stevia and adding another 1/4 cup of zucchini for the substance that will be missing. Any thoughts on this?
Haven’t tried that so you’ll need to experiment and see 🙂
My cake is barely an inch tall!! How did that happen? I’m certain all my measurements were accurate. . Also my coconut oil did not incorporate into the cake. on the bottom of the cake is a soggy layer of coconut oil. This has happened to me in anothrr recipe as well, any idea what is happening?
Hi that can happen with using different brands of coconut oil, it can separate. Perhaps try a different brand? I love Nutiva.
You can also use a smaller pan or loaf pan.
Which recipe is the nutrition info for? Can’t imagine the carbs would be that low with oats & sweet potato
For the keto option 🙂
What do you mean by coconut cream? I am not familiar with this.
Hi, coconut milk chilled produces a layer of cream on top
2 1/4 c oats vs. 1/4 c of coconut flour? I see the cocoa is increased but is this correct? Just checking cuz I really want to try the keto version
Yes that is correct- Coconut flour is like a sponge and absorbs liquid really well 🙂
Can I replace the rolled oats or quinoa flakes with a gluten free flour? Thank you! :))
I haven’t tried, feel free to experiment and see 🙂
Can these be partially combined. For example, if I make the keto version can I use flax eggs?
Haven’t tried, so feel free to experiment and see!
You just made my day! Definitely trying this as soon as I pick some zucchini out of the garden! Now I wish I’d planted more!
😀 love it!
Curious if I could make this vegan and keto? How would you suggest doing that?
I’ve tried and it doesn’t work well at all, feel free to experiment!
For the frosting, do you heat both the cream and the chocolate chips or add the melted chocolate chips to the chilled cream?
Hi! I heat it together, but on VERY low heat 🙂
Is the nutritional info provided for the vegan option or the keto option?
The keto version 🙂
This is gorgeous! Cannot wait to try it… Thank you!!
I made this last night & it is SO GOOD!! Thanks for the recipe! It’s definitely a keeper.
😀 LOVE IT!!!!!
Quinoi and rolled oats are not Keto friendly.
Hence there are two clearly stated different options. Enjoy!
Thank you for creating a keto version also!
I wonder if I could use whipping cream and the chocolate chips to create the frosting, since I don’t have any coconut cream??
Hi! I think that will seperate and not combine well at all.
So welcome!
You have vanilla extract as a “must have” for any good cake recipe but don’t actually have it listed with a measurement as an ingredient…Hope it’s still good without it. I do agree that vanilla is a “must”
Will fix it! It’s 1/2 teaspoon 🙂
Wondering if it would work to add more zucchini to the recipe, 1/2 cup is not very much. Appreciate any thoughts.
Yes you can go up to a full cup if you like 🙂
Use the Keto version, its Keto friendly 😉
Eating LOTS of zucchini this week, but I wish I saved my zucchini for this cake! Well, I can always get more and make some 😉
How much coconut cream for the icing?
Hi there! 3/4 cup 🙂
Arman, I use this frosting on most of my brownie recipes. Thanks!
Cathy
You are too sweet, Cathy! 🙂
Should I whip the coconut cream before adding the melted chocolat?
Wow these look so yummy! I can’t wait to try out this recipe!
Is there any coconut milk you recommend that doesn’t have guar gum? I can’t find one that as thick as Thai kitchen brand.
Thanks!
Hi! I’ve only used this one since all the others weren’t as thick or yielded good results 🙂