This post may contain affiliate links. See my disclosure policy.
My chocolate zucchini cake is super moist, fudgy, and has a tender crumb. Packed with rich chocolate flavor, it uses wholesome and simple ingredients and bakes in under 40 minutes.
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 it packs in some sneaky ingredients that make it almost healthy enough for breakfast!
The cake is moist and rich and layered with a creamy chocolate frosting. It’s one of the easiest cakes to make and needs very little prep. Don’t fret, though- you won’t taste any zucchini whatsoever!
Table of Contents
Why I love this recipe
- Hidden nutrients! Adding zucchini to a chocolate cake is a sneaky way to hide some greens, adding 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.
Want more zucchini dessert recipes? Try my healthy zucchini muffins, healthy zucchini bread, and zucchini brownies next.
★★★★★ REVIEW
“Wonderful cake, I have made it for many parties, and everyone wants the recipe. They loved it. It’s easy to make, and I can switch up the frosting too.” – Ali
Key Ingredients
- 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 processed 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 works. Avoid using white sugar or unrefined sugar, as these can affect the moistness of the cake.
- Shredded zucchini. With most of the moisture removed. You don’t need to peel it beforehand.
- 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 dairy free frosting but any frosting works. I’ve had success with my healthy frosting, too.
How to make chocolate zucchini cake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Mix. Whisk together the dry ingredients in a large bowl until combined.
Step 2- Make batter. Whisk the buttermilk, applesauce, and sugar. Add the dry and mix until just combined. Fold in the zucchini.
Step 3- Bake. Pour the batter into 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 overbake the cake, as it will continue to bake as it cools. Unlike a traditional chocolate cake, you must be 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 a 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.
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.
More chocolate cakes to try
- Keto chocolate cake
- Almond flour chocolate cake
- Flourless chocolate cake
- Death by chocolate cake
- Healthy chocolate cake
If you tried this Chocolate Zucchini Cake recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Chocolate Zucchini Cake
Video
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.
Notes
- 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 whole wheat 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.
- Gluten Free– Use gluten-free oat flour.
- Make a bundt cake by baking the batter in a bundt pan.
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.
Thanks for the help!
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.
Is there a way for me to give this recipe 5 stars, 8 four leaf clovers, 10 moons and a sun? I just made it and it was fantastic. I made a potentially fatal error when I poured the batter into the pan without first greasing the pan. I realized before I put it in the oven. To recover I scooped the batter out of the pan and into a greased cupcake pan. So my first attempt became zucchini chocolate cupcakes. My husband is sold.
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.