Chocolate Zucchini Cake

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5 from 1471 votes
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This moist and fudgy chocolate zucchini cake is an easy yet elegant dessert made in one bowl! Packed with shredded zucchini, no one will know that it’s secretly healthy!

chocolate zucchini cake.

A healthy dessert with vegetables in it? 

It’s time to make a zucchini chocolate cake

After rave reviews from both my zucchini brownies and zucchini bread, I had to try it for another dessert. 

Table of Contents
  1. Why you’ll love this chocolate zucchini cake recipe
  2. Ingredients needed
  3. How to make a chocolate zucchini cake
  4. Dietary swaps and substitutions
  5. Tips to make the best recipe
  6. Storage instructions
  7. Recommended tools to make this recipe
  8. More chocolate cake recipes to try
  9. Frequently Asked Questions
  10. Chocolate Zucchini Cake (Recipe Card)

Why you’ll love this chocolate zucchini cake recipe

  • Hidden nutrients! Adding zucchini to a chocolate cake is a sneaky way to hide some greens. You won’t be able to taste it, and it adds extra moisture to the cake (and fiber, too!).
  • Perfect texture. The texture is super moist, with a tender crumb. 
  • No eggs, butter, or oil. This uses pantry staples that are actually quite healthy! 

Looking for more zucchini recipes in desserts? Try zucchini muffins, cookies, or bars.

Ingredients needed

This recipe calls for simple pantry staples and because it is eggless, you really won’t even need to make a trip to the stores for anything. Here is what you’ll need: 

  • 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 your own. 
  • Cocoa powder. 100% unsweetened 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.
  • Zucchini. Finely shredded, 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 two-ingredient frosting but any frosting works.

How to make a chocolate zucchini cake

This chocolate cake with zucchini is easy to make: the only thing you need to remember is to let the milk and vinegar sit for 5 minutes for it to curdle and create buttermilk. You can either make this as a two-layer cake (using two 8-inch cake pans) or a three-layer cake (using three 6-inch cake pans). 

Step 1- Prep the base 

 Line and grease two 8-inch cake pans and mix the milk and vinegar to curdle.

Step 2- Make the cake batter

 Whisk together your dry ingredients until combined. In a separate bowl, whisk the buttermilk, applesauce, and sugar. Combine the two until just combined.

Step 3- bake the cake

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 the cake

Let the cakes cool completely before frosting, slicing, and serving.

healthy chocolate zucchini cake.

Dietary swaps and substitutions

This cake is forgiving and can easily be adapted for other diets out there. There are also some substitution ideas if you don’t have a certain ingredient on hand:

  • 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 keto chocolate zucchini cake, replace the oat flour with 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.

Tips to make the best recipe

  • Do not over-bake the cake, as it will continue to bake as it is cooling down. Unlike my easy 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 towels. 
  • 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 a fat to it. 
  • Intensify the chocolate flavor by adding some chocolate chips throughout. 
  • For something different, top the cake with a cream cheese frosting.

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.
zucchini chocolate cake.

More chocolate cake recipes to try

Frequently Asked Questions

Can you taste the zucchini in a chocolate zucchini cake?

No, you won’t be able to taste any zucchini in this cake as it is a neutral flavored vegetable and the other ingredients help mask any notes of it.

Is this cake vegan?

This cake has no eggs or dairy in it, so is suitable for those following a vegan diet.

Do I need to peel the zucchini before shredding it?

There is no need to peel the zucchini before grating or shredding it.

How do I prepare the zucchini for a chocolate zucchini cake?

Trim the zucchini then use a box grater or food processor to shred it. Once shredded, squeeze out excess moisture or place it on a paper towel to soak it up.

chocolate zucchini cake recipe.

Chocolate Zucchini Cake

5 from 1471 votes
This moist and fudgy chocolate zucchini cake is an easy yet elegant dessert made in one bowl! Packed with shredded zucchini, no one will know that it's secretly healthy!
Servings: 12 slices
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients  

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

TO STORE: Store at room temperature, covered, for up to three days. To keep it longer, refrigerate it. 
TO FREEZE: Place the baked, cooled, and frosted cake in an airtight container and store it in the freezer. 

Nutrition

Serving: 1sliceCalories: 169kcalCarbohydrates: 29gProtein: 6gFat: 4gSodium: 164mgPotassium: 266mgFiber: 4gVitamin A: 69IUVitamin C: 1mgCalcium: 92mgIron: 2mgNET CARBS: 25g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 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!

    1. 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!

  2. 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.

    1. 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.

  3. 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.

  4. 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!

  5. Could I use almond flour instead or coconut flour? I was given zucchini and would love to try this recipe! Thanks!

  6. Hi there, how many servings are in this recipe? Will surely try it just wanna make sure to count my calories and macros right… ^^

  7. 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!

  8. 5 stars
    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!

      1. 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.