Chocolate Zucchini Cake

This moist chocolate zucchini cake is a wonderfully indulgent treat made better with healthy ingredients and finished with a rich, fudgy chocolate frosting that’s sure to wow your family and friends!

The best chocolate zucchini cake

Got some extra zucchini lying around? Don’t toss it—turn it into a showstopper chocolate cake that everyone will adore!

This cake is fluffy, moist, and packs a bold chocolate punch, with the bonus that no one will ever guess it sneaks in healthy zucchini.

One bite of this decadent dessert, and you’ll skip boxed mixes forever. Trust me, this moist chocolate zucchini cake will become your new go-to for family gatherings and potlucks!

Chocolate zucchini cake health benefits

Zucchini is a superfood that brings extra moisture and softness to this cake, along with vitamins and nutrients, but without any added fat or calories.

With a full cup of shredded zucchini, this recipe is flexible enough to go whole grain, gluten free, sugar free, oil free, egg free, and even vegan with a few simple swaps.

While it’s still a dessert (so enjoy in moderation!), this chocolate zucchini cake is definitely a healthier alternative to your traditional chocolate cake recipes.

Each slice clocks in at just about a hundred calories, with zero cholesterol and a boost of iron, potassium, a good dose of fiber (around 15% of your daily needs), and over five grams of protein.

Step by step recipe video

Watch our easy moist chocolate zucchini cake recipe video above for step-by-step help!

Healthy chocolate zucchini cake ingredients

This recipe uses simple pantry staples like flour, cocoa powder, baking soda, salt, vanilla extract, water, oil or almond butter, a sweetener (you can even use sugar-free), optional mini chocolate chips, and of course a full cup of shredded zucchini.

For the cocoa powder, choose at least half a cup of unsweetened cocoa. The additional quarter cup can be either Dutch-process or regular cocoa powder, depending on your preference.

Flour choices that work well here include classic all-purpose flour, whole grain spelt flour, and some gluten-free flour blends. Oat flour is okay, but it will make the cake a bit denser. I wouldn’t recommend whole wheat, pastry flour, almond flour, or coconut flour without tweaking the recipe more.

For sweetness, I recommend granulated options like white sugar, coconut sugar, or xylitol if you want to skip sugar. If you want to try liquid sweeteners like maple syrup or honey, be sure to let me know how it turns out—those change the batter’s texture quite a bit.

If you don’t have zucchini on hand, you can swap in an equal amount of yellow summer squash—that works just fine. Just avoid frozen zucchini because it’s too watery and can throw off the cake texture.

My personal favorite fat here is coconut oil for its flavor and texture, but vegetable, canola, or sunflower oil also do the job well, as does softened almond butter. You can even swap up to half of the oil for sour cream if you want a tangier cake.

Want a lighter twist? Replace all the oil with Greek yogurt or mashed banana for a soft, muffin-like texture that’s perfect for breakfast or a snack.

And here’s the best part: this cake doesn’t need eggs at all, so if you choose dairy-free frosting and vegan chocolate chips, it’s plant-based too!

How to make the chocolate zucchini dessert

Start by gathering all your ingredients and preheat your oven to 350°F.

Grease a standard 9×13-inch pan or line it with parchment paper for easy cleanup and set it aside.

In a large bowl, whisk together your cocoa powder, flour, salt, baking soda, sugar (or sweetener), and mini chocolate chips if you’re using them.

For a quick one-bowl cake, add the water, vanilla, oil or nut butter, and your shredded zucchini right to the dry ingredients. Stir everything gently until it’s just combined—don’t overmix or your cake might turn out dense.

Spread the chocolatey batter into your prepared baking pan, smoothing the surface with a spoon or spatula.

Bake the cake on the center rack for about 30 minutes, or until it’s puffed and a toothpick poked in the center comes out mostly clean (a few moist crumbs are okay!).

If you plan to frost it, wait for the cake to cool completely so your frosting doesn’t melt all over the place.

Here’s a little insider tip: if you can hold off, refrigerating the cake overnight loosely covered makes the flavor richer and the texture even more moist and delicious the next day.

This recipe makes a 9×13 sheet cake or you can split it into two round pans for layers — just halve the ingredients for an 8-inch cake.

If you try baking it in a loaf or Bundt pan, I’d love if you’d share how it turns out!

Tips and tricks for shredding zucchini

You’ll need about one cup of shredded zucchini, which is usually one or two medium zucchinis depending on their size.

Using a food processor is the fastest way to shred zucchini. Just cut it into chunks and pulse until finely grated, stopping to scrape down the sides as needed.

After shredding, measure out your cup of zucchini. If it seems super wet (some zucchinis hold more moisture than others), blot it lightly with a paper towel to soak up the extra water — too much moisture can weigh your cake down.

Converting the recipe to grams

If you prefer the precision of weighing ingredients, here’s the handy gram conversion for this recipe:

240 grams flour, 300 grams sugar, 60 grams unsweetened cocoa powder, 6 grams salt, 5 grams baking soda, 240 grams water, 160 grams shredded fresh zucchini, 96 grams oil (or 120 grams almond butter), and 22 grams pure vanilla extract.

Old fashioned chocolate frosting

When it’s time to frost your moist chocolate zucchini cake, you have quite a few tasty options.

A simple three-ingredient chocolate buttercream is always a crowd pleaser: just whip together one cup salted butter, three cups powdered sugar or erythritol, and half a cup cocoa powder with a mixer.

I like to add a teaspoon vanilla extract and a splash of milk or coffee if the frosting feels too thick. For a vegan version, swap in vegan butter and plant-based milk.

If you’re looking to mix it up, try a Chocolate Cream Cheese Frosting, use store-bought chocolate or vanilla frosting, or keep it simple with a dusting of powdered sugar plus fresh berries or banana slices on top.

Leftovers keep well in the fridge for up to a week or loosely covered at room temperature for a day. You can also slice and freeze the cake (frosted or unfrosted) in an airtight container for up to three months — just thaw before serving.

5 from 8 votes

If you crave rich and decadent chocolate desserts but want to sneak in a little nutrition, this moist chocolate zucchini cake is perfect for you. It’s a fudgy, soft sheet cake bursting with chocolate flavor while hiding a whole cup of shredded zucchini—your family won’t know there’s a veggie surprise inside.

This recipe is quick, easy, and forgiving, mixing up in just one bowl and baking at 350°F for around 30 minutes. Plus, it’s super adaptable—naturally egg-free and easy to make vegan, sugar-free, or gluten-free with simple ingredient swaps. You’ll find helpful frosting ideas, gram measurements, and pro tips to get the best texture every time.

Keep scrolling for the full recipe, a step-by-step video, plus practical advice on shredding zucchini, substitutions, storing, and troubleshooting—everything you need to bake, frost, and enjoy a moist chocolate zucchini cake that tastes even better after a night in the fridge.

What Makes It Special

This moist chocolate zucchini cake is soft, fudgy, and packed with genuine chocolate goodness, while sneaking in a full cup of nutritious zucchini (and if you want another kid-friendly way to use it, try these zucchini breadsticks for kids). It’s naturally egg-free and can easily be made vegan, sugar-free, or gluten-free to fit your family’s needs; for another chocolatey gluten-free bake, try our Super Chocolate Gluten Free Chocolate Banana Bread. The texture is tender without any veggie aftertaste, it mixes up quick in one bowl, and it holds up beautifully when refrigerated overnight—the flavors deepen and the cake becomes even more moist and delicious.

Ingredient List

• 2 cups flour
• 3/4 cup cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup mini chocolate chips (optional)
• 1 1/2 cup sugar or xylitol for sugar free
• 1 cup shredded zucchini (160g)
• 1/2 cup oil or almond butter
• 1 1/2 tbsp pure vanilla extract
• 1 cup water

How to Make It

1. Gather ingredients and preheat oven to 350°F (175°C).
2. Grease a 9×13-inch pan or line it with parchment paper.
3. Shred zucchini (with a food processor or box grater), measure 1 cup, and blot excess moisture with a paper towel if very wet.
4. Whisk together dry ingredients: 2 cups flour, 3/4 cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/2 cups sugar (or xylitol), and optional 1 cup mini chocolate chips.
5. Warm almond butter briefly if using so it’s easy to stir.
6. Add 1 cup shredded zucchini, 1/2 cup oil (or softened almond butter), 1 1/2 tablespoons vanilla extract, and 1 cup water to the dry mix.
7. Stir gently just until combined, avoiding overmixing.

8. Spread the batter evenly in the prepared pan and smooth the top with a spatula.

   

9. Bake on the middle oven rack about 30 minutes, or until a toothpick in the center comes out mostly clean with a few moist crumbs.
10. Remove from the oven and let the cake cool completely in the pan before frosting.

Tips for Best Texture

• Fresh zucchini shredded fine is your best bet. Measure out the full cup after shredding. If it’s very moist, blot it with a paper towel to keep your cake from getting soggy—many of the same moisture-control tricks you’d use for roasted zucchini that isn’t soggy apply here.
• Avoid overmixing the batter once you add wet ingredients. Overmixing builds gluten and can make the cake tough instead of tender.
• Stick with granulated sweeteners like white sugar, coconut sugar, or xylitol for the best crumb and structure. Liquid sweeteners like honey or maple syrup can change your batter’s moisture level so you might need to adjust other ingredients.
• If you use almond butter, warming it up briefly helps it blend seamlessly into the batter.
• Make sure the cake cools fully before you frost it. For even better flavor and texture, refrigerate the cooled cake covered loosely for several hours or overnight before frosting.
• When checking if the cake is done, don’t expect a perfectly dry toothpick. It’s fine if it has a few moist crumbs; that means the cake stays fudgy and moist. You’ll see the same toothpick-with-moist-crumbs cue in these chocolate coffee cream cupcakes.

Variations and Swaps

• Go gluten-free by swapping in a 1-to-1 gluten-free flour blend—you might notice a slightly different crumb but it still tastes fantastic. For more guidance, see Foolproof Baked Gluten Free Vanilla Cake.
• For sugar-free, use xylitol granulated sweetener cup-for-cup instead of sugar.
• To lower the fat, replace some or all oil with Greek yogurt or mashed banana for a softer, muffin-like texture that’s great for breakfast or snacks.
• This cake is naturally egg-free, so it’s easy to keep vegan. Use vegan butter for frosting and dairy-free chocolate chips to keep it 100% plant-based.
• Change pan size! Halve the ingredients for an 8-inch cake. For muffins, bake at 350°F for about 18–22 minutes. Baking in a loaf pan takes longer—45 to 55 minutes—so test with a toothpick to be sure (similar to Strawberry Rhubarb Bread – Moist Sweet & Tart Loaf).
• Feel creative? Stir in chopped nuts, shredded coconut, or swirl in some peanut butter for extra flavor and texture.

Storage and Freezing Tips

• Keep your cake loosely covered at room temperature for up to 1 day; it’s ideal to enjoy it fresh.
• Store in the refrigerator in an airtight container or covered with plastic wrap for up to one week. If your frosting has dairy or other perishable ingredients, refrigeration is best.
• You can freeze slices in an airtight container for up to three months, whether frosted or not. Thaw in the fridge or on the counter before serving. For another make-ahead option to keep in the freezer, try these Frozen Pistachio and Date Chocolate Bites.
• To warm up single slices, pop them in the microwave for 10-20 seconds or heat in a 325°F oven for 5-10 minutes. If frozen, be sure to thaw first for even heating.
• You can bake the cake a day ahead and refrigerate it (either frosted or not). The flavor actually improves after chilling overnight!

Common Questions Answered

• Q: Will the zucchini make the cake taste vegetal? A: Absolutely not. When shredded and mixed in, zucchini just adds moisture and softness—no veggie flavor at all. If you enjoy ultra-moist veggie cakes, try these super moist carrot cake cupcakes.
• Q: Can I use frozen zucchini? A: I don’t recommend it since frozen zucchini holds too much water. If you must, thaw completely and squeeze out as much liquid as you can before measuring.
• Q: Can I substitute different flours? A: All-purpose, whole grain spelt, and many gluten-free 1-to-1 blends work well. Oat flour makes the cake denser, and almond or coconut flours need recipe changes, so best to avoid them here.
• Q: Is this recipe vegan? A: Yes! The cake itself is egg-free. Just be sure to use vegan frosting and dairy-free chocolate chips if you want a fully vegan dessert.
• Q: How do I know when the cake is done? A: It should be risen and a toothpick in the center should come out mostly clean but a few moist crumbs are totally fine and keep it moist.
• Q: Can I halve the recipe? A: Definitely! Cut all ingredients in half for a smaller 8-inch cake, or double for a bigger crowd.