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A slice of moist chocolate zucchini cake topped with chocolate chips on a teal polka dot plate.
Maryam

Chocolate Zucchini Cake

Moist, rich chocolate cake that sneaks in a whole pound of zucchini for the most tender crumb you'll ever taste.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour spooned and leveled
  • 0.75 cup unsweetened cocoa powder Dutch-process preferred
  • 2 tsp baking soda
  • 0.5 tsp fine sea salt
Wet Ingredients
  • 0.5 cup vegetable oil
  • 1.75 cups granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 cups zucchini about 1 lb, grated, not squeezed
  • 0.5 cup semisweet chocolate chips optional

Equipment

  • 9x13-inch Baking Pan
  • Box Grater or Food Processor
  • Large mixing bowls
  • Whisk

Method
 

Prep
  1. Position a rack in the center of your oven and heat to 350°F. Grease a 9x13 inch baking pan and line the bottom with parchment paper for easy release.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until no cocoa lumps remain. Set aside.
  3. In a separate large bowl, whisk the oil and sugar until combined. Add the eggs one at a time, whisking well after each, then stir in the vanilla. The mixture will be thick and glossy.
  4. Pour the dry ingredients into the wet and stir with a rubber spatula until just a few streaks of flour remain. Add the grated zucchini and fold until evenly distributed - the batter will loosen considerably as the zucchini releases moisture. Fold in chocolate chips if using.
  5. Scrape the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The top should look set and slightly cracked.
  6. Let the cake cool completely in the pan on a wire rack, at least 1 hour. The flavor actually improves after a few hours as the chocolate deepens. Cut into squares and serve.

Notes

Do not squeeze moisture from the zucchini - that liquid is what creates the cake's signature moist texture. For extra richness, substitute half the oil with melted butter. This cake keeps beautifully covered at room temperature for 3 days, or refrigerate for up to a week.