Chocolate Zucchini Cake

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This moist and fudgy chocolate zucchini cake is the perfect way to sneak in some veggies while still enjoying a rich, decadent dessert! It's easy to make with basic pantry staples, and the shredded zucchini makes the texture unbelievably soft. You can enjoy it plain, or top it with your favorite chocolate or cream cheese frosting for an extra indulgent treat.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: chocolate zucchini cake, easy chocolate cake, vegetable cake, zucchini dessert

Cooking Method: Oven

Diet: Vegetarian

Servings:

Calories: 266kcal

Author: MelanieCooks.com

Equipment

9x13-inch baking pan
Mixing bowls
Measuring Cups
Spatula or wooden spoon
Whisk
Grater
Oven

Ingredients

2 cups all-purpose flour
2 cups white sugar
¾ cup cocoa powder unsweetened
2 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
1½ cups vegetable oil
4 eggs large
3 cups zucchini shredded
¾ cup walnuts chopped

Instructions

Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon, and salt.
Add the vegetable oil and eggs to the bowl. Mix until just combined.
Fold in the shredded zucchini and chopped walnuts. Stir gently, don’t overmix!
Pour the batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan.
Frost with your favorite icing or enjoy it as-is!

Notes

Want a lighter cake? Squeeze out the moisture from the shredded zucchini using paper towels or a clean kitchen towel.
This cake is so rich and flavorful, it’s delicious even without frosting!

Nutrition