Description
Chocolate zucchini cake is a moist, rich, and indulgent chocolate dessert made with grated zucchini for natural moisture, deep flavor, and a soft crumb. This cake blends wholesome ingredients with decadent chocolate, offering a guilt-free treat suitable for birthdays, holidays, or everyday baking. With easy customization for gluten-free, vegan, dairy-free, or low-sugar diets, it’s a versatile, crowd-pleasing dessert that proves homemade cakes can be both nutritious and delicious.
Ingredients
Scale
Dry Ingredients
- 1½ cups whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs, lightly beaten
- ¼ cup melted coconut oil
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1½ cups grated zucchini (excess moisture squeezed out)
- ½ cup unsweetened applesauce
Optional Add-ins
- ½ cup dark chocolate chips
- Chopped nuts (optional)
Instructions
- Preheat oven to 350°F (177°C). Grease a 9-inch square baking pan or line with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until fully combined.
- In a second bowl, lightly beat the eggs. Add melted coconut oil, honey or maple syrup, and vanilla; mix well.
- Add wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in grated zucchini and applesauce until evenly distributed.
- If using, gently fold in dark chocolate chips.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve.
Notes
- Use freshly grated zucchini and squeeze out extra moisture to avoid a soggy cake.
- Do not overmix the batter for a lighter texture.
- Allow the cake to cool fully before slicing for clean pieces.
- Make it low-sugar by using stevia or monk fruit sweetener.
- Create a vegan version with flax eggs, plant-based oil, and maple syrup.
- Add cinnamon, nutmeg, espresso powder, carrots, raisins, or nuts to customize flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/9 cake
- Calories: ~210
- Sugar: ~17 g
- Sodium: ~160 mg
- Fat: ~8 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~4 g
- Trans Fat: 0 g
- Carbohydrates: ~32 g
- Fiber: ~4 g
- Protein: ~4 g
- Cholesterol: ~35 mg