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Chocolate Zucchini Cake

A delicious summer dessert Chocolate Zucchini Cake, the perfect way to use up some of those extra zucchini. Simple and easy and no need for a frosting. Serve it as a snack, dessert or even breakfast cake. 

zucchini cake on a white cake stand with a slice cut out


 

With the arrival of August there is that one vegetable that never knows when to stop! Yes, zucchini. There are so many delicious ways to eat it and lucky for us one of them is Cake. I have used it in Donuts and Breads, but this is my first cake, so I thought why not go all out and make it chocolate!

How to make it

In a bowl whisk together the dry ingredients. In a separate bowl beat together the sugar and eggs until light, then beat in the melted butter and then the grated zucchini and the dry ingredients and combine.

the ingredients the dry ingredients, the beaten sugar and egg and the shredded zucchini the wet ingredients mixed in the mixing. bowl

Pour into the prepared cake pan, sprinkle with some chocolate chips and bake. Let cool before serving.

the mixed batter in the mixing bowl and in the cake pan ready for baking

I added nuts, I used walnuts, but you could substitute with hazelnuts or even pecans if you like. I also sprinkled milk chocolate chips on top but again, if you prefer semi sweet chocolate that would work too. If you are a cinnamon lover then it would be the perfect addition.

If you love frosting then a simple Cream Cheese Frosting would be the best for this cake. I would probably leave out the chocolate chips on top though.

How to make Cake flour

I like to use cake or pastry flour in cake recipes because it makes them softer. You can easily make your own cake / pastry flour, for every cup of all purpose flour remove 2 tablespoons and substitute with corn starch, sift the two together and there you have homemade cake or pastry flour.

Do you have to peel Zucchini?

Because zucchini is picked before it fully matures on the vine the skin is still tender, therefore there is no need to peel it, the flowers and seeds are all edible also.

chocolate zucchini cake on a white cake plate

What is the best size to use?

For this recipe any size zucchini will work, I actually used medium size, but if you use large then you may want to eliminate some of the pulp if it contains seeds. When shredding the zucchini you really don’t have to squeeze out the excess moisture (although any liquid in the bowl of the shredded zucchini should be tossed).

Is Zucchini good for you?

Yes it is, it is packed with vitamins C and A, potassium, folate, and fibre. All beneficiary to a healthy heart, which helps to decrease the risk of stroke and also reduces high blood pressure and can reduce cholesterol.

How to store it

The cake should be stored in an airtight container or wrapped tightly in plastic. If will keep at room temperature for about 3 days, any longer and it should be stored in the fridge. It will last in the fridge for about 7-8 days. It can also be frozen, be sure to wrap it tightly with plastic and place in a freezer safe bag or container. It will last up to 2-3 months.

So if you are looking for a sweet way to use up some zucchini I hope you give this Chocolate Zucchini Cake a try and let me know what you think. Enjoy!

a slice of cake on a white plate with a fork and a few chocolate chips
a slice of cake on a white plate with a fork and a few chocolate chips

Chocolate Zucchini Cake Recipe

Rosemary Molloy
A delicious summer dessert Chocolate Zucchini Cake, the perfect way to use up some of those extra zucchini. Serve it as a snack, dessert or even breakfast cake. 
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 367 kcal

Ingredients
  

  • 2¼ cups cake flour (270 grams)
  • ¾ cup + 1 tablespoon cocoa powder (unsweetened) (30 grams)
  • 1 pinch salt*
  • 2 teaspoons baking powder
  • â…“-â…” cup nuts finely chopped (walnuts, pecans or hazelnuts)
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs (room temperature)*
  • 1 egg yolk (room temperature)*
  • ¾ cup + 1 tablespoon butter (melted and cooled) (200 grams)
  • 2â…“ cups shredded zucchini (about 2 medium) (350 grams)
  • ¼-â…“ cup chocolate chips (small or regular, semi sweet or milk)

*Remove from fridge 45 minutes before using.

    *If you use unsalted butter then add ¼ teaspoon of salt.

      Instructions
       

      • Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch (20-23cm) cake pan.
      • In a medium bowl whisk together the flour, cocoa, salt, baking powder and nuts. Set aside.
      • In the mixing bowl beat together the sugar, eggs & yolk until light, about 3 minutes on medium/low speed, then beat in the melted cooled butter and then the grated zucchini add the dry ingredients and combine until smooth, about 1 minute.
      • Pour into the prepared cake pan, sprinkle with some chocolate chips if desired and bake for about 50-60 minutes test for doneness with a tooth pick (it may take more or less time depending on your oven). Let cool before serving. Enjoy!

      Notes

      You can easily make your own cake flour, for every cup of all purpose flour remove 2 tablespoons and substitute with corn starch, sift the two together and there you have homemade cake or pastry flour.

      Nutrition

      Calories: 367kcal | Carbohydrates: 46g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 185mg | Potassium: 321mg | Fiber: 3g | Sugar: 21g | Vitamin A: 747IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 2mg
      Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

      12 Comments

      1. Hi Rosemary, this looks amazing…
        1) I see you said the oil should be reduced in the comments section if you want to substitute oil for the butter, which I do want to do. Why wouldn’t we use the same amount? I was just curious; never heard of this before when melted butter is used. Is it because butter has a water component?
        2) Do you use a 9″ cake pan (like for a layer cake)? It looks quite full and domed and I don’t want my pan to overflow so I would like to check. Can a tube pan be used?
        Thank you for any help.

        1. Hi Teresa, actually some say to reduce the amount of oil and some say to do a one for one. I think it’s because fattier content than oil. I sometimes use an 8 inch pan. This could have been with the 8 inch. I did adjust the recipe instructions to show either. I hope you enjoy it. Let me know how it goes. Take care!

      2. Are you using salted or unsalted butter? Should I add more than a pinch of salt if I’m using unsalted butter?
        Thanks.

        1. Hi Lo, I use salted butter, if you use unsalted then add 1/4 teaspoon of salt. Thanks I added it into the recipe. Take care and I hope you enjoy it!

      3. 5 stars
        This is a fantastic cake, tastes so chocolatey yet there’s hardly
        Any in it. Really moist . I used chopped hazelnuts
        And it tasted superb. I’m going to keep making it,
        can’t believe it’s courgette (sorry I mean zucchini 😀)

        1. Hi Francesca, yes you can but you should use less oil, so the amount will be 150 grams or 1/2 cup + 2 1/2 tablespoons of oil. Let me know how it goes.

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