There’s something wonderfully satisfying about a cake that manages to be both indulgent and secretly healthy at the same time. This zucchini chocolate chip cake is the perfect example of how vegetables can enhance rather than compromise a dessert. The grated zucchini adds incredible moisture and creates the most tender, soft crumb you’ve ever experienced in a cake, while completely disappearing into the batter so even the most vegetable-averse family members will never know it’s there. Combined with rich chocolate chips scattered throughout and a hint of warm spices, this cake delivers all the comfort of a classic chocolate chip dessert with an extra dose of nutrition. Whether you’re looking for a way to use up abundant summer zucchini or simply want a cake that stays moist for days, this recipe will become your new favorite go-to dessert.
Serves: 12 people (makes one 9×13-inch cake or two 8-inch round layers)
What You’ll Need
For the cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 3/4 cups granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 2 cups zucchini, grated (about 2 medium zucchini)
- 1 1/2 cups chocolate chips (divided)
For the chocolate glaze (optional):
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped
- 2 tablespoons butter
- 1 tablespoon corn syrup
Preparing the Zucchini
The key to perfect zucchini cake lies in properly preparing the zucchini. Choose medium-sized zucchini that feel firm and heavy for their size. Avoid very large zucchini, as they can be watery and have large seeds that affect the cake’s texture.
Wash the zucchini thoroughly but don’t peel them. The skin adds nutrients and color flecks that look lovely in the finished cake. Using the large holes of a box grater, grate the zucchini into long shreds. You’ll need about 2 cups of grated zucchini.
Unlike some recipes that call for draining the zucchini, you want to keep all that natural moisture for this cake. The water content in zucchini is what makes this cake incredibly moist and tender. Simply set the grated zucchini aside while you prepare the other ingredients.
Setting Up for Success
Preheat your oven to 350°F and position the rack in the center. Grease a 9×13-inch baking pan thoroughly with butter or cooking spray, then dust with cocoa powder instead of flour. This prevents white spots on your chocolate cake and adds extra chocolate flavor.
If making layer cakes, prepare two 8-inch round pans the same way. Line the bottom with parchment paper for easy removal. Having everything ready before you start mixing ensures your batter doesn’t sit too long, which can affect the cake’s rise.
Mixing the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg. The cocoa powder creates a rich chocolate base, while the spices add warmth and depth that complement both the chocolate and zucchini beautifully.
Whisk these dry ingredients thoroughly to ensure even distribution and to eliminate any lumps in the cocoa powder. Proper mixing at this stage prevents pockets of concentrated spices or leavening agents in your finished cake.
Creating the Wet Mixture
In a separate large bowl, whisk together the granulated sugar, vegetable oil, and melted butter. The combination of oil and butter provides the best of both worlds: oil for moisture and butter for flavor. Make sure the melted butter has cooled slightly so it doesn’t scramble the eggs.
Add the eggs one at a time, beating well after each addition. This gradual incorporation creates a smooth, emulsified mixture that will produce a tender cake. Beat in the vanilla extract and buttermilk until the mixture is completely smooth.
The buttermilk adds tangy flavor and reacts with the baking soda to create lift and tenderness in the cake. If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of regular milk and letting it sit for 5 minutes.
Combining Everything Together
Add the grated zucchini to the wet ingredients and stir until evenly distributed. The zucchini will release some of its moisture into the batter, which is exactly what you want for maximum moistness.
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Don’t overmix, as this can result in a tough cake. The batter should be thick but pourable, with no streaks of flour visible.
Reserve 1/2 cup of chocolate chips for the top, then fold the remaining cup into the batter. The chocolate chips will sink slightly during baking, creating pockets of melted chocolate throughout the cake.
Baking to Perfection
Pour the batter into your prepared pan and spread it evenly with a spatula. Sprinkle the reserved chocolate chips over the top for a beautiful presentation and extra chocolate in every bite.
Bake for 45-55 minutes for a 9×13-inch cake, or 35-40 minutes for two 8-inch rounds. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. Don’t overbake, as the zucchini keeps this cake moist even when slightly underdone.
Cooling and Glazing
Allow the cake to cool in the pan for 15 minutes before turning out onto a wire rack. The zucchini makes this cake quite moist, so it needs this initial cooling time to set up properly.
For the optional chocolate glaze, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate, butter, and corn syrup. Let sit for 2 minutes, then whisk until smooth and glossy.
Pour the warm glaze over the cooled cake, spreading it evenly with a spatula. The glaze will set as it cools, creating a beautiful, professional-looking finish.
Serving and Storage
This cake is delicious served at room temperature and actually improves in flavor after sitting for a day. The zucchini continues to release moisture, making the cake even more tender and moist over time.
Cut into squares for casual serving, or dress it up with a dollop of whipped cream and fresh berries for a more elegant presentation. The cake pairs beautifully with vanilla ice cream or a glass of cold milk.
Storage Tips
Store the cake covered at room temperature for up to 4 days, or refrigerate for up to a week. The high moisture content from the zucchini means this cake actually stays fresher longer than most cakes.
For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months. Thaw at room temperature for the best texture. The cake will taste as fresh as the day you made it.
Troubleshooting and Tips
If your cake seems dense, check that your baking soda and baking powder are fresh. These leavening agents lose potency over time and won’t provide proper lift if they’re old.
Don’t worry if the batter seems thick compared to other cake batters. The zucchini adds moisture during baking, and the thick batter helps prevent the chocolate chips from sinking to the bottom.
For extra chocolate flavor, try using mini chocolate chips instead of regular ones. They distribute more evenly throughout the cake and provide chocolate in every bite.
Variations
Try adding 1/2 cup of chopped walnuts or pecans for extra texture and flavor. You can also experiment with different spices like cardamom or ginger for unique flavor profiles.
For a lighter version, substitute half the sugar with unsweetened applesauce and use egg whites instead of whole eggs. The cake will be slightly less rich but still incredibly moist thanks to the zucchini.
