Chocolate zucchini cake is rich, decadent, and easy to make. It’s a great way to use zucchini for a delicious and easy dessert, especially if you love chocolate!

slices of chocolate zucchini bread on a plate.

Technically, this chocolate zucchini cake is a dessert. It has all the hallmarks: a soft, tender crumb and decadently chocolatey richness. It also pairs perfectly with a scoop of ice cream or a dollop of whipped cream.

But – and stick with me here – it’s not too far removed from chocolate zucchini bread, so having it for breakfast would not be wrong. If you don’t judge me for having a slice for breakfast, I promise I won’t judge you for doing the same.

This is more of a hidden-veggie chocolate cake because the shredded zucchini practically disappears into the batter while it bakes. It’s really the moisture we’re after and not so much taste so it all works out in the end.

How to Make It

This zucchini cake doubles up on the chocolate – the batter is made with cocoa powder, and chocolate chips are mixed in before you bake it. It’s the kind of cake that tastes even better the day after it’s made after all the flavors have developed.

More Chocolate Desserts

Flourless Chocolate Cake | Chocolate Pecan Bars | Mocha Cheesecake | Chocolate Mug Cake

Double Chocolate Zucchini Loaf Cake

Chocolate zucchini loaf cake is rich, decadent, and easy to make. It’s a great way to use zucchini for a delicious dessert.

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Author: April Anderson

Servings: slices

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1 ½ cups granulated sugar
1 cup milk see note
6 tablespoons unsalted butter melted
2 large eggs
1 teaspoon pure vanilla extract
1 cup grated zucchini about 1 medium
1 cup chocolate chips
Flaky sea salt optional for garnish

Instructions

Preheat the oven to 350°F. Spray a 9×5″ loaf pan with non-stick cooking spray (see note).
Whisk the flour, cocoa powder, baking powder, and granulated sugar in a large bowl.
Mix the milk, melted butter, eggs, and vanilla in another bowl.
Add the wet ingredients to the dry and mix until they’re combined– make sure not to overmix. Fold in the zucchini and chocolate chips.
Transfer the batter to the prepared loaf pan and bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean. Sprinkle a pinch of flaky sea salt over the top if using.
Remove the cake from the oven and allow it to cool in the pan before removing it.
Store the zucchini bread in an airtight container in the fridge for up to three days.

Notes

Generously spray the pan with cooking spray so the cake releases easily once baked. Or, you can line the pan with parchment paper if you prefer.

I use skim milk for this recipe, but you can use any kind you like, including dairy-free milk like almond or oat milk.

Although it’s tempting to slice the cake while it’s warm, it’s best to let it cool to room temperature. The cake will be hard to remove from the pan if it’s still warm, and the flavor will be better once it’s cool.

The cake will keep at room temperature for a few days or so or a little longer than that in the refrigerator. You can freeze it, too. Wrap the whole loaf in plastic wrap and store it in a freezer bag. I also like to freeze individual slices for single servings later. Wrap them in plastic wrap and store them in a bag.

Nutrition Estimate

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Course: Desserts

Cuisine: American

Keyword: chocolate zucchini cake with cocoa powder, chocolate zucchini loaf cake

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

Different Ways to Serve It

This loaf cake is great all on its own, but it’s easy to dress it up if you’re feeling fancy-like.

Add a simple dusting of powdered sugar.
Serve it with fresh berries or a fruit sauce.
A chocolate or caramel sauce drizzle would not be a bad idea.
A scoop of vanilla ice cream or whipped cream with sauce, fruit (or both!) would be so good.