Easy Chocolate Zucchini Cake: Moist & Fudgy (Print Version)
Easy Chocolate Zucchini Cake: Bake a moist, fudgy chocolate cake that secretly hides fresh zucchini. A simple, delicious recipe your family will love!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dry Essentials
01 -
2 cups (240g) all-purpose flour
02 -
1 ¾ cups (350g) granulated sugar
03 -
¾ cup (65g) unsweetened cocoa powder (Dutch-processed for richer flavor)
04 -
1 teaspoon baking soda
05 -
½ teaspoon baking powder
06 -
½ teaspoon salt
→ Wet Goodness
07 -
2 large eggs (room temperature)
08 -
½ cup (120ml) vegetable oil
09 -
1 teaspoon vanilla extract
10 -
½ cup (120ml) buttermilk (or milk + 1 tbsp vinegar/lemon juice)
→ Star Veggie
11 -
2 cups (about 2 medium) grated zucchini, squeezed of excess water
→ Optional Extras
12 -
½ cup mini chocolate chips
13 -
½ cup chopped walnuts or pecans
# Instructions:
01 -
First things first, let's get that oven preheating to 350°F (175°C). Then, grab your 9x13 inch baking pan. I usually grease it well and then dust it with a little cocoa powder instead of flour for a truly chocolatey crust. It's a small step, but it makes a difference, giving the Easy Chocolate Zucchini Cake a darker, richer edge. Don't skip this, or you'll be prying bits of cake from the pan, and that's just sad.
02 -
In a large bowl, whisk together your flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps of cocoa hiding anywhere. I once thought I'd mixed it enough, but then found a little pocket of dry cocoa in the baked cake, which was an oops moment for sure. You want everything well combined and airy for the best results for your Easy Chocolate Zucchini Cake.
03 -
In a separate medium bowl, lightly whisk the eggs, vegetable oil, vanilla extract, and buttermilk. This step is pretty straightforward, but ensuring everything is well incorporated here helps with the overall texture. You're aiming for a smooth, homogenous mixture—no streaks of oil or egg yolk, please!
04 -
Pour the wet ingredients into the dry ingredients. Mix just until combined. Honestly, this is where I always remind myself: *don't overmix!* Overmixing can lead to a tough cake, and we want a tender, moist Easy Chocolate Zucchini Cake. A few streaks of flour are totally fine; they'll disappear in the next step. Resist the urge to keep stirring!
05 -
Now for the magic! Gently fold in your grated zucchini. See? You barely even notice it's there once it's mixed into the dark chocolate batter. This is where the cake gets its incredible moisture without tasting like a vegetable patch. Be gentle, we don't want to activate too much gluten; just get it evenly distributed throughout the Easy Chocolate Zucchini Cake batter.
06 -
Pour the batter into your prepared pan and smooth the top. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. My oven tends to run a little hot, so I always start checking around the 28-minute mark. The kitchen will smell absolutely heavenly, like the best chocolate dreams, signaling your Easy Chocolate Zucchini Cake is almost ready!
# Notes:
01 -
Always squeeze excess water from grated zucchini; it prevents a soggy cake.
02 -
Store leftovers in an airtight container at room temperature for up to 3 days.
03 -
Buttermilk substitute: 1 tbsp vinegar/lemon juice + milk to make 1/2 cup.
04 -
Serve warm with a scoop of vanilla ice cream for an extra special treat.
# Equipment Needed:
01 -
9x13 inch baking pan
02 -
large mixing bowls
03 -
whisk
04 -
grater
05 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g