Rich Moist Chocolate Zucchini Cake (Print Version)

This Moist Chocolate Zucchini Cake hides veggies in decadent chocolate. My secret for a tender, flavorful treat no one suspects is healthy. A true kitchen win!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 1 ¾ cups (350g) granulated sugar
03 - ¾ cup (65g) unsweetened cocoa powder (Dutch-processed recommended)
04 - 2 teaspoons baking soda
05 - 1 teaspoon baking powder
06 - ½ teaspoon salt

→ Wet Ingredients

07 - 2 large eggs, room temperature
08 - ½ cup (120ml) vegetable oil
09 - 1 cup (240ml) buttermilk

→ Flavor Boosters & Mix-ins

10 - 2 teaspoons vanilla extract
11 - 2 cups (about 2 medium) shredded zucchini, lightly squeezed
12 - 1 cup (170g) chocolate chips (semi-sweet or dark)

# Instructions:

01 - First things first, get your oven ready! Preheat it to 350°F (175°C). Then, grab your 9x13 inch baking pan. I usually grease it really well with butter or cooking spray, then dust it with a little cocoa powder instead of flour. It prevents any white residue on your dark cake and makes for a super clean release. This is where I always get a little messy, cocoa dust everywhere, but it's worth it for a beautiful finish on your Moist Chocolate Zucchini Cake.
02 - In a big bowl, combine your flour, sugar, cocoa powder, baking soda, baking powder, and salt. Give it a good whisk until everything is totally combined. You want to break up any lumps in the cocoa powder here, trust me, a lump of dry cocoa in your cake is not a pleasant surprise! I always take a moment to really get into it, making sure it's all airy and light, ready to soak up the wet ingredients.
03 - In a separate, medium-sized bowl, whisk together the eggs, vegetable oil, and buttermilk. This is where the magic starts to happen! Whisk it well until it's light and a little frothy. Don't be shy; you want these liquids to be fully incorporated. This blend is what gives our Moist Chocolate Zucchini Cake its incredible texture, so don't rush this step. It should smell subtly sweet and a bit tangy.
04 - Now for the fun part: pour the wet ingredients into the dry ingredients. Grab a spatula and mix just until combined. This is crucial—do not overmix! Overmixing develops gluten, and we want a tender, soft cake, not a tough one. A few streaks of flour are totally fine. I always remind myself to stop mixing the moment I see no dry pockets; it's a hard habit to break, honestly.
05 - Gently fold in your shredded zucchini and chocolate chips. This is where you really see the cake come to life! The zucchini disappears so beautifully into the batter, adding that essential moisture. Again, don't overmix here. Just a few folds until the zucchini and chips are evenly distributed. It’s okay if it looks a little rustic, that’s part of its charm. This is truly becoming a Moist Chocolate Zucchini Cake!
06 - Pour your beautiful batter into the prepared pan and spread it evenly. Pop it into your preheated oven and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, not wet batter. Every oven is different, so keep an eye on it! Once baked, let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. The anticipation during this cooling time is real, let me tell you. That deep chocolate smell just fills the whole house.

# Notes:

01 - Always lightly squeeze excess water from your shredded zucchini, but not completely dry it out.
02 - Store any leftover cake tightly covered at room temperature to keep it moist for days.
03 - For a dairy-free version, swap buttermilk for a plant-based milk + vinegar, and oil for melted coconut oil.
04 - Dust with powdered sugar for a simple, elegant finish that everyone loves.

# Equipment Needed:

01 - 9x13 inch baking pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - wire rack

# Nutrition (Per Serving):

Calories: 350 Calories
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 5g

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