I’m sharing my super moist, fudgy Chocolate Zucchini Cake made from simple, wholesome ingredients and packed with rich chocolate flavor and a tender crumb that will have you eager to read on.

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I never thought veggies could disappear into dessert so well, but this Chocolate Zucchini Cake convinced me. It’s super moist and fudgy yet quietly built around grated zucchini and unsweetened cocoa powder so you get deep chocolate without it feeling fake.

The crumb is tender but dense in a good way, and I kept sneaking bites even when I said I wouldnt. If you collect Healthy Chocolate Recipes you may roll your eyes, but this one surprised me.

I filmed the whole thing and yeah my kitchen was a mess, but totally worth it.

Ingredients

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Adds moisture and fiber, mild veggie taste that disappears into the chocolate.
Gives nutty flavor and extra fiber, makes cake a bit more hearty.
Deep chocolate flavor, low fat, adds antioxidants and noticeable chocolate punch.
Adds protein or moisture without too much fat, keeps it tender.
Sweetens with molasses notes, keeps crumb moist and more rich flavored.
Optional, gives melty pockets of bittersweet richness, more sugar if used.
Eggs add structure and protein oil keeps cake soft and tender.
Nuts add crunch, healthy fats and some protein, taste pairs well with chocolate.
Warm spice enhances chocolate, tiny antioxidant boost, optional but cozy.

Ingredient Quantities

2 cups grated zucchini (about 2 medium)

1 1/2 cups whole wheat pastry flour or all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp baking powder

1/2 tsp fine sea salt

1 tsp ground cinnamon (optional)

3/4 cup packed light brown sugar

1/4 cup granulated sugar

2 large eggs

1/3 cup vegetable oil (or melted coconut oil)

1/2 cup plain Greek yogurt or unsweetened applesauce

2 tsp vanilla extract

1/2 cup dark chocolate chips or chopped dark chocolate (optional, i usually toss some in)

1/2 cup chopped walnuts or pecans (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line a 9×13 inch pan with parchment, or use an 8×8 for a thicker cake, whatever you prefer.

2. Grate about 2 medium zucchinis to get 2 cups, then press them lightly in a clean towel to remove excess water but dont squeeze them bone-dry, you want some moisture left.

3. In a large bowl whisk together 1 1/2 cups whole wheat pastry flour (or all-purpose), 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp fine sea salt and 1 tsp ground cinnamon if using.

4. In another bowl beat 3/4 cup packed light brown sugar and 1/4 cup granulated sugar with 2 large eggs until combined, then stir in 1/3 cup vegetable oil (or melted coconut oil), 1/2 cup plain Greek yogurt or unsweetened applesauce and 2 tsp vanilla extract.

5. Pour the wet mixture into the dry ingredients and fold gently until mostly combined, dont overmix or the cake will get tough.

6. Fold in the grated zucchini, then stir in 1/2 cup dark chocolate chips (or chopped dark chocolate) and 1/2 cup chopped walnuts or pecans if using. Tip: toss the chips and nuts in a tablespoon of flour first so they dont all sink to the bottom.

7. Scrape the batter into the prepared pan, smooth the top with a spatula and tap the pan once on the counter to remove big air bubbles.

8. Bake in the preheated oven for about 35 to 45 minutes for a 9×13, or 30 to 40 minutes for an 8×8, until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.

9. Let the cake cool in the pan on a wire rack for 15 minutes, then remove it to the rack to cool completely before slicing. Keeps well, covered, for several days and actually tastes better the next day.

Equipment Needed

1. Oven
2. 9×13 inch pan or 8×8 inch pan
3. Parchment paper (and cooking spray or butter to grease)
4. Box grater (for the zucchini)
5. Clean kitchen towel or cheesecloth (to press excess moisture from zucchini)
6. Two large mixing bowls
7. Measuring cups and spoons
8. Whisk and rubber spatula (or wooden spoon)
9. Wire cooling rack and a toothpick for doneness testing

FAQ

Can I use all purpose flour instead of whole wheat pastry flour?
A: Yes. All purpose will give a lighter crumb, whole wheat pastry adds a bit more fiber and nuttiness. Measure by spooning the flour into the cup and level it off so you dont end up with a dry cake. If you only have regular whole wheat flour expect a slightly denser cake and maybe a splash more yogurt or applesauce.

How should I prep the zucchini so the cake isnt soggy?
A: Grate it and squeeze out excess water in a clean towel or cheesecloth, but dont wring it bone dry you want some moisture. If it seems very watery, sprinkle a tiny pinch of salt, let sit 5 minutes then squeeze, that helps. Two cups grated is about right.

Can I make this gluten free or vegan?
A: Yes. For gluten free use a 1-to-1 GF flour blend and follow package notes, you might need a little extra binding. For vegan swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg), use applesauce or a non dairy yogurt instead of Greek yogurt and use coconut oil or neutral oil.

What temp and how long do I bake it, and how do I know when its done?
A: Bake at 350 F (175 C). In an 8 or 9 inch pan expect about 30 to 40 minutes, muffins 18 to 25 minutes. Insert a toothpick in center, it should come out with moist crumbs not wet batter. Let cool 10 to 15 minutes before slicing so it firms up.

Can I cut down the sugar or use another sweetener?
A: You can reduce sugar by about 20 to 25 percent with little change, but too little sugar makes the cake dry and less tender. If using maple syrup or honey reduce other liquids slightly, they also darken flavor. If you want very low sugar try a monk fruit or erythritol blend labeled for baking.

Any tips for add ins like chocolate chips or nuts and how to store leftovers?
A: Toss chips or chopped nuts lightly in a tablespoon of flour so they dont sink. Fold them in gently. Store at room temp in an airtight container 2 to 3 days or refrigerate up to 5 days. To freeze wrap slices well or put in freezer bag up to 2 to 3 months, thaw in fridge or at room temp and warm briefly before serving.

Chocolate Zucchini Cake {Healthy} Recipe Substitutions and Variations

Flour: swap the whole wheat pastry/all-purpose for a 1:1 gluten-free all-purpose flour blend (use 1 1/2 cups). If the blend has no xanthan gum add 1/4 tsp for structure.
Sugars: replace the 3/4 cup light brown + 1/4 cup granulated with 1 cup coconut sugar (use 1:1). Or use 3/4 cup maple syrup or honey but reduce the yogurt/applesauce by about 3 tbsp and lower the oven temp 25F to prevent overbrowning.
Oil: sub the 1/3 cup vegetable oil with 1/3 cup unsweetened applesauce for a lower-fat cake (same measure). Applesauce makes it a bit denser and moister, just so you know.
Eggs: for an egg-free version use flax eggs: 1 tbsp ground flaxseed + 3 tbsp warm water per egg (so for 2 eggs use 2 tbsp flax + 6 tbsp water, let sit 5 min till gelled). Or use 1/2 cup mashed banana per egg but youll get banana flavor.

Pro Tips

1) Don’t dry the zucchini out. Press it in a towel just enough to remove puddles, but leave it a little damp so the cake stays moist. If it seems watery after grating, let it sit in the towel for a few extra minutes—trust me, texture beats dryness.

2) Keep everything at about room temp. Cold eggs or yogurt make the batter uneven and can lead to pockets of flour or oil. Let them sit on the counter 15 minutes before mixing.

3) Prevent sinking by coating chips and nuts lightly with a spoonful of flour, or pop chocolate chips in the freezer for 10 minutes before folding them in. Either trick helps them stay distributed more evenly.

4) Bake times vary by pan and oven, so start checking 5 to 10 minutes early. If the top’s browning too fast, loosely cover with foil for the last part. Let the cake cool completely before slicing so it firms up, and it actually tastes better the next day.

Chocolate Zucchini Cake {Healthy} Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my super moist, fudgy Chocolate Zucchini Cake made from simple, wholesome ingredients and packed with rich chocolate flavor and a tender crumb that will have you eager to read on.

Servings

servings

Calories

285

kcal

Equipment: 1. Oven
2. 9×13 inch pan or 8×8 inch pan
3. Parchment paper (and cooking spray or butter to grease)
4. Box grater (for the zucchini)
5. Clean kitchen towel or cheesecloth (to press excess moisture from zucchini)
6. Two large mixing bowls
7. Measuring cups and spoons
8. Whisk and rubber spatula (or wooden spoon)
9. Wire cooling rack and a toothpick for doneness testing

Ingredients

2 cups grated zucchini (about 2 medium)
1 1/2 cups whole wheat pastry flour or all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp fine sea salt
1 tsp ground cinnamon (optional)
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1/3 cup vegetable oil (or melted coconut oil)
1/2 cup plain Greek yogurt or unsweetened applesauce
2 tsp vanilla extract
1/2 cup dark chocolate chips or chopped dark chocolate (optional, i usually toss some in)
1/2 cup chopped walnuts or pecans (optional)

Directions

Preheat oven to 350°F (175°C). Grease and line a 9×13 inch pan with parchment, or use an 8×8 for a thicker cake, whatever you prefer.
Grate about 2 medium zucchinis to get 2 cups, then press them lightly in a clean towel to remove excess water but dont squeeze them bone-dry, you want some moisture left.
In a large bowl whisk together 1 1/2 cups whole wheat pastry flour (or all-purpose), 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp fine sea salt and 1 tsp ground cinnamon if using.
In another bowl beat 3/4 cup packed light brown sugar and 1/4 cup granulated sugar with 2 large eggs until combined, then stir in 1/3 cup vegetable oil (or melted coconut oil), 1/2 cup plain Greek yogurt or unsweetened applesauce and 2 tsp vanilla extract.
Pour the wet mixture into the dry ingredients and fold gently until mostly combined, dont overmix or the cake will get tough.
Fold in the grated zucchini, then stir in 1/2 cup dark chocolate chips (or chopped dark chocolate) and 1/2 cup chopped walnuts or pecans if using. Tip: toss the chips and nuts in a tablespoon of flour first so they dont all sink to the bottom.
Scrape the batter into the prepared pan, smooth the top with a spatula and tap the pan once on the counter to remove big air bubbles.
Bake in the preheated oven for about 35 to 45 minutes for a 9×13, or 30 to 40 minutes for an 8×8, until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
Let the cake cool in the pan on a wire rack for 15 minutes, then remove it to the rack to cool completely before slicing. Keeps well, covered, for several days and actually tastes better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.