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Chocolate Zucchini Cake - Moist, Rich, and Surprisingly Easy

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour
  • Unsweetened cocoa powder (natural or Dutch-process)
  • Granulated sugar
  • Light brown sugar
  • Baking soda
  • Baking powder
  • Kosher salt
  • Ground cinnamon (optional but lovely)
  • Large eggs
  • Neutral oil (canola, vegetable, or light olive oil)
  • Whole milk or buttermilk
  • Vanilla extract
  • Fresh zucchini (about 2 medium)
  • Semi-sweet chocolate chips or chopped chocolate
  • Espresso powder (optional, boosts chocolate flavor)
  • Powdered sugar or your favorite chocolate frosting (optional, for topping)

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9x13-inch pan or two 8-inch round pans. Line with parchment for easy release.
  2. Grate the zucchini: Use the small holes of a box grater for fine shreds. You’ll need about 2 packed cups. Do not squeeze the liquid out unless your zucchini is extremely watery; the moisture keeps the cake tender.
  3. Mix dry ingredients: In a large bowl, whisk 2 cups flour, 3/4 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, and 1 teaspoon cinnamon. If using espresso powder, whisk in 1 teaspoon.
  4. Mix wet ingredients: In another bowl, whisk 2 large eggs, 3/4 cup granulated sugar, 3/4 cup light brown sugar, 1 cup oil, 1 cup milk (or buttermilk), and 2 teaspoons vanilla until smooth.
  5. Combine: Pour the wet mixture into the dry. Stir gently until you see just a few streaks of flour. Fold in the grated zucchini and 1 cup chocolate chips. The batter will be thick—this is right.
  6. Fill the pan: Spread the batter evenly. If using round pans, divide it evenly and smooth the tops.
  7. Bake: For a 9x13-inch pan, bake 30–35 minutes. For two 8-inch rounds, bake 25–30 minutes. The cake is done when a toothpick comes out with a few moist crumbs but no wet batter.
  8. Cool: Let the cake cool in the pan for 15 minutes, then turn out onto a rack if you used parchment. Cool completely before frosting or dusting with powdered sugar.
  9. Finish: Top with a light layer of chocolate frosting, a dusting of powdered sugar, or leave it plain. It’s great warm with a scoop of vanilla ice cream.