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Creamy Chocolate Zucchini Cake Recipe

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When I first heard about zucchini cakes, I didn’t love the idea. Would they taste great? Well actually yeah, and here’s why:  The moisture and soft texture of zucchini adds an incredible mouth-feel to the cake. 

After experimenting a little and doing some research, I ended up with the recipe I’m sharing with you below. 

You’ll end with a satisfying cake that doesn’t taste like zucchini at all. It’s beautifully fudgy and chocolatey.

Creamy Chocolate Zucchini Cake Recipe-2

What goes into a creamy chocolate zucchini cake?

Let’s break this recipe down quickly. The base of the cake is flour, cocoa powder, baking soda and salt. Let’s just call these the dry ingredients. 

Then we’re mixing the wet ingredients, meaning a few eggs, vegetable oil and sugar. The zucchini goes last. Once everything is incorporated, we just pour the batter into a cake pan and bake the cake. 

For this recipe, I’m using store-bought chocolate frosting, but you can make your own. I’m sure I’ve shared some recipes for cake frosting before. They’re often easy to make and call for a few ingredients.

How to improve your chocolate zucchini cake

Chocolate cakes vary a lot, and that means there’s much to do to make yours unique. For starters, add crushed nuts or chocolate chips to the batter for an even more exciting cake that surprises you with every bite. 

And also, consider serving the cake with an equally chocolaty drink like a warm cup of mocha or a creamy cappuccino.

And although zucchini cakes are a bit more rustic than other more luscious and thick chocolate cakes, they make for a wonderful birthday cake. 

Oh, and if you have trouble adding veggies to your diet, chocolate cake is an easy way to do it. If it weren’t for all that sugar, we could call this one healthy! How about that?

How to Make It

  • Prep Time20 min
  • Cook Time45 min
  • Total Time1 hr 5 min
  • Serving Size6
  • Energy1,038 cal




Preheat the oven to 350°F. Grease a 9-inch square cake baking pan.


In a mixing bowl, combine the flour, cocoa powder, baking soda and salt.


In a second mixing bowl, whisk the eggs until they rise and incorporate the sugar and vegetable oil. Use a hand mixer to combine and tip in the dry ingredient mixture.


Stir in the zucchini, being careful not to add too much extra water. Combine thoroughly.


Pour the mixture into the cake pan and bake for 45-50 minutes.


Let the cake cool before applying the chocolate frosting.

  • Nutrition Facts

  • Serving Size6
  • Amount per serving
  • Calories1,038
  • % Daily Value*Standard DV
  • Total Fat50 g78 g64.1%
  • Saturated Fat11.4 g20 g57%
  • Cholesterol82 mg300 mg27.33%
  • Sodium1033 mg2300 mg44.91%
  • Total Carbohydrate145.9 g275 g53.05%
  • Dietary Fiber4.7 g28 g16.79%
  • Total Sugars103.8 g
  • Protein8.8 g50 g17.6%
  • Calcium32 mg1300 mg2.46%
  • Iron4 mg18 mg22.22%
  • Potassium504 mg4700 mg10.72%
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