Chocolate Zucchini Cake

This indulgent Chocolate Zucchini Cake delivers rich cocoa flavor, an unbelievably moist texture, and a hidden boost of veggies—without anyone knowing! Perfect for birthdays, potlucks, or a cozy treat, it’s a decadent dessert that feels just a little less guilty.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 16 slices

Course: Cake, Dessert

Cuisine: American

Calories: 560

Ingredients Method Notes

Ingredients

Dry Mix

4 cups all-purpose flour spooned and leveled
4 cups granulated white sugar
1 ½ cups unsweetened cocoa powder sifted for smoother batter
4 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon optional, adds warmth
1 tsp salt

Wet Mix

3 cups vegetable oil neutral oil
8 large eggs room temperature

Add-Ins

6 cups shredded zucchini unpeeled, fresh
1 ½ cups chopped walnuts toasted, optional

Method

Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13-inch baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, cinnamon, and salt until well combined.
Add the vegetable oil and eggs to the dry mix. Stir gently until just combined—do not overmix.
Fold in the shredded zucchini and chopped walnuts. The batter will loosen slightly, which is normal.
Pour the batter into the prepared pan. Tap the pan on the counter to remove air bubbles. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely. Frost if desired, or dust with powdered sugar.

Notes

Use the fine side of a grater for the zucchini. No need to peel.

For nut-free, swap the walnuts for chocolate chips.

This cake can be frozen unfrosted for up to 3 months.

To make gluten-free, use a 1:1 GF flour blend.

To make a layer cake, divide between two 9-inch pans and bake for 35–40 minutes.