Who knew veggies and dessert could be best friends? Chocolate Zucchini Cake is that secretly healthy bake that satisfies every sweet tooth without a hint of “green.” Zucchini brings natural moisture to the cake while disappearing completely into a decadent, tender crumb. Topped with a glossy chocolate ganache, it’s the kind of cake you bake once—and keep making forever. Whether you’re overflowing with garden zucchini or just craving something rich and chocolatey, this recipe is foolproof and beginner-friendly.
Why You’ll Love This Chocolate Zucchini Cake
This Chocolate Zucchini Cake recipe has quickly become a favorite—and for good reason:
- Rich & Moist – Thanks to sour cream, oil, and shredded zucchini, the texture is super tender.
- One-Bowl Wonder – The batter comes together easily, with no complicated tools or steps.
- Ganache-Topped Goodness – A silky layer of ganache takes it over the top.
- Crowd Favorite – Perfect for gatherings, birthdays, or a cozy weekend treat.
This isn’t just a cake—it’s a chocolate lover’s dream with a healthy twist.
A Slice of History: Fun Facts About Chocolate Zucchini Cake
- Origins in Home Gardening: This cake grew in popularity during summer harvests when zucchini overflowed.
- Depression-Era Trick: Zucchini was used to stretch dessert ingredients when supplies were tight.
- Texture Magic: Zucchini acts like applesauce—keeping things moist without changing the flavor.
- From Veggie to Viral: This classic gets new love every summer thanks to social media food hacks.
Key Ingredients in Chocolate Zucchini Cake
- Zucchini – Freshly shredded, it keeps the cake moist and soft without a veggie taste.
- Dutch-Process Cocoa – Adds deep, rich chocolate flavor and a gorgeous dark hue.
- Sour Cream – Brings tang and tenderness, making each bite melt in your mouth.
- Butter + Oil – The perfect combo for flavor and texture.
- Chocolate Chips – Mixed into the batter and melted in the ganache for double the chocolate punch.
How to Make Chocolate Zucchini Cake
Step-by-Step for the Perfect Chocolate Zucchini Cake
- Prep Your Pan and Oven
Preheat your oven to 325°F. Lightly grease a 9×13-inch baking pan and set aside. - Cream the Base Ingredients
In a large bowl, mix together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth and fluffy. - Add the Eggs and Sour Cream
Beat in the eggs, then alternate adding sour cream and flour to keep the batter smooth. Stir in cocoa powder and mix until fully incorporated. - Fold in Zucchini and Chocolate Chips
Stir in the shredded zucchini and chocolate chips. The batter will be thick—don’t worry, that’s perfect. - Bake
Spread the batter into the prepared pan. Bake for 30–35 minutes, or until the top springs back lightly when touched. Cool completely on a wire rack. - Make the Ganache
Heat heavy cream in a saucepan until just simmering. Remove from heat and pour over chocolate chips. Whisk until smooth and glossy. - Frost the Cake
Once the ganache is slightly cooled but still pourable, spread it evenly over the cooled cake. Let it set for 30 minutes before slicing. - Serve and Enjoy
Cut into squares and serve! Perfect with a cold glass of milk or warm cup of coffee.
Chocolate Zucchini Cake Tips and Twists
Bake It Better, Your Way
- Squeeze your zucchini well to avoid extra moisture.
- Use Dutch-process cocoa for deep flavor and rich color.
- Don’t overmix once the flour goes in—just combine until smooth.
- Ganache Tip: Let it sit a few minutes before pouring for the perfect pourable texture.
- For extra lift, use an extra ½ tsp baking soda if using regular cocoa powder.
Try These Twists:
- Add chopped walnuts or pecans for crunch.
- Swap ganache for cream cheese frosting.
- Bake into cupcakes for single-serve treats.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep tightly covered at room temperature for 2 days or refrigerate up to 5.
- Reheating: Warm individual slices in the microwave for 10–15 seconds for a soft, melty bite.
- Make-Ahead: Bake the cake a day early and ganache it before serving. You can also freeze unfrosted slices.
Serving Suggestions for Chocolate Zucchini Cake
You can dress up this chocolate zucchini cake or keep it simple—it’s delicious either way! Try:
- Fresh berries for a pop of tartness.
- Whipped cream or vanilla bean ice cream on top.
- A dusting of powdered sugar before adding ganache for contrast.
- Dark roast coffee or espresso for a perfect pairing.
- A drizzle of caramel or raspberry sauce to elevate dessert night.
Frequently Asked Questions
Do I have to peel the zucchini?
Nope! Just wash and grate. The skin blends in beautifully.
What if I only have regular cocoa?
That’s fine—just add an extra ½ teaspoon of baking soda.
Can I skip the ganache?
Sure! It’s still delicious with powdered sugar or a basic glaze.
How do I keep it from being soggy?
Be sure to drain the zucchini well—press it in a towel to remove excess water.
Can I use Greek yogurt instead of sour cream?
Yes! Use full-fat Greek yogurt as a 1:1 swap.
Enjoy Your Chocolate Zucchini Cake
There’s no better way to use up extra zucchini than with this rich, tender, and ultra-chocolatey cake. Chocolate Zucchini Cake might sound surprising, but once you try it, you’ll crave it again and again. It’s easy enough for a weeknight bake and impressive enough to share. And let’s be honest—you’ll love watching people’s faces when you reveal the secret veggie inside. So grab a grater, and let’s get baking!
Explore More Recipes
If you loved this Chocolate Zucchini Cake, here are more sweet and simple ideas from Abby’s Recipes:
- For another moist and veggie-filled treat, try our Zucchini Cheese Bread—perfect as a snack or side.
- Our Best Carrot Cake Cookies are a lightly spiced, soft cookie twist on a classic cake.
- Cool off with a slice of Strawberry Icebox Pie, ideal for hot summer days.
- For something fruity and indulgent, the Peach Cobbler delivers old-fashioned comfort with every bite.
- Don’t miss our Blueberry Bread Pudding for a cozy dessert that’s perfect year-round.
Chocolate Zucchini Cake
Ingredients
For the Cake:
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 ¾ cups granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup sour cream
- 2 ½ cups all-purpose flour
- ¾ cup Dutch-process cocoa powder see note
- 2 ½ cups shredded zucchini, squeezed dry
- ⅔ cup chocolate chips
For the Ganache:
- ¾ cup heavy cream
- 10 oz semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F and grease a 9×13-inch baking pan.
- In a large bowl, cream butter, oil, sugar, vanilla, baking soda, baking powder, and salt.
- Add eggs, then alternate adding sour cream and flour. Mix in cocoa powder until smooth.
- Fold in shredded zucchini and chocolate chips.
- Spread batter evenly in pan. Bake 30–35 minutes until top springs back. Cool completely.
- For ganache: Heat cream in saucepan until simmering. Remove from heat and pour over chocolate chips.
- Stir until smooth and glossy. Let cool slightly.
- Pour ganache over cake and spread evenly. Let set 30 minutes before slicing.
Notes
- 390 calories
- 22g fat
- 47g carbs
- 3g fiber
- 4g protein