Chocolate Zucchini Cake

Fabulously moist, decadently rich – you’re going to love this Chocolate Zucchini Cake!

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Chocolate Zucchini Cake |


It is most definitely zucchini season!  

I’ve been picking 1-2 gorgeous, deep green zucchinis each and every day for a couple weeks now and, of course, sharing them with friends and family!  I’ve got some really delicious zucchini recipes to share with all of you but thought I’d start with Chocolate Zucchini Cake.  I’d love to call this bread and pretend like it’s “healthier” but I think once a “bread” has a dripping, decadent, chocolate glaze poured on it … well, why pretend?

Chocolate Zucchini Cake |

This cake is super easy to prepare and I just love it in a bundt pan!  Makes the chocolate glaze even purtier :)  By the way, the glaze for this cake is ridiculously simple and straight up delicious!

Chocolate Zucchini Cake |

Here!  I even saved a slice for you!


Chocolate Zucchini Cake
  • 2 medium zucchinis
  • 7 Tbls cocoa powder
  • 2 Tbls butter, softened
  • 3 eggs
  • 2 c sugar
  • 1½ c applesauce
  • 1 tbsp vanilla extract
  • 1½ cups all purpose flour
  • ½ c wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 c semi-sweet mini chocolate chips
Chocolate Glaze
  • ¾ cup semisweet chocolate chips
  • 3 tablespoons butter
  • 1 tablespoon light corn syrup
  • ¼ teaspoon vanilla extract
  1. Preheat the oven to 350 degrees.
  2. Grate the zucchinis and set on paper towels to absorb excess moisture. I ended up with a couple of cups of grated zucchini but it honestly doesn't affect the recipe if you have more or less. I would say between 2-3 cups is perfect.
  3. Combine sugar, eggs, applesauce, zucchini, butter, and vanilla in a large bowl.
  4. Combine the chocolate chips with a couple tablespoons of the flour to keep them from sinking to the bottom while the cake is baking.
  5. Stir in the flour, baking soda, salt, cinnamon, cocoa powder, and chocolate chips.
  6. Stir until all ingredients are thoroughly combined.
  7. Pour the batter into a well-greased bundt pan. Bake the cake for 60-70 minutes or until an inserted toothpick comes out clean. Let the cake cool for ten minutes before inverting onto a plate.
Chocolate Glaze
  1. Combine butter, chocolate chips, and corn syrup in a microwaveable dish. I use my Pyrex glass measuring cup because it makes it easy to drizzle the glaze over the cake. Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted. Pour over cake and enjoy!

Chocolate Zucchini Cake from

Fabulously moist, decadently rich – you’re going to love this Chocolate Zucchini Cake! |

More zucchini recipes:


Zucchini Carrot Oatmeal Cookies


Zucchini and Green Chile Quiche


Zucchini Brownies

Trish Signature Block

For all zucchini recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!


  1. Hmmm…I’m thinking this looks interesting! I love Zucchini Bread, so I bet this would be great!

  2. This cake…oh my god I want it I love zucchini and chocolate. Beautiful Trish!

  3. You have already had zucchini for a few weeks? Lucky! I am still waiting for mine. Your cake sounds so good!

    • Becky N. says:

      The zucchini chocolate cake is absolutely AWESOME! Today, I took this cake in for an administration staff meeting… everyone just raved about the rich and great taste!! Thank you for sharing! The only thing I will do differently will bake for 50 minutes not 60. cake was still great, just a smiggin drier than I wanted. Still, a great recipe. Thanks, Becky

  4. What a wonderful recipe…thank you so much for sharing!!!

    One for the weekend I think :)

  5. I love chocolate and zucchini together! I love the frosting slowly sliding down the sides. A drool worthy cake!

  6. This cake looks super moist – I love that
    With the glaze together this cake is amazing

  7. YUMM-O!!!!! I can’t wait to make several of these and freeze for fast desserts!! We have zucchini coming in and in abundance! One less zucchini casserole! Woo hoo!!!

  8. I make a spice zucchini cake often, but I’ve never tried a chocolate one. This looks so yummy! Pinned!

  9. This looks amazing!! I have to try this asap. I think I’m going to have to steal some zucchini from my sister in law’s garden. :)


  10. That looks so delish! I am so hungry now!!


  11. y-u-m-m-y!!! my kids (and husband) would never know…there are hidden zucchini in there…

  12. This looks delightfully yummy!!! I think one of the things I really miss since I’ve been gone from home is cooking. It’s nice to daydream about all the scrumptious things I can’t wait to bake :). Thanks for sharing!!

  13. Yum! I love the beautiful shape of a bundt cake, too!

  14. Saw your link at Homemaker on a Dime. Does zucchini cake count for fruit & veggie intake? I think so! I haven’t make zucchini bread in a long while, but I do love it. I might even be able to get my picky teenager to eat “healthy” with this recipe!

    By the way, have you ever had zucchini pie? It’s a custard pie, and it looks weird because it is green, but it’s one of my favorite desserts EVER!

  15. Super way to use zucchini! I found this via Make Ahead Meals for Busy Moms. I have linked in a pork and apple curry. Have a super week.

  16. Looks so delicious and moist. Pinning this!! Visiting from Sunday’s Best #5 & 6

  17. Wow – I wish I had a slice of that right now! Will definitely have to pin this one for later. I like the addition of the corn syrup to make the glaze a little shiny.

    Love your recipes! Found this one from the Lovely Crafty Home link party.

  18. Trish, this looks so good. It’s nice to have something to do with zucchini other than roasting, baking, etc. We’d love it if you’d link up with us for Tasty Tuesday over at

  19. A great recipe to use up all that zucchini this time of year! Looks delicious and reminds me of one my mom used to make years ago. Thanks for sharing!

  20. I LOVE zucchini bread. I LOVE chocolate cake. This must be a winner!

  21. Featuring tomorrow on Bacon Time!

  22. Looks delicious! I pinned and tweeted, and shared of course.

  23. I’ve always wondered what to do with the zucchini that seems to pop up in my car after church on Sundays; now I know, sweetpea!! Sounds good with some chocolate thrown in. Nice to meet another Mormon blogger mom.

  24. Looks delicious! I would love this with a cup of coffee!

  25. I love zucchini in any way, shape or form! This cake looks yummy!! I’ll give it a try, so thank you for the recipe step by step.

  26. Yum yum yum. Did I say “yum”?
    Please link up to Foodie Friday!

  27. Oh my…this looks heavenly. I am expecting some zucchini soon!! I will definitely be making this sweet treat! Visiting from FNF.

  28. I thought my choc. zuc cake was good…yours “takes the cake” I would say. I will definitely be trying this with our huge bounty of zuc. :)

  29. Made this last night and it is delish! Very moist and just the right richness with the glaze. Thanks

  30. Yum!! My mom has made this kind of cake before and it is so delicious!

  31. Yum! This looks amazing!

  32. Looks yummy. I can’t wait to try it!

  33. Thank you so much for sharing your recipe over at the link party. I featured you today!

  34. I would want to try this. I am inviting you to come and share this in my Show Your Stuff blog hop:

  35. This looks delicious. I will have to try.

  36. Just bought a new bundt pan the other day – this looks like the perfect way to break it in! Thanks for sharing :)

    In the next few days, I’m going to be posting a recipe for zucchini cupcakes with caramel frosting – if you’re looking for more ideas to use up all of your zucchini! (

  37. That looks so good, like it is from the bakery! I will definitely be trying this. Perfect timing too, my zucchinis are ready in the garden. Thanks for sharing at Mom’s Library!

  38. Yum! I bet that zucchini makes the cake really moist and good.

  39. Saw your link at Aimee’s. This looks incredible…pinning if for sure. Your blog is a delight!

  40. Mmmm…. chocolate cake!! I had to click on this pic and find out more!!

    Visiting via the Whimsy Wednesdays Hop :)


  41. Hi! I’m loving that you used a little whole wheat flour in this – and that you made a chocolate frosting! I’m stopping by from Whimsy Wednesday to say hello. I hope you’ll come visit me at

  42. Love zucchini! Wish you lived closer, I’d totally buy some off of you haha (and a slice of this cake!! yum!)
    Visiting from Whimsy Wed :)

  43. Just took this delicious cake out of the oven!!! Thank you! :)

  44. I’m not trying to pester you…truly I’m not. But I had to stop back and let you know that my husband shook his head when I told him I was making a chocolate cake with zucc in it. However, he just ate his first piece. I quote: “This is good…really good”!!! :0))) Thanks Trish. I’m linking this recipe to our Take Six FB page!

  45. Looks delicious! I’ve made zucchini cakes before but never with chocolate…Can’t wait to try this :-)

  46. Just waiting for it to cool smells heavenly thanks for sharing!!!!!!

  47. this looks heavenly!

  48. Don’t know what I did wrong. Was really looking forward to this but this cake would never set up correctly. I put around 3 cups of zucchini but it ended up like pudding. Bummer! Put it in a 9×13 pan and used cake flour. Didn’t have wheat. Any ideas?

    • Cake flour would change the texture a bit but if the cake didn’t set up properly it has to be a moisture issue. Maybe the zucchini was really wet? Also the baking time should be decreased in a 9 x 13 pan. I’ve made the recipe several times so I know it’s good :) Very strange indeed!

  49. Now that’s how I like to eat my veggies :-)
    Jocelyn BruCrew Life recently posted..Biscoff Peach Empanadas

  50. Judy from Yuba City, CA says:

    Thank you for posting this recipe. I planted zucchinis for the first time this summer and OMG! I have a ton! Any ways, I wanted to bake a chocolate zucchini cake and I’ve tried a betty crocker recipe for one twice this past week and both times it came out horrible and I had to toss it. I was about to give up when I saw your recipe so thank you again for posting it.

  51. Diane C says:

    This looks so good! I will be trying it for sure. You may actually get me to like zucchini and plant it next year just so I can try all your recipes.

  52. I would love to see a low carb version of this! It looks amazing! Can’t wait to try it!

  53. This cake looks so moist and delicious!! Thanks for linking up with What’s Cookin’ Wednesday!

  54. Annette says:

    Why the applesauce and can you taste the applesauce in the final product (for me, who is not a fan of applesauce but loves her zucchini bread) :)

    • Hi Annette! The applesauce is in place of oil. It makes the cake a lot healthier and very moist. You can’t taste the applesauce at all but if you really don’t want to use it you could sub canola or vegetable oil in for it. Enjoy!

  55. This was featured by the Pin Junkie in a link party. Thank you for sharing. Pinning this!

  56. Sharon @ Elizabeth & Co. says:

    Oh my, that looks amazing!

  57. AMAZING….thanks for this recipe!! FYI made my 2nd cake today and used applesauce that was sweetened (usually buy unsweetened). Cut sugar to 1 1/2 cups….still awesome. Well cut more next time!

  58. Hi there – just wondering what size bundt pan you used for this – is it a standard 10-12 cup?

  59. I’ve just baked the chocolate courgette bundt cake and if it tastes as good as it smells (and how the batter tasted when I licked the spatula – we all do that ….. right??!!) then it’ll be another successful cake I’ve baked using a recipe from your blog. This comes hot on the heels of Thursday’s offering of carrot, courgette and apple cake, that went down a storm with my friends.
    I’m really enjoying your blog and keep you as a constant in my browser/safari.
    Thank you for your super recipes.

  60. Can you tell me how many cups of shredded zucchini equals your 2 medium zucchini? Around here, our medium zucchini are about 3″ in diameter and about 10″ long! LOL
    Penny recently posted..Scraperfoil Silver Engraving Kit Steam Train by PJsNeedfulStuff

  61. Love this recipe, I’ve made it twice this week for two different parties! It has been a big hit! I don’t own a bundt cake, so I just make it in a 9×13 pan and pour the glaze on top. Cooks for about 35 minutes on 350 that way. Turns out great! Thanks so much!

  62. Shannon says:

    I made this cake for my birthday and it is wonderful, nice chocolate flavor and the glaze adds just the right amount of sweetness, and of course very moist. I did reduce the sugar in the cake to 1 1/4 cups rather than 2 cups as I don’t like it super sweet, I was probably on the higher end of my zucchini amount, otherwise I followed the recipe. I will be making this again, plus it’s so pretty having the bundt shape. Thank you for sharing this recipe.

  63. I’ll be making this in double batches!!!!!! The only changes I made was adding a handful of walnuts and using 2 loaf pans and baking for 55 minutes…..THE BEST!!!!! Tell everyone they won’t like it so you can have more!!! Thanks for a great recipe!!!!

  64. cascademama says:

    Made this cake yesterday. It turned out to be a dense cake with excellent balance of flavor. Not fudgy like a brownie, but super moist and rich. I used unsweetened homemade apple sauce. Also made sure to let the zucchini sit on the towels and really squeezed out the moisture.

    At first you taste this sort of fresh and earthy chocolate followed by a subtle cinnamon flavor. I thought the cake was perfect, but the additional icing made it too sweet! I will substitute a dollop of whipped cream next time to balance the density and richness. My husband, who has a sweet tooth, LOVED IT- especially with the icing! My kids LOVED IT. They all said – make this again, and don’t change anything!

    Next day (because I had to sneak a slice with my morning coffee) DELICIOUS! In fact I don’t know if it was letting it sit a day or the coffee- but I liked the texture and flavor even better.

  65. September 8, 2014
    I made this cake yesterday and OMG is it delicious. Everyone loved it. My 6 and 3 year old devoured the cake. My husband and co-workers couldn’t believe it had zucchini in it. Absolutely delish. And easy…so easy to make. Thank you for this recipe.

  66. We LOVED this cake! I love baking and have made some pretty yummy things over the years, but I’m pretty sure this was the MOST delicous creation I’ve ever made. I left out the cinniman, only had white flour and used 3 cups of zucchini. I ran out of zucchini, so today I’m trying it with shredded pumpkin & got wheat flour. We’ll see if it’s just as yummy. Thanks for sharing the great recipe!

  67. Mmmmm…Chocolate Cake!

  68. How low do you think I could cut the sugar? 1/2 C? Between the applesauce and the corn syrup, I feel like this is going to be pretty sweet already, and I could cut myself a bigger slice, too :)

    • I would try one cup first before cutting it down that far. There is only 1 tablespoon of corn syrup and that is is the glaze. Plus, I always use unsweetened applesauce. Let me know what you try and how it turns out!

      • Josephine says:

        Really looks good and would love to give it a try. The recipe is calling for a 1/2 c of wheat flour. Does it makes any difference if I will use just all purpose flour, instead of 11/2 c of all purpose flour I’ll make it 2c instead. Is that ok?

  69. Do you have to use a bundt pan?

  70. I don’t have wheat flour and don’t want to buy any how should I adjust the recipe?

    • I would use the same amount. Conversely I am going make this later tonight to surprise my family flying in and going to use all whole wheat white. I don’t have wheat flour either. I have baked a lot. The only trick with changing up the flour is the more wheat you use the more dense the bread or cake might be so using something like vital wheat gluten helps give it a bit more elasticity.
      Stephanie recently posted..My top 7 zucchini recipes – Happy Fall (Almost)

  71. So GOOD. Everyone loves it.
    I pulled it out of the oven at 40 minutes but I think 35 would have been fine.

  72. Just wanted to let you know that your recipe even reached out to Germany. I just saw in on Facebook a couple days ago and I have so many zucchinis, so my cake is in the oven right now. I sure think it will be delicious! Thank you for the recipe!

  73. Gladys Kline says:

    hi,i have a choc zuc cake recipe i have been making for about 30 yrs,some dif in mine but sounds good

  74. carol kervitsky says:

    It sounds delicious. I think I will had chopped walnuts to it as well.

  75. Terri Toscani says:

    Hi…I have to tell you that I’ve made this cake twice, and both times…WOW. ABSOLUTELY AMAZING. I’d say that I didn’t change a thing, but I can just tell you that I added a smidge of buttermilk to the recipe (as if it needed to be moister? nope! But I did it anyway!) and also went with gluten free all purpose flour (1:1 match with the flour in the recipe). You cannot even TASTE zucchini…alll you taste is this amazingly rich, chocolate cake for the true choco-holic. The family ate it the first time and didn’t even know there was zucchini in there. LOVE this, and thank you so much for sharing this FAB recipe. It’s a keeper for sure

  76. I made this cake last week, what a disappointment!!!! Each time I try a new recipe, I follow the ingredients and directions to the letter. After cake was done, I tasted this cake (very bitter). I checked the ingredients again, did not add nor subtract any thing. I questioned the amount of coca power, the recipe calls for 7 Tbls, could this be a misprint?? I feel the coca is the reason for the bitter taste. Please acknowledge if this was a misprint.
    I have made several zucchini products (without the coca) that my family enjoyed. thank you,

    • I questioned that amount, too, and think it is a typo. It was way to much. The next time I make it, I will use 2 TBLS instead of 7. Otherwise the cake was good and I appreciate the recipe; thanks.

  77. Hi thank you for your recipe. I would loveee to make this but they don’t sell zuchinis in my country. Can I substitute this?

  78. Hi thank you for your recipe. I wouldnlive to make this but they don’t sell zuchini in my country :( Can I substitute this?

  79. Melissa says:

    Made this exactly and results were moist and delicious . I want to make it again but not use chocolate so can I use this recipe without any chocolate and have the same results ?

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