This Chocolate Zucchini Cake is bound to be a new favorite for chocolate lovers! Fabulously moist, decadently rich, and impossible to resist! The perfect way to enjoy the summer bounty!
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I’ve been picking one to two gorgeous, deep green zucchinis each and every day for a couple weeks now and, of course, sharing them with friends and family! I have so many amazing zucchini recipes that I love to make all summer long like this Carrot Apple Zucchini Bread, Lemon Zucchini Cake, and Baked Parmesan Zucchini Fries. If you’re a chocolate lover like me though, this Chocolate Zucchini Cake is the recipe for you.
The rich, chocolate flavor comes from the cocoa powder and mini chocolate chips inside the cake and an incredibly delicious chocolate glaze that is drizzled on top. 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?
I did cut back on a lot of the fat. There is only a couple of tablespoons of butter in the actual cake and no oil. Applesauce to the rescue! Between the applesauce and the zucchini, this cake is insanely moist and stays so for daysssss.
To really enhance the chocolate flavor, I’ve added a bunch of mini chocolate chips to the mix which creates little pockets of rich chocolate flavor that just melt in your mouth with each bite. Delicious!
The glaze is super simple and while not entirely necessary on this cake, looks gorgeous and adds a bit of sweetness.
I just love how simple this cake is – super easy to prepare when you don’t have a lot of time. I’m a sucker for a good bundt pan and I really love how this glaze looks on a bundt cake.
Here! I even saved a slice for you!
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Chocolate Zucchini Cake
Ingredients
- 2 medium zucchinis
- 7 tbsp unsweetened cocoa powder
- 2 tbsp butter softened
- 3 eggs
- 2 cups sugar
- 1 1/2 cups applesauce
- 1 tbsp vanilla extract
- 1 1/2 all purpose flour
- 1/2 cup wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup semi-sweet mini chocolate chips
Chocolate Glaze
- 3/4 cup semisweet chocolate chips
- 3 tbsp butter
- 1 tbsp light corn syrup
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- 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.
- Combine sugar, eggs, applesauce, zucchini, butter, and vanilla in a large bowl.
- Combine the chocolate chips with a couple tablespoons of the flour to keep them from sinking to the bottom while the cake is baking.
- Stir in the flour, baking soda, salt, cinnamon, cocoa powder, and chocolate chips.
- Stir until all ingredients are thoroughly combined.
- 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
- 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.
- Stir in vanilla extract. Drizzle over the top of the cooled cake. Enjoy!
Nutrition
More zucchini recipes:
Zucchini Carrot Oatmeal Cookies
Zucchini and Green Chile Quiche
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For all dessert recipes, go HERE.
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Swtbasil says
This looks like a great recipe. I’m trying to stay away from gluten and wonder if other flours could be substituted. I recognize it is just a 1/2 cup but if others would work it would be that much better. Oops just noticed that it’s actually 2 cups. Either way would subbing other flours work.
Swtbasil says
This looks like a great recipe. I’m trying to stay away from gluten and wonder if other flours could be substituted. I recognize it is just a 1/2 cup but if others would work it would be that much better.
Sandra says
Does it need to be kept refrigerated?
Trish - Mom On Timeout says
No it doesn’t Sandra but I do like the flavor better with a cold cake.
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 ?
Sunny says
Hi thank you for your recipe. I wouldnlive to make this but they don’t sell zuchini in my country 🙁 Can I substitute this?
Sunny says
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?
Annie says
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,
Kathy says
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.
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
carol kervitsky says
It sounds delicious. I think I will had chopped walnuts to it as well.
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
Sina says
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!
Robin says
So GOOD. Everyone loves it.
I pulled it out of the oven at 40 minutes but I think 35 would have been fine.
Ren says
I don’t have wheat flour and don’t want to buy any how should I adjust the recipe?
Stephanie says
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.
Nancy Noel says
Do you have to use a bundt pan?
Jo says
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 🙂
Trish - Mom On Timeout says
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?
Rachel Page says
Mmmmm…Chocolate Cake!
Steph says
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!
Trish - Mom On Timeout says
So happy to hear that!! Let me know how the pumpkin goes, I bet it’s delicious!
Tracy says
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.
Trish - Mom On Timeout says
Yay! So glad you gave it a try Tracy! It’s one of our favorites 🙂
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.
cascademama says
Spongy – that would be a better adjective to describe this cake. Moist, rich, flavorful and spongy.
Trish - Mom On Timeout says
Thanks so much!
Trish - Mom On Timeout says
I actually like this cake better the next day too and for some reason, it’s even better cold. But I do tend to like my cakes cold 🙂 So glad your family enjoyed it!!
tina says
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!!!!
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.
Krista says
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!
Trish - Mom On Timeout says
Best email all week Krista 🙂 Thank you SO much and I am so glad you are enjoying the recipe!
Ursula says
Thanks for posting that Krista~ I don’t have a bundt pan & wondered if I could get good results in a 9×13!
Penny says
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
Trish - Mom On Timeout says
I would say anywhere between two and three cups would be fine Penny. It’s a pretty forgiving recipe 🙂 Enjoy!
Emma says
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.
Trish - Mom On Timeout says
So, SO good to hear Emma! I’m just so happy to hear that you’re trying so many recipes and enjoying them all! Have a wonderful week!
TheDesignDR says
Hi there – just wondering what size bundt pan you used for this – is it a standard 10-12 cup?
Trish - Mom On Timeout says
Yup. Just a standard bundt pan! Enjoy!
Sheila says
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!
Trish - Mom On Timeout says
That’s wonderful Sheila! So glad you gave this one a try. It’s the most requested cake from my family 🙂
Sharon @ Elizabeth & Co. says
Oh my, that looks amazing!
Trish - Mom On Timeout says
Thank you so much Sharon!
Gardenchef's Needle and Pen says
This was featured by the Pin Junkie in a link party. Thank you for sharing. Pinning this!
Trish - Mom On Timeout says
Thank you so much!
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) 🙂
Trish - Mom On Timeout says
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!
Karly says
This cake looks so moist and delicious!! Thanks for linking up with What’s Cookin’ Wednesday!
Trish - Mom On Timeout says
Thanks Karly!
Bonna says
I would love to see a low carb version of this! It looks amazing! Can’t wait to try it!
Trish - Mom On Timeout says
That would be great Bonna! Thanks so much for stopping by!
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.
Trish - Mom On Timeout says
LOL! I love planting zucchini because it forces me to get creative with recipes 🙂 It’s also a great to get veggies into those two boys of mine!
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.
Trish - Mom On Timeout says
LOL! That’s the way of zucchini plants – it’s awesome! So glad you’re giving this a try Judy! Did you realize that we’re pretty close? I’m in Sacramento 🙂
Jocelyn BruCrew Life says
Now that’s how I like to eat my veggies 🙂
Trish - Mom On Timeout says
Me too 😉
S.R.T. says
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?
Trish - Mom On Timeout says
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!
nest of posies says
this looks heavenly!
Anonymous says
Just waiting for it to cool smells heavenly thanks for sharing!!!!!!
Makeiteasycrafts.blogspot.com says
Looks delicious! I’ve made zucchini cakes before but never with chocolate…Can’t wait to try this 🙂
Tanya@takesix says
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!
Tanya@takesix says
Just took this delicious cake out of the oven!!! Thank you! 🙂
Jacy says
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 🙂
Blessings,
Jacy
Ang says
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 jugglingactmama.blogspot.com
Sarah Evans says
Mmmm…. chocolate cake!! I had to click on this pic and find out more!!
Visiting via the Whimsy Wednesdays Hop 🙂
Sarah
http://acatlikecuriosity.blogspot.co.uk/
Ann from On Sutton Place says
Saw your link at Aimee’s. This looks incredible…pinning if for sure. Your blog is a delight!
Shiloh says
Yum! I bet that zucchini makes the cake really moist and good.
Tulip TrueAim says
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!
Fudge says
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! (www.callmefudge.com)
Krista says
This looks delicious. I will have to try.
Julie says
I would want to try this. I am inviting you to come and share this in my Show Your Stuff blog hop:
http://juliejewels1.blogspot.com/2012/07/show-your-stuff-33-upsidedown-brownies.html
Desiree @ The 36th AVENUE says
Thank you so much for sharing your recipe over at the link party. I featured you today!
Donna's Daze says
Looks yummy. I can’t wait to try it!
Crafty Mischief says
Yum! This looks amazing!
Elizabeth says
Yum!! My mom has made this kind of cake before and it is so delicious!
Merlin and Emily Wollenzien says
Made this last night and it is delish! Very moist and just the right richness with the glaze. Thanks
Trish - Mom On Timeout says
So glad you enjoyed it!
Designs on 47th Street says
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. 🙂
Donna
Tanya@takesix says
Oh my…this looks heavenly. I am expecting some zucchini soon!! I will definitely be making this sweet treat! Visiting from FNF.
Trish - Mom On Timeout says
Oh wonderful! Let me know what you think 🙂
Not Your Ordinary Agent says
Yum yum yum. Did I say “yum”?
Please link up to Foodie Friday!
FABBY'S LIVING says
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.
FABBY
Trish - Mom On Timeout says
I’m so glad! Zucchini is one vegetable my boys will eat now since I’ve convinced them it belongs in cake 🙂 Thanks so for stopping by!
Kathy Olson says
Looks delicious! I would love this with a cup of coffee!
Connie says
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.
xoxo,
Connie
Barb @ A Life in Balance says
Looks delicious! I pinned and tweeted, and shared of course.
Mindie Hilton says
Featuring tomorrow on Bacon Time!
Holly Lefevre says
I LOVE zucchini bread. I LOVE chocolate cake. This must be a winner!
Amanda says
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!
Liz & Holley says
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 aletteredlife.blogspot.com
Amanda @ Little House on the Corner says
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.
Tanya@takesix says
Looks so delicious and moist. Pinning this!! Visiting from Sunday’s Best #5 & 6
Carole says
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.
I'm Busy Procrastinating says
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!
andrea@townandprairie says
Yum! I love the beautiful shape of a bundt cake, too!
Chelsea says
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!!
Daniela @Frugal Aint Cheap says
y-u-m-m-y!!! my kids (and husband) would never know…there are hidden zucchini in there…
girls says
That looks so delish! I am so hungry now!!
-Peggy
Our Pinteresting Family says
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. 🙂
Megan
Rachel says
I make a spice zucchini cake often, but I’ve never tried a chocolate one. This looks so yummy! Pinned!
Rachel
adventuresofadiymom.blogspot.com
Ashley says
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!!!
Winnie says
This cake looks super moist – I love that
With the glaze together this cake is amazing
Tanya-Lemonsforlulu.com says
I love chocolate and zucchini together! I love the frosting slowly sliding down the sides. A drool worthy cake!
slapppshotblog.com says
What a wonderful recipe…thank you so much for sharing!!!
One for the weekend I think 🙂
Jenn says
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
Trish - Mom On Timeout says
Your comment just made my day Becky! So glad everyone enjoyed it 🙂
Dorothy @ Crazy for Crust says
This cake…oh my god I want it I love zucchini and chocolate. Beautiful Trish!
Amanda says
Hmmm…I’m thinking this looks interesting! I love Zucchini Bread, so I bet this would be great!
Amanda