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.