Chocolate Zucchini Snack Cake

Name: Chocolate Zucchini Snack Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups grated zucchini, squeezed dry; 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; ¾ cup granulated sugar; ¾ cup brown sugar; 2 large eggs; ½ cup vegetable oil; 1 tsp vanilla extract; 1 cup chocolate chips (optional)

Highlighted under: Indulgent Oven Treats

I always enjoy experimenting with different flavors in my baking, and this Chocolate Zucchini Snack Cake has become one of my favorites. The combination of rich chocolate and moist zucchini creates a deliciously satisfying treat that's perfect for any time of day. I love how the zucchini sneaks in a bit of nutrition without compromising on taste. Whether I'm serving it at a family gathering or enjoying a slice with my coffee, this cake never fails to impress everyone. Trust me; you need to try this amazing recipe!

Created by

Freya Cooper

Last updated on 2026-02-08T07:17:36.396Z

When I first decided to add zucchini to a cake, I was a bit skeptical. However, after my first bite of this Chocolate Zucchini Snack Cake, I was completely blown away! The zucchini keeps the cake moist while adding a subtle texture that complements the chocolate perfectly. I spent a lot of time perfecting the balance of ingredients to ensure that the zucchini flavor is barely noticeable, and I am proud to say it was a success!

I also discovered that using cocoa powder can intensify the chocolate flavor, allowing me to reduce the sugar content while still delivering a rich taste. This cake has become my go-to when I want to impress guests with minimal effort. It’s a sure crowd-pleaser every time!

Why You'll Love This Recipe
Moist and delicious texture that keeps you coming back for more
Rich chocolate flavor that's perfectly balanced with hidden veggies
Perfect for lunchboxes or as an afternoon snack with a cup of tea

Understanding Your Ingredients

The star of this Chocolate Zucchini Snack Cake is undoubtedly the zucchini. By grating and squeezing out the excess moisture, you not only maintain a moist texture but also avoid any sogginess that could ruin the cake. This simple preparation allows the zucchini to blend seamlessly into the batter, enhancing the cake without overpowering the chocolate flavor. If you have a juicier variety of zucchini, you might want to drain it a bit longer for best results.

When it comes to cocoa powder, the choice between Dutch-processed and natural cocoa can influence the flavor significantly. Dutch-processed cocoa brings a mellow, smooth chocolate flavor, while natural cocoa lends a more intense and slightly acidic edge. Depending on your taste preference, you can choose one over the other, but make sure to adjust the baking soda if you opt for natural cocoa, as it requires an acidic component to activate.

Baking Tips for Success

To prevent overmixing the batter, which can lead to a dense cake, mix the wet and dry ingredients just until combined. When you add the zucchini and chocolate chips, use a gentle folding motion; this helps maintain the cake's tenderness. A common pitfall when baking zucchini cake is adding too many chocolate chips, which could cause the cake to collapse. Stick to about one cup to keep the structure perfect while still indulging in that chocolatey goodness.

Ensure your oven is fully preheated to 350°F (175°C) before adding the cake. This temperature is key to achieving a perfectly risen cake with golden edges. If you find the cake is baking unevenly, consider rotating the pan halfway through the baking time. This simple step can help ensure that every slice of your chocolate zucchini delight is tender and uniformly baked.

Ingredients

For the Cake

2 cups grated zucchini, squeezed dry
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup granulated sugar
¾ cup brown sugar
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
1 cup chocolate chips (optional)

Instructions

Instructions

Prepare your Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.

Combine Wet Ingredients

In another bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.

Combine and Add Zucchini

Gradually stir the dry ingredients into the wet ingredients until just combined. Gently fold in the grated zucchini and chocolate chips if using.

Bake the Cake

Pour the batter into the prepared baking pan and smooth the top. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve and enjoy!

Pro Tips

Make sure to squeeze out as much moisture from the zucchini as possible to ensure the cake isn't too wet. You can also add walnuts or pecans for added crunch if desired.

Storage and Make-Ahead Tips

This cake is perfect for making ahead of time, as the flavors actually improve after a day. Once completely cooled, wrap it tightly in plastic wrap and store it in an airtight container at room temperature for up to three days. For longer storage, you can freeze individual slices for up to three months. Just make sure to wrap each slice well and place them in a resealable freezer bag to prevent freezer burn.

If you're planning to serve this cake for a special occasion, try to bake it a day in advance. This cake tastes even better after resting overnight, as the chocolate flavor deepens and the texture becomes even more moist. Just remember to thaw any frozen slices in the refrigerator for a few hours before serving to retain optimal flavor and texture.

Serving Suggestions

Serve your Chocolate Zucchini Snack Cake warm or at room temperature, perhaps dusted with powdered sugar or topped with a dollop of whipped cream for an extra touch of indulgence. For a fun twist, you can also serve it with a scoop of vanilla ice cream, creating a delightful contrast between the warm cake and the cold ice cream.

For a healthier option, consider pairing the cake with a side of fresh berries or a fruit salad. The natural sweetness and acidity of the fruit will complement the rich chocolate flavors beautifully. This combination transforms the cake into a delightful brunch item or afternoon snack that feels both indulgent and wholesome.

Questions About Recipes

→ Can I use frozen zucchini?

Yes, but make sure to thaw and squeeze out the excess moisture before using it in the recipe.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.

→ What can I use instead of eggs?

Use flaxseed meal or applesauce as an egg substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes to thicken.