• Eggs 2 ? 130 kcal
  • Yogurt ? cup
  • Oil ? cup
  • Vanilla 2 tsp
  • Flour 2 cups (all-purpose)
  • Sugar 2 cups ? 470 kcal
  • Cocoa ? cup
  • Cinnamon 1 ? tsp
  • Baking powder 1 tsp ? 156 kcal
  • Soda 1 tsp
  • Salt 1 tsp ? 1 kcal
  • Zucchini 2 cups grated
  • Cream 150ml / 0.65 cup
  • Sugar 1 cup ? 470 kcal
  • Vanilla ? tsp
  • Butter ? cup ? 717 kcal
  • Dark Chocolate 120ml / 0.5 cup melted
Calories refers to 100 gr of product

Chocolate Zucchini Cake is incredibly moist and fudgy but surprisingly quick and easy to make with extra zucchini. It’s dense, chocolaty, and speckled with moist zucchini for flavor and texture. Make this cake with yogurt for extra moisture, as well as flour, sugar, unsweetened cocoa powder, cinnamon, and grated zucchini.

The easiest part is making the batter and baking the cake. You’ll simply combine the wet ingredients in one bowl, the dry ingredients in a separate bowl, combine the two, and bake! If you like, top your treat with homemade whipped cream frosting.

This frosting is made with cream, chocolate, and butter. You can just as easily frost your cake with a vanilla or even a fruit-flavored frosting if you prefer.

How to make Easy Chocolate Zucchini Cake

First, in a mixing bowl, combine the eggs, oil, vanilla extract and yogurt until smooth.

In a separate bowl, sift together the flour, sugar cocoa, cinnamon, salt, baking soda and baking powder.

Gently fold the wet ingredients and the dry ingredients together in one bowl.

When fully combined, add the grated zucchini and fold to combine fully.

Transfer the batter to a cake pan and bake until a toothpick inserted into the center comes out mostly clean.

Meanwhile, prepare the frosting by whisking together cream, sugar, vanilla, melted butter, and dark chocolate with an electric mixer until smooth.

When the cake is finished baking, remove from the pan and let it cool completely on a wire rack. Cover the cake in frosting, using an offset spatula to smooth the surface and make decorations if you like.

Slice and enjoy!

How to prepare zucchini for the cake

It’s easy to prepare the zucchini for this moist cake. Simply grate 1 or 2 zucchini on the largest side of a box grater until you have 2 cups.

Why zucchini makes a moist chocolate cake

Zucchini is the secret to really moist chocolate cake because it has high water content. The vegetable releases all of its water into the cake batter as it bakes, resulting in a dense and soft cake that won’t dry out. It also doesn’t’ have a very strong flavor, so the zucchini won’t’ affect the final taste of your cake.

Does chocolate zucchini cake need to be refrigerated?

To keep this cake fresh for up to one week, store it in an airtight container in the refrigerator. You can also freeze it for up to three months, wrapped tightly in several layers of plastic wrap.

What to serve with moist chocolate zucchini cake

This cake is intensely chocolaty, so it’s nice paired with a refreshing glass of cold milk or hot tea. It’s plenty sweet on its own, so it makes a great dessert after a comforting homemade meal.


Preheat oven to 180 ° C / 350 ° F.

Mix the eggs, yogurt, butter, vanilla. Sift flour, sugar, cocoa, baking powder, soda, and salt through a sieve. Add egg mixture and stir. Add the grated zucchini to the dough, mix. Place dough in a cake mold lined with parchment paper and bake for 30 minutes at 180 ° C / 350 ° F.

In a mixer, beat the cream, sugar, vanilla, melted chocolate with butter. Spread the chocolate on the cooled zucchini cake.