Easy Chocolate Zucchini Cake

Recipe By Tessa Arias
June 18th, 2019
4.94 from 172 votes
4.94 from 172 votes

Ultra rich, moist, and fudgy Easy Chocolate Zucchini Cake is the perfect summer treat for any chocoholic and can be made in less than 1 hour! No mixer required. Tons of chocolate flavor!

Yield: 9 cake squares

Prep Time: 20 minutes

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: Ultra chocolaty! I doubt any kids would guess there’s a vegetable involved here.
Texture:  Rich, fudgy, and moist.
Ease: Super quick and easy. No mixer, no assembling, no decorating.
Pros: Simple summer treat!
Cons: None 🙂
Would I make this again? Absolutely, all season long.

We’re about to head into the height of zucchini season which I’m so excited about!

I love getting fresh zucchini from the farmer’s market all summer long. It’s one of those veggies that’s so easy to cook and bake with. You can find a million ways to get creative whether you’re going savory or sweet. And it doesn’t take nearly an hour to cook like root veggies.

Zucchini Cake with Chocolate and a simple icing on top

Adding zucchini into cake happens to be one of my favorite ways to use the stuff.

I love snack cakes like this recipe because’ they’re just one layer and there’s no assembly or decorating required. They’re also super easy to transport. You don’t even need an electric mixer for the batter or the icing here.

That makes this recipe perfect for bringing to a summer potluck or BBQ. Especially if you have an abundance of zucchini to use up!

Easy Chocolate Zucchini Cake cut into squares

I find many chocolate zucchini cakes to be kind of bland and a little dry. Read my tips below for getting a super rich and fudgy cake with tons of chocolate flavor.

How to Make Moist Chocolate Zucchini Cake

Cocoa Powder in Chocolate Cake

Cocoa powder lends more chocolate flavor than melted chocolate. But it can also zap some moisture, so read my tips below for how to make sure your cake is nice and tender and moist. This recipe uses natural unsweetened cocoa powder (not Dutch process cocoa powder). Learn more about cocoa powder here.

For best results, weigh your cocoa powder and flour to ensure you don’t over measure. This will result in a dry cake. If you don’t have a digital kitchen scale, then use the spoon-and-level method.

How to Prepare Zucchini for Cake (IMPORTANT!)

To avoid gummy, dense, or unbaked cake it’s important to remove as much excess water from the zucchini as possible.

Start by washing the zucchini and trimming the ends. Grate using the big holes of a box grater. Scoop up the shredded zucchini and place in a strainer or colander. Move on to prepare the rest of the ingredients and batter for the recipe.

Once you’re ready to add in the zucchini, wrap it in a clean towel or paper towels and give it a very tight squeeze with your hands to wring out excess water. Do this a few times. If your hands aren’t quite strong enough you can also press the zucchini inside a potato ricer or hand held citrus squeezer. This is super effective at getting rid of water.

Once you add the zucchini to the batter, stir gently until JUST combined. Over-mixing can cause tough or gummy texture.

Why use butter AND oil in a cake?

I find this provides the best of both worlds. You get the wonderful flavor from the butter and the moist texture from the oil. This is because oil is a liquid at room temperature so it gives your palate the sensation of moisture. If you don’t have oil you can use 1 stick (113 grams) of butter for all the fat in the recipe.

How to Bake a Moist & Fudgy Chocolate Cake

In addition to the tips above, using ingredients like brown sugar, full fat sour cream, and an extra egg yolk all help to add richness and moisture to this cake. That’s because these ingredients both tenderize and draw and hold onto moisture. You can learn more about how baking ingredients work in my Magic of Baking online class.

Can I substitute the sour cream?

You can use full fat plain yogurt instead!

Metal vs. Glass Baking Pans

This recipe is best baked in an 8-inch metal baking pan. Metal conducts heat more quickly and efficiently than glass or ceramic so you won’t have any issues with an under-baked center. If you must use glass or ceramic, reduce the baking temperature to 325°F and increase the baking time by 5 to 10 minutes.

Can I double this recipe?

Yes! Double all ingredients and bake in a 9 by 13-inch pan and add about 5 to 10 minutes to the baking time. If using glass see note above.

Piece of chocolate zucchini snack cake on a plate with a fork

More Chocolate Cake Recipes

4.94 from 172 votes

How to make
Easy Chocolate Zucchini Cake

Yield: 9 cake squares
Prep Time: 20 minutes
Cook Time: 30 minutes
Ultra rich, moist, and fudgy Easy Chocolate Zucchini Cake is the perfect summer treat for any chocoholic and can be made in less than 1 hour! No mixer required. Tons of chocolate flavor!


For the cake:

  • 1 cup plus 2 tablespoons (143 grams) all-purpose flour, measured correctly
  • 1/2 cup (43 grams) unsweetened cocoa, measured correctly
  • 1 cup (200 grams) light brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons (57 grams) unsalted butter, melted
  • 1/4 cup fresh vegetable oil
  • 1/2 cup (120 grams) full fat sour cream or plain whole milk yogurt, at room temperature
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (136 grams) shredded zucchini, from about 1 medium zucchini
  • 1 cup (170 grams) semisweet chocolate chips

For the icing:

  • 1/2 cup (63 grams) powdered sugar, sifted
  • 1 tablespoon milk


Make the cake:

  1. Preheat the oven to 350°Line a 8 by 8-inch metal baking pan with parchment paper then spray with nonstick cooking spray. If using a glass pan, heat the oven to 325°F.

  2. In a large bowl, whisk together the flour, cocoa, sugar, salt, and baking soda.
  3. In a small bowl whisk together the melted butter, oil, sour cream, eggs, egg yolk, and vanilla extract.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until a few streaks of flour remain. Squeeze out any additional moisture from the shredded zucchini before adding to the batter. See recipe post for tips on reducing excess moisture, which will create a gummy cake texture. Add in the chocolate chips. Stir until just barely combined.

  5. Pour the batter into the prepared pan and bake for 30 minutes (35 to 40 minutes if using glass) or until a cake tester comes out clean. If your cake sinks slightly in the middle, that's normal because it's so moist and rich!

  6. Let cool completely.

Make the frosting:

  1. In a medium bowl stir together the sugar and milk with a fork until smooth and thick but pourable. Drizzle all over the cake. Let set before serving.
  2. Cake can be stored in an airtight container at room temperature for up to 4 days.
Course: Dessert
Cuisine: American
Keyword: summer

Photos by Ashley McLaughlin.

August 2020 Baking Challenge

This recipe was the selection for the August 2020 baking challenge! See the entries below Join the current monthly challenge here.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Jennifer Wiseman — June 21, 2019 at 6:49 pm

    I often have shredded zucchini in the freezer. Based on your description, it sounds like it wouldn’t be usable in this recipe. Any thoughts?

    • #
      Tessa — June 26, 2019 at 5:39 pm

      I would thaw and then *really* try to remove as much excess moisture from the zucchini as possible before baking with it!

  2. #
    Juditta — July 4, 2019 at 1:08 am

    Very tasty. Easy to make

  3. #
    Kim — August 31, 2019 at 8:34 pm

    This cake was phenomenal! Super moist! Doubled the recipe. Took about 45 minutes to bake.

  4. #
    Jemima — February 14, 2020 at 1:25 am

    This turned out to be a hit in my house so it will be made a few more times as I’m loaded with zucchini that I’ve grown and they ain’t little lol and still got heaps more growing so always looking for more recipes thanks heaps for this great.

  5. #
    Dani — April 24, 2020 at 2:23 am

    Delicious and easy, my family and I loved it.

  6. #
    Morgan M — May 5, 2020 at 8:15 am

    This recipe is amazing. The cake is moist, rich, and flavorful. I didn’t even have to put the icing on as there was enough deliciousness in the cake itself! So easy to make and will be baking again!

  7. #
    Kerri C — May 17, 2020 at 5:06 pm

    Quick easy to follow recipe Was delicious & stayed moist. Will definitely be making again soon !

  8. #
    Mandy — July 2, 2020 at 6:49 pm

    I just made this today!!! I’m pregnant and had a chocolate craving after seeing this on Tessa’s Instagram earlier in the week. The recipe is pretty easy to make. We julienned and chopped our zucchini since we don’t have a grater…hah!!

    I had to bake for about 35 minutes instead of 30 minutes, however I may have sent my temperature slightly under 350°, since my oven usually runs hot.

    Overall, easy recipe and REALLY tasty!

  9. #
    Faith — July 10, 2020 at 10:31 am

    If you love CHOCOLATE you will love this! It is very good tasting, moist, and easy to make! But man is it CHOCOLATE! You will need a glass of milk or some ice-cream to help calm down all that CHOCOLATE flavor!

  10. #
    Aaron Hockstein — August 1, 2020 at 6:18 pm

    Loved it! Extremely moist and super easy.

  11. #
    Martin — August 1, 2020 at 10:47 pm

    Really super delicious! I followed the recipe exactly and it came out perfect. I will definitely make it again, and I think it would really nice with the addition of some nuts.

  12. #
    Cindy :-) — August 2, 2020 at 11:17 am

    Soooo incredible. So moist and satisfying. Plan a double batch. This will now be my chocolate go to! And because it’s got zucchini in the batter there is zero guilt. Lol. Baked 15 squares using the Pampered Chef 12 square baking pan (baked 8 minutes). This is now at the top of my favorite Tessa recipes.

  13. #
    Marguerite — August 2, 2020 at 7:03 pm

    Easy to make and very delicious. Moist and chocolaty. Great use for the abundance of zucchini this time of year! My family loved it.

    • #
      Deb — August 28, 2020 at 4:06 pm

      That should work well. Just chop fine.

  14. #
    Nadine — August 3, 2020 at 12:16 pm

    I will be testing out this recipe!!! Can’t wait… but I’ve got to get the magic ingredient- the Zucchini ofc.

  15. #
    Alan Morlan — August 3, 2020 at 12:16 pm

    This is probably a rookie dumb question, but…can i cheat and use the zucchini noodles available at the grocery store? Maybe cut them into pieces?

    Thank you,
    Alan Morlan

    • #
      Deb — August 28, 2020 at 4:08 pm

      Sure that soundsclike it will work well. Chop fine.

  16. #
    sophia cheung — August 3, 2020 at 2:15 pm

    I’ve made this twice in a week, so satisfying. Rich, moist and chocolaty piece of heaven.

  17. #
    Cassie — August 3, 2020 at 2:26 pm

    Love how quick and easy this recipe comes together! And of course it’s delicious!

  18. #
    Line Gendreau — August 3, 2020 at 6:58 pm

    Going in the redo pile

  19. #
    Lauren — August 4, 2020 at 6:31 am

    Such a chocolatey & delicious recipe! Moist & the chocolate chunks are the best. I like my cake a little cold but either way, it’s a nice little treat & easy to make for any occasion.

  20. #
    Armie — August 4, 2020 at 9:08 am
  21. #
    Sabine D — August 4, 2020 at 1:46 pm

    I just made 2 batches of this, one original and one with the adjustments I have to make for myself. Needless to say the original turned out a lot prettier, with that lovely shiny top and super moist center. Once baked you can’t see or taste the zucchini anymore, which is great if you have kids. My husband made me pack some for his hiking trip tomorrow. My adjusted one was still great for a gf/df/sf cake, but the original is basically a brownie.

  22. #
    Bianca Ann Maruthelil — August 4, 2020 at 11:25 pm

    I made this cake and it is AMAZING!! Just like all the other receipes!

  23. #
    Diane — August 5, 2020 at 5:14 am

    Such a quick and easy recipe! I know it says cake, but I had a piece for breakfast with my coffee and have zero regrets! Delicious!

  24. #
    Tiernan Nelson — August 5, 2020 at 9:52 am

    So easy to make for such a delicious outcome! I will certainly be making this again, the texture and taste are absolutely perfect!

  25. #
    Karly Ball — August 5, 2020 at 9:58 am

    This recipe was so easy to follow and turned out great! The cake was really light and moist, and the water drainage tip worked super well in preventing it from becoming gummy.

  26. #
    Jo — August 5, 2020 at 7:30 pm

    I’m always looking for ways to use zucchini this time of year. I have to say this one’s a KEEPER. Not too sweet with lots of chocolate flavor. The ULTIMATE Zucchini Cake!!!

  27. #
    Kerry Salatino — August 6, 2020 at 2:40 am

    This was OMG delicious and the best I have EVER made….definitely squeeze the zucchini as Tessa instructed! I only had one zucchini and it was enough for 1C.

  28. #
    Allie gaudio — August 6, 2020 at 4:28 pm

    Easy to make! Super rich and fudgy! Would never know zucchini is in it! Will be making again!

  29. #
    Alison Schneider — August 6, 2020 at 5:25 pm

    This was so good! I didn’t appreciate how important the icing was but it took the cake to the next level! Don’t skip it 🙂

  30. #
    Maria Janowiak — August 6, 2020 at 7:56 pm

    Very easy, delicious, and moist. A little too moist in the middle, but that was my fault. Be sure to cook it long enough!
    Will definitely make again!

  31. #
    Carla — August 7, 2020 at 5:32 am

    This recipe is amazing! The cake is so moist and delicious and following your instructions has never failed me to get an amazing end result!
    Also, best way to get my kid to eat zucchini haha

  32. #
    Kelly — August 7, 2020 at 9:34 am

    I actually made this gluten-free and dairy-free and it came out amazing!!! (Sorry for substitutions– I wasn’t sure how it was going to come out because I know this can change the outcome of a recipe a TON but I wanted to share in case others were gluten-free and dairy-free and wanted to try!) I used gluten-free measure for measure flour, dairy-free butter and substituted dairy-free yogurt for the sour cream, all in the same quantities listed. I can’t believe how great it turned out– the texture is amazing! And so easy to make! Will definitely make this again.

  33. #
    Rita — August 7, 2020 at 9:55 am

    Can this cake be frozen?

    • #
      Sarah Duberry — October 16, 2020 at 9:13 am

      Can I freeze the chocolate zukini cake and hoe long thanks..

  34. #
    Bleu Caldwell — August 7, 2020 at 6:01 pm

    Super chocolately, moist, and delicious!

  35. #
    Diana — August 7, 2020 at 7:02 pm

    So easy! It’s rich and so moist. Thank you for all the tips and tricks. They helped!

  36. #
    Nair T — August 8, 2020 at 3:52 am

    We had a bunch of zucchini and we didnt know what to do with it so we made this delicious moist chocolate zucchini cake and the whole family loved it.

  37. #
    isabelle — August 8, 2020 at 6:41 am

    so so so yummy! a great recipe for summer when you have way too much zucchini…..

  38. #
    Sara — August 8, 2020 at 7:53 am

    This cake is moist and full of chocolate! I followed the recipe by weighing the ingredients and it turned out perfect. So easy and a favorite in our house. Can’t wait to make it again!

  39. #
    Julie — August 8, 2020 at 10:13 am

    This cake is so moist and delicious and a snap to make! No mixer, just get the ingredients together and stick in the oven. Love it!

  40. #
    Flavia Casagrande Bastos — August 8, 2020 at 2:07 pm

    I loved this cake!
    It’s been a while that I was looking for a cake recipe that used zucchini.

  41. #
    Sara Wright — August 8, 2020 at 2:18 pm

    Just made this recipe today and everyone loved it! It was quick and easy to make, and I love the simple frosting/glaze. Would definitely make again!

  42. #
    Jessica — August 8, 2020 at 3:11 pm

    this cake is DELICIOUS!! tastes amazing and super moist its even great without the icing drizzle on top! will definitely be making this again!

  43. #
    Sarah Lawton — August 8, 2020 at 3:30 pm

    This was wonderful! My entire family loved it & will definetly be making it again!

  44. #
    Christina — August 8, 2020 at 3:57 pm

    I made a double batch. Used Spelt flour, coconut oil & butter and only 1 cup of brown sugar total. It is so moist, chocolAty & delicious!!

  45. #
    Andi — August 8, 2020 at 10:25 pm

    This cake was delicious! Very moist and light.

  46. #
    Faye — August 9, 2020 at 5:32 am

    Not only is this an easy recipe but the best zucchini cake I have made. I highly reccommend it.

  47. #
    Peggy Nelson — August 9, 2020 at 11:05 am

    This Chocolate Zucchini Cake really is fudge-like and decadent and worthy of five stars! Followed the recipe as written and it turned out awesome! The best use of zucchini, IMO.

  48. #
    Maria Luna — August 9, 2020 at 12:19 pm

    Outrageous in word! Killer Chocolate Decadence! I used Special Dark Chocolate Cocoa& Quality Dark Chocolate Chips. Worth every calorie!!!!

  49. #
    Catarina J Castro — August 9, 2020 at 3:45 pm

    This cake is absolutely delicious and super easy to bake!Thank you Tessa! It was a huge success.

  50. #
    Jessica — August 9, 2020 at 6:34 pm

    I never thought I would like a dessert with vegetables in it, but this recipe has changed my mind! Very chocolatey, moist, and overall very delicious!

  51. #
    Christy Thomas — August 10, 2020 at 7:22 am

    I love tricking my kids into eating veggies when it is disguised as cake!! This is so rich and delicious!, and it’s so easy! Definitely a keeper!

  52. #
    Sarah Buehler — August 11, 2020 at 9:36 am

    Tastes great and easy to make. I needed to bake the cake an extra 7 min until the cake tester came out clean though.

  53. #
    Sue — August 11, 2020 at 11:38 am

    veggie haters would never suspect there is zucchini hiding in this moist cake!

  54. #
    Kathy — August 11, 2020 at 2:09 pm

    Yum! So moist and so easy! You would never know there’s zucchini in there, such a win!

  55. #
    Jorjean Murphy — August 11, 2020 at 5:32 pm

    This was easy, quick and soooo good. I doubled the recipe so I could bring one to work. This cake is so moist and chocolaty. I’ll be making this again for sure!

  56. #
    Melinda Bowman — August 11, 2020 at 5:51 pm

    This cake is Amazing! It’s very easy to make. I followed the directions exactly. Rich chocolate flavor and super moist cake.

  57. #
    Kelsey — August 12, 2020 at 9:59 am

    This cake was so good. I would make it 200 times again

  58. #
    pamela bundy — August 12, 2020 at 11:53 am

    This is one of the best chocolate cakes I have ever tasted. It has intense chocolate flavor and depth and is moist and slightly fudgey. I like the glaze but after a couple of days it melted into the cake. This will now be my go-to chocolate cake recipe.

  59. #
    Gwen Orel — August 12, 2020 at 3:24 pm

    First recipe I’ve made here won’t be the last! Very straightforward and came out just like the picture. I withdrew one star because I just have to save five stars for favorite recipes of all time LOL But NOT because there were any flaws here. Took a little longer to bake than it said but very nice. I’ve never baked using zucchini before so was nervous but it gave it a nice almost coconut flavor. Yum!

  60. #
    Safia — August 12, 2020 at 8:51 pm

    I made this cake for the August Baking Challenge. This cake was SUPER easy to make and was so soft, chocolatey, and slightly dense. I promise, you won’t even taste the zuchinni. I guess if you were really looking, then the most “vegetable” flavor you would get would be a faint aftertaste. But honestly, who’s *really* looking for vegetables in their dessert? Especially when you have chocolate cake that looks THAT good?!

  61. #
    Shagun Moharkar — August 13, 2020 at 12:05 am

    Oh my god! Never have i ever had such a moist and delicious cake!! I am out of words… This is probably the greatest way to sneak in zucchini , thank you so much for this recipe, it turned out phenomenal and was a big hit in my house!!! There are 4 us and we finished it in a day!!!

  62. #
    Erin Frodl — August 13, 2020 at 5:11 am

    What an amazing summer dessert!

  63. #
    Elisa Sellars — August 13, 2020 at 9:52 am

    This cake is everything Tessa said it would be – moist, rich, and easy to make! I used a glass pan and baked only 35 minutes, so the cake sunk in the middle. I know better for next time when family comes to visit. 🙂

  64. #
    Maya — August 13, 2020 at 10:39 am

    Amazing. So moist and flavorful. I realized after I started that I didn’t have vanilla extract. I substiuted with equal parts of rum and added some rum to the glaze. So tasty!

  65. #
    Karen Gillis — August 13, 2020 at 10:46 am

    So delicious, moist, and EASY! Love this cake and it’s helping me use up so much zucchini from my garden.

  66. #
    Jen Sutton — August 13, 2020 at 12:06 pm

    Amazing recipe, tang of sour cream, not too sweet, so soft and fluffy, yum yum yum!

  67. #
    Anne Penner — August 13, 2020 at 3:12 pm

    This was a great way to use up zucchini. It baked up so moist and delicious!!

  68. #
    Hannah Chase — August 13, 2020 at 5:22 pm

    So easy to follow the recipe. Perfect texture!

  69. #
    Maggie — August 14, 2020 at 12:25 am

    So Easy, so moist, so yummy!! I’ve already made this twice and I’ll definitely be making it more!

  70. #
    Belinda — August 14, 2020 at 4:38 am

    This is a great recipe! I will definitely be making this one for family and friends (when we are out of lockdown!) The video I have of my kids (3 & 5) when I told them there was zucchini in it is priceless!! Thanks Tessa!

  71. #
    Rachel — August 14, 2020 at 10:11 am

    Fast, easy, delicious!

  72. #
    Ally — August 14, 2020 at 1:52 pm

    This was easy to make and delicious!! I don’t particularly care for chocolate cake but this was moist and had great flavor! I had to use a glass pan unfortunately and ended up having to cook it for about 40 mins.

  73. #
    Shannon Nordgren — August 14, 2020 at 7:24 pm

    This cake is SO good! Very most and chocolatey, without being too rich. So easy my 14 year old daughter made it while I was gone! I will definitely make this recipe again. Thank you, Tessa!

  74. #
    Amber Cockrum — August 14, 2020 at 9:48 pm

    Loved this recipe. Very moist and sweet

  75. #
    Isabela Castro — August 15, 2020 at 9:03 am

    My mind was blown! It’s a delicious, moist, decadent chocolate cake. I didn’t add the glaze because I didn’t have any powdered sugar and I was still so impressed. My family loved it as well!

  76. #
    Mariah Zwirb — August 15, 2020 at 11:59 am

    This cake recipe is so simple to make (no mixer!) and it turned out delicious. It is nice and moist, very chocolatey, and just sweet enough. I would definitely make this again.

  77. #
    Anastasia — August 15, 2020 at 3:24 pm

    Easy to make and very moist.

  78. #
    Carla Franco — August 15, 2020 at 4:28 pm

    This cake delivered on everything it promised: chocolatey, moist, and easy!

  79. #
    Debbi Sherer — August 15, 2020 at 5:59 pm

    Oh. My. Goodness. This chocolate zucchini cake is delicious and so moist. Definitely a keeper!

  80. #
    Alexa Vagnozzi — August 16, 2020 at 1:38 pm

    This recipe is everything you want in a cake! I can’t believe how moist and rich it is. Next time I’m definitely making a double batch, and I’m going to make thicker icing because it’s all just so freakin’ good!

  81. #
    Christina — August 16, 2020 at 7:22 pm

    This cake is so easy to make and SO MOIST! I didn’t tell my family that are all zucchini haters that it has zucchini, and none could tell. Everyone loved it. Huge chocolate flavor! Well done, Tessa!

  82. #
    Emily — August 16, 2020 at 9:21 pm

    Rich, chocolatey, and delicious!

  83. #
    Simran Thomas — August 16, 2020 at 9:53 pm

    Baked this moist chocolate cake last week. An amazing way to incorporate vegetables into a cake. The zucchini, oil and yoghurt make the cake super moist and juicy! One of the best chocolate cake recipes I’ve tried and trust me you won’t taste the zucchini! Do try this recipe if you’re looking for a moist chocolate cake!

  84. #
    Jodie — August 16, 2020 at 11:10 pm

    Good chocolate flavor and very easy to make. I used a food processor shredding blade and the zucchini was ready in a jif. We ate it as dessert but I wuld totally eat it for breakfast. It’s not covered in frosting so not super sweet. Great with a cup of coffee.

  85. #
    Taylor — August 17, 2020 at 10:27 am

    This recipe is delicious and so easy!

  86. #
    Lorena Plata Martínez — August 17, 2020 at 12:15 pm

    Totalmente feliz…. este cake es una delicia… lo amé, fácil de preparar y rápido. Gracias Tessa, tus recetas siempre increíbles.

    I’m really happy… this cake is delicious.. I loved it. It’s easy and fast to make ..thanks Tessa, your recipes always are incredible.

  87. #
    Miha Nambara — August 17, 2020 at 1:50 pm

    This cake has a great chocolate flavor and is super tasty even without the icing. I made this in a 9” round pan because we didn’t have a square pan and we ended with some leftover batter so we made two cupcakes with the leftover. DELICIOUS! What’s great is that there’s zucchini so you’re getting in your veggies 😉
    no guilt

  88. #
    Dorina — August 17, 2020 at 1:53 pm

    It was super easy to make and soooo delicious! Thanks Tessa, greetings from Hungary.

  89. #
    Elisa — August 17, 2020 at 3:33 pm

    My frosting wasn’t as thick or pretty but as you say, not a beauty contest!

  90. #
    Marie — August 18, 2020 at 6:03 am

    Made this for the first time and was really impressed. Perfect texture, crumb and taste will make it again.

  91. #
    Emily Leishman — August 18, 2020 at 11:07 am

    This was incredible! So rich and moist and chocolate filled! I loved the addition of the chocolate chips! And the glaze was so pretty and perfect! Mine did soak into th cake though, so I would make sure you put it on only a few hours before serving

  92. #
    Jill — August 18, 2020 at 1:04 pm

    This recipe is worth every star there is! I measured by weight so the batter was perfect- I only have ceramic and glass to bake in though so it took a frustrating extra 10 minutes to find success! Seriously considering updating my bakeware for your recipes Tessa!

  93. #
    Kira Olsen — August 18, 2020 at 2:24 pm

    Very rich and moist! Definitely a keeper. It’s so good on its own, it doesn’t even need the icing, imo.

  94. #
    Jennifer — August 18, 2020 at 3:32 pm

    Super fudge and moist!! Will definitely make this again. Even my picky teenager had seconds!!

  95. #
    Mary Perez — August 18, 2020 at 4:06 pm

    This cake is so delicious! Chocolate loaded and moist.

  96. #
    Elaine — August 18, 2020 at 5:44 pm

    I made this cake and used Truvia Brown Sugar & Fat Free Greek Yogurt. My husband diabetic and can’t have a lot of sugar. It turned out sooooo good you would never know. Thank you so much for this recipe! I am on WW too and am watching not to eat too much sugar. If you wanted to go further, you could use the sugar free chocolate chips and apple sauce in place of the oil. I will try that another day, but for now the cake was gone within 2 days!!!

  97. #
    Lori — August 19, 2020 at 6:34 am

    Made this on a whim last week to use a monster zucchini. Everyone loved it! Even zucchini haters asked for seconds – we didn’t tell them the “secret” ingredient! LOL Even without the icing, it was fantastic. Having my 4 year old granddaughter help me make a double batch today!

  98. #
    Cindy Marimon — August 19, 2020 at 10:44 am

    So moist and delicious! A great way to put some veggies into sweet treats. Will definitely make again 🙂

  99. #
    Abiola Olawepo — August 19, 2020 at 1:46 pm

    Eating your cake and having it is a possible with this recipe as its loaded with zuchinni but you can hardly see or taste it. It’s one of my go to recipe when I want to impress anyone especially for the first time. Moist, delicious and healthy, all in one cake.

  100. #
    Jensen Luciani — August 19, 2020 at 8:39 pm

    Super moist, easy and delicious! Will definitely make this again!

  101. #
    Cheryl — August 19, 2020 at 9:16 pm

    I followed this recipe exactly with the instructions for a glass pan. It is deliciously chocolate and very moist. It rose higher in the pan than it appears in the photo here. I perfect slice of snack cake. Thank you!

  102. #
    Chrysta Hiser — August 20, 2020 at 11:59 am

    This recipe is a keeper! It was so easy and turned out delicious. Everyone loved it. I will be making this again for sure!

  103. #
    Aaron Macpherson — August 21, 2020 at 6:22 am

    This was phenomenal! So much better than the chocolate zucchini cake I’ve been making for years. My new “go-to” recipe! Definitely making this again the next time I have a potluck or something.

  104. #
    Mallory Z. Skwiat — August 21, 2020 at 9:36 am

    Holy cow… this cake is not only easy, but is so good! Make sure you really wring out the zucchini but other than that I CANNOT wait to make this recipe again! Thank you!

  105. #
    Lotte — August 22, 2020 at 8:17 am

    Wow! I just made it and it was delicious! My little sister doesn’t really like zucchini, but now she can’t stop eating it!! I will definitely make it again;) Thank you very much for this good recipe!

  106. #
    Mallory Jurik — August 22, 2020 at 3:32 pm

    Has a great dark chocolate flavor. The zucchini makes this cake extra moist!

  107. #
    Mae — August 22, 2020 at 4:33 pm

    This cake is so chocolatey and moist, you won’t even taste zucchini. A must for any chocolate lover!

  108. #
    Sandra D — August 22, 2020 at 6:10 pm

    Tessa’s description is absolutely correct. This cake is ultra rich, moist, fudgy and most of all delicious. Recipe was easy to make and is a great way to sneak a little veg into a wonderful dessert. The tipi about squeezing the water from the zucchini with a potato ricer is genius. I feel this cake would be best served with an ice cold glass of milk or even better yet a scoop of vanilla ice cream. A definite winning recipe.

  109. #
    Allison — August 22, 2020 at 6:27 pm

    Deep chocolate taste and very moist. I now understand why to use a fork for drizzling. Get the milk ready for this one.


  110. #
    Monica Prudencio — August 23, 2020 at 5:31 am

    This recipe was exactly as advertised! It was incredibly easy to put together and came out moist, fudgy, and rich. The second day was just as good! I had to cook it a few extra minutes but I often find that to be the case so I think it’s just my oven. I would make this again!

  111. #
    Mo Oshodi — August 23, 2020 at 8:20 am

    First time I baked a zucchini chocolate cake and its really delicious.

    The cake was moist, sweet, love the chocolate taste plus it’s a healthy cake .

  112. #
    Mike Gilson — August 23, 2020 at 9:21 am

    The Chocolate Zucchini Cake came out super moist and not unbaked, and not gummy. Was a big hit at the tiny, socially distant fire pit gathering I brought them too. Super tasty!

  113. #
    Michelle — August 23, 2020 at 11:17 am

    Delicious, easy cake recipe and rich chocolate flavor!

  114. #
    Cynthia — August 23, 2020 at 11:27 am

    A huge hit at my house. Shhhh. Don’t tell them there’s zucchini in it!

  115. #
    Jill — August 23, 2020 at 2:49 pm

    The cake is so moist and delicious!!

  116. #
    María Isabel Gutiérrez Rangel — August 23, 2020 at 4:36 pm

    This cake is really sooo good! Honestly, we were a bit skeptical at first about the zucchini here at home, but once we tried it we realized it really makes the cake super moist and delicious. And also, it’s so easy to make

  117. #
    Fithria — August 24, 2020 at 5:13 am

    Delicious and easy to make with the kids.

  118. #
    Gail RD — August 24, 2020 at 12:18 pm

    So good – I added a half cup more zucchini! Family loved it and I am making it to take to friends house tonight!

  119. #
    Karen — August 24, 2020 at 4:03 pm

    Delicious!!! Definitely a go to recipe for a quick and easy dessert!!!

  120. #
    Robin Mack — August 25, 2020 at 4:26 am

    Best version of zucchini chocolate cake I have made!

  121. #
    Gretchen — August 25, 2020 at 6:52 pm

    Is it possible to be better than delicious???

  122. #
    Leah — August 25, 2020 at 7:15 pm

    Rich, chocolatey and delicious! I loved how quick and easy this was!

  123. #
    Leah — August 25, 2020 at 7:17 pm

    Rich, chocolatey, and delicious! I loved how quick and easy this was!

  124. #
    Jennifer Wiseman — August 25, 2020 at 8:33 pm

    Made this recipe using well-drained frozen zucchini and it turned out fabulous! My kids loved it!

  125. #
    Nancy Remy — August 26, 2020 at 10:00 am

    What a delicious chocolate Zucchini cake and so easy to make! You don’t even have to use a mixer.

  126. #
    Nancy Remy — August 26, 2020 at 10:01 am

    What a delicious chocolate zucchini cake and so easy to make! You don’t even have to use a mixer.
    My family is in love with it.

  127. #
    Rae Jeffrey — August 26, 2020 at 10:46 am

    This recipe was very easy and delicious! It’s very chocolatey and rich, almost like a cross between a brownie in taste and a cake in texture. It was excellent with ice cream on top.

  128. #
    Ann — August 26, 2020 at 3:34 pm

    Very moist and fudgy. It tastes wonderful just what one needs during a chocolate craving. Will make again, and again, and again.

  129. #
    Ann — August 26, 2020 at 3:44 pm

    Quick, perfectly moist and sooooo chocolatey. Will make again but with less milk in the 1/2 cup of confectioners sugar for topping.

  130. #
    Rose Kovach — August 26, 2020 at 6:52 pm

    Very tasty!

  131. #
    Janelle W — August 26, 2020 at 7:48 pm

    I doubled this recipe in order to make it in a 9 x 13 cake pan. The cake is very bitter and dense. After looking at other recipes, the amount of cocoa in this recipe is excessive, not sure why it is so dense.

  132. #
    Laura — August 27, 2020 at 6:07 am

    This cake is moist and delicious! I would start with less milk in the icing, however. It kind of disappeared into the cake when it dried.

  133. #
    Josh Berk — August 27, 2020 at 6:58 am

    Delicious and so much chocolate!

  134. #
    Linda — August 27, 2020 at 10:22 am

    Can you use a glass pan?

    • #
      LISA W — August 29, 2020 at 3:24 pm

      Yes Linda you can just lower the temp to 325 and add 5 to 10 extra minutes..

  135. #
    Paulina Zacchia — August 27, 2020 at 1:23 pm

    I’ve made chocolate zucchini cake & zucchini brownies before, but this recipe really impressed me. It doesn’t really help much in terms of using up an abundance of zucchini, but it’s so moist & fluffy, yet rich & delicious, the small amount of zucchini used truly does seem to disappear. Speaking of disappearing, this cake was gone so fast, I wish I had made a double recipe!

  136. #
    Ruth — August 27, 2020 at 4:29 pm

    Super easy, super moist, super delicious! I used a potato ricer for drying out the zucchini and it worked perfectly. What a great way to use up extra zucchini this time of year. Will definitely make again – maybe with a little squeeze of lemon juice in the frosting too!

  137. #
    Annie Kunjara — August 28, 2020 at 4:44 pm

    Perfect amount of zucchini and you definitely need a glass of milk with the chocolatey decadence!

  138. #
    Keri Tapley — August 28, 2020 at 5:06 pm

    SO moist and delicious! A great way to use my zucchini’s from my garden. I made it twice in one month to share with my family!

  139. #
    Susana Aracena — August 29, 2020 at 9:38 am

    First time using zucchini on a sweet recipe and I loved the result. Super moist and delicious! I don’t have a square metal pan, so I used a round ceramic pan, and following Tessa’s instructions it still turned out great.

  140. #
    Miranda Ventura — August 29, 2020 at 4:38 pm

    Made this cake recently and it was super rich and moist, extra chocolatey, and has a hidden taste of zucchini and that can trick anyone! 10/10 quick and easy recipe that I highly recommend making.

  141. #
    Kate Manolas — August 29, 2020 at 4:57 pm

    This recipe is so delicious! It’s moist, chocolaty, and so easy to make!

  142. #
    Scott — August 29, 2020 at 8:30 pm

    Awesome! I had to hurry to take the pictures ’cause I had family pestering me for a slice. This is another in the line of recipes that Tessa nailed. Go girl!

  143. #
    Scott — August 29, 2020 at 9:05 pm

    The best Chocolate Chip Zucchini Cake I’ve ever made! Moist and delicious! Good work Tessa!

  144. #
    Scott — August 29, 2020 at 9:09 pm

    I’ve commented on this wonderful cake at least four times. This is becoming burdensome!

  145. #
    Rhiannon — August 30, 2020 at 8:09 am

    Absolutely LOVE this recipe! This is the first time I have ever used zucchini in baking and thus definitely won’t be the last. So yummy and moist.

  146. #
    Katrin Goethals — August 30, 2020 at 9:32 am

    Used a whole egg instead just the egg yolk and dusted with powdered sugar as I don’t like icing. Very rich and chocolatey!

  147. #
    Sylvie — August 30, 2020 at 10:32 am

    Delicious and very moist!

  148. #
    Jennifer Sommers — August 30, 2020 at 11:49 am

    So moist! I’m not a chocolate cake fan, but this is delicious!

  149. #
    rosaleidasitepu — August 30, 2020 at 12:54 pm

    This recipe is double perfect: easy to make and tastes amazing!
    I baked it virtually for my brother’s birthday and physically for my friend’s birthday on the same day. Decided to join the challenge too!!
    Its choco zucchini but when you eat it you d be like: “where is the zucchini? Are you sure ?”
    Soo good.. thank you #handletheheat

  150. #
    Rebecca Johnson — August 30, 2020 at 1:32 pm

    Delicious cake! And so easy to make, thanks to the detailed instructions and tips!

  151. #
    Mariana Díaz Orlich — August 30, 2020 at 3:25 pm

    OMG so delicious! Super moist and rich flavour!

  152. #
    Tiffany — August 30, 2020 at 4:16 pm

    Ah, this was amazing! So moist and delicious! My chocolate-cake-hating mom loved this cake, and that’s saying a lot! Thanks so much Tessa for the recipe!

  153. #
    Jen Bonaparte — August 30, 2020 at 4:34 pm

    Made this tonight, moist, fluffy, chocolaty deliciousness!

  154. #
    Jennifer Single — August 30, 2020 at 4:39 pm

    This recipe is fantastic! So easy to make and it tastes like a reich and moist chocolate cake. And bonus: my family didn’t even know it had a full zucchini in the cake. Hehe!

  155. #
    Susann Pekala — August 30, 2020 at 4:54 pm

    Perfectly moist and rich chocolate flavor! Delicious and would never know zucchini is in the cake 🙂 Definitely recommend the recipe to all chocolate lovers!

  156. #
    Kimberly Dierker — August 30, 2020 at 6:33 pm

    It was very moist and I liked the bits of chocolate chips throughout! Very delicious!

  157. #
    Mandy Ding — August 30, 2020 at 10:36 pm

    This is the fourth time I’ve made the recipe. Super easy and extremely DELICIOUS! I usually make it without the frosting and it’s just as amazing as with the frosting! I store it in an lidded container in the refrigerator to keep longer and a quick reheat in the microwave makes this gooey delicious chocolate cake amazing with a cold glass of milk!

  158. #
    Linda — August 31, 2020 at 8:07 am

    This cake is so moist and delicious!! I just had to have a second piece! Quick and easy to make. I’ll be making this again!

  159. #
    Vicki Ma — August 31, 2020 at 1:26 pm

    Delicious, moist, decadent and chocolatey! Another winning recipe from Tessa and perfect timing with all the zucchini’s in season!

  160. #
    Cindy — August 31, 2020 at 2:16 pm

    So easy and delicious! I sprinkled a few extra chocolate chips on top before baking.

  161. #
    Eddie — August 31, 2020 at 4:43 pm

    1 cup shredded zucchini before wrenching it or 1 cup shredded zucchini after removing the water?

  162. #
    Eddie — August 31, 2020 at 9:49 pm

    So moist and tender and mouthwatering good!

  163. #
    Kam — September 6, 2020 at 3:39 pm

    The BEST. It’s everything she said it was! We put vanilla ice cream on it!ya

  164. #
    Kathy Swift — September 6, 2020 at 6:26 pm

    Turned out perfect. Doubled the recipe and added 5 eggs instead of adding egg yolks. Super moist but not dense. My family loved it!

  165. #
    Bobbi-jo — September 18, 2020 at 4:37 pm

    Delicious and moist. The recipe was easy to follow.

  166. #
    Arlene — September 29, 2020 at 11:51 am

    Trying ur chocolate Zucchini cake! I’ll let you know how it goes

  167. #
    carly Pavelchak — September 30, 2020 at 6:20 pm

    This is my third time making this cake in the last month. The first time I was supposed to give a piece to my uncle down the street and I ate it all before it got to him. The second time I made it for a party and the whole thing was gone before I could even get a slice. This time it’s allll for me and my fiancé. It is SO delicious and the icing glaze just makes it that much better. I call it our healthy chocolate cake so I’m sure we will use that excuse to make it a bunch more times.

  168. #
    JM — October 2, 2020 at 11:06 am

    You’d think this cake would be heavy and dense, it’s not at all. It’s somehow stays light and has great flavor and texture. I did add a couple of tsp of instant expresso powder to it, subbed walnuts for choc chips and used a melted a chocolate and chili bar for the icing. Superb with or without these additions I’m sure.

  169. #
    Kim Ghostkeeper — October 13, 2020 at 11:26 am

    Fabulous so good. Best cake I’ve ever made..1 substitution. Greek plan yogurt for sour cream. And chocolate cream cheese icing. Oh so good!!!

  170. #
    Sarah Duberry — October 16, 2020 at 9:07 am

    Can I freeze the chocolate zukini cake and hoe long thanks..

  171. #
    Allidah Hicks — October 26, 2020 at 2:00 pm

    The typical chocolate zucchini cake I’ve made for years was just NOT chocolatey enough. This one is FABULOUS! Since I live just west of Denver at an altitude of 5,459′, I made some adjustments. I upped the flour to 151 grams, decreased the sugar by 1 TAB, used 3 full eggs, and increased the temp to 365 degrees. It took about 38 minutes to cook. It was so yummy with just a bit of powdered sugar on top.

    I did have a question. Since I used a very large zucchini, I spooned out the seeds before I grated. When do you weigh the zucchini…before or after you press out the moisture?

  172. #
    Colinne — October 29, 2020 at 3:04 am

    Hey this is super important , please answer as soon as you can. How many calories are there, because I need to know soon, I am needing this recipe for a thing tomorrow and would like to know before then,
    Thank you.

  173. #
    Diana J Seebode — November 7, 2020 at 1:54 pm

    Moist and delicious! It came out of the oven about 30 minutes ago. I couldn’t wait for it to cool completely to eat a piece. I definitely will make it again.

  174. #
    Jocelyn — November 10, 2020 at 3:26 am

    This cake is delicious & so easy. I put chocolate ganache & sprinkles on top. Will make this again

    • #
      Tessa — November 10, 2020 at 3:33 pm

      Yay! So thrilled you enjoyed this recipe.

  175. #
    Brenna — April 19, 2021 at 9:03 am

    I froze several bags of shredded zucchini, would I follow the same steps after it defrosts? Wringing it out? I would assume so but wanted to double check in case it adds additional moisture! Thank you!

    • #
      Tessa — April 19, 2021 at 3:13 pm

      I haven’t tried that, but I’d recommend making sure it’s very well drained! Other than that, it should be fine, let me know how it goes!

  176. #
    Nancy — May 1, 2021 at 6:39 pm

    Delicious! Super moist and chocolates. Thank you!

  177. #
    Hanan — June 9, 2021 at 10:03 am

    Hi sweetie
    I just have a question if I may

    how I can make chocolate chip cookies less sweet, but keep the same texture?
    Can you give me a recipe or a way to do that
    Thank you

    • #
      Tessa — June 9, 2021 at 2:26 pm

      Your best bet is to probably search for low sugar chocolate chip cookie recipes on Google. I don’t ever recommend reducing the sugar in regular cookie recipes as it can alter the chemistry of them!

  178. #
    Carina — June 27, 2021 at 2:37 am

    Hey, I just have a quick question ^^
    How many grams (or ml) are 1/4 cup of vegetable oil? I live in Europe and we don’t use cups here and on the internet are so many different answers, so I’m kinda unsure about that

    • #
      Tessa — June 28, 2021 at 1:33 pm

      There’s about 224 grams of oil in 1 cup, so about 56 grams should be perfect 🙂

  179. #
    Melinda — July 28, 2021 at 1:14 pm

    Very delicious cake! Perfectly moist, not too dense or airy. I added a little bit of instant coffee powder to the wet ingredients to elevate the chocolate. The overall taste and texture reminds me of the giant chocolate muffins from Costco.

    • #
      Emily — July 29, 2021 at 9:27 am

      So happy you enjoyed this cake, Melinda!

  180. #
    Nina — August 15, 2021 at 10:28 am

    Hi! This was one of my favorite recipes last summer, but now I can’t recall how I measured the zucchini. Should we have 1 cup before removing the moisture or after? I would imagine 1 cup compressed will be much more than a cup to start with. Thanks!

    • #
      Emily — August 16, 2021 at 10:39 am

      Hi Nina! You’ll want to start out with 1 cup of just shredded zucchini. You’ll squeeze the moisture out of the shredded zucchini right before adding it to the batter. Enjoy your cake! 🙂

  181. #
    Sarah Brooks — August 30, 2021 at 1:37 pm

    THE BEST! The zucchini disappears and it turns into a rich, moist, chocolate cake. And super easy to make. I would recommend to anyone, and will be making this again and again.

    • #
      Emily — August 31, 2021 at 8:15 am

      YAY! So glad to hear it, Sarah! Thanks for the rave review 🙂

  182. #
    alissa — September 6, 2021 at 2:13 pm

    I have made this delicious cake for multiple family gatherings this summer and it has always been a hit! I double the recipe and bake it in a 9×13 cake pan, and I modified the recipe slightly – I use 275 g. sugar instead of 400 g., fat-free plain Greek yogurt instead of sour cream, and 2 eggs + 3 Tbsp. ground flax mixed with 9 Tbsp. water (allow to gel in the fridge for ~10 mins.) instead of 4 eggs and 2 egg yolks. My family likes desserts on the slightly less-sweet side, so I only use 170 g. of chocolate chips for a double recipe. I have gotten rave reviews every time 🙂

    • #
      alissa — September 6, 2021 at 2:23 pm

      also i skip the icing because i don’t think it’s necessary – even with a reduced amount of sugar, this cake is plenty sweet! it is very yummy served with a spoonful of plain Greek yogurt and a few extra chocolate chips sprinkled on top!

    • #
      Emily — September 7, 2021 at 4:00 pm

      So happy to hear your substitutions worked well, thanks for letting us know!

  183. #
    Janet — September 9, 2021 at 4:06 am

    I came across this recipe when looking for a new recipe to bake with zucchini. I have made this twice now in 3 weeks. My family loves it. The chocolate flavor is so intense. The cake is so moist. It is an exceptional recipe and so easy to make. I love the fact that it is only an 8 x 8 one pan cake.

    • #
      Emily — September 9, 2021 at 12:07 pm

      Amazing!! So happy to hear how much you’re enjoying this recipe and that it’s a family hit! Thanks for the comment, Janet 🙂

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