Zucchini Chocolate Chip Cake

I love this zucchini chocolate chip cake because it is rich, fudgy, and surprisingly moist. I put grated zucchini straight into the batter, which melts into the cake as it bakes and gives it an incredible texture without tasting vegetal at all. I finish it with a smooth chocolate ganache that makes every slice feel indulgent and bakery-worthy.

Why You’ll Love This Recipe

I make this cake when I want a deep chocolate dessert that still feels a little wholesome thanks to all that zucchini. I like how it uses a generous amount of shredded zucchini to keep the cake moist without needing extra liquid. I also enjoy that it is baked in a bundt pan, which makes it look impressive with very little effort. The combination of cocoa powder, chocolate chips, and ganache gives me that triple-chocolate flavor I always crave.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the chocolate cake
2 cups all-purpose flour
1 cup Dutch processed cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup coconut oil, melted, or vegetable oil
10 tablespoons unsalted butter, melted
1 1/2 cups light brown sugar
3 cups shredded zucchini
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups mini chocolate chips

For the chocolate ganache
1 cup dark chocolate chips
1/4 cup heavy cream

Directions

I start by heating the oven to 350°F and greasing a 12-cup bundt pan, then dusting it lightly with flour.

In a medium bowl, I sift together the flour, cocoa powder, baking soda, salt, and cinnamon and set it aside.

In a large bowl, I whisk together the melted coconut oil, melted butter, brown sugar, and shredded zucchini until everything is well combined. I add the eggs and vanilla extract and whisk again until smooth.

I gently fold the dry ingredients into the wet ingredients until just combined, leaving a few streaks of flour. I then fold in the mini chocolate chips, being careful not to overmix.

I pour the batter into the prepared pan and bake it for about 50 to 55 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.

I let the cake cool in the pan for about 5 minutes before inverting it onto a wire rack to cool completely.

To make the ganache, I place the dark chocolate chips in a bowl and pour the heavy cream over them. I microwave the mixture for 30 seconds, then stir, repeating in short intervals until smooth and glossy. I pour the ganache over the cooled cake and let it set before slicing.

Servings And Timing

I usually cut this cake into 12 generous slices. It takes about 15 minutes to prepare, 55 minutes to bake, and around 10 minutes of cooling time before adding the ganache, for a total time of about 1 hour and 10 minutes.

Variations

I sometimes swap the coconut oil for vegetable oil if that is what I have on hand. When I want a slightly different flavor, I add a pinch of espresso powder to deepen the chocolate taste. I also enjoy using white chocolate chips or dark chocolate chunks instead of mini chocolate chips for variety.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to three days. If I want to keep it longer, I refrigerate it and let slices come to room temperature before serving. I usually don’t reheat it, but a few seconds in the microwave makes it extra gooey and delicious.

FAQs

Do I need to peel the zucchini before grating it?

I do not peel the zucchini because the skin adds nutrients and blends right into the cake, especially when grated finely.

Should I squeeze the moisture out of the zucchini?

I leave the moisture in if I am using fresh zucchini, as it helps keep the cake moist. If I use frozen zucchini, I drain off excess liquid after thawing.

Can I use vegetable oil instead of coconut oil?

I often use vegetable oil, and it works well. I find that different oils slightly change the texture, so I choose based on what I have.

How do I know when the cake is done?

I check the cake with a toothpick inserted near the center. If it comes out clean or with a few moist crumbs, I know it is ready.

Can I freeze this cake?

I freeze the unfrosted cake wrapped tightly for up to two months. I thaw it at room temperature and add the ganache before serving.

Conclusion

I love making this zucchini chocolate chip cake when I want a dessert that feels comforting, rich, and special. It is a perfect way for me to use up extra zucchini while still enjoying a decadent chocolate treat that everyone always asks for again.

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