Double Chocolate Zucchini Cake

This rich and decadent Double Chocolate Zucchini Cake is the perfect way to sneak some vegetables into dessert! Moist, chocolatey, and loaded with rich cocoa flavor, it’s a treat the whole family will love.

Easy Double Chocolate Zucchini Cake Recipe

This recipe is such a fun way to put that garden-fresh zucchini to good use! This Double Chocolate Zucchini Cake is rich, moist, and full of chocolate flavor, making it an easy way to enjoy zucchini without it stealing the spotlight. You’d never guess there’s zucchini tucked into this decadent chocolate cake, and that’s part of the fun!

I’m not one for hiding ingredients, but I do love the surprise of discovering just how delicious a “secret” ingredient can be in a favorite dessert. This cake is right at home on a Sunday dinner table, at a summer potluck, or anytime you have more garden zucchini than you know what to do with.

Key ingredients you’ll need to make Double Chocolate Zucchini Cake: (Scroll down for full printable recipe card and quantities.)

• Large Zucchini – Shredded zucchini add texture.
• Flour – All purpose flour forms the base of the cake batter.
• Leavening – Baking soda and baking powder give rise to the batter while baking.
• Cocoa Powder – Unsweetened cocoa powder for a rich chocolaty flavor.
• Sugar – A combination of granulated sugar (white sugar) and light brown sugar for sweetness.
• Salt – Salt balances the flavor.
• Coconut – Shredded flaked coconut for texture and it expands the flavor profile.
• Whole Eggs – Large eggs stabilize the batter.
• Liquid – Buttermilk and sour cream for moisture.
• Oil – Vegetable oil for a rich flavor.
• Flavorings – Vanilla extract and almond extract add creamy nutty notes to the taste.
• Chocolate Glaze – Milk chocolate chips and heavy cream.

How to Make the Best Double Chocolate Zucchini Cake Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 350°F. Spritz a standard bundt pan liberally with baking spray.
• Sift Dry Ingredients – Use a whisk to sift together the flour, cocoa, baking powder, salt and baking soda.
• Prep Chocolate Chips – Toss 1 1/2 chocolate chips with remaining 1 Tbsp of all purpose flour.
• Wet Ingredients – Whisk together oil, granulated sugar, brown sugar, sour cream, eggs, vanilla and almond extracts.
• Combine – Stir the wet ingredients into the flour mixture.
• Mix-ins – To the bowl add zucchini, chocolate chips and coconut to the batter. Mix by hand until combined. Spread the batter evenly into the prepared pan.
• Oven – Bake per the baking time in the recipe until a toothpick inserted into the center shows moist crumbs.
• Cool – Cool in pan, then turn out onto a wire rack.
• Make Chocolate Glaze – Melt milk chocolate chips with heavy cream in the microwave until completely smooth.
• Drizzle over the cooled cake, then chill or slice and serve.

Kitchen Equipment to Make Chocolate Zucchini Cake

• Electric Mixer. You can use a stand mixer fitted with the paddle attachment or a hand mixer. You can also easily make the batter by hand.
• Large bowl, medium bowl plus microwave safe bowl to make the glaze.
• Measuring cups and measuring spoons.
• Bundt pan.
• Box grater or food processor.
• Wire rack.
• Large silicone spatula.

Recipe Variations, Tips and Substitutions

• Chocolate Chips – You can use semisweet chocolate chips or dark chocolate chips in place of milk chocolate chips, if preferred.
• Remove Excess Moisture – Zucchini packs a fair amount of moisture which needs to be removed before adding it to the cake batter. You can place it into a lint free kitchen towel and squeeze to remove as much as possible.
• Coconut – If you aren’t a fan of coconut, you can omit it from the cake with no other adjustments needed.
• Vegetable Oil – You can use coconut oil in place of vegetable oil. 
• Nuts – You can add 1 cup of toasted chopped pecans or walnuts to the cake batter for crunch.
• Fudgy Double Chocolate Zucchini Bread – You can convert this recipe to two 8-inch loaves of double chocolate zucchini bread by baking in two loaf pans. Adjust the baking time as the loaves may bake more quickly.
• Cacao Powder – You can use regular or Dutch process cocoa for this cake depending on the depth of flavor you want to achieve. Dark or Dutch process will yield the most intense chocolate flavor.
• Alternate Topping – If you want to skip the chocolate glaze, you may opt to dust the cake with powdered sugar, instead. Please note once chilled the ganache will firm.

Storage and Leftovers

• Serving – If you prefer warm chocolate, drizzle the cake with the chocolate ganache just before slicing and serving.
• Leftovers – Store this chocolate zucchini cake in an airtight container or covered with plastic wrap chilled in the refrigerator for up to 5 days. Bring it to room temperature for serving to allow the chocolate ganache glaze to soften.
• Freezer – Just like chocolate zucchini bread you can freeze this cake for up to 2 months. Thaw in the fridge and enjoy. If you want to get a jump start on baking you can freeze the whole cake, then drizzle with warm chocolate just before serving.

More Recipes Using Zucchini to Make

• If you love Zucchini Bread, you’ll love my Mom’s recipe.
• Other family favorites are my Zucchini Bacon Cornbread is delicious with soup and beans.
• Cheesy Baked Zucchini with Tomatoes and Gouda cheese.
• Italian Sausage Stuffed Zucchini Boats can be served as an entree or a side dish.
• Make these buttery Panko Parmesan Zucchini Fries on a sheet pan in the oven.
• Mini Cheesy Baked Zucchini Bites.
• You may also enjoy these Zucchini Muffins from Two Peas and Their Pod.

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Helpful Kitchen Items: 

• Bundt Pan
• Stand Mixer
• Mixing Bowls
• Silicone Spatulas