Garden Zucchini Meets Chocolate Cake

By Elizabeth Waterson // May 22, 2024 (Updated Feb 13, 2026) // 2 Comments

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This chocolate zucchini cake is a moist, tender chocolate cake that sneaks in zucchini for silky texture without compromising deep chocolate flavor. Grated zucchini keeps the crumb soft and moist, while hot coffee in the batter helps intensify the chocolate without tasting like coffee at all. Finished with your choice of chocolate frosting - whether a sour cream chocolate frosting or a classic chocolate cream cheese frosting - this easy dessert is perfect for using up summer garden zucchini and satisfying chocolate cravings in every bite.

slice of chocolate zucchini cake on a stack of white plates on top of a linen with a fork and cup of coffee. — Juicy zucchini hidden in rich chocolate cake — look at that slice!

Holy cow. This cake. I did not expect to be addicted to this but boy was I! I kept finding myself going back for more, it was one of those situations where you slice the cake so it looks as if you haven't taken any but then your ten "slivers" in. I hope you love this chocolate zucchini cake as much as my family did.

We first fell in love with chocolate and zucchini in this Double Chocolate Zucchini Bread. They just pair so beautifully together.

hand holding a slice of zucchini chocolate cake

The Non-Negotiables

Grated zucchini: Adds moisture without a noticeable veggie taste - it helps keep this cake soft and tender.
Dutch-process cocoa powder: Delivers deep, rich chocolate flavor that balances the sweet zucchini.
Sugar, oil & sour cream: A trio that adds sweetness, richness, and a wonderfully moist crumb.
Eggs & vanilla: Provide structure and classic chocolate cake warmth.
Hot coffee: Boosts chocolate intensity without adding coffee taste.
Frosting (sour cream chocolate or chocolate cream cheese): A luscious finish that complements the moist cake wonderfully.

You could add in some mini chocolate chips to the cake batter, I would add about 1 cup.

ingredients for zucchini chocolate cake on a light pink surface.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Sneaky Veg + Big Chocolate Flavor - Here's How

wet ingredients mixed together in a glass bowl on a light pink surface with a linen. — In the bowl of an electric stand mixer or large bowl with a whisk combine the sugar, eggs, vanilla, oil, and sour cream and mix until fully combined.

grated zucchini added to wet ingredients in a glass bowl on a light pink surface with a linen. — Mix in the shredded zucchini until fully combined.

dry ingredients sifted into wet ingredients in a large glass bowl on a light pink surface with a linen. — Place a large fine mesh sieve on top and soft in the flour, cocoa powder, baking soda, salt, and baking powder.

chocolate zucchini cake batter with hot coffee added in a glass bowl on a light pink surface with a linen. — Fold in the dry ingredients to just combine. Add in the hot coffee and mix until evenly combined. The cake batter will be very thin.

chocolate zucchini cake before or after baking in a metal sheet pan on a light pink surface. — Pour into the prepared pan. Bake then set cake on a wire rack to cool completely.

chocolate zucchini sheet cake with sprinkles next to a cup of tea, cake slicer and bowl of sprinkles. — Frost the cake.

What I'd Tell You If We Were Baking Together

Room temperature ingredients. The eggs in the cake batter should be at room temperature. They will incorporate more easily with the rest of the ingredients. This will help keep you from over-mixing.
Sift the dry ingredients. It can be tempting to opt out of sifting your dry ingredients but I highly encourage you to take the extra moment. It makes a big difference. Sifting the dry ingredients will eliminate any clumps in the mixture, leaving you with a smoother batter. Sifting also makes the dry ingredients lighter and airier. This way, they incorporate more easily with the other ingredients, helping to prevent you from over-mixing.
Sift the powdered sugar. When making the frosting, go the extra mile and sift the powdered sugar. This will help you get the smoothest frosting possible.
Scrape the bowl. Scrape the bottom and sides of the mixing bowl periodically as you add and mix ingredients. This will ensure that all of the ingredients make it into the batter and that everything is evenly combined.
Cool completely. Allow the cake to cool completely before assembling the cake. Adding frosting to a warm cake will result in frosting that slides right off the cake. No one wants that.

Chocolate on chocolate just go so well together. Try my chocolate pudding cake next, warm, gooey and downright delicious!

half eaten chocolate zucchini cake on a stack of white plates on top of a linen with a cup of coffee and bowl of sprinkles.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

slice of chocolate zucchini cake on a white plate

Garden Zucchini Meets Chocolate Cake

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Print Recipe

Total Time: 48 minutes
Yield: 12 Slices 1x

Instructions

Preheat oven to 350F/180C and grease a 9" X 13" pan. Set aside.
In the bowl of an electric stand mixer or large bowl with a whisk combine the sugar, eggs, vanilla, oil, and sour cream and mix until fully combined. Mix in the grated zucchini until fully combined.
Place a large fine mesh sieve on top and soft in the flour, cocoa powder, baking soda, salt, and baking powder. Mix to just combine.
Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour into the prepared pan.
Bake for 27-33 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.
While the cake is cooling prepare chocolate frosting. When the cake is fully cooled begin frosting. Depending on what frosting you use store the cake at room temperature or in the refrigerator for up to a couple of days.