Super Moist Chocolate Zucchini Cake

This chocolate zucchini cake combines indulgent chocolate cake layers packed with hidden zucchini (which you can’t taste!) with a decadent, silky avocado chocolate frosting for a healthy-ish treat no matter the occasion!

If you’re used to seeing zucchini recipes for fries, fritters, and stuffed with savory fillings, then mixing it into a cake might seem odd. But it helps to make a super moist, fudgy, dense (but not too dense) cake. This additional moisture is essential when working with gluten-free and vegan ingredients. Plus, I’m sure people also felt the same way about carrot cake, and look at how that turned out!

When combined with a rich, yet surprisingly healthy, chocolate ganache frosting (made from avocado!), this chocolate and zucchini cake is ready to become a new “healthier” favorite! It’s also dietarily adjustable, including gluten, dairy, gluten-free, and vegan options. It is the perfect cake recipe for sharing on almost any occasion!

Why You’ll Love This Chocolate Zucchini Cake Recipe

• It’s easy to make.
• Moist, decadent, fudgy – it’s the best zucchini cake recipe.
• The perfect amount of sweetness.
• Gluten-free and vegan (though no one can tell!), but works with regular flour and dairy if preferred.
• Packed with veggies – and you can’t even tell.
• Healthier than other chocolate cake recipes.
• Versatile – make this recipe into a layered cake, muffins/cupcakes, loaf cakes, or sheet cakes.

What Is Chocolate Zucchini Cake Made Of?

Dry Ingredients

• Flour: I used a gluten-free flour blend (try Bob’s Red Mill, Better Batter, or King Arthur’s). However, regular all-purpose flour will work well if you aren’t gluten-free.

Avoid using a single gluten-free flour, like almond flour or coconut flour.

• Xanthan gum: This ingredient is only required if you use gluten-free flour.
• Sugar: Brown sugar adds a caramel-like flavor and moisture to the cake, though coconut sugar also works.
• Cacao powder: Use unsweetened cacao (or cocoa) powder.
• Leavening agents: This cake relies on baking powder and baking soda (learn the difference here) for lift.
• Salt: Just a pinch enhances the chocolate flavor in this healthy chocolate cake.

Wet Ingredients

• Plant-based milk: I used oat milk, but any plant-based milk should work. Use dairy if you don’t want to make a vegan cake.
• Zucchini: Zucchini (young, smaller zucchini are best) is the special secret ingredient in this delicious chocolate cake recipe. It adds a ton of practically flavorless moisture (and nutrients!) and ensures a more tender crumb. Summer squash also works.
• Oil: To add extra moisture, I used coconut oil. Vegetable oil would also work.
• Flax eggs: Ground flaxseed and water mixture helps with binding.
• Coffee: brewed coffee (any type – including decaf, using espresso powder, etc.) will intensify the chocolate flavor. OR increase the zucchini to 2 cups and add 1 teaspoon of espresso powder.
• Apple cider vinegar: This will react with the leavening agents to help provide lift. Lemon juice or plain vinegar would also work.
• Vanilla extract: Use pure vanilla to avoid an artificial taste.

Chocolate Avocado Frosting

This frosting is free from all processed ingredients, refined sugars, trans fats, etc., for a healthy paleo and vegan chocolate frosting.

• Avocado: Use ripe to slightly over-ripe (but not too overripe) avocados.
• Milk: (optional)Use any dairy-free milk if needed to thin the frosting.
• Coconut oil: This will help achieve the correct consistency and a silky mouthfeel. Use refined coconut oil if you don’t want any coconut flavor. Vegan butter works too.
• Maple syrup: Or another liquid sweetener, like agave or a sugar-free alternative.
• Cocoa powder: Unsweetened cocoa powder (or cacao).
• Vanilla extract: Just a little for flavor depth.
• Salt: To enhance the flavor.

How to Make Chocolate Zucchini Cake

This healthy chocolate zucchini cake recipe is quick and easy to prepare. Just prepare the ingredients, mix the dry ingredients, add in the wet, bake, and frost – delish!

Prepare The Ingredients

First, grease or line two 8-inch round baking tins (I prefer spring-form pans for easy removal). Spray with cooking spray.

Start by combining the ground flaxseed and water, then set it aside to thicken for a few minutes. Also, combine the milk and apple cider vinegar and set aside.

Then, using a medium box grater (or grating disk on your food processor – this takes seconds!), grate the zucchini. No need to peel first.

Finally, combine the cacao powder and melted coconut oil in a medium bowl.

Mix and Bake The Batter

First, preheat the oven to 350 ºF/180C.

In a large mixing bowl, sift in all the dry ingredients and whisk the flour mixture to mix.

Then, carefully pour in all the wet ingredients, including the shredded zucchini (no need to remove the excess liquid first).

Stir the batter until well-incorporated, but make sure not to over-mix it. If using, now add chocolate chips/nuts.

If it seems a little stiff. Let it sit for a minute or two for the zucchini to release liquid and stir again.

Then, divide the chocolate zucchini cake batter between the prepared pans. Use a rubber spatula to help get all the batter from the bowl.

Next, transfer the pans to the oven and bake for between 40-45 minutes. Or until a toothpick inserted into the center of each cake comes out clean-ish (moist crumbs are fine, but no wet batter).

Transfer the cakes to a wire cooling rack and leave them to cool completely. Then, carefully slice each cake in half to make four layers (unless you baked them in 3-4 pans separately).

Frost The Chocolate Zucchini Cake

To prepare the chocolate avocado frosting, blend all the ingredients in a small blender or food processor. Start without the milk and then add to thin the frosting to your desired consistency. Then taste and adjust any of the ingredients to your liking.

With the cakes cooled, liberally spread the frosting between the layers, decorate the top, slice, and enjoy!

FAQs

More Cake Recipes

• Quick and Easy Peach Dump Cake
• No-Bake Chocolate Cake with Caramel (Mars Cake)
• Blood Orange Cake with Pistachios
• Fluffy Homemade Coconut Cream Cake
• Chocolate Mug Cake
• Easy Rhubarb Crisp Recipe

If you try this chocolate zucchini cake recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!