Chocolate Zucchini Cake

This decadent chocolate cake is hiding a healthy serving of zucchini, but you wouldn’t know it. It is moist, chocolatey and so delicious!

I think this zucchini recipe is my new favourite zucchini recipe! I mean, CHOCOLATE! This cake is deliciously decadent without all the fat of a traditional chocolate cake! I actually didn’t use any oil or butter for this cake at all. All the moisture comes from zucchini and apple sauce.

Chocolate cake is my weakness, but a chocolate cake that is actually pretty healthy? Now, we’re talking. There is still actual sugar in this cake, so it is still a treat. But all things considered, I am pretty happy with the ingredients in this recipe and I think you will be too.

I have left it open for you all to top this cake with your favourite frosting. I have yet to find a healthy frosting that I like so my frosting choices still lean towards decadent. Feel free to top it with what makes you happy or use my not-so-healthy frosting recipe included in the recipe card.

A rectangular Chocolate Zucchini Cake set on parchment paper.

Why you should make this Chocolate Zucchini Cake

  • its super easy to make
  • it whips up in just 1 bowl
  • it incorporates a good amount of zucchini but you can’t even taste it
  • its a great way to sneak in more veggies (undetected)
  • it uses up that zucchini you’ve been wondering what to do with
  • its delicious!

Tips for making Chocolate Zucchini Cake

This cake is pretty simple and straight forward, but there are a few things to keep in mind to ensure you get the best results.

  • Do not skip step 1!

    As much as it may be tempting to just shred the zucchini and toss it into the bowl, step 1 of this recipe encourages you to sprinkle the zucchini with salt and let it rest for 20 minutes before ringing out the excess water. This is important as it will remove some of the moisture from the cake so you don’t end up with a super wet batter.
  • Line your baking dish with parchment or grease it very well.

    There is nothing worse than putting in the work to bake up a delicious cake only to have it fall apart on you when it sticks to the baking pan. Parchment is your friend here. You can also grease the baking pan with butter, but I tend to go with parchment as it has never failed me.
  • Use your food processor.

    If you’ve got a food processor that you hardly use, its time to break it out of the cupboard! There is no easier way to shred zucchini than in a food processor. Of course, you can still use a hand grater if you want to, but personally, the food processor is my favourite appliance for reasons like this!
  • Do not overmix your batter.

    This is true for all baked goodies. You want to mix them up until everything is incorporated and then let it be.
  • You don’t need to separate ingredients- mix it all up in one bowl!

    If you know me, if there is a way to whip up a recipe in one bowl, I will do it. This is one of those recipes.

If you like this cake, you may also like:

Flourless Chocolate Cake
Chocolate Greek Yogurt Cupcakes
Chocolate Guinness Cupcakes with Cream Cheese Frosting

A rectangular Chocolate Zucchini Cake set on parchment paper.

Chocolate Zucchini Cake

Herbs and Flour
This decadent chocolate cake is hiding healthy zucchini, but you wouldn't know it.
5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 16 servings
Calories 106 kcal


For the cake

  • 2 cups zucchini shredded
  • 2 large eggs
  • 1 cup brown sugar
  • 1 cup flour
  • 1/2 cup apple sauce unsweetened
  • 1/2 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

For the frosting

  • Note: NOT a healthy frosting. I’ve tried a few healthy versions but have never been satisfied with the results so I topped my cake with the frosting listed below. I figure if the cake is healthier, a little frosting is a-okay! Feel free to use your own favourite frosting!
  • 1/4 cup butter, melted
  • 3 tablespoons cocoa powder
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk


  • Lay shredded zucchini out on a cookie sheet and sprinkle with salt. Let rest for 20 minutes, then place in a clean dish cloth or paper towel and squeeze out all the water.
  • Preheat oven to 350 and line a 9×13 baking dish with parchment paper.
  • Mix all the cake ingredients in a large bowl. Pour into baking dish and bake for 30-35 minutes. Remove from oven and let cool completely.
  • To make frosting, mix melted butter and cocoa powder in a bowl. Add the vanilla, powdered sugar and milk and mix until well combined. If mixture is too thick, add more milk a teaspoon at a time. If it is too runny, add more powdered sugar.
  • Frost cake and enjoy!


The nutritional information is an estimate and does not include the frosting.


Calories: 106kcalCarbohydrates: 23gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgSodium: 251mgPotassium: 129mgFiber: 1gSugar: 15gVitamin A: 69IUVitamin C: 3mgCalcium: 38mgIron: 1mg
Keyword cake, chocolate, chocolate cake, zucchini
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