Chocolate Zucchini Snack Cake

Name: Chocolate Zucchini Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 2 large eggs; ½ cup vegetable oil; 1 tsp vanilla extract; 1 ½ cups grated zucchini (about 1 medium zucchini); ¼ cup milk

Highlighted under: Dessert Corner

I absolutely love making Chocolate Zucchini Snack Cake because it perfectly balances rich chocolate flavor with the moistness of fresh zucchini. The best part? You'd never know there’s zucchini hidden inside! This cake is a delightful way to sneak in some veggies, and it’s perfect for any occasion. The texture is incredibly soft and fluffy, making it a hit among friends and family. Trust me, once you try this recipe, you’ll be reaching for seconds without a hint of guilt.

Created by

Harper Collins

Last updated on 2026-02-08T07:13:38.357Z

When I first tried a Chocolate Zucchini Snack Cake, I was astonished by how utterly decadent it tasted, despite being packed with vegetables. I realized that zucchini not only adds moisture, but also keeps the cake tender for days. My secret tip is to use freshly grated zucchini and squeeze out any excess moisture to achieve the perfect crumb.

As I experimented with different variations, I discovered that adding a pinch of cinnamon and a dash of vanilla elevates the flavor even more. Each bite is a surprise, and it's a fantastic way to enjoy something sweet while still being mindful of health. This cake never fails to impress!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh zucchini for a delightful surprise
Moist and tender texture that stays fresh for days
Easy to make and perfect for both dessert and snacking

Understanding the Ingredients

In this Chocolate Zucchini Snack Cake, each ingredient plays a crucial role in achieving that perfect blend of tastes and textures. The grated zucchini not only adds moisture but also provides subtle nutrients that enhance the cake without overpowering the chocolate flavor. Be sure to press the zucchini lightly to remove excess water, which can prevent the batter from becoming too wet.

The unsweetened cocoa powder is essential for achieving that rich chocolate profile. If you're looking for a more intense chocolate flavor, consider using Dutch-processed cocoa powder, which has a smoother taste. Just keep in mind that it may slightly alter the color of your cake and the leavening process, so you might need to adjust the baking powder and baking soda accordingly.

Baking Tips and Techniques

When mixing your ingredients, it's important not to overmix once the wet and dry components are combined. Overmixing can lead to a dense cake rather than the light, fluffy texture you want. I recommend mixing until just combined, leaving some small flour streaks—you want the batter to be slightly lumpy.

Pay close attention to the baking time as well. Each oven behaves differently, so while 30 minutes is a good estimate, start checking for doneness at around the 25-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs but not wet batter. This ensures that your cake is perfectly baked and maintains its moisture.

Ingredients

Gather these ingredients to create your Chocolate Zucchini Snack Cake:

Dry Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients

2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
1 ½ cups grated zucchini (about 1 medium zucchini)
¼ cup milk

Once you have all your ingredients prepared, you're ready to start baking!

Instructions

Follow these steps to create your delicious cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

Combine Dry Ingredients

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Mix Wet Ingredients

In another bowl, beat the eggs, then add the oil, vanilla, grated zucchini, and milk. Mix until smooth.

Incorporate Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Bake the Cake

Pour the batter into the prepared baking pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy your rich and moist Chocolate Zucchini Snack Cake!

Pro Tips

For an extra touch, dust powdered sugar on top before serving or serve with a dollop of whipped cream.

Storage and Freshness

To keep your Chocolate Zucchini Snack Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to store it longer, consider refrigerating it, where it can last up to a week. Just be sure to wrap it tightly to prevent it from drying out. For extra moisture, you can place a slice of bread in the container with the cake—this generates humidity, keeping the cake tender.

If you prefer to make this cake ahead of time, it also freezes well. Once the cake has completely cooled, wrap it in plastic wrap and then in aluminum foil, and freeze it for up to three months. When you're ready to enjoy it, thaw it in the refrigerator overnight, and it can be served at room temperature or slightly warmed in the microwave for a comforting treat.

Serving Suggestions

This Chocolate Zucchini Snack Cake is wonderfully versatile. It can be enjoyed as is, or you can top it with a simple dusting of powdered sugar for a delightful presentation. For an extra touch of indulgence, consider drizzling it with a chocolate glaze or serving it with a dollop of whipped cream. Fresh berries on the side can also complement the rich chocolate flavor beautifully.

If you're feeling adventurous, you can transform this cake into a layered dessert. Slice it into layers, add a filling of your choice—like cream cheese frosting or a peanut butter spread—and stack them for an impressive cake. This not only enhances the flavor profile but also adds a gorgeous visual component for parties or gatherings.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but the cake may become denser.

→ How can I store the leftover cake?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months.

→ What type of zucchini should I use?

Any medium-sized zucchini will work well, just make sure to grate it finely.