Chocolate Zucchini Cake is a chocolate lovers dream! The chocolate cake is loaded with chocolate chips and topped with a rich, fudgy ganache.
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If I had to choose my favorite dessert Zucchini Cake might be it. I grew up eating the cakes my mom frequently made and then started making it for my own children once I became a mom. My kids love it just as much as me! Well, except for one of them that is… my middle child only likes chocolate. I probably took it way too personally when he would refuse to eat a slice, haha. I just couldn’t accept one of my children not liking this special family recipe. Then, one day it hit me, let me try to make a chocolate version! I made some adjustments to turn my beloved zucchini cake recipe into a chocolate zucchini cake recipe he would enjoy.
The first time I made it, I thought this was just going to be a way to get his approval. I didn’t anticipate how much everyone (including myself) would love it!
Check out how I make this cake in my video below, and then continue reading for all the details.
To convert my Zucchini Cake Recipe into this chocolate version, I simply subbed out some of the flour for cocoa powder and added chocolate chips. I also chose to top it with a chocolate ganache instead of my go-to quick pour vanilla icing.
I went with milk chocolate chips in the cake because I liked the sweetness level. You can totally use semi-sweet if that’s what you have on hand or prefer.
Something important I would like to point out to anyone who wants to give this recipe a try is… don’t squeeze the moisture out of the shredded zucchini! Just shred it and use it. Don’t pack it in the measuring cup either. Just loosely measure it. I tend to only need one zucchini for this recipe but the size of the zucchini will affect how many you use. I’d grab two to play it safe.
The great thing about zucchini cake is that you can’t taste the zucchini but it gives such a great texture to your cake. Because this is a chocolate version, you can’t see the zucchini either! If you don’t tell your kid’s there’s zucchini in this cake… they will never know.
This recipe is a favorite in my household and I truly hope it becomes one for yours as well!
Happy Baking! xoxo, Katie
This zucchini cake is a chocolate lover's dream! Chocolate cake is packed with chocolate chips and coated in a rich fudgy ganache.
- 2 1/2 cups flour
- 1/2 cup cocoa powder
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups shredded zucchini loosely measured
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup milk chocolate chips
- 1 1/2 cups milk chocolate chips
- 1 1/2 tablespoons unsalted butter
- 1/3 cup whipping cream
Preheat your oven to 325 degrees and grease your bundt pan.
Whisk together flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. Set aside.
In a separate bowl, beat eggs, sugar, vanilla, and oil.
Add flour mixture alternately with zucchini starting and ending with your flour mixture. Beat until combined.
Add chocolate chips and beat until combined.
Pour batter into your bundt pan and bake 50-60 minutes. Check for doneness with toothpick. It is ready when toothpick inserted into cake comes out mostly clean.
Cool in pan on a wire rack for 10 minutes and then remove the cake from pan and continue cooling on wire rack.
When your cake has completely cooled prepare your icing.
Heat chocolate and butter in the microwave at 50% power until melted or use a double boiler.
Heat cream in the microwave for 20 seconds and slowly add to your melted chocolate.
Whisk vigorously until smooth and shiny.
Set aside for at least 10 minutes to set and thicken.
Spoon or pipe your icing over your cake. Top with sprinkles if desired.
Allow iced cake to sit uncovered until icing sets.