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Chocolate Zucchini Cake

Chocolate Zucchini Cake topped with melted chocolate glaze and chocolate chunks, displayed on a rustic wooden board.
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This Chocolate Zucchini Cake is rich, moist, and foolproof—perfect for chocolate lovers who want a slightly healthier indulgence with a hidden veggie twist.

Ingredients

Scale
  • 2 to 3 medium zucchinis (2–3 cups grated)
  • 7 tablespoons unsweetened cocoa powder
  • 2 tablespoons butter, softened
  • 3 eggs, room temperature
  • 2 cups granulated sugar (or 1½ cups for reduced sugar)
  • 1½ cups unsweetened applesauce
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup semi-sweet mini chocolate chips
  • ¾ cup semisweet chocolate chips (for glaze)
  • 3 tablespoons butter (for glaze)
  • 1 tablespoon light corn syrup (for glaze)
  • ¼ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F. Grease a 10-cup bundt pan generously and set aside.
  2. Grate zucchinis and place on paper towels to absorb excess moisture. Blot gently.
  3. In a large bowl, whisk together sugar, eggs, applesauce, butter, and vanilla extract.
  4. In another bowl, whisk flour, cocoa powder, baking soda, salt, and cinnamon.
  5. Reserve 1–2 tablespoons of flour mixture and toss with chocolate chips.
  6. Mix dry ingredients into wet until just combined.
  7. Fold in grated zucchini and floured chocolate chips.
  8. Pour batter into the bundt pan and bake for 55–65 minutes or until a toothpick comes out with moist crumbs.
  9. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
  10. To make the glaze: combine butter, chocolate chips, and corn syrup in a microwave-safe bowl. Heat in 30-second intervals at 50% power, stirring until smooth.
  11. Stir in vanilla extract and drizzle over cooled cake.

Notes

  • Don’t overmix the batter; fold gently for a soft texture.
  • Skip the glaze for a lighter dessert or serve with whipped cream.
  • This cake freezes well without glaze for up to 3 months.
  • Try adding chopped walnuts or pecans for crunch.
  • Works great as cupcakes or in loaf pans.

Nutrition

Find it online: https://recipeeasily.com/chocolate-zucchini-cake-recipe/