Chocolate Zucchini Cake – Moist, Rich, and Secretly Nutritious

This Chocolate Zucchini Cake is a game-changer for anyone who loves decadent desserts with a healthy twist. Moist, rich, and deeply chocolatey, it hides finely shredded zucchini inside—adding natural moisture and nutrients without altering the delicious flavor. Whether you’re looking to sneak in more veggies or just want a lighter chocolate cake, this one checks all the boxes.

Why You’ll Love This Recipe

Incredibly Moist – The zucchini keeps the cake soft and tender without needing extra oil or butter.
Veggie-Packed – A clever way to add vegetables into your dessert without even noticing.
Better-For-You Indulgence – Made with wholesome ingredients and lower in fat than traditional cakes.
Perfect for Any Occasion – Ideal as a snack, dessert, or a sweet treat alongside your coffee.

Ingredients

• 1 cup grated zucchini (pressed to remove excess moisture)
• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ⅓ cup unsweetened applesauce
• ⅓ cup light brown sugar (packed)
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup mini semi-sweet chocolate chips (optional)

Instructions

1. Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease or line a small 8×8-inch baking dish.

2. Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

3. Mix the Wet Ingredients
In another bowl, combine the applesauce, brown sugar, egg, and vanilla. Mix until smooth.

4. Add Zucchini and Dry Mix
Fold the grated zucchini into the wet ingredients. Gradually stir in the dry mixture until just combined. Avoid overmixing.

5. Add Chocolate Chips (Optional)
Fold in mini chocolate chips if desired for extra richness.

6. Bake
Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are okay).

7. Cool and Serve
Let the cake cool before slicing. Enjoy plain or with a light dusting of powdered sugar.

Tips for Success

• Don’t Skip Draining – Squeeze out the zucchini’s extra moisture to avoid soggy batter.
• Applesauce Magic – Acts as a natural sweetener and fat substitute to keep it light.
• Optional Add-Ins – A handful of walnuts or a few chocolate chips can elevate the texture and flavor.

Why This Recipe Works

The combination of applesauce and zucchini creates a perfectly moist texture while keeping fat and calories lower than traditional cakes. Cocoa powder adds deep chocolate flavor, and a hint of sweetness ties it all together.

This Chocolate Zucchini Cake proves that dessert can be both indulgent and nourishing. It’s simple to make, deeply satisfying, and no one will ever guess it’s made with zucchini. Perfect for weeknight treats or sharing with guests—without the guilt.