Chocolate Zucchini Snack Cake

Name: Chocolate Zucchini Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup grated zucchini (lightly packed); 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 tsp cinnamon; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1/2 cup chocolate chips

Highlighted under: Wholesome Sweet Bakes

I absolutely love treating myself to a slice of Chocolate Zucchini Snack Cake! The idea of incorporating zucchini into a cake might seem unusual, but trust me, it adds a wonderful moisture that keeps the cake light and fluffy. With rich chocolate flavor and the subtle hint of cinnamon, it feels indulgent while being surprisingly healthy. It’s a perfect way to enjoy a sweet snack without any guilt, and my family can never tell there’s zucchini hidden inside!

Created by

Maisie Clarke

Last updated on 2026-02-07T23:08:37.007Z

When I first tried making Chocolate Zucchini Snack Cake, I was skeptical about mixing vegetables with dessert. However, after my first bite, I was sold! The zucchini not only adds a great texture but also helps keep the cake moist for days without drying out.

To ensure even better flavor, I love to enhance the chocolate with a touch of espresso powder and a sprinkle of sea salt on top before baking. This little trick elevates the taste and truly makes it irresistible!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh zucchini that balances sweetness
Moist and fluffy texture that’s hard to resist
A clever way to sneak in some veggies while indulging

Mastering the Cake Base

The key to achieving the perfect texture in your Chocolate Zucchini Snack Cake lies in how you combine your wet and dry ingredients. Overmixing can create a dense cake, so mix the wet ingredients until just incorporated, and then fold in the dry ingredients carefully. This gentle technique helps maintain airiness, ensuring a fluffy end result that melts in your mouth. You can use a spatula for folding, which offers better control than a whisk.

Pay attention to the zucchini when preparing it for the cake. Grate the zucchini using the finest side of a box grater and lightly pack it into your measuring cup. After grating, it's beneficial to squeeze out any excess moisture with a clean kitchen towel or paper towel. This step is crucial because too much moisture can lead to a soggy cake, undoing the effort you put into mixing the batter.

Perfect Baking Techniques

Baking at the correct temperature is paramount for achieving the desired rise and moistness. Your preheated oven should be at 350°F (175°C) because this temperature allows the cake to rise evenly, creating that fluffy texture. Keep an eye on the cake as it bakes; start checking for doneness at around 25 minutes. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, your cake is done. If it comes out wet, add a few extra minutes but avoid over-baking.

Once out of the oven, let your cake cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling step helps set the structure of the cake. To ensure it comes out smoothly, gently run a knife around the edges of the pan before inverting it onto the rack. Be careful during this process; a little patience goes a long way in preserving that beautiful cake shape!

Ingredients

Gather the following ingredients to make your delicious Chocolate Zucchini Snack Cake:

Ingredients

1 cup grated zucchini (lightly packed)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup chocolate chips

Make sure all ingredients are fresh for the best flavor!

Instructions

Now that you have your ingredients, let's start making the cake!

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.

Prepare the Dry Ingredients

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

Mix Wet Ingredients

In another bowl, mix the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the grated zucchini and chocolate chips.

Bake

Pour the batter into the prepared baking pan and spread evenly. Bake for 30 minutes or until a toothpick comes out clean from the center.

Cool and Enjoy

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice, serve, and enjoy!

Your delicious Chocolate Zucchini Snack Cake is now ready to be enjoyed!

Pro Tips

For extra chocolatey flavor, you can replace half of the chocolate chips with walnuts or pecans. Also, ensuring the zucchini is well-drained will help prevent excess moisture in your cake!

Storage Tips

This Chocolate Zucchini Snack Cake is perfect for make-ahead preparations. Once cooled completely, wrap the cake in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing individual slices. Wrap each slice in plastic wrap and place them in a freezer-safe bag. The cake can be frozen for up to 3 months; just thaw overnight in the refrigerator before serving.

If you notice the cake drying out a bit after storage, you can revitalize it by reheating it gently in the microwave for about 10 seconds. Adding a scoop of ice cream or a dollop of whipped cream can also elevate the cake experience, making it feel fresh and indulgent.

Variations to Explore

Feel free to get creative with this recipe! Adding nuts, such as walnuts or pecans, can introduce a delightful crunch that contrasts beautifully with the soft cake. You might also consider folding in some shredded coconut for an extra layer of flavor. Experimenting with spices, like nutmeg or allspice, might give your cake a unique twist; just start with a small amount, as these spices can be potent.

For a dairy-free version, substitute the chocolate chips with dairy-free chocolate options and use coconut oil instead of vegetable oil. If you prefer a sweeter cake, you may adjust the sugar content slightly. However, keep in mind that sugar not only sweetens but also contributes to the cake's structure, so any adjustments should be made with caution.

Questions About Recipes

→ Can I use whole wheat flour in this recipe?

Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a healthier option.

→ How do I store leftovers?

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

→ Can I freeze the cake?

Yes, wrap the cooled cake in plastic wrap and aluminum foil, and it can be frozen for up to 3 months. Thaw in the refrigerator before serving.

→ Is this cake suitable for kids?

Absolutely! The sweetness and chocolate flavor are appealing for kids, plus it's a sneaky way to get some veggies into their diet!