You might be surprised at first, but this rich, moist Chocolate Zucchini Cake will win you over with just one bite!
This recipe is incredibly moist, tender, and packed with rich flavor in every bite. It’s a great way to sneak in something fresh while still serving up a crowd-pleasing dessert.
And you only need 4 ingredients to make this easy dessert!
Don’t stop here—take a look at all my Easy Zucchini Recipes for even more tasty ways to use up your garden’s bounty!
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This recipe is a game-changer—rich, moist, and packed with flavor, all while sneaking in a veggie you won’t even notice.
It’s easy to make, uses simple ingredients, and delivers a bakery-style treat right from your own kitchen. Perfect for using up fresh summer produce in the most delicious way!
Looking for more Cake Mix Recipes? Try my Ultimate Chocolate Cake, Peach Cake, and even my Chocolate Chip Bar Cookies. Yum!
Table of Contents
- Tips for using Zucchini in Recipes
- Avoid Soggy Results: How to Handle Zucchini Right
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Insider Tips from My Kitchen to Yours
- How to Store, Freeze and Thawing Tips
- Recipe FAQ's
- More Zucchini Recipes You'll Love!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Tips for using Zucchini in Recipes
Choose the right size: Smaller zucchini are more tender and have fewer seeds, making them ideal for baking. Larger zucchini work too—just scoop out the seedy center before shredding.
Shred it fine: Use the small holes of a box grater or a food processor for a finer texture that blends seamlessly into batters.
No need to peel: Zucchini skin is thin and soft—it melts right into the recipe and adds nutrients and color. Save yourself the time and skip peeling.
Avoid Soggy Results: How to Handle Zucchini Right
Remove excess moisture: Zucchini holds a lot of water, which can affect your recipe. After shredding, place it in a clean kitchen towel or paper towels and squeeze out the liquid before adding it to your batter.
Measure after draining: Always measure the shredded zucchini after you’ve squeezed out the excess moisture to ensure accurate results.
Use it fresh or freeze it: Zucchini can be frozen after shredding. Just drain it well after thawing before using in recipes.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Use devil’s food for a deeper flavor. Yellow or vanilla cake mix also works for a lighter twist.
- Swap with white chocolate chips, dark chocolate chunks, mini chips, or even peanut butter chips for a fun flavor change.
- Stir in ½ cup chopped walnuts or pecans for added crunch and flavor.
- Top with a dusting of powdered sugar, a drizzle of ganache, or even a light cream cheese glaze.
- Divide the batter into muffin tins or mini loaf pans for individual servings—adjust the bake time accordingly.
- Try adding pumpkin puree for a slight flavor variation like I do with my Zucchini Pumpkin Cake Recipe.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Grate the zucchini using a box grater or food processor. Let it sit for a few minutes, then pour off any excess water or gently squeeze it out with a paper towel.
Step 2: Whisk the eggs then mix in the cake mix and shredded zucchini. Once the batter is combined, fold in ¾ cup of the chocolate chips.
Step 3: Pour the batter into an 8x8 inch baking dish that's been prepared with cooking spray. Sprinkle the remaining ¼ cup of chocolate chips on top.
Baking Instructions
Step 4: Bake at 350°F for 30-40 minutes or until a toothpick comes out clean when inserted in the middle.
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Insider Tips from My Kitchen to Yours
Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!
✔️ DO grate the zucchini finely so it blends smoothly into the batter.
❌ DO NOT skip draining the excess moisture—it can make the cake too wet and dense.
How to Store, Freeze and Thawing Tips
Refrigerate: Store leftover cake in an airtight container in the fridge for up to 4–5 days. Let it come to room temperature before serving for the best texture.
Freezer: Wrap slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months.
Thawing Tips: Thaw overnight in the fridge or at room temperature for a few hours.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
No peeling is needed! The skin is soft and thin, and it blends right into the batter—plus it adds a little extra color and nutrients.
Not at all! The zucchini adds moisture and texture, but it completely disappears into the cake—you won’t taste it one bit.
More Zucchini Recipes You'll Love!
Check out my other recipe for Bisquick Zucchini Muffins. Or you might like this recipe for Chocolate Zucchini Bread.
📖 Recipe Card
Chocolate Zucchini Cake
Ingredients
- 1 (13-16 ounce) chocolate cake mix
- 2 large eggs
- 2 cups shredded zucchini
- 1 cup chocolate chips
Method
- Preheat the oven to 350°F and lightly grease a 8x8 inch baking pan.
- In a large mixing bowl whisk the eggs until the whites and yolks are well mixed.
- Next add in the cake mix. Drain any excess water from the shredded zucchini and add it to the bowl. The zucchini doesn’t have to be dry or thoroughly drained, just any excess water poured off. Mix until everything is well incorporated.
- Add in the chocolate chips, reserving about ¼ of a cup if desired to sprinkle across the top. Fold in the chocolate chips until they are evenly distributed.
- Pour the batter in the prepared baking dish and smooth evenly into the baking pan. Sprinkle the reserved chocolate chips evenly across the top.
- Place in the oven and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Nutrition
Notes
- Cake mix sizes vary - this can be made with any size from 13-16 ounces. Because it will effect the moisture in the cake baking times may vary.
- Baking time will vary depending on the moisture content in your zucchini.
- Smaller zucchini works best because it has less seeds and water.
- A 9x9 cake pan can be used but baking time will need to be adjusted.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Bake goods to their recommended internal temperature, typically 165°F (74°C) or higher for safety.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
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