My Chocolate Zucchini Cake is one of my favorite zucchini desserts because it is rich, chocolatey, and incredibly moist. This Chocolate Zucchini Snack Cake has those same amazing flavors in an easy, smaller size that is perfect for sharing.
Made with fresh zucchini, chocolate chips, and my rich Brownie Frosting, this snack cake is soft, tender, and full of chocolate flavor. It is the kind of simple dessert that is just as welcome at a family gathering as it is enjoyed at home with a cup of coffee.
Ingredients & Substitutions
- All-Purpose Flour: This gives the cake structure while still keeping it soft and tender. I recommend using all-purpose flour for the best texture.
- Unsweetened Cocoa Powder: Cocoa powder gives this snack cake its rich chocolate flavor. Make sure to use unsweetened cocoa powder so you can control the sweetness in the recipe.
- Baking Soda & Baking Powder: These leaveners help the cake rise and create a light, tender crumb.
- Kosher Salt: Salt balances the sweetness and enhances the chocolate flavor.
- Neutral Oil: Oil helps keep the cake incredibly moist. Vegetable oil or canola oil both work well, but any neutral-flavored oil can be used.
- Granulated Sugar & Brown Sugar: Using both sugars adds sweetness while the brown sugar brings extra moisture and a deeper flavor to the cake.
- Eggs: Eggs help bind the ingredients together and give the cake structure. For the best results, use room-temperature eggs.
- Sour Cream: Sour cream adds moisture and a slight tang that makes the cake soft and tender. You can substitute plain yogurt if that is what you have on hand.
- Vanilla Extract: Vanilla enhances the chocolate flavor and adds a little extra warmth to the cake.
- Zucchini: Fresh zucchini is the secret to this cake’s soft texture. Lightly blot the shredded zucchini with a towel, but do not squeeze it dry. The extra moisture helps keep the cake tender.
- Semi-Sweet Chocolate Chips: Chocolate chips add little pockets of melted chocolate throughout the cake. You can use milk chocolate chips, dark chocolate chips, or even chopped chocolate if you prefer.
- Chocolate Frosting: The rich chocolate frosting takes this snack cake over the top. My Brownie Frosting is a perfect match because it is smooth, fudgy, and full of chocolate flavor. You can also use your favorite chocolate frosting if preferred.
Tips for the Best Chocolate Zucchini Snack Cake
- Do not squeeze the zucchini dry. Lightly blot the shredded zucchini with a towel, but leave some moisture behind. That moisture helps make the cake soft and tender.
- Do not overmix the batter. Stir the ingredients together just until combined. Overmixing can make the cake less tender.
- Use room-temperature ingredients. Room-temperature eggs and sour cream mix more evenly into the batter, helping create a smooth, consistent cake.
- Let the cake cool completely before frosting. If the cake is still warm, the frosting can become too soft and slide off the top.
- Shred the zucchini finely. Smaller pieces blend into the cake better and give you that moist texture without large pieces of zucchini throughout.
FAQs
Can you taste the zucchini in the chocolate zucchini cake?
No! The zucchini adds moisture and helps create a soft, tender cake, but it does not give the cake a strong vegetable flavor. The rich chocolate flavor is what stands out most.
Do I need to squeeze the zucchini dry?
No, do not squeeze the zucchini dry for this recipe. Lightly blotting the shredded zucchini with a towel removes excess water while still keeping the moisture that helps make the cake soft and tender.
Can I use frozen zucchini?
Yes! Frozen zucchini can be used in this recipe. Thaw the zucchini completely, then drain off any excess liquid before lightly blotting it with a towel. Keep in mind that frozen zucchini can be a little softer than fresh zucchini, but it will still add plenty of moisture to the cake.
Can I make this chocolate zucchini snack cake without frosting?
Yes! This cake is delicious on its own, especially with the chocolate chips baked throughout. The frosting adds an extra layer of chocolate flavor, but it can be left off if you prefer a simpler snack cake.
Can I freeze the chocolate zucchini snack cake?
Yes! This cake freezes well. You can freeze it unfrosted or freeze individual slices after frosting. Wrap the cake tightly in plastic wrap and place it in an airtight container or freezer-safe bag for the best results.
How to Store Chocolate Zucchini Snack Cake
Room Temperature: Store chocolate zucchini snack cake, frosted or unfrosted, covered tightly or in an airtight container at room temperature for up to 3 days. Keeping it covered will help maintain its soft, moist texture.
Refrigerator: You can store the cake in the refrigerator if needed, especially if your kitchen is very warm. Keep it covered in an airtight container and bring it to room temperature before serving for the best texture.
Freezer: This snack cake freezes well. To freeze, wrap the frosted or unfrosted cake tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 3 months. When ready to enjoy, thaw the cake at room temperature before serving.
Chocolate Zucchini Snack Cake
Ingredients
Cake
- 1 cup (125 g) all-purpose flour
- ⅓ cup (28 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup vegetable oil
- ½ cup (100 g) granulated sugar
- ⅓ cup (67 g) brown sugar, packed
- 2 large eggs, room temperature
- 2 tablespoons (30 g) sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini, lightly blotted with a towel (do not squeeze dry)
- ½ cup (90 g) semi-sweet chocolate chips
Chocolate Frosting
- 3 tablespoons unsalted butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup (125 g) confectioners' sugar
- 3 tablespoons whole milk or heavy cream, plus more as needed
Instructions
Cake
- Preheat oven to 350°F. Spray an 8×8-inch square baking pan with nonstick cooking spray and line with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla until smooth. Stir in the shredded zucchini.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and spread it into an even layer.
- Bake for 32 to 38 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool completely in the pan on a wire rack before frosting.
Chocolate Frosting
- In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, combine the softened butter, cocoa powder, honey, vanilla, and confectioners’ sugar.
- Mix on low speed for about 30 seconds, allowing the ingredients to start coming together.
- Slowly add the milk, one tablespoon at a time, mixing until the frosting reaches your desired consistency. You may not need all of the milk, or you may need a little more depending on your kitchen conditions and the cocoa powder used.
- Spread the frosting over the cooled cake.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
