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  • Chocolate Zucchini Cake

    filed under: Cakes on May 8, 2018

    Amazingly rich and decadent, this Chocolate Zucchini Cake is what all chocolate cakes should strive to be.

    Chocolate Zucchini Cake

    Chocolate Zucchini Cake

    I have received some backlash for putting zucchini in a cake, but I happen to love zucchini.  In bread, in cookies, on my dinner plate, and yes, even in my cakes.  If you are not a fan of zucchini, don’t leave just yet.  Now, if you don’t like chocolate you can go.  See ya (what are you even doing here, to begin with?).  If you do love chocolate, you are still in the safe zone.  The zucchini blends right into the cake and adds so much moisture, you won’t even know its there.

    Simple Syrup for Chocolate Cake


    Chocolate Simple Syrup

    I do something a little special when I make this chocolate zucchini cake recipe.  It is my little secret weapon chocolate simple syrup.  I bake, all of the time, so I keep some of this on hand, all of the time.  It holds for up to two weeks.  If you aren’t like me, you can whip some of this stuff up in under 10 minutes.  Its easy and it is WORTH IT!  Simple Syrup keeps the cake moist throughout every stage of assembly and decoration and it adds a slight sweetness which is always good!

    Easy Chocolate Zucchini Cake

    The Cholocate Simple Syrup puts this recipe over the top amazing and adds a shiny crust to the top.  Just look at that! You are going to love this cake, trust me!

    Chocolate Zucchini cake is good on its own, but if you are looking for a decadent frosting for the top, I recommend Cream Cheese Frosting.

    Chocolate Zucchini Cake Recipe

    4.67 from 3 votes
    Chocolate Zucchini Cake
    Prep Time
    15 mins
    Cook Time
    50 mins
    Total Time
    1 hr 5 mins
    Course: Dessert
    Cuisine: American
    Keyword: chocolate zucchini cake
    • 2 cups (400 g) sugar
    • 4 eggs
    • 1 tsp vanilla
    • 1 1/2 cups (335 g) vegetable oil
    • 2 cups (250 g) all-purpose flour
    • 3/4 cups (95 g) unsweetened cocoa powder
    • 2 tsp (14 g) baking soda
    • 1 tsp (4 g) baking powder
    • 3 cups (450 g) zucchini grated
    • 1/2 cup (350 g) chocolate simple syrup
    1. Preheat oven to 350°F.

    2. In a medium bowl, stir together the sugar, eggs, vanilla, vegetable oil. Add in flour, cocoa powder, baking soda, and baking powder.  Mix well.  

    3. Fold in zucchini until it is evenly distributed. 

    4. Pour mixture into a prepared 9x13 pan

    5. Bake 40-50 minutes

    6. Remove from oven, pierce with a fork, and drizzle about 1/2 cup of chocolate simple syrup over top. 
    7. Allow cake time to set.

    Sidenote: You can absolutely serve this cake without simple syrup, it is still amazingly delicious. However, I wouldn’t change the amounts of ingredients. I made this cake with half the oil and it was not as good. I made it with less sugar and it was inferior. I made it with cinnamon and it was kinda weird tasting. I made every which way you could think and THIS recipe for Chocolate Zucchini Cake is perfect as is! 🙂

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    Did you try this with Splenda?

    what is chocolate simple syrup ??

    How do I make Chocolate simple syrup?
    What is the sugar and carbs contain? My husband is diabetic and I can adjust sugar accordingly

    Your link to the Chocolate Simple Syrup isn’t working. Can you provide the recipe for the chocolate simple syrup?

    Can’t wait to try this! What is the recipe for the chocolate simple syrup? Also, could you use coconut sugar?

    I want to thank you for all of your wonderful looking recipes. I love seeing them on facebook. I’m going to try this cake and chocolate simple syrup right now!!

    I make zucchini bread with crushed pineapple, raisins & chopped pecans. Ìt is awesome! I just picked zucchini out of my garden , I will make this choc zucchini cake instead. It sounds delicious. Thanks for the recipe!

    Looks like a fabulous recipe but need the recipe for Simple Syrup. No luck withthe link

    How do I make chocolate simple syrup?

    where is the chocolate syrup recipe cannot fond it

    Do you drain/squeeze dry the grated zucchini before adding to batter?

    I made the cake and 30-40 minutes baking time was nowhere near enough. I’m also confused because it says 50 minutes baking time on the top of the instructions but 30-40 minutes in the written notes.

    Mine took about 50 minutes and the cake was still pretty wet inside.

    The taste was great, though.

    Honestly, I didn’t love the cake. I used half a cup less sugar because I thought the syrup would make the cake overly sweet but even with the reduction, all I could taste was the sugar in the syrup. It didn’t taste like chocolate at all, only sweet.

    Sorry, I usually love the recipes on this website but I won’t be making this cake again.

      I’m sorry you didn’t enjoy the recipe after you made changes to it.

      The author stated that she tried the recipe with less sugar and it was inferior, so it’s not really fair to say that the recipe wasn’t good when you did exactly what she suggested you shouldn’t.

    Made the chocolate zucchini cake with chocolate syrup today. Absolutely delicious! I give it 10 stars! Thanks so much for sharing this recipe.

    This cake with chocolate syrup is absolutely delicious! Thanks for sharing the recipe.

    i made this and wondered why no salt was in the recipe so i added a half of a teaspoon. wished i had added more. great cake but needs just a little more saltiness to bring out the chocolate more. my daughter didnt seem to mind though and she has no idea that it has zuchinni in it cause i grated it with a thin grater after i peeled the green skins off. hehehehe

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