Chocolate Zucchini Cake
That first slice — dark, tender, the crumb so fine it barely holds together — comes out of the pan and my kids are already standing behind me with forks. They don't know there's a full cup of shredded zucchini in there.
Equipment
- 9x13-inch Baking Pan
- Box Grater or Microplane
- Large Mixing Bowl
- Whisk
- Rubber spatula
- Cooling Rack
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt (Kosher)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 3 large eggs
- ¾ cup vegetable oil (canola, grapeseed, or light olive oil)
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (do not squeeze)
- ½ cup semi-sweet or dark chocolate chips (optional)
Instructions
- Preheat the oven to 325°F. Grease a 9x13-inch pan or line it with parchment paper so the sides overhang — that way you can lift the whole cake out.
- Whisk the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, and salt until they're evenly combined.
- Mix the wet ingredients: In a separate bowl (or the same one if you're doing it right — I just make a well in the center), whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and glossy.
- Combine wet and dry: Pour the wet ingredients into the dry and fold gently with a rubber spatula until just combined. A few streaks of flour are fine.
- Fold in the zucchini: Add the grated zucchini (and chocolate chips, if using) to the batter. Fold until the zucchini is fully incorporated. The batter will look loose — that's correct.
- Pour into pan: Scrape the batter into the prepared pan and spread it even. It will settle into a relatively thin layer — that's fine. It rises beautifully.
- Bake: Bake for 35 to 40 minutes, rotating the pan halfway through. The edges will start to pull away from the sides, and the center will feel firm but springy when you press it lightly. A toothpick inserted in the center should come out with a few moist crumbs — not wet batter.
- Cool completely: Let the cake cool in the pan on a wire rack for at least 1 hour before slicing. The texture finishes setting as it cools — cut too soon and it'll crumble.
Notes
Important: Do NOT squeeze the zucchini. The water is essential for the cake's tender texture. Grate it fine on the small holes of a box grater. Use a good Dutch-process cocoa if you can — it makes a deeper chocolate flavor. Let the cake cool completely, at least 1 hour, before slicing. A warm cake will crumble. Store wrapped in plastic for up to 5 days, or freeze for 3 months.