This healthy Chocolate Zucchini Cake might just be the yummiest way to use up a pile of zucchini. Plus, it’s easy to make, stores well, and is lower in added sugars.
We love my Chocolate Chip Zucchini Muffins, but there are days when just the idea of cleaning a muffin pan is too much. Enter: This snack cake version!
With a super simple one-bowl method, lower added sugars than other similar recipes, and the most tender result, this healthy Chocolate Zucchini Cake is so great to share for snack or dessert.
Why this Recipe Works
The moisture in zucchini balances whole wheat flour and cocoa powder to make a moist, tender snack cake that boasts cocoa flavor with less sugar.
It’s also an ideal zucchini recipe if you find yourself with a surplus!
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this healthy Chocolate Zucchini Cake so you know what to pick up from the store or have ready.
- Whole wheat flour: I love to use whole grain flour here because the cake stays moist, even with a higher-fiber flour, due to the moisture from the zucchini.
- Cocoa powder: Look for unsweetened cocoa powder to use in this recipe.
- Sugar (or maple syrup): I prefer using granulated sugar here because in my testing it creates a better final texture. Maple syrup and honey work, but they make the cake a smidge drier.
- Baking powder and soda: Be sure yours are fresh and active to have the best results when you bake this cake.
- Zucchini: We grate this on a box grater or hand held grater and squeeze it very dry before measuring.
- Milk: I cook and bake with whole milk though any type of milk, including nondairy milk, works here.
- Eggs: The recipe was developed with large eggs, so plan to use that size so the volume is correct and the wet to dry ingredient ratios are right.
- Butter: I use unsalted butter in my baking but you can use salted if that’s what you have on hand.
- Vanilla extract: You can use pure or artificial vanilla extract according to your preference and budget here as they both work the same in this recipe.
- Chocolate chips: Use dark or semi-sweet chocolate chips here for more chocolate flavor. Regular size or mini ones both work great.
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Step-by-Step Instructions
Here’s a preview of how to make this healthy Chocolate Zucchini Cake so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. To a medium bowl, add the squeezed zucchini and the rest of the wet ingredients. Whisk to combine.
Step 2. Add the dry ingredients to the bowl. Stir to combine, then gently stir in the chocolate chips.
Step 3. Add the batter to the prepared baking pan and spread to even out. Top with more chocolate chips, if desired.
Step 4. Bake until a cake tester inserted into the center comes out cleanly. Let cool on a wire rack before slicing.
Healthy Chocolate Zucchini Cake FAQs
I prefer to grate it on a box grater or a hand held grater over a bowl lined with a cloth napkin or cheese cloth. Then lift up the cloth around the zucchini and squeeze the liquid out. This helps the zucchini stay off your hands and just makes it much simpler to get as much liquid out as possible.
You can skip them, though they do add really nice flavor. If you want sweetness without more added sugar, you can also top the cake with some blueberries.
Sure! Let it cool and then top with Cream Cheese Frosting or Yogurt Frosting. Both of those would be a great addition.
How to Store
Store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Freeze cooled cake pieces in a zip top freezer bag with as much air removed as possible for up to 3 months.
Best Tips for Success
- Serve at room temperature, warmed slightly, or chilled. (The cake may firm up a bit if chilled.)
- Use the same amount of honey or maple syrup in place of the sugar.
- Use white whole wheat or all-purpose flour if desired or if you don’t have whole-wheat flour on hand.
More Zucchini Recipes
Muffins
Easy Zucchini Carrot Muffins
Breakfast
Fluffy Zucchini Pancakes
Desserts
Favorite Zucchini Cake
Recipes
Favorite Zucchini Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Chocolate Zucchini Cake (Healthy)
Ingredients
- 1 cup grated zucchini, squeezed very dry and packed tightly (measure after grating and squeezing)
- 1 cup milk
- 2 eggs (lightly beaten)
- ¼ cup unsalted butter (melted, or use canola or avocado oil)
- 2 teaspoons vanilla extract
- 1¼ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- ½ cup sugar (or maple syrup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips (or 1 cup blueberries)
Instructions
- Preheat oven to 375 degrees F. Coat an 8×8-inch square baking pan with nonstick spray and a piece of parchment paper.
- Grate the zucchini with a box grater and squeeze as much liquid out as you can with your hands. (I usually place it onto a clean kitchen towel and roll up to remove excess moisture, too.) Measure out 1 cup after this process.
- To a medium bowl, add the squeezed zucchini, milk, eggs, butter, and vanilla. Whisk to combine.
- Add the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Gently stir in the chocolate chips.
- Add the batter to the prepared baking pan and spread evenly. Top with more chocolate chips, if desired.
- Bake for 22-26 minutes or until a cake tester inserted into the center comes out cleanly.
- Let cool for a minute or so in the pan, then use the parchment paper to lift the cake out to transfer to a wire rack to cool to room temperature.
Notes
- Store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Freeze cooled cake pieces in a zip top freezer bag with as much air removed as possible for up to 3 months.
- Serve at room temperature, warmed slightly, or chilled.
- Use ⅓ cup sugar if you prefer to reduce the sugar a little. I do not recommend you go below that.
- Dairy-free: Use melted coconut oil in place of the butter and use plain nondairy milk.
- Gluten-free: Use cup-for-cup style gluten-free flour in place of the whole wheat.
- Egg-free: Use a store bought egg substitute or omit the eggs, increase the milk to 1 ½ cups, and increase the baking soda to 1 teaspoon. Bake for 24-26 minutes and check for doneness with a cake tester. (I tested this variation and it worked well, though it’s moister than the regular recipe so it takes a little longer to bake.) Let cool fully before eating for the best texture.
- Use the same amount of honey or maple syrup in place of the sugar.
- Use white whole wheat or all-purpose flour if desired.
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