Perfect choice 👍 A Chocolate Zucchini Cake is moist, rich, fudgy, and a great way to sneak in veggies without anyone noticing. Here’s a full, step-by-step recipe:

🍫🥒 Chocolate Zucchini Cake Recipe

Ingredients

Dry Ingredients:

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients:

½ cup unsalted butter, melted (or neutral oil)
½ cup vegetable oil (or canola oil)
1 ¾ cups granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
½ cup sour cream or Greek yogurt (makes it extra moist)

Add-ins:

2 cups shredded zucchini (about 2 medium zucchinis, excess liquid lightly squeezed out)
1 cup semisweet chocolate chips (optional but recommended)

Optional Chocolate Glaze (or Frosting):

1 cup semisweet chocolate chips
½ cup heavy cream
1 tsp butter (for shine)

Instructions

1. Prepare Pan & Oven

Preheat oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan (or two 9-inch round pans).

2. Prepare Zucchini

Wash zucchini and grate using a box grater.
Place grated zucchini in a clean towel and lightly squeeze to remove excess moisture (don’t over-squeeze – you want some moisture).

3. Mix Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

4. Make Wet Mixture

In a large bowl, whisk together melted butter, oil, and sugar until smooth.
Add eggs one at a time, mixing well.
Stir in vanilla extract and sour cream (or yogurt).

5. Combine & Add Zucchini

Gradually add dry ingredients to wet mixture, mixing gently until just combined.
Fold in zucchini and chocolate chips.

6. Bake

Pour batter into prepared pan and spread evenly.
Bake for 40–45 minutes (for 9×13 pan) or 30–35 minutes (for round pans), until a toothpick inserted in the center comes out with only a few moist crumbs.
Let cool completely before adding glaze or frosting.

7. Optional Chocolate Glaze

Heat heavy cream in a small saucepan until just simmering.
Pour over chocolate chips and butter in a bowl.
Let sit 2 minutes, then whisk until smooth and glossy.
Pour over cooled cake and spread evenly.

Tips & Variations

Extra Moist: Replace half the butter with unsweetened applesauce.
Frosting Idea: Cream cheese frosting also pairs beautifully with this cake.
Nuts: Add ½ cup chopped walnuts or pecans for crunch.
Mini Cakes: Bake in muffin tins for zucchini chocolate cupcakes (20–22 minutes bake time).
Storage: Store covered at room temp for 2 days or in the fridge up to 5 days. Freezes well (without glaze) for up to 2 months.

🍫🥒 This Chocolate Zucchini Cake is rich, fudgy, and so moist that nobody will guess there’s zucchini inside – it just makes it soft and tender!

Would you like me to also give you a double chocolate version (with cocoa + melted chocolate in the batter) for a more decadent, brownie-like cake?