Oh, you’re going to love this one! My double chocolate zucchini cake is the ultimate sneaky parent win—rich, fudgy chocolate decadence packed with hidden veggies. I swear, the first time I served it at a kids’ birthday party, not a single picky eater suspected those two cups of grated zucchini tucked inside. The magic? The zucchini vanishes into the batter, leaving behind unbelievable moisture (no dry cake here!) and the most tender crumb you’ll ever sink your teeth into. Between the double dose of cocoa and melty chocolate chips, all anyone tastes is pure chocolate heaven. Trust me, this is the cake that’ll make you feel like a genius when your family goes back for thirds—completely oblivious to their vegetable intake!

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Why You’ll Love This Double Chocolate Zucchini Cake

This isn’t just another chocolate cake—it’s a game-changer! Here’s why it’s become my most-requested recipe:

Unbeatable moisture: The zucchini works magic, keeping every bite impossibly moist for days (if it lasts that long!) without any veggie taste.
Sneaky nutrition win: Two whole cups of zucchini disappear into rich chocolate flavor—perfect for veggie-resistant kids or adults.
One-bowl simple: No fancy techniques here—just mix, pour, and bake. Perfect for last-minute dessert emergencies.
Crowd-pleasing charm: Even chocolate purists can’t resist the fudgy crumb and melty chocolate pockets. I’ve never brought home leftovers!

Ingredients for Double Chocolate Zucchini Cake

Grab these simple pantry staples—I bet you have most already! Everything comes together so easily:

2 cups all-purpose flour (spooned & leveled)
1/2 cup cocoa powder (natural, not Dutch-process—trust me on this!)
1 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil (or melted coconut oil for extra richness)
1 1/2 cups sugar
2 eggs (room temp blends better)
1 tsp vanilla extract
2 cups grated zucchini (packed, excess moisture squeezed out—about 1 medium zucchini)
1 cup chocolate chips (I use semi-sweet, but dark works too)

Ingredient Substitutions & Notes

Don’t stress if you’re missing something! Here are my tested swaps:

Gluten-free? Swap in a 1:1 GF flour blend—the zucchini keeps it moist.
No zucchini? Yellow squash works, but peel it first to hide the color.
Skip the peeling—zucchini skins vanish into the batter (extra fiber win!).
Oil alternatives: Applesauce replaces half the oil for less fat, but the texture changes slightly.

Pro tip: Grate zucchini last-minute so it doesn’t release too much liquid before mixing!

How to Make Double Chocolate Zucchini Cake

Alright, let’s get baking! This cake comes together so easily—just follow these simple steps for chocolatey perfection:

Prep your pan: Grease that 9×13 inch baking pan really well (I like using butter and a dusting of cocoa powder instead of flour—no white streaks!).
Mix dry ingredients: Whisk together flour, cocoa powder, baking soda, and salt in a big bowl. Cocoa tends to clump, so sift it if yours is stubborn!
Cream wet ingredients: In another bowl, beat the oil, sugar, eggs, and vanilla until smooth and slightly pale—about 2 minutes with a hand mixer.
Combine carefully: Gradually add dry ingredients to wet, mixing just until no flour streaks remain. Overmixing makes tough cake!
Fold in the magic: Gently stir in squeezed-dry zucchini until evenly distributed—the batter will thicken up beautifully.
Chocolate chip time: Toss chocolate chips with 1 tsp flour (this keeps them from sinking!), then fold into batter.
Bake to perfection: Pour into prepared pan and bake 35-40 minutes at 350°F. Cake is done when a toothpick comes out with moist crumbs (not wet batter).

Pro Tips for Perfect Cake

Squeeze it dry: Wrap grated zucchini in a clean towel and twist hard—excess moisture makes soggy cake!
Check early: Ovens vary—start checking at 30 minutes to avoid overbaking.
Cool completely: Resist cutting! This cake sets as it cools for cleaner slices.
Extra fudgy? Swap 1/4 cup cocoa for melted dark chocolate in the wet ingredients.

Serving & Storing Double Chocolate Zucchini Cake

This cake is delicious plain, but a dollop of freshly whipped cream and some raspberries take it over the top! For special occasions, I’ll dust it with powdered sugar or drizzle with melted chocolate—my kids go wild when I add sprinkles too. Leftovers (ha! As if!) keep perfectly at room temperature for 3 days in an airtight container, or freeze slices wrapped in plastic for up to 3 months. Pro tip: Frozen slices thaw at room temp in about an hour—just in time for that afternoon chocolate craving!

Double Chocolate Zucchini Cake Variations

Don’t be afraid to play with this recipe—it’s practically begging for personal touches! Try folding in 1/2 cup chopped walnuts or pecans for crunch (my husband’s favorite). Swap semi-sweet chips for white chocolate or peanut butter chips—totally changes the vibe! Feeling adventurous? Add 1 tsp espresso powder to deepen the chocolate flavor even more. The beauty of this cake is how forgiving it is—so get creative and make it your own!

Double Chocolate Zucchini Cake Nutrition

Now, I’m no nutritionist, but here’s the fun part—this indulgent-tasting cake actually packs some sneaky goodness! Per serving (if you can stop at just one slice), you’re looking at roughly 320 calories with 14g fat and 48g carbs. Of course, exact numbers will vary based on your specific ingredients—like whether you use dark chocolate chips or swap in applesauce. But hey, with all that zucchini hiding in there, I say that totally balances out the chocolate… right?

FAQs About Double Chocolate Zucchini Cake

Can I leave out the zucchini? Well… you could, but you’d lose that amazing moisture! If you must, try adding 1/4 cup extra oil or applesauce instead—though it won’t be quite the same.

My cake turned out dense—what happened? Oh no! Usually that means the batter got overmixed (easy to do!) or the zucchini wasn’t squeezed dry enough. Next time, fold gently and really wring out those shreds!

Can I make this gluten-free? Absolutely! My neighbor swears by using a 1:1 gluten-free flour blend—just be sure it contains xanthan gum. The zucchini keeps it from drying out.

Why natural cocoa powder? Dutch-process can mess with the baking soda reaction. Natural cocoa gives that perfect rise and classic chocolate tang we love!

Can I freeze this cake? You bet! Wrap slices tightly in plastic—they thaw beautifully for sudden chocolate emergencies. My freezer stash never lasts more than a month!

Alright, my fellow chocolate lovers—I can’t wait for you to try this magical cake! There’s nothing quite like watching someone take that first bite of rich, fudgy goodness, completely unaware they’re eating vegetables. I’d love to hear how it turns out for you—did you add any fun twists? Did the kids (or picky adults) suspect a thing? Drop your baking adventures in the comments below, and don’t forget to tag me if you share photos—nothing makes me happier than seeing your chocolatey creations!

Double Chocolate Zucchini Cake: 2-Cup Sneaky Veggie Dessert Delight

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A moist and rich chocolate cake with hidden zucchini for added texture and nutrients.

Author: Kitchen Hub
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups grated zucchini
1 cup chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
Mix flour, cocoa powder, baking soda, and salt in a bowl.
Beat oil, sugar, eggs, and vanilla in another bowl.
Combine wet and dry ingredients. Stir in zucchini.
Fold in chocolate chips.
Pour batter into prepared pan. Bake for 35-40 minutes.
Cool before serving.

Notes

Zucchini adds moisture but doesn’t affect flavor
Can be stored at room temperature for 3 days
Freezes well for up to 3 months

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 5g
Cholesterol: 35mg