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Moist Chocolate Zucchini Cake

This Moist Chocolate Zucchini Cake is rich, fudgy, and incredibly soft with deep chocolate flavor and hidden zucchini for extra moisture. Perfect for birthdays, healthy cake ideas, and easy homemade desserts.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • Wet Ingredients
  • ½ cup vegetable oil
  • ½ cup applesauce
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups finely shredded zucchini
  • Chocolate Add-Ins
  • 1 cup chocolate chips
  • Optional Frosting
  • Chocolate ganache
  • Cream cheese frosting
  • Chocolate buttercream

Method
 

  1. Preheat oven to 350°F (177°C).
  2. Grease a 9x13-inch baking pan.
  3. Finely shred zucchini and lightly blot excess moisture with paper towels.
  4. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  5. In a large bowl, whisk together vegetable oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
  6. Stir shredded zucchini into the wet mixture.
  7. Gradually add dry ingredients into wet ingredients and mix until just combined.
  8. Fold in chocolate chips.
  9. Pour batter evenly into prepared baking pan.
  10. Bake for 32–38 minutes or until a toothpick inserted in the center comes out mostly clean.
  11. Allow cake to cool completely before frosting or serving.

Notes

  • Do not overmix the batter for soft texture.
  • Zucchini keeps the cake extra moist without noticeable flavor.
  • Add extra chocolate chips on top before baking for bakery-style appearance.
  • Store covered at room temperature up to 3 days or refrigerated up to 5 days.
  • Freeze cake slices up to 3 months.