Chocolate Zucchini Snack Cake

Name: Chocolate Zucchini Snack Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup vegetable oil; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup finely grated zucchini; 1/2 cup powdered sugar; 1-2 tbsp milk; 1/2 tsp vanilla extract

Highlighted under: Dessert & Baking Essentials

I love surprising friends and family with delicious treats, and this Chocolate Zucchini Snack Cake does just that! The clever addition of zucchini keeps the cake wonderfully moist while imparting a subtle sweetness. Not to mention, the rich chocolate flavor is simply irresistible. I find that it’s a great way to sneak in some veggies without anyone knowing. Perfect for an afternoon snack or dessert, this cake is one that you’ll want to make again and again.

Created by

Ariana Brooks

Last updated on 2026-02-07T22:53:35.676Z

When I first experimented with adding zucchini to a chocolate cake, I was pleasantly surprised by the results. The cake turned out so moist that it became a favorite in our household. After a few tweaks, I found the perfect balance between chocolate and the earthy taste of zucchini, making it a delightful treat.

One tip I discovered is to grate the zucchini finely and squeeze out any excess moisture. This gives the cake the right texture, ensuring that every bite is a heavenly chocolate experience. Trust me, it’s a game changer!

Why You'll Love This Cake
Decadent chocolate flavor with a hidden veggie twist
Moist and rich cake that’s perfect for any occasion
Easy to make and always a crowd-pleaser

Understanding the Ingredients

The key ingredient in this Chocolate Zucchini Snack Cake is undoubtedly the finely grated zucchini. This vegetable not only adds moisture but also acts as a natural sweetener, balancing the rich cocoa flavor. Be sure to squeeze out excess moisture from the zucchini after grating; this prevents the cake from becoming overly soggy. You can use a clean dish towel for this step, making sure the zucchini is finely grated for even distribution throughout the batter.

Choosing high-quality cocoa powder is also essential for achieving that deep chocolate flavor. Dutch-process cocoa will yield a darker color and milder taste compared to natural cocoa powder, so choose based on your preference. Also, ensure that your baking soda is fresh, as this will give the cake its necessary lift and prevent a dense texture.

Baking Tips for Success

When mixing your wet and dry ingredients, it's important to do so gently to avoid overmixing. Overmixing can lead to a tough cake, defeating the purpose of that moist texture we want from the zucchini. Mix just until you can no longer see any dry flour particles; there may be a few lumps remaining, which is perfectly fine. The result will be a light and tender crumb once baked.

For the best results, use an oven thermometer to ensure your oven is at the correct temperature, as discrepancies can lead to either underbaking or overbaking. Keep an eye on the cake in the last few minutes of baking. It should spring back slightly when pressed in the center and pull away from the edges of the pan. If a toothpick comes out with moist crumbs rather than wet batter, you can be confident your cake is ready.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup finely grated zucchini

For the Icing (Optional)

1/2 cup powdered sugar
1-2 tbsp milk
1/2 tsp vanilla extract

Notes:

Make sure to squeeze out excess moisture from the zucchini for best results.

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.

Mix the Dry Ingredients

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

Combine Wet Ingredients

In another bowl, mix the vegetable oil, sugar, eggs, and vanilla until smooth.

Combine Mixtures

Gradually incorporate the dry ingredients into the wet mixture until well combined. Fold in the grated zucchini.

Bake

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean.

Make the Icing

If using, combine powdered sugar, milk, and vanilla in a small bowl and drizzle over the cooled cake.

Let the cake cool completely before cutting into squares.

Pro Tips

For an extra chocolatey taste, feel free to add chocolate chips to the batter. Also, serve it warm for a delightful treat!

Serving and Pairing Ideas

This Chocolate Zucchini Snack Cake is delightful on its own, but if you want to elevate the presentation, consider topping it with whipped cream or a scoop of vanilla ice cream. The cold creaminess contrasts beautifully with the rich chocolate flavor, offering a dessert that feels indulgent yet is secretly packed with veggies. I also enjoy serving it with a sprinkle of crushed nuts for added texture and flavor.

A simple dusting of powdered sugar can add a touch of elegance to the cake's surface, making it suitable for gatherings. If you'd like to spice it up a bit, serve slices with a dollop of homemade chocolate ganache or a berry compote, as the acidity of the berries complements the deep chocolate flavor wonderfully.

Storage and Make-Ahead Options

This cake can be stored in an airtight container at room temperature for up to three days, which makes it an excellent option for meal prep or snack planning. For longer storage, you can refrigerate it for up to a week without losing much of its moisture and flavor. If you're looking to keep it even longer, consider freezing the cake; wrap it tightly in plastic wrap and then in aluminum foil for up to three months. Thaw it overnight in the refrigerator for the best texture.

When you’re ready to serve previously frozen cake, simply bring it to room temperature or warm individual slices in the microwave for a few seconds. This will refresh the flavor and texture, making it taste almost freshly baked. I often double the recipe and freeze half, so I always have a delightful chocolate treat on hand!

Questions About Recipes

→ Can I use whole wheat flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option.

→ How long does this cake last?

The cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for a week.

→ Can I freeze this cake?

Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.

→ What can I use instead of eggs?

You can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg for a vegan option.