Moist Chocolate Zucchini Cake Recipe

Indulge in the ultimate moist chocolate cake! This decadent recipe, secretly packed with zucchini, delivers intensely rich chocolate flavor and a melt-in-your-mouth texture. Say goodbye to dry cakes forever! Perfect for birthdays, special occasions, or a simple weeknight treat.

Prep Time 20 mins

Cook Time 60 mins

Calories 4519.6 kcal

Protein 94g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Moist Chocolate Zucchini Cake

1/2 cup vegetable oil
1 3/4 cups sugar
1/2 cup milk
2 teaspoons vanilla extract
2 cups grated zucchini
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup semi-sweet chocolate chips
2 large eggs

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How to Make Moist Chocolate Zucchini Cake

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the grated zucchini and chocolate chips.
Pour batter into the prepared pan and spread evenly.
Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting or serving.