This fudgy chocolate zucchini cake is rich, moist and chocolatey, and you would never know there is zucchini in it. The zucchini keeps it lovely and moist without adding any flavour, so it is a sneaky way to use up a glut and get some veg into the kids.
It is an easy one-bowl mix, and the recipe makes a generous amount, enough for two cakes, two loaves or one big slice tray.
Why You’ll Love It
This one’s a keeper. It’s rich, fudgy and properly chocolatey, the zucchini keeps it moist without you tasting it, it’s one bowl and an easy mix, it makes a big batch, and it’s a sneaky way to use up zucchini.
The Shortcut That Makes It Work
It all goes in the food processor. You blitz the zucchini right into the batter so there is no grating and draining, and the whole thing is mixed in one go.
Handy Tips
No need to peel the zucchini. Once it is grated or blitzed, the skin blends right in and you will not notice it. Blend or grate the zucchini finely so it disappears into the batter. The mix rises, so leave room in the tin for it to expand. Press the middle gently to check it is done. If it bounces back, it is ready.
Make It Your Way
Stir through a few extra chocolate chips, or swap dark for milk chocolate. Use coconut or olive oil in place of the vegetable oil for a different flavour. Coconut adds a slight tropical note, olive a fruitier one. Make it as two cakes, two loaves, or one large slice tray. Adjust the baking time to suit, about 45 minutes for two tins, 60 for a slice tray.
How to Store It
Keep it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It freezes well too, wrapped tightly, for up to 3 months.
Other Recipes You’ll Love
If you enjoyed this Fudgy Chocolate Zucchini Cake, here are a few more ideas to add to your rotation:
Fudgy Chocolate Zucchini Cake
Prep Time 10 minutes 
Cook Time
1 hour 
Total Time 1 hour 10 minutes 
Ingredients
Equipment
Method
- Start by blending the zucchinis, eggs, oil, yogurt, and sugar in your food processor for about a minute, until the zucchini is completely pulverised. No food processor? No problem! Just grate the zucchini and mix it with the other ingredients.
- Next, add in the flour, cocoa, and bicarbonate of soda. Blitz again quickly, or just give it a good stir.
- Stir in 3/4 of your chocolate chips into the mix.
- This recipe makes a generous amount! You can make 2 standard cakes, 2 loaves, or one large slice tray. Remember, the mix rises, so leave enough room for expansion.
- Sprinkle the remaining chocolate chips over the top for that extra chocolatey goodness.
- Bake at 180°C. If using 2 tins, it’s 45 minutes; for a large slice tray, it’s about 60 minutes. A good tip: gently press the middle of the cake – if it bounces back, it’s done!
- Voilà! Your Easy Chocolate Zucchini Cake is ready to enjoy. Perfect for sharing (or not).
Nutrition
Video
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FAQs
Do I have to peel the zucchini?
No. Once it is grated or blitzed, the skin blends right in and you will not notice it. It adds a little extra fibre too.
Can I use a different oil?
Yes. Coconut or olive oil both work in place of vegetable oil. Coconut adds a slight tropical note, olive a fruitier taste.
How long does it keep?
At room temperature in an airtight container for up to 3 days, in the fridge for up to a week, or frozen for up to 3 months.
