This rich and fudgy chocolate zucchini cake is a delicious way to sneak in some extra veggies without even noticing. The shredded zucchini makes the cake incredibly moist while keeping it light and tender. It’s dairy-free, egg-free, and so simple to prepare with basic pantry staples.

Why I’ll Love This Recipe

I love that this cake turns out rich and chocolatey every time without needing any dairy or eggs. The zucchini adds so much moisture, yet I can’t taste it at all. It’s a great dessert to bring to gatherings or just to treat myself at home. Plus, the ingredients are straightforward, and I usually have everything I need on hand. Whether I’m baking it in a round pan, a loaf tin, or even as cupcakes, it always comes out great.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon apple cider vinegar
1 cup unsweetened plant-based milk (like soy or almond milk)
1 cup granulated sugar
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup neutral oil (such as canola or vegetable oil)
1 teaspoon vanilla extract
2 cups grated zucchini (no need to peel or squeeze it)
1 cup vegan chocolate chips or chunks

Directions

In a medium bowl, mix the apple cider vinegar with the plant-based milk and let it sit for a few minutes to curdle.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add the oil, vanilla extract, and grated zucchini to the milk mixture. Stir to combine.
Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter rest for 4 to 5 minutes to allow the zucchini to release more moisture.
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
Pour the batter into the prepared pan and level the top with a spatula. Sprinkle the chocolate chips on top and gently press them into the batter.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cake cool completely in the pan before removing and slicing.

Servings and timing

Servings: 8 to 16 slices, depending on how large I cut them
Prep time: 10 minutes
Cook time: 45 to 50 minutes
Total time: 55 to 60 minutes

Variations

I can stir in 2 to 3 teaspoons of espresso powder to deepen the chocolate flavor.
For a spiced twist, I like adding a teaspoon of cinnamon or a pinch of cayenne.
Sometimes I fold in ¾ cup of chopped nuts like walnuts or hazelnuts for extra texture.
A few tablespoons of shredded coconut give it a fun tropical note.
Adding orange zest turns it into a chocolate-orange delight.
The same batter works great for cupcakes, loaf cakes, or sheet cakes with adjusted baking times.

Storage/Reheating

I store the cake at room temperature for 1 to 2 days, loosely covered.
In the fridge, I keep it in an airtight container for up to 7 days.
For freezing, I wrap individual slices or the whole cake in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. I let it thaw in the fridge overnight or reheat a slice in the microwave for 15–30 seconds.

FAQs

Can I taste the zucchini in the cake?

No, I can’t taste the zucchini at all. It just makes the cake extra moist.

Can I use frozen zucchini?

Yes, I can use frozen zucchini, but I make sure to thaw it completely and drain off the excess liquid before measuring it.

Can I reduce the oil in the recipe?

Yes, I can substitute part of the oil with unsweetened applesauce or mashed banana, but I prefer to keep at least some oil for the best texture.

Can I make this as cupcakes or a loaf cake?

Definitely. For cupcakes, I bake them for about 20 minutes. For a loaf, I increase the baking time to around 50–55 minutes.

How do I know the cake is done?

I insert a toothpick into the center—if it comes out with a few moist crumbs (but no wet batter), it’s ready. I also let the cake cool completely before slicing for the best results.

Conclusion

This chocolate zucchini cake is one of my favorite ways to enjoy a rich dessert with a hidden veggie bonus. It’s moist, tender, and loaded with deep chocolate flavor. Whether I make it for a celebration or a weeknight treat, it never disappoints. It’s easy to adapt, quick to make, and perfect for anyone who loves a great chocolate cake.