Super Moist Chocolate Zucchini Cake

This is the only Chocolate Zucchini Cake you will ever want to make! The zucchini makes this cake so moist because you do not grate the Zucchini. Instead, you blend it so there are no visible pieces of Zucchini in the cake. Your family will not even know it’s there. It’s always nice to put a little healthy love into your food! I sprinkle chocolate chips on top making it good to eat as is or you can also add frosting.

To see my step by step directions with pictures and a printable recipe card click Chocolate Zucchini Cake.


  1. The first time I made zucchini chocolate cake, my friend gave me the recipe and zucchini. I diced the zucchini, not very small and cooked the cake. My husband and son were thrilled at the smell until I cut into it and there were green chunks all through it! lol I didn’t know any better, I was young and dumb lol

    • Thank you for making me laugh today Susan! That is a great story and the way we learn, from our mistakes. Reminds me of a Funniest Video of a lady that made a whole turkey and didn’t know she was supposed to take the giblets out of the cavity, with the plastic bag still on, until they carved it. Lol

  2. I bookmarked this. I have never blended the zucchini, and I think it is a great idea. Have you ever tried not peeling the zucchini? It would be even a little healthier that way. Of course, we all know that chocolate is one of the four food groups. LOL (That statement dates me–the “experts” don’t even talk about that anymore.)

    • I used to make 35 loaves of zucchini bread and freeze it every year when my daughter was still home. I had to limit her to one loaf a week until it was gone! It took up a huge part of my chest freezer.

      • I remember a coworker used to bake mini loaves of zucchini bread every Summer and bring them in on a platter with some butter … she said her garden produced so much zucchini she couldn’t look at zucchini bread anymore. 🙂 I personally would have frozen it, but it was a nice gesture.

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