Chocolate Zucchini Cake

Name: Chocolate Zucchini Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 300 g Zucchini, grated; 45 g Cocoa, sifted; 220 g Flour, sifted; 130 ml Vegetable oil; 250 g Sugar; 2 Egg, beaten; 120 ml Milk; 2 tsp Baking powder; 1 tsp Vanilla extract; ½ tsp Salt

Chocolate Zucchini Cake · ready in 1 h 35 min · 8 servings · 410 kcal per serving · easy · 10 ingredients

This American home style cake bakes up plush and deeply chocolaty, using grated zucchini for moisture without a vegetable taste.

Prep: 25 min
Cook: 40 min
Total: 1 h 35 min
Serves: 8
kcal: 410
Difficulty: easy

American Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

300 gZucchini, grated
45 gCocoa, sifted
220 gFlour, sifted
130 mlVegetable oil
250 gSugar
2Egg, beaten
120 mlMilk
2 tspBaking powder
1 tspVanilla extract (optional)
½ tspSalt

Equipment

oven, measuring spoon, box grater, mixing bowl, whisk, spatula, cake pan, parchment, pastry brush, cooling rack, knife, serving plate

Instructions

Gather Ingredients
Gather measured ingredients, a box grater, mixing bowls, whisk, spatula, cake pan, parchment, cooling rack, and oven. · 5 min
What to look for: Everything is measured and within reach.
Prepare Pan
Heat the oven to 175°C / 350°F, grease a 23 cm round cake pan with a little oil, and line the base with parchment. · 5 min
What to look for: The pan is lightly glossy and lined neatly.
Grate Zucchini
Grate the zucchini on the large holes, then press it lightly in your hands so it stays moist but does not drip into the batter. · 5 min
What to look for: The zucchini looks damp and fluffy, not watery.
Mix Dry Ingredients
Whisk flour, cocoa, baking powder, sugar, and salt in a bowl until the cocoa is evenly dispersed and no pale streaks remain. · 3 min
What to look for: The dry mixture is evenly chocolate colored.
Mix Wet Ingredients
Whisk eggs, oil, milk, and vanilla in a second bowl until glossy and smooth, then fold in the grated zucchini. · 4 min
What to look for: The mixture looks shiny with zucchini evenly suspended.
Combine Batter
Fold the dry mixture into the wet mixture just until no dry flour remains, scraping the bottom of the bowl once. · 3 min
What to look for: The batter is thick, dark, and slightly textured.
Bake Cake
Pour the batter into the pan, smooth the top, and bake for 35 to 40 minutes until the center springs back. · 40 min
What to look for: The top is set, slightly domed, and no longer wet in the center.
Cool Cake
Cool the cake in the pan for 15 minutes, then turn it onto a rack and let it settle until barely warm. · 30 min
What to look for: The cake releases cleanly and the crumb firms as it cools.
Serve Slices
Serve the cake in 8 slices, plain and soft, while the crumb is still fragrant and the zucchini stays hidden. · 2 min
What to look for: Each slice is dark, moist, and tender.

Nutrition (per serving)

kcal	410
Protein	6 g
Carbohydrates	58 g
of which sugars	33 g
Fat	18 g
of which saturated	3 g
Fibre	3 g
Sodium	281 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 2 months
Warm 1 slice for 10 to 15 seconds, or serve at room temperature for the best tender crumb.

Ingredient substitutions

Vegetable oil

Butter: Melt and cool the butter before mixing for a richer but slightly less moist cake.

Milk

Water: Use water only if needed, knowing the crumb will taste a little less rich.