If you think zucchini only belongs in savory dishes, think again. This Chocolate Zucchini Summer Cake is here to change your mind. Rich, moist, and bursting with deep cocoa flavor, this cake is a summer twist on classic chocolate cake—and no one will even guess there are vegetables inside. It’s the perfect dessert for garden lovers, chocoholics, and anyone who appreciates a slice of decadence that feels just a little bit wholesome.

It’s one of those cakes that surprises guests every time. You tell them there’s zucchini in it—after they’ve had their second helping. And they’re shocked. Not because it tastes like vegetables (it doesn’t), but because it’s so incredibly moist, fluffy, and fudgy that the idea of it being good for you in any way feels like magic.

Whether you’re baking for a potluck, summer party, or just your own sweet tooth, this Chocolate Zucchini Cake is a must-bake treat.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this summer gem:

Extra Moist and Tender: Thanks to the fresh zucchini, this cake stays soft and moist for days without being heavy or dense.

Deep Chocolate Flavor: With both cocoa powder and chocolate chips, each bite is rich and indulgent.

Garden Fresh and Clever: A smart way to use up extra summer zucchini—your kids (and picky eaters) will never know.

Simple and One-Bowl Friendly: Easy to make with common pantry ingredients and no fancy equipment needed.

Old-Fashioned Icing on Top: The fudge-like boiled icing brings that classic homemade finish that makes it irresistible.

Prep & Cooking Time

Despite how luxurious it tastes, this cake is beginner-friendly and doesn’t require any special tools. The icing is made on the stovetop and poured over the cooled cake like a chocolate dream.

Preparation Time: 30 minutes
Cooking Time: 50–60 minutes
Total Time: About 1 hour 20 minutes

Ingredients

Here’s everything you need to make this glorious Chocolate Zucchini Cake from scratch:

For the Cake:

2 cups (240 g) all-purpose flour
2 ¼ cups granulated sugar
¾ cup (63 g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon table salt
1 teaspoon vanilla extract
4 large eggs, room temperature
1 cup (240 mL) vegetable oil
3 cups (426 g) shredded zucchini (about 4 small zucchini)
¾ cup (128 g) semi-sweet chocolate chips

For the Icing:

1 cup (197 g) granulated sugar
1/4 cup (21 g) unsweetened cocoa powder
1/3 cup (80 mL) milk
5 tablespoons (71 g) unsalted butter
1/4 teaspoon kosher salt
1 teaspoon vanilla extract

Step-by-Step

Instructions

1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick spray or butter. Set aside.

2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This dry blend ensures the cake is perfectly risen and rich in chocolate flavor.

3. Mix Wet Ingredients:
In another bowl, beat together the vanilla extract, eggs, and vegetable oil until fully blended. The eggs give structure, while the oil adds lasting moisture.

4. Combine Wet and Dry:
Gradually fold the dry ingredients into the wet mixture. The batter will be thick—don’t worry, that’s expected. Do not overmix.

5. Add the Zucchini and Chocolate Chips:
Gently fold in the shredded zucchini and chocolate chips. The zucchini will release moisture as the cake bakes, creating a soft and luscious texture.

6. Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before icing.

7. Make the Icing:
In a medium saucepan, combine sugar, cocoa powder, milk, butter, and salt. Heat over low, stirring constantly until sugar is fully dissolved.

8. Boil and Finish:
Increase the heat to medium-high and bring the mixture to a rolling boil. Whisk constantly for 2 minutes. Remove from heat, stir in vanilla, and keep whisking until the icing begins to thicken slightly.

9. Frost the Cake:
Pour the warm icing over the cooled cake and spread evenly. The icing will set with a shiny, fudge-like finish as it cools.

How to Serve

This cake is a showstopper all on its own, but here are a few ways to serve it even more memorably:

With Ice Cream: A scoop of vanilla or coffee ice cream makes every bite even more indulgent.

With Fresh Berries: Strawberries, raspberries, or even cherries make a lovely tart contrast to the rich chocolate.

As a Picnic Dessert: This cake travels well and is sturdy enough for summer gatherings and picnics.

For Breakfast: Yes, we said it! With a cup of coffee, a small slice of this cake makes a decadent morning treat.

Tips & Variations

Use Fresh Zucchini: Don’t peel the zucchini—the skin adds color and nutrients and disappears into the cake.

Make it Nutty: Add ½ cup chopped walnuts or pecans for a satisfying crunch.

Add Espresso Powder: A teaspoon of instant espresso intensifies the chocolate flavor without adding any coffee taste.

Turn it into Cupcakes: Use the same batter for cupcakes—just reduce the baking time to about 20–25 minutes.

Lighter Option: Replace half the oil with applesauce for a slightly healthier version.

FAQs

Can you taste the zucchini in this cake?
Not at all! The zucchini melts into the batter and simply adds moisture. No one will ever guess it’s there.

Do I need to squeeze the zucchini dry?
Nope! Keep the moisture—it’s what makes the cake so soft and tender. Just make sure it’s not excessively wet or dripping.

Can I freeze this cake?
Absolutely. Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Can I make the icing ahead of time?
The icing is best made fresh and poured while warm. If it cools too much before pouring, it may set too quickly.

How do I store leftovers?
Store covered at room temperature for up to 3 days or in the fridge for 5–6 days. For best texture, let refrigerated slices come to room temp before eating.

Nutritional Information

Calories: 331 kcal per serving
Serving Size: 1 slice (1/16 of cake)
Fat: Approx. 15g
Carbohydrates: Approx. 47g
Protein: Approx. 4g
Sugar: Approx. 33g
Fiber: Approx. 3g

(Note: Nutrition info may vary based on brands and substitutions.)

Final Thoughts

Chocolate Zucchini Summer Cake is the kind of dessert that quietly wins people over. There’s something magical about a cake that’s rich and fudgy, but also sneaks in a vegetable with zero compromise on flavor. It’s a celebration of summer’s bounty and chocolate’s eternal charm.

Whether you serve it at a family cookout, a garden party, or just to satisfy your own chocolate cravings, this cake always hits the spot. Moist, easy, deeply flavorful—and ready to become a new favorite in your kitchen.

Bake it once, and you’ll be making it every summer after.