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Chocolate Zucchini Cake

Chocolate zucchini cake with a moist, deep brown crumb and green zucchini flecks, baked until set and finished with a dusting of powdered sugar. This simple method blends eggs, sugar, oil, zucchini, and dry ingredients for an easy, snackable slice.
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Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup flour
  • 1 cup sugar
  • 0.5 cup cocoa powder
Wet ingredients
  • 3 eggs
  • 0.5 cup oil
  • 2 cup shredded zucchini

Equipment

  • 1 sheet pan

Method
 

Prep and mix batter
  1. Whisk eggs, sugar, and oil until smooth and glossy. Scrape the bowl edges so everything is evenly combined.
  2. Fold in shredded zucchini until the mixture looks evenly speckled with green. Mix gently so the batter stays thick and moist.
  3. Mix in flour and cocoa powder just until no dry streaks remain. Stop as soon as the batter comes together to keep the crumb tender.
  4. Pour the batter into a cake pan and level the top. The batter should fill the pan evenly for consistent baking.
Bake and finish
  1. Bake at 350F for 35 min, until the center is set and a toothpick comes out mostly clean. Watch for the top to look dry and slightly domed.
  2. Let the cake cool, then dust with powdered sugar for a light finish. Serve once the surface has set and the cake is easy to slice.

Notes

Pro tip: Squeeze shredded zucchini lightly before measuring to prevent excess moisture. Store covered in the fridge up to 4 days; freeze slices up to 2 months. For a gluten-free swap, replace flour with a 1:1 gluten-free all-purpose baking blend.