Easy Zucchini Chocolate Loaf Cake

Name: Easy Zucchini Chocolate Loaf Cake
Prep time: 10 min
Cook time: 55 min
Ingredients: 1 large zucchini shredded (about 1 1/2 cup); 1/4 cup full fat yogurt; 1/3 cup vegetable oil; 1/4 cup castor sugar; 1/4 cup brown sugar; 1 tbsp vanilla; 2 eggs; 3/4 cup flour; 2 tbsp corn flour; 3/4 cup cocoa powder (dutch processed); 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 3/4 cup chocolate chips

Fluffy and tender chocolate loaf cake packed with shredded zucchini. It makes the cake so moist and such a simple one bowl recipe that is perfect with a glass of milk or coffee.

This is one of those cakes where less is more. You don’t need a lot to make it but it tastes absolutely delicious. If there is one thing I would recommend when making this cake I would suggest using the best cocoa powder you can get your hands on. In the same breath the chocolate you use will also impact the overall flavor. Having said this, it is a very easy recipe to make and doesn’t need much from you to make it.

There is no specific time to make this loaf cake. However I suggest using zucchinis when they are in season to ensure you get the best flavor. You could absolutely use chopped nuts or an assortment of chocolate as well to prepare the cake but I have kept it simple with milk and dark chocolate chips, as the cake bakes, they melt and the cake is very moist and tender.

What is chocolate zucchini cake?

A chocolate zucchini loaf cake is a moist and tender chocolate loaf cake packed with shredded zucchini. You don’t taste the zucchini in the cake but it lends for a very soft and delicate cake. The cocoa and chocolate chips make it incredibly dense and indulgent but it is a very sneaky and delicious way to add veg into your day.

What ingredients do you need to make chocolate zucchini cake?

To make this cake we need zucchini that is shredded, yogurt, vegetable oil, castor sugar, brown sugar, vanilla, eggs, all purpose flour, corn flour, dutch processed cocoa powder, baking powder, baking soda, salt and chocolate chips ( used milk and dark chocolate chips).

Shredding zucchini PRO TIP:

This recipe calls for shredded zucchini which is squeezed and pressed into a tea towel or kitchen towel. A lot of recipes ask for the shredded zucchini to be salted to remove the excess liquid however I don’t do that as I like to drink the liquid, I shred the zucchini, squeeze a little of the liquid in my hands and save it for a drink later. I do not squeeze the zucchini completely as I like the moisture it adds into the cake.

What cocoa powder is best?

I would always recommend a dutch processed cocoa powder as it will work best to keep the cake very dark, intense and indulgent in chocolate flavor. Having said this you can use any cocoa powder you like or have. I have also used a combination of milk and dark chocolate chocolate but you can add any you prefer or leave it out as well.

What equipment do you need to make chocolate zucchini cake?

To make this zucchini chocolate cake we need a large mixing bowl, whisk, rubber spatula and load tin. I have used baking paper to line the baking tin. The tin should be a 9 inch loaf tin. We need a grater to shred the zucchini.

How to make chocolate zucchini cake?

Preheat the oven to 170℃ and line a 9 inch loaf tin with baking paper, set aside. In a large plate, shred the zucchini and press out some of the excess liquid. Set aside. In a large mixing bowl add the vegetable oil, brown sugar, castor sugar and whisk until smooth. Add the oil, vanilla, eggs and whisk until combined. Add the zucchini and whisk again. Add the flour, cocoa powder, baking powder, baking soda, salt and chocolate chips. Whisk until there are dry pockets of ingredients and the batter is combined. Pour into the prepared baking tin and you can pipe a line of softened butter on top in the middle to give it that bakery style crack on top once baked. Bake for 50-55 minutes or until a tooth pick inserted into the center comes out with moist/sticky crumbs and the top is risen and dry to the touch. Allow it to cool in the tin completely before slicing and serving.

Serving and storing chocolate zucchini cake?

I like slicing the cake once it has cooled down and serving it with a glass of cold milk, a cup of coffee or if you want to increase the dessert factor, warm it up in the microwave for a 15 seconds and serve it with vanilla/coffee ice cream. The sliced cake can be stored in air tight containers at room temperature for 3 days and in the fridge for up to 10 days. I would suggest transfer the slices to zip lock bags and placing them in the freezer for up to 3 months. When ready to eat, warm it in the microwave until soft.

Looking for more chocolate recipes?

Now that we have covered how to make this Zucchini chocolate loaf cake recipe, you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on pinterest and instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.