Name: Mom's Chocolate Zucchini Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 min
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 2/3 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 4 eggs; 1 1/3 cups canola or vegetable oil; 3 cups shredded zucchini; 1 cup chocolate chips

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I can still picture it: my mom standing at the kitchen counter in her soft pink apron, a bowl of shredded zucchini by her side, and a twinkle in her eye like she knew she was getting away with something.

“You won’t even taste it,” she’d say, folding that mountain of green into the batter like it was no big deal. And she was right — we never did. What we did taste was the moistest, richest, most chocolatey cake you can imagine.

This Chocolate Zucchini Cake isn’t just a dessert — it’s a bit of kitchen magic. A sneaky, satisfying, comforting kind of bake that turns a humble garden veggie into something spectacular.

Why You’ll Fall in Love with This Cake (Even If You Don’t Like Zucchini)

Super moist without being dense — thanks to the zucchini.
No need for frosting — it’s rich enough on its own.
Chocolate chips in every bite — because we don’t skimp.
Easy to make — one bowl, no mixers, no fuss.
Perfect for potlucks, lunchboxes, or midnight snacks — a true all-occasion cake.

Ingredients (and a Few Tips From My Mom’s Recipe Box)

2 cups all-purpose flour

This gives the cake structure. If you want to sneak in a little whole wheat flour, you can swap ½ cup of it and no one will be the wiser.

2 cups granulated sugar

It seems like a lot, I know — but zucchini needs a bit of sweetness to shine. You could reduce to 1¾ cups if you like things a tad less sweet.

2/3 cup unsweetened cocoa powder

Go for a good-quality unsweetened cocoa. Not Dutch-processed — just plain cocoa powder. It gives that deep, rich flavor.

2 teaspoons baking soda & 1 teaspoon baking powder

This duo helps the cake rise tall and fluffy.

1 teaspoon salt

It balances the sweetness and brings out the chocolate flavor. Don’t skip it!

4 eggs

Room temperature works best so they mix in nice and smooth.

1⅓ cups canola or vegetable oil

Oil is key here — it keeps the cake ultra-moist and tender, even a day or two later (if it lasts that long).

3 cups shredded zucchini

Use the large holes on a box grater. Don’t peel it — the skin disappears in the bake. Be sure to squeeze out the extra moisture or the batter will be too wet.

1 cup chocolate chips

Mini or regular — doesn’t matter. I like to toss mine in a spoonful of flour before folding them in to keep them from sinking to the bottom.

How to Make Mom’s Chocolate Zucchini Cake (With a Little Love)

Step 1: Preheat and Prep

Set your oven to 350°F and grease a 9×13-inch pan generously. A light dusting of cocoa powder after greasing helps prevent sticking and adds a chocolatey boost.

Step 2: Shred and Squeeze

Shred your zucchini and place it in a clean kitchen towel or a couple of sturdy paper towels. Gently squeeze to remove excess moisture — you don’t need to ring it dry, just enough to keep the batter from getting soupy.

Set it aside — the zucchini will look a little sad and soggy, but trust me, it’s about to shine.

Step 3: Mix the Dry

In a large bowl, combine your flour, sugar, cocoa powder, baking soda, baking powder, and salt. Give it a good stir to break up any lumps — cocoa powder has a way of clumping when you’re not looking.

Step 4: Add the Wet

Crack in the eggs and pour in the oil. Stir just until the dry spots disappear — no need to overmix.

Step 5: Fold in the Good Stuff

Add the shredded zucchini and chocolate chips, folding gently until everything is evenly distributed. The batter will look thick — that’s exactly what you want.

Step 6: Bake and Be Patient

Pour the batter into your prepared pan and smooth the top with a spatula. Pop it into the oven and bake for 45–50 minutes. You’ll know it’s done when a toothpick comes out just clean — a few moist crumbs are fine, melted chocolate is better.

Let it cool completely before slicing. I know, it’s hard to wait — but the flavor and texture are even better once it’s had time to settle.

Make It Your Own (Because Every Mom Adds Her Twist)

Want to riff on the classic? Here are some ways to change it up:

Add walnuts or pecans for a little crunch.
Use espresso powder (½ teaspoon) to enhance the chocolate flavor.
Top with a dusting of powdered sugar for a simple finish.
Add a layer of ganache if you’re feeling extra decadent.
Swap chocolate chips for white chocolate or butterscotch for a twist.

How to Store (If It Doesn’t Disappear First)

This cake keeps like a dream:

Room temperature: Cover tightly and store for up to 3 days.
Fridge: Keeps for up to 5 days — just bring to room temp before serving.
Freezer: Wrap slices individually and freeze for up to 2 months. Perfect for those 9 p.m. cravings.

A Slice of Love From My Kitchen to Yours

This Chocolate Zucchini Cake is the kind of recipe that never goes out of style. It’s rich without being fussy, homey without being plain, and just sweet enough to feel like a treat. And every time I make it, I hear my mom’s voice in the back of my head — “You won’t even know it’s in there.”

She was right. You won’t. But you’ll know it made the cake better.

If you give it a try (and I hope you do), let me know how it goes! Did your kids notice the zucchini? Did your neighbor ask for a second slice? I’d love to hear all about it in the comments.