Chocolate Zucchini Cake That’s So Moist, No One Will Guess the Secret Ingredient
If you’re looking for a rich, chocolatey dessert that sneaks in a little veggie goodness, this Chocolate Zucchini Cake is about to become your new favorite. It’s ultra-moist, full of deep chocolate flavor, and topped with the dreamiest chocolate cream cheese frosting. Best of all, it’s incredibly easy thanks to a box cake mix and a few pantry staples. Whether you’re baking for a party, potluck, or just a Tuesday night treat, this cake is a total crowd-pleaser.
Chocolate Zucchini Cake
If you’re into secretly healthy desserts or love sneaky veggie baking, you’ll also want to check out my chocolate cake mix cheesecake bars, carrot cake bars, or even this super fudgy depression cake. Each one brings in extra nutrition without sacrificing flavor—and your family will never know the difference!
This cake is everything you want in a chocolate dessert: rich, moist, slightly spiced, and covered in a creamy cocoa frosting that takes it right over the top. The zucchini melts right into the cake, keeping it soft and tender while boosting the moisture and fiber. Plus, it’s a great way to use up an abundance of garden zucchini—without anyone at the table catching on.
What You Will Love About This Recipe
Super moist texture from grated zucchini (without tasting like vegetables).
Double chocolate flavor from the cake mix, pudding, and chocolate chips.
Spiced just right with cinnamon and nutmeg for cozy depth.
Easy to make with simple ingredients and no complicated steps.
That frosting! A rich chocolate cream cheese frosting that’s the perfect match.
What will I need to make chocolate zucchini cake?
You will need the following ingredients:
- 1 chocolate cake mix (dry mix) (approximately 430 grams)
- 1 package (4-serving size) chocolate pudding mix (dry mix)
- 1 cup mini semi-sweet chocolate chips
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¾ cup vegetable oil
- 4 large eggs
- 2 ½ cups grated zucchini (300 grams, about 1 ½ zucchini)
- Chocolate Cream Cheese Frosting:
- 6 ounces cream cheese, softened (block of cream cheese, full fat)
- ¼ cup (57 grams) unsalted butter, slightly melted
- 2 cups (240 grams) confectioners’ sugar
- 1/3 cup (35 grams) unsweetened cocoa powder
- 2 teaspoons vanilla extract
How to Make Chocolate Zucchini Cake:
- Preheat the oven to 350 degrees F.
- Spray a 9” x 13” baking pan well with non-stick cooking spray. Set aside for now.
- In a large bowl, stir together chocolate cake mix (dry*), chocolate pudding mix (dry*), chocolate chips, cinnamon, baking soda and nutmeg. Stir until well mixed.
- Beat in eggs and vegetable oil just until mixed (1 minute).
- Stir in grated zucchini until well mixed.
- Spread batter evenly into the prepared baking dish.
- Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool at room temperature for an hour before frosting the cake.
How to Make Chocolate Cream Cheese Frosting:
- In a large bowl, beat together cream cheese and butter until smooth.
- Beat in confectioners’ sugar, cocoa powder, and vanilla extract until light and fluffy (about 2 – 3 minutes).
- Spread evenly over the cake.
- Store leftover cake and frosting in the fridge. Make sure cake is wrapped well in plastic food wrap or stored in a sealed food-safe container. Store in the fridge for up to 5 days.
Tips & Tricks
Don’t peel the zucchini: The skin softens during baking and adds nutrients.
Squeeze out excess water if needed: If your zucchini is extra juicy, gently press it with a paper towel so the cake doesn’t get soggy.
Use mini chocolate chips: They distribute more evenly than regular-sized chips and melt beautifully into the batter.
Let the cake cool completely before frosting to avoid a melty mess.
Make it ahead: This cake gets even better the next day as the flavors meld!
FAQs
Chocolate Zucchini Cake
Chocolate Zucchini cake is moist, delicious, and loaded with chocolate. It is the perfect way to get the kids to eat their vegetables as well as use up all the zucchini from the garden. This is the one dessert you will always say yes to with the kids.
Ingredients
- Chocolate Zucchini Cake:
- 1 chocolate cake mix (dry mix) (approximately 430 grams)
- 1 package (4-serving size) chocolate pudding mix (dry mix)
- 1 cup mini semi-sweet chocolate chips
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¾ cup vegetable oil
- 4 large eggs
- 2 ½ cups grated zucchini (300 grams, about 1 ½ zucchini)
- Chocolate Cream Cheese Frosting:
- 6 ounces cream cheese, softened (block of cream cheese, full fat)
- ¼ cup (57 grams) unsalted butter, slightly melted
- 2 cups (240 grams) confectioners’ sugar
- 1/3 cup (35 grams) unsweetened cocoa powder
- 2 teaspoons vanilla extract
Instructions
How to Make Chocolate Zucchini Cake:
- Preheat the oven to 350 degrees F.
- Spray a 9” x 13” baking pan well with non-stick cooking spray. Set aside for now.
- In a large bowl, stir together chocolate cake mix (dry*), chocolate pudding mix (dry*), chocolate chips, cinnamon, baking soda, and nutmeg. Stir until well mixed.
- Beat in eggs and vegetable oil just until mixed (1 minute).
- Stir in grated zucchini until well mixed.
- Spread batter evenly into the prepared baking dish.
- Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool at room temperature for an hour before frosting the cake.
How to Make Chocolate Cream Cheese Frosting:
- In a large bowl, beat together cream cheese and butter until smooth.
- Beat in confectioners’ sugar, cocoa powder, and vanilla extract until light and fluffy (about 2 – 3 minutes).
- Spread evenly over the cake.
- Store leftover cake and frosting in the fridge. Make sure the cake is wrapped well in plastic food wrap or stored in a sealed food-safe container. Store in the fridge for up to 5 days.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 198Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 207mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 3g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
