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5 from 3 votes

Chocolate Zucchini Cake

Wondering what to do with all that zucchini?? How about this awesome cake made with partial whole wheat flour? It is simple to make and everyone will love it! It is perfect served like it is, or even with a chocolate buttercream. You can never get enough chocolate, right?
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: chocolate zucchini cake, chocolate zucchini muffins, Whole grain, whole grain baking, whole wheat, whole wheat baked goods, zucchini recipe
Servings: 24 servings
Author: Amy- A Red Spatula


  • 9x13 pan or 2- 8 inch cake pans, mixing bowl, grater


  • ¾ cup oil You can also use melted butter, but I love the texture oil gives. I used olive oil, but any other neutral oil is good too.
  • 1 ½ cup sugar You can use granulated, brown sugar or even coconut sugar if you prefer
  • 2 eggs
  • ½ cup greek yogurt I used a nonfat plain Greek Yogurt. You can also use sour cream if you prefer
  • 2 teaspoons vanilla
  • 1 ½ cups all purpose flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup cocoa I love Hershey's dark cocoa
  • 2 ½ cups zucchini, grated
  • ¾ cup chocolate chips optional, but really good! I love dark chocolate chips, but use whatever you prefer.


  • Preheat oven to 350 degrees.
    Line your 9x13 or 2- 8 inch cake pans with parchment. This step is optional, but makes it so much easier to remove the cake from the pan when you are done. You can see how I did it in the photo on post. If you don't want to use parchment paper, simply butter or spray the pan. You can also lightly coat with flour if you want to ensure an easy removal.
    Mix flours, baking powder, salt and cocoa in small bowl and set aside.
    Next add sugar and oil to medium sized bowl, mix well. I like to mix with a rubber spatula, but use whatever you feel comfortable using. I also prefer to mix this by hand as it is really easy to over mix this batter. Add in eggs. Mix to combine. Then add in the vanilla and yogurt. Again, mix to combine. Dry ingredients are next, mix only to combine. We want to be careful at this point to not over mix. Last up are the chocolate chips and grated zucchini. Again, only mix to combine.
    Pour the batter into your prepared pan.
    Place immediately into oven.
    Mine took about about 23 minutes to bake. it could take anywhere from 20-35 minutes. The time will vary depending on actual temp of your oven, thickness of pan altitude etc. Test with a toothpick. Now, you don't want it to come out completely dry. If you have a little on the toothpick, that is perfect. I always under bake my whole grain baked good just a touch as they will absorb more moisture even after you remove them from the oven. This is called carry over cooking.
    I wanted to ice mine when it was still a little warm. I did this because I wanted my icing to ooze on the cake. It was a personal choice, of course. If you prefer to wait until it cools do that!
    Now, sit back and enjoy. You deserve it!