Chocolate Zucchini Cake: A Delightful Twist


When it comes to indulging in sweet treats, chocolate cake often takes the crown. But what if we told you there’s a way to make your chocolate cake not only delicious but also a tad healthier? Enter the Chocolate Zucchini Cake! In this article, we’ll take you on a journey of creating a mouthwatering chocolatey delight that incorporates a surprising ingredient – zucchini.

A Nutrient-Packed Chocolate Experience

The Unconventional Ingredient: Zucchini

You might be wondering, zucchini in a cake? Absolutely! Zucchini adds a lovely moistness to the cake while keeping it light and healthy. Plus, it’s an excellent source of vitamins and minerals, making this cake a somewhat guilt-free pleasure.

Key Ingredients

Before we dive into the delightful baking process, let’s gather our ingredients:

  • 1 1/2 cups milk (any milk works)
  • 1 teaspoon vinegar
  • 3 cups oat flour
  • 2/3 cup cocoa powder
  • 2 tablespoons arrowroot powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/4 cups brown sugar
  • 1 1/2 cups unsweetened applesauce
  • 1/2 cup shredded zucchini
  • 1 cup chocolate frosting

Let’s Get Baking!

1. Preheat and Prepare

To kick off this delicious journey, preheat your oven to 180°C/350°F. Grease two 8-inch cake pans and set them aside.

2. Curdle the Milk

In a bowl, combine the milk and vinegar, whisking them together. Let it sit for a moment to curdle slightly. This creates a buttermilk-like mixture that will enhance the cake’s texture.

3. Mix the Dry Ingredients

In a large mixing bowl, combine oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda. Make sure to mix everything well until fully combined.

4. Prepare the Wet Ingredients

In a separate bowl, whisk together the curdled milk mixture, brown sugar, and unsweetened applesauce until you achieve a smooth and creamy consistency.

5. Combine Wet and Dry

Now, it’s time to bring the wet and dry ingredients together. Stir until a smooth batter forms. This is where the magic begins!

6. Add the Zucchini

To introduce that nutritious twist, gently fold in the shredded zucchini. Not only does it add moisture, but it also contributes to the cake’s unique texture and flavor.

7. Bake to Perfection

Divide the batter evenly among the prepared cake pans. Bake for 35-40 minutes or until a skewer comes out clean when inserted in the center. This is the moment when the heavenly aroma starts filling your kitchen.

8. Let Them Cool

Once baked to perfection, take the cakes out of the oven and let them cool completely. Patience is a virtue, especially when you’re eagerly waiting to dive into this chocolaty delight!

9. Frost and Decorate

Now comes the fun part! Frost the cakes with your favorite chocolate frosting, spreading it lavishly between the layers and on top. Feel free to add some decorative touches. After all, presentation is key!


In conclusion, the Chocolate Zucchini Cake is not just a cake; it’s a delightful experience that combines the richness of chocolate with the goodness of zucchini. It’s the perfect dessert to satisfy your sweet tooth while sneaking in some extra nutrients. So, the next time you’re in the mood for a chocolaty treat, give this recipe a try, and watch the smiles of delight as everyone enjoys this magical combination of flavors!


1. Can I use regular flour instead of oat flour?

Absolutely! While oat flour adds a unique texture and nutrition, you can use regular all-purpose flour as a substitute.

2. Is the cake overly sweet with the addition of brown sugar?

Not at all. The brown sugar adds a balanced sweetness that complements the cocoa and zucchini, creating a harmonious flavor profile.

3. Can I make this cake gluten-free?

Yes, you can! Ensure you use certified gluten-free oat flour and check that your cocoa powder and other ingredients are gluten-free as well.

4. How should I store leftover cake?

To keep the cake fresh, store it in an airtight container in the refrigerator for up to 3-4 days.

5. Can I freeze this cake for later?

Certainly! Wrap the cake layers tightly in plastic wrap and store them in the freezer for up to three months. Thaw them in the refrigerator before serving.

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