Zucchini for Dessert? Yes—And Here’s the Recipe
When you think of zucchini, chances are you picture it grilled, sautéed, or
spiralized. But this adaptable vegetable also shines in sweet applications - particularly when it’s grated and folded into baked goods. Its mild flavor, high moisture content, and tender texture make it a natural partner for batters, providing structure and subtle sweetness without overpowering other
ingredients.
The classic example? Zucchini bread. But this week, we’re going one step further with a moist, rich chocolate zucchini cake that’s so tender and decadent, no one will guess the secret ingredient. It’s a simple, unfussy dessert you can make in one bowl, with ingredients you likely already have on hand.
This cake stays fresh for days and can be served as-is, dusted with powdered sugar, or topped with a quick
glaze. It’s the ideal treat for summer entertaining, bake sales, or a quiet afternoon with coffee.
What You’ll Need
2 cups grated zucchini (no need to peel)
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs
½ cup neutral oil (such as canola or sunflower)
1 teaspoon vanilla
extract
Optional: ½ cup mini chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Grease an 8x8-inch square or 9-inch round baking pan and
line the bottom with parchment paper.
Grate the zucchini. Lightly blot with a paper towel to remove excess moisture, but don’t squeeze it dry.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, combine the sugar, brown sugar, eggs, oil, and vanilla. Whisk until smooth.
Add the wet ingredients to the dry, stirring just until combined. Fold in the zucchini and, if using, chocolate chips.
Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a
toothpick inserted in the center comes out with moist crumbs but no raw batter.
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
For a simple finish, dust with powdered sugar once cool.
For a more indulgent version, top with a chocolate glaze or cream cheese frosting.
For easy snacking, slice into squares and wrap individually.
This cake is proof that zucchini belongs on the dessert table—and that vegetables can absolutely earn a spot in your baking rotation.
