Moist Zucchini Chocolate Cake Recipe – The Best Way to Use Summer Zucchini!
Get ready to fall in love with the most incredibly moist, decadent zucchini chocolate cake that will have everyone begging for seconds – and the secret ingredient! This showstopping dessert combines rich cocoa, tender crumb, and the magical moisture of fresh zucchini to create a cake that stays soft for days. Whether you’re drowning in summer garden zucchini, looking for a healthier chocolate cake option, or simply want to bake something absolutely delicious, this chocolate zucchini cake recipe is your new best friend.
What makes this moist zucchini chocolate cake so special? The shredded zucchini virtually disappears into the batter, adding incredible moisture without any vegetable flavor whatsoever. You get a dense, fudgy chocolate cake that’s perfect for birthday parties, potlucks, afternoon snacks, or anytime you need a crowd-pleasing dessert. The best part? It’s surprisingly easy to make with simple pantry ingredients, and you can feel slightly less guilty about that second slice since there are vegetables hidden inside! This cake is perfect served plain with a dusting of powdered sugar, topped with rich chocolate frosting, or even enjoyed warm with a scoop of vanilla ice cream.
History / Background
The story of zucchini in chocolate cake is a fascinating tale of American ingenuity and resourcefulness that emerged during the gardening boom of the 1960s and 1970s. While zucchini originated in Italy (where it’s been cultivated since the 1800s), it became wildly popular in American home gardens during the mid-20th century, particularly during the “back to the land” movement.
As any home gardener will tell you, zucchini plants are incredibly prolific – often producing far more than a single family can consume. By late summer, gardeners were desperately seeking creative ways to use their abundant harvest. Enter the clever home baker! Drawing inspiration from carrot cake (which had been popular since medieval times but resurged in the 1960s), creative cooks began experimenting with incorporating shredded zucchini into sweet baked goods.
The discovery was brilliant: zucchini’s high water content and neutral flavor made it an ideal secret ingredient in cakes and quick breads. It added moisture, extended shelf life, and created an incredibly tender crumb without imparting any vegetable taste. The first zucchini bread recipes appeared in community cookbooks throughout the 1960s, and by the 1970s, chocolate versions began appearing as bakers realized that cocoa powder’s strong flavor completely masked any hint of zucchini.
Chocolate zucchini cake gained serious popularity in the 1980s and 1990s, featured in women’s magazines, church cookbooks, and passed between neighbors over backyard fences. It represented the American spirit of making delicious food from abundant, affordable ingredients while also appealing to parents looking to sneak vegetables into their children’s diets.
Today, this cake remains a beloved summer staple, particularly in regions with strong gardening traditions. It’s become a Pinterest sensation, with thousands of home bakers sharing their own variations of this classic recipe. The cake represents a perfect example of practical creativity – transforming an overabundant vegetable into a dessert so delicious that it’s earned its place in the permanent rotation, garden surplus or not.
Why You’ll Love This Recipe
This easy zucchini chocolate cake is absolutely phenomenal, and once you try it, you’ll understand why it’s been passed down through generations of home bakers!
Here’s why this recipe will become your new favorite:
- Incredibly moist texture – Stays fresh and tender for days thanks to the zucchini’s natural moisture
- Rich chocolate flavor – Deep, satisfying cocoa taste that chocolate lovers crave
- Sneaky vegetable serving – Get your veggies in dessert form without anyone noticing!
- Perfect for garden surplus – Finally, a delicious solution for all those summer zucchinis
- Simple one-bowl method – Easy preparation with minimal cleanup required
- Freezer-friendly – Make ahead and freeze for quick desserts anytime
- Versatile serving options – Great plain, frosted, or with ice cream
- Budget-friendly – Uses affordable, everyday ingredients you likely have on hand
- No mixer required – Mix by hand with just a wooden spoon or whisk
- Kid-approved – Even picky eaters love this cake (and won’t detect the vegetables!)
- Stays fresh longer – The moisture from zucchini means this cake doesn’t dry out quickly
- Customizable – Easy to adapt with nuts, chocolate chips, or different spices
Whether you’re an experienced baker or a complete beginner, this foolproof recipe delivers bakery-quality results every single time!
Ingredient Notes
Let’s break down the simple ingredients that create this magnificent chocolate zucchini cake. Understanding each component helps you make substitutions if needed.
Zucchini (Shredded) – The star ingredient! You’ll need about 2 cups of shredded zucchini (roughly 2 medium zucchinis). The vegetable adds moisture and creates that tender crumb texture. You don’t need to peel the zucchini – the skin is tender and adds nutrients and slight green flecks that are barely noticeable in the dark batter. Important: Gently squeeze out excess moisture using a clean kitchen towel or paper towels, but don’t squeeze it completely dry. You want to remove about half the moisture. Yellow summer squash works as a perfect substitute.
All-Purpose Flour – Provides structure to the cake. You can substitute half the flour with whole wheat flour for added nutrition, though the texture will be slightly denser. For gluten-free, use a 1:1 gluten-free baking flour.
Cocoa Powder (Unsweetened) – Creates that rich chocolate flavor. Use Dutch-process cocoa for a deeper, darker color and less acidic taste, or natural cocoa powder works well too. Don’t use hot cocoa mix – it contains sugar and milk powder that will affect the recipe.
Granulated Sugar – Sweetens the cake and helps create that tender crumb. You can reduce by ¼ cup if you prefer less sweet desserts, especially if planning to add frosting.
Vegetable Oil – Creates an incredibly moist cake that stays soft for days. Oil-based cakes have better moisture retention than butter-based ones. You can substitute with melted coconut oil, canola oil, or even melted butter (though butter will create a slightly different texture). For a healthier version, try replacing half the oil with unsweetened applesauce.
Eggs – Provide structure, richness, and help bind everything together. Use large eggs at room temperature for best results. For egg-free baking, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5 minutes).
Vanilla Extract – Enhances all the other flavors and adds depth. Always use pure vanilla extract, not imitation, for the best taste.
Baking Soda & Baking Powder – Work together to help the cake rise and create a light, fluffy texture despite the density of the zucchini.
Salt – Essential for balancing sweetness and enhancing the chocolate flavor. Don’t skip it!
Cinnamon (Optional) – Adds warmth and depth that complements chocolate beautifully without tasting distinctly of cinnamon.
Optional Add-ins – Chocolate chips, chopped walnuts, or pecans add texture and extra flavor. About 1 cup of mix-ins works perfectly.
Equipment Needed
You don’t need any fancy equipment to make this wonderful cake! Here’s what you’ll need:
- 9×13-inch baking pan (or two 9-inch round cake pans for a layer cake)
- Large mixing bowl (for combining ingredients)
- Medium bowl (for dry ingredients)
- Box grater or food processor (for shredding zucchini)
- Measuring cups and spoons (for accurate measurements)
- Whisk or wooden spoon (no electric mixer needed!)
- Rubber spatula (for scraping and folding)
- Clean kitchen towel or paper towels (for squeezing zucchini)
- Toothpick or cake tester (for checking doneness)
- Wire cooling rack (for cooling the cake properly)
- Parchment paper or cooking spray (for preparing the pan)
Optional but helpful:
- Electric mixer (makes mixing easier but not necessary)
- Sifter (for cocoa powder, though whisking works fine)
- Offset spatula (for frosting, if using)
Zucchini Chocolate Cake Recipe
The ultimate moist zucchini chocolate cake with rich cocoa flavor and incredibly tender crumb! Shredded zucchini adds amazing moisture while completely disappearing into this decadent dessert. Perfect for using summer garden harvest, this easy one-bowl cake stays fresh for days and can be served plain, frosted, or with ice cream!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12-16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 2 cups shredded zucchini (about 2 medium, excess moisture gently squeezed out)
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1¾ cups granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup buttermilk (or regular milk with 1 tablespoon lemon juice)
Optional Add-ins:
- 1 cup chocolate chips (semi-sweet or dark)
- ½ cup chopped walnuts or pecans
For Simple Chocolate Frosting (Optional):
- ½ cup unsalted butter, softened
- ⅓ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare and Preheat
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line with parchment paper for easy removal. If making a layer cake, prepare two 9-inch round pans. Set aside.
Step 2: Prepare the Zucchini
Wash zucchini and trim off the ends (no need to peel unless skin is very thick). Using a box grater or food processor, shred the zucchini. You should have about 2 cups loosely packed. Place shredded zucchini in a clean kitchen towel or several layers of paper towels. Gently squeeze to remove some excess moisture – you want to remove about half the liquid, but don’t squeeze bone-dry. The zucchini should still be moist. Set aside.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and cinnamon (if using). Whisk thoroughly to remove any lumps, especially in the cocoa powder. If you have a sifter, you can sift the cocoa powder first for extra smoothness.
Step 4: Mix Wet Ingredients
In a separate medium bowl, whisk together the oil, eggs, vanilla extract, and buttermilk until well combined and slightly frothy. The mixture should be smooth and uniform.
Step 5: Combine Everything
Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a wooden spoon or rubber spatula, gently stir until just combined – don’t overmix! A few small lumps are fine. Overmixing develops gluten and creates a tough cake. Gently fold in the shredded zucchini until evenly distributed throughout the batter. If using chocolate chips or nuts, fold those in now. The batter will be thick and somewhat lumpy – this is perfect!
Step 6: Bake the Cake
Pour batter into your prepared pan, spreading evenly with a spatula. For a 9×13-inch pan, bake for 35-40 minutes. For two 9-inch round pans, bake for 28-32 minutes. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter, but not completely clean). The top should spring back lightly when touched. Don’t overbake or the cake will be dry!
Step 7: Cool
Remove from oven and let the cake cool in the pan on a wire rack for 15 minutes. If making a layer cake, after 15 minutes carefully invert onto the wire rack, remove pans, and let cool completely. For a sheet cake, you can either frost it in the pan or turn it out onto a serving platter once completely cool.
Step 8: Make Frosting (Optional)
If frosting your cake, wait until it’s completely cool (this is crucial!). In a large bowl, beat softened butter until creamy. Add cocoa powder and mix until combined. Gradually add powdered sugar, one cup at a time, alternating with splashes of milk. Beat until smooth, light, and fluffy, about 3 minutes. Add vanilla extract and salt. If frosting is too thick, add more milk one tablespoon at a time. If too thin, add more powdered sugar.
Step 9: Frost and Serve
Spread frosting evenly over the completely cooled cake using an offset spatula or butter knife. For a layer cake, place one layer on a serving plate, spread frosting on top, add second layer, then frost top and sides. Slice and enjoy! This cake is also wonderful served plain with just a dusting of powdered sugar or with a dollop of whipped cream.
Notes
- Don’t skip squeezing the zucchini: Excess water makes the cake gummy and affects baking time. Gently remove about half the moisture.
- Room temperature ingredients: Eggs and buttermilk at room temperature mix more easily and create better texture.
- Don’t overmix: Stir just until ingredients are combined. Overmixing creates tough, dense cake.
- Check doneness early: Start testing at 30 minutes for round pans, 35 minutes for 9×13 pan. A few moist crumbs on the toothpick are perfect!
- Cool completely before frosting: Warm cake will melt frosting and create a mess.
- Zucchini variations: Yellow squash works identically to zucchini. You can even use half of each!
- Make it extra chocolatey: Add 1 cup chocolate chips to the batter for pockets of melted chocolate throughout.
Nutrition
- Serving Size: 1 slice (1/12 of cake, unfrosted)
- Calories: 295
- Sugar: 30g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 47mg
Tips & Variations
The beauty of zucchini chocolate cake is how wonderfully customizable it is! Here are delicious ways to make it your own:
Double Chocolate Cake: Add 1 cup of chocolate chips to the batter for extra chocolate pockets throughout. Use dark chocolate chips for a more sophisticated flavor or milk chocolate for sweeter taste.
Nutty Zucchini Cake: Fold in ½-1 cup of chopped walnuts, pecans, or toasted hazelnuts for added crunch and nutrition. Toast nuts first in a dry skillet for 3-4 minutes for enhanced flavor.
Spiced Chocolate Cake: Increase cinnamon to 1 teaspoon and add ¼ teaspoon nutmeg and a pinch of cloves for a warmly spiced version that’s perfect for fall.
Chocolate Chip Zucchini Cake: Mix in 1 cup mini chocolate chips plus sprinkle extra on top before baking for a chocolate chip studded cake.
Mocha Version: Add 1 tablespoon instant espresso powder or finely ground coffee to the dry ingredients. Coffee enhances chocolate flavor dramatically without tasting like coffee!
Cream Cheese Frosting: Instead of chocolate frosting, use cream cheese frosting – beat 8 oz softened cream cheese with ¼ cup softened butter, 3 cups powdered sugar, and 1 teaspoon vanilla for tangy sweetness.
Healthier Version: Use whole wheat pastry flour for half the all-purpose flour, replace half the oil with applesauce, and reduce sugar to 1½ cups. Add chia seeds or ground flaxseed for extra nutrition.
Cupcake Version: Divide batter among 24 lined muffin cups, filling each about ⅔ full. Bake at 350°F for 18-22 minutes. Perfect for lunchboxes and portion control!
Bundt Cake Presentation: Pour batter into a greased bundt pan and bake at 350°F for 45-55 minutes. The presentation is stunning dusted with powdered sugar!
Peanut Butter Swirl: Drop spoonfuls of peanut butter over the batter before baking and swirl with a knife for gorgeous marbled effect.
Mexican Chocolate: Add ½ teaspoon cayenne pepper for a spicy kick that’s surprisingly delicious with chocolate.
Gluten-Free: Use your favorite 1:1 gluten-free baking flour blend. The texture will be nearly identical!
Pro Chef Tips
Want to elevate your cake from delicious to absolutely extraordinary? Here are professional techniques:
Measure flour correctly using spoon-and-level method. Don’t scoop directly from the bag – this packs the flour and you’ll use too much, resulting in dry, dense cake. Fluff flour with a spoon, spoon into measuring cup, and level with a knife.
Bring eggs and buttermilk to room temperature quickly. Place eggs in warm water for 5 minutes. Room temperature ingredients incorporate more smoothly, creating better texture and more even rise.
Use the highest quality cocoa powder you can afford. With chocolate being a primary flavor, cocoa quality makes a noticeable difference. Dutch-process cocoa creates deeper, darker color and richer taste.
Don’t overshred the zucchini. Use the large holes on your box grater for the best texture. Zucchini that’s too finely shredded releases more water and can make the cake gummy.
Add a tablespoon of sour cream for extra richness. This professional trick creates incredibly moist, tender crumb. Mix it in with the wet ingredients.
Use the reverse creaming method for extra-moist texture. Instead of standard mixing, combine oil with dry ingredients first, then add eggs and liquids. This coats flour particles with fat, preventing gluten development.
Let batter rest 10 minutes before baking. This allows flour to fully hydrate and creates better texture and rise. The batter will thicken slightly – this is perfect!
Rotate pan halfway through baking. Most ovens have hot spots. Rotating 180 degrees at the midpoint ensures even baking and browning.
Test for doneness with the toothpick test, but trust texture too. The top should spring back when lightly pressed, edges should pull away slightly from pan, and a toothpick should have moist crumbs (not wet batter, but not clean either).
Add instant espresso powder even if not making mocha version. Just ½-1 teaspoon deepens chocolate flavor without making it taste like coffee – it’s a professional chocolate baker’s secret!
Common Mistakes to Avoid
Even simple recipes can go wrong. Here are common pitfalls and how to prevent them:
Not squeezing the zucchini enough (or squeezing too much): This is critical! Zucchini contains lots of water. If you don’t squeeze out some moisture, your cake will be gummy, dense, and take forever to bake through. However, squeezing bone-dry removes beneficial moisture. Aim for middle ground – squeeze out about half the liquid (roughly 2-3 tablespoons). The zucchini should still feel damp but not dripping wet.
Overmixing the batter: Once wet meets dry ingredients, mix only until just combined. You should still see small lumps – this is good! Overmixing develops gluten, creating tough, chewy, dense cake instead of tender, moist perfection. Use a gentle folding motion rather than vigorous stirring.
Using hot cocoa mix instead of cocoa powder: These are NOT interchangeable! Hot cocoa mix contains sugar, milk powder, and other ingredients that will completely throw off the recipe. Always use unsweetened cocoa powder specifically meant for baking.
Frosting a warm cake: This guarantees disaster! Frosting will melt, slide off, and create a goopy mess. Always let cake cool completely to room temperature (at least 1 hour) before frosting. Patience pays off!
Overbaking: Chocolate cake continues cooking from residual heat after removing from oven. Pull it when toothpick has moist crumbs, not when completely clean. If you wait for a clean toothpick, you’ll end up with dry, crumbly cake. Set timer for minimum time and check early.
Not greasing pan properly: Even non-stick pans need greasing for this moist cake. Grease and flour thoroughly, or use parchment paper for foolproof release. Nothing’s worse than a beautiful cake that falls apart when removing from pan!
Using old leavening agents: Baking soda and baking powder lose potency over time. If yours are over 6 months old, test them (baking soda fizzes in vinegar, baking powder bubbles in hot water). Old leaveners create flat, dense cakes that don’t rise properly.
Storage & Meal Prep
This moist chocolate zucchini cake stores beautifully!
Room Temperature Storage: Store unfrosted cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. The moisture from zucchini keeps it incredibly fresh! Frosted cake should be stored in an airtight container at room temperature for up to 2 days, or refrigerate if your kitchen is warm.
Refrigerator Storage: Frosted cake stores well refrigerated for up to 5 days. Cover tightly with plastic wrap or store in a cake keeper. Let slices come to room temperature for 15-20 minutes before serving for best flavor and texture, or enjoy cold (some prefer it chilled!).
Individual Slices: Cut into portions and wrap each slice in plastic wrap, then place all wrapped slices in a freezer bag. Perfect for grab-and-go breakfasts, lunchbox treats, or portion control!
Keeping Cake Moist: Place a slice of bread in the container with unfrosted cake. The cake absorbs moisture from the bread, staying fresh even longer. Replace bread slice every 1-2 days.
Best Storage Method: Unfrosted cake actually stays fresher longer. If making ahead, store unfrosted and add frosting shortly before serving.
Make-Ahead & Freezer Notes
This cake is incredibly freezer-friendly!
Freezing Unfrosted Cake (Best Method): Cool cake completely. Wrap tightly in two layers of plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator, bring to room temperature, then frost and serve. Texture will be nearly identical to fresh!
Freezing Frosted Cake: Possible but frosting may lose some texture. Freeze uncovered until frosting is firm (2 hours), then wrap well in plastic and foil. Freeze up to 2 months. Thaw in refrigerator overnight, still wrapped, to prevent condensation.
Freezing Individual Slices: Cut cake into slices, wrap each individually in plastic wrap, place in freezer bags. Freeze up to 3 months. Thaw individual slices at room temperature for 30-60 minutes, or microwave 20-30 seconds. Perfect for single servings!
Freezing Batter: You can freeze the unbaked batter! Pour into lined, freezer-safe pan, cover tightly, freeze up to 1 month. Bake directly from frozen, adding 10-15 minutes to baking time.
Make-Ahead for Parties: Bake cake up to 2 days ahead, wrap tightly, store at room temperature. Frost day of event for freshest presentation.
Preparing Frosting Ahead: Make frosting up to 3 days ahead, store in airtight container in refrigerator. Bring to room temperature and beat briefly to restore fluffy texture before using.
Serving Suggestions
Chocolate zucchini cake is delicious plain but here are wonderful serving ideas:
Classic Style: Dust unfrosted cake generously with powdered sugar and serve with sweetened whipped cream and fresh berries (strawberries and raspberries are perfect with chocolate!).
À La Mode: Serve warm slices with vanilla ice cream, coffee ice cream, or mint chocolate chip. The temperature contrast is heavenly!
Elegant Plating: Plate a slice with raspberry sauce drizzle, dollop of whipped cream, fresh mint leaves, and fresh raspberries. Dust plate with cocoa powder for restaurant presentation.
Breakfast Treat: Yes, really! This cake is less sweet than many desserts and contains vegetables, making it acceptable for breakfast or brunch with coffee.
Layered Trifle: Cube the cake and layer in glasses with chocolate pudding, whipped cream, and crushed cookies for easy individual desserts.
Perfect Pairings:
- Vanilla or coffee ice cream
- Fresh whipped cream
- Berries (strawberries, raspberries, blackberries)
- Caramel or chocolate sauce
- Cream cheese frosting
- Peanut butter drizzle
- Fresh mint garnish
- Chocolate shavings
Beverage Pairings:
- Hot coffee or espresso
- Cold milk (especially for kids)
- Hot chocolate for double chocolate experience
- Red wine (Cabernet or Port for adults)
- Iced coffee or cold brew
Occasion Ideas:
- Summer garden parties
- Birthday celebrations
- Potluck dinners
- Bake sales
- After-school snacks
- Picnics (travels well!)
- Casual weeknight dessert
FAQs Section
Can you taste the zucchini in chocolate cake?
No! The zucchini completely disappears, adding only moisture without any vegetable flavor. The cocoa powder’s strong taste masks any hint of zucchini. Most people have no idea vegetables are in this cake!
Do I need to peel the zucchini?
No peeling necessary unless the skin is very thick (happens with oversized zucchini). The tender skin adds nutrients and creates barely noticeable green flecks in the dark batter. Save time and leave it on!
Can I use yellow squash instead?
Absolutely! Yellow summer squash works identically to zucchini – same moisture content and neutral flavor. The only difference is yellow flecks instead of green, but they’re barely visible in chocolate cake.
Why is my cake dense and gummy?
Usually from too much moisture in the zucchini. Make sure you squeeze out excess water – about half the liquid should be removed. Another cause is overmixing the batter, which develops too much gluten. Mix gently until just combined!
Can I make this cake without eggs?
Yes! Use flax eggs: mix 3 tablespoons ground flaxseed with 9 tablespoons water, let sit 5 minutes until thick. The cake will be slightly denser but still delicious. Commercial egg replacers also work following package instructions.
How do I know when the cake is done?
Insert toothpick in center – it should come out with a few moist crumbs (not wet batter, but not completely clean). Top should spring back when lightly touched, and edges should pull away slightly from pan. For this moist cake, slightly underdone is better than overdone!
Can I reduce the sugar?
Yes, reduce to 1½ cups without dramatically affecting texture. The cake will be less sweet (great if adding sweet frosting!) but still tasty. Going below 1½ cups may affect moisture and texture since sugar plays a structural role.
What’s the best way to shred zucchini?
Use large holes on a box grater, or the shredding disk on your food processor for speed. Don’t use fine holes – you’ll get watery mush instead of nice shreds that distribute evenly.
Conclusion
And there you have it – everything you need to bake the most incredible, moist, absolutely delicious zucchini chocolate cake that’ll become a family favorite for generations! This recipe proves that sneaking vegetables into dessert isn’t just possible – it actually makes the dessert better. The zucchini creates a cake so tender, so moist, so perfectly chocolatey that regular chocolate cake will seem dry in comparison.
Whether you’re swimming in garden zucchini, looking for a healthier(ish) chocolate cake, or simply want to bake something that’ll wow everyone, this chocolate zucchini cake recipe delivers every time. It’s easy enough for beginners yet impressive enough for special occasions. Plus, the secret satisfaction of serving vegetables for dessert? Priceless!
I’d love to hear how your cake turns out! Did your family guess the secret ingredient? How did you serve it – frosted, plain, or with ice cream? Did it solve your zucchini surplus problem? Drop a comment below and share your experience – I read every one and love seeing your beautiful creations! If this cake won you over, please save it to your Pinterest boards and share with fellow chocolate lovers and gardeners. Let’s spread the word that vegetables + chocolate = magic!
Now grab those zucchinis and preheat that oven – you’re about to bake something amazing! Happy baking, friends!
