Double Chocolate Zucchini Snack Cake
Rich, fudgy, and seriously chocolatey, this Double Chocolate Zucchini Snack Cake is one of those recipes where you’d never guess there’s zucchini hiding inside. A combination of regular cocoa powder and black cocoa gives the cake an extra-deep chocolate flavor, while finely shredded zucchini keeps it incredibly soft and moist. Finished with a rich, glossy chocolate ganache, this easy 8×8-inch snack cake is basically a chocolate lover’s dream disguised as a zucchini recipe.
Baked in one small pan with no layers or fancy decorating required, it’s the perfect way to put all that summer zucchini to very good use.
Why You’ll Love This Snack Cake
Seriously chocolatey. Two types of cocoa powder, mini chocolate chips, and a silky chocolate ganache give this little snack cake some major chocolate energy.
Incredibly moist. The zucchini releases moisture as the cake bakes, creating a soft, tender, almost fudgy crumb without making the cake taste like zucchini.
No mixer needed. The entire cake batter comes together with a couple of bowls, a whisk, and a spatula.
Perfect for zucchini season. If your garden—or your neighbor’s garden—is overflowing with zucchini, consider this your excuse to turn some of it into chocolate cake.
Small-batch and simple. Everything bakes in an 8×8-inch pan for an easy 9–12 serving snack cake.
Ingredient Notes
Zucchini
Finely shred your zucchini and lightly pack it when measuring. Most importantly, do not squeeze the moisture out! The natural moisture from the zucchini helps give this cake its incredibly soft, tender texture.
Cocoa Powder
This recipe uses a combination of unsweetened cocoa powder and black cocoa powder. Regular cocoa gives the cake its classic rich chocolate flavor, while black cocoa adds extra depth and creates that gorgeous, ultra-dark chocolate color.
Espresso Powder
Just a little espresso powder helps deepen and intensify the chocolate flavor without making your cake taste like coffee.
Neutral Oil
Using oil instead of butter helps keep this snack cake extra moist and soft, even after it has completely cooled. Use a neutral-flavored oil so the chocolate remains the star of the show.
Mini Chocolate Chips
Mini chocolate chips distribute throughout the batter better than larger chips, giving you little pockets of melted chocolate throughout the cake.
Chocolate Ganache
A simple chocolate ganache is the perfect finishing touch for this cake. It adds another layer of rich chocolate flavor while giving the top that beautiful glossy finish.
Tips for the Best Chocolate Zucchini Cake
Don’t squeeze your zucchini dry. We actually want the natural moisture from the zucchini in this recipe.
Finely shred the zucchini. Smaller pieces practically disappear into the chocolate cake as it bakes.
Don’t overmix the batter. Once the dry ingredients are added, fold everything together only until the last streaks of flour disappear.
Don’t worry if your batter seems thick. The zucchini releases moisture in the oven, so the batter will transform as it bakes.
Look for moist crumbs. A toothpick inserted into the center should come out with a few moist crumbs rather than completely clean. This helps keep the cake soft and fudgy.
Let the cake cool before adding the ganache. Pouring ganache over a warm cake can cause it to become too thin and soak into the cake rather than creating that gorgeous layer on top.
Frequently Asked Questions
Can you taste the zucchini?
Nope! Between the two cocoa powders, espresso powder, chocolate chips, and chocolate ganache, chocolate is definitely the star here. The zucchini mainly contributes moisture and softness.
Do I need to peel the zucchini?
No. Leave the skin on and simply finely shred the entire zucchini. The small pieces practically disappear once the cake is baked.
Should I squeeze the water out of my zucchini?
No! Unlike some zucchini recipes, the moisture is intentional here. Squeezing your zucchini too dry could leave you with a drier cake.
Can I leave out the black cocoa powder?
Yes. Replace the 2 tablespoons of black cocoa powder with an equal amount of unsweetened cocoa powder. Your cake won’t be quite as dark and the chocolate flavor will be slightly different, but it will still work.
Does espresso powder make the cake taste like coffee?
Not at all. At this amount, espresso powder simply enhances the chocolate and makes it taste richer.
Can I make this cake without the ganache?
Absolutely. The cake is rich enough to enjoy on its own, but that silky layer of chocolate ganache really takes it to the next level.
How to Store
Store the finished Double Chocolate Zucchini Snack Cake covered or in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
If refrigerated, let individual slices sit at room temperature for about 15–20 minutes before serving. This allows both the cake and ganache to soften for the best texture.
Can I Freeze It?
Yes! For the best results, freeze the cake before adding the chocolate ganache.
Once completely cooled, wrap the entire cake or individual slices tightly and freeze for up to 2 months. Allow the cake to thaw completely before finishing with freshly made chocolate ganache.
Shop My Baking Essentials
These are a few of my favorite baking tools for making this Double Chocolate Zucchini Snack Cake.
As an Amazon Associate, I earn from qualifying purchases. I may earn a small commission when you shop through my links, at no additional cost to you. Thank you so much for supporting Bonia Bakery!
9 Inch Baking Pan — The perfect sized pan for snack cakes!
Parchment Paper — Leave an overhang on the sides so you can easily lift the cooled cake straight from the pan.
Box Grater — Perfect for finely shredding the zucchini so it disappears right into the cake.
Silicone Spatulas — Great for gently folding the batter together without overmixing.
Mixing Bowls — You’ll need separate bowls for your wet and dry ingredients, plus a small heat-safe bowl for preparing the ganache.
Digital Kitchen Scale — My favorite way to accurately measure flour, cocoa powder, chocolate chips, and especially the shredded zucchini.
Double Chocolate Zucchini Snack Cake
Prep Time: 20 minutes
Bake Time: 28–35 minutes
Cooling Time: About 1 hour
Total Time: About 1 hour 55 minutes
Yield: 9–12 servings
Pan: 8×8-inch baking pan
Oven: 350°F
Chocolate Zucchini Cake
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) packed light brown sugar
- ⅓ cup (80 ml) neutral oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- ¼ cup (21 g) unsweetened cocoa powder
- 2 tablespoons (12 g) black cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon espresso powder
- 1¼ cups (about 150–165 g) finely shredded zucchini, lightly packed and not squeezed dry
- ½ cup (85 g) mini semisweet chocolate chips
Chocolate Ganache
- ½ cup (85 g) semisweet chocolate chips or finely chopped semisweet chocolate
- ¼ cup (60 g) heavy whipping cream
Instructions
1. Prepare the pan.
Preheat the oven to 350°F. Lightly grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Mix the wet ingredients.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, neutral oil, egg, and vanilla extract until smooth and well combined.
3. Combine the dry ingredients.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, black cocoa powder, baking soda, baking powder, kosher salt, and espresso powder until evenly combined.
4. Make the batter.
Add the dry ingredients to the wet ingredients and fold until just partially combined.
Add the finely shredded zucchini and mini chocolate chips and continue folding just until no dry streaks remain. Be careful not to overmix.
The batter may initially seem fairly thick—this is normal! The zucchini will release moisture as the cake bakes.
5. Bake.
Spread the batter evenly into the prepared 8×8-inch baking pan.
Bake for 28–35 minutes, beginning to check around the 28-minute mark. The cake is done when the center springs back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs rather than wet batter.
6. Cool.
Allow the cake to cool in the pan for about 15 minutes. Using the parchment paper overhang, carefully lift the cake from the pan and transfer it to a cooling rack.
Allow the cake to cool completely before adding the chocolate ganache.
7. Make the chocolate ganache.
Place the chocolate chips or finely chopped chocolate in a heat-safe bowl.
Heat the heavy whipping cream in the microwave until hot and just beginning to steam, but do not let it boil. Pour the hot cream over the chocolate and let it sit undisturbed for 2–3 minutes.
Slowly stir from the center outward until the chocolate is completely melted and the ganache is smooth and glossy.
Let the ganache sit for a few minutes to slightly thicken before topping the cake.
8. Finish.
Pour the chocolate ganache over the completely cooled cake and gently spread it toward the edges with an offset spatula or the back of a spoon.
Allow the ganache to set slightly before slicing. Cut into 9 larger or 12 smaller pieces and enjoy!