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Extra Moist Chocolate Zucchini Cake Recipe

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Enjoy this Extra Moist Chocolate Zucchini Cake Recipe with chocolate frosting and lemon zest as a perfect flavor combination. This low-carb chocolate cake made with zucchini is a dream come true for any chocolate lover. 

Moist chocolate zucchini cake with zest on top.
Chocolate zucchini cake recipe

Serve with a scoop of ice cream and top up with extra sprinkles or add chocolate chips.  

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Keto Chocolate Cakes

Before we proceed, I would like to introduce you to some additional keto-friendly chocolate delights with our marble chocolate bundt cakechocolate chaffle cakeripple cheesecake, and smores chaffle recipes. 

New addition, chocolate mascarpone cake is here for you too.

Each dessert offers a delightful twist on traditional chocolate cakes, making them perfect for keto-friendly and no gluten celebrations or simply as a lovely way to enjoy a sweet moment.

Best Chocolate Frosting

This best chocolate frosting is rich, smooth, and intensely chocolatey, providing the perfect finishing touch to any cake or cupcake. Its luscious texture, and intense cocoa flavor make it an irresistible treat for chocolate lovers of all ages.

How To Make Extra Moist Chocolate Zucchini Cake

This moist and decadent chocolate zucchini cake is perfect for any occasion. It combines the richness of chocolate with the wholesome goodness of zucchini, making it a delightful dessert that everyone will love. 

Rich chocolate zucchini cake served.
Chocolate zucchini cake for summer

Kitchen Gadgets Needed:

  • Kitchen machine
  • Mixing bowl
  • 22 x 22 Centimeters or 9 x 9 Inch Cake pan
  • Hand immersion blender
  • Icing bag

Cake Ingredients Needed:

Base:

  • Eggs
  • Sweetener
  • Almond Flour
  • Coconut Flour
  • Baking Powder
  • Cocoa
  • Lemon Zest
  • Shredded Zucchini
  • Coconut Oil

Frosting:

  • Heavy Cream
  • Sweetener
  • Sour Cream
  • Cocoa
  • Lemon Zest

*Exact measurements are listed in the recipe card below.

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STEP-BY-STEP INSTRUCTIONS FOR EASY CHOCOLATE ZUCCHINI CAKE RECIPE

First Step: Prepare Ingredients

Gather all the necessary ingredients, ensuring you squeeze zucchini before adding to the batter to prevent a watery cake.

King Arthur or Besti is my favorite for almond flour, and baking powder can be replaced with baking soda mixed with cream or tartar. 

At the same time, heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. 

Chocolate zucchini cake with frosting ingredients needed.
Decadent chocolate zucchini cake

Second Step: Eggs and Sweetener

Mix the eggs and sweetener using a kitchen machine until well combined and fluffy.

Easy chocolate zucchini cake mixing the base.
Healthy chocolate zucchini cake

Third Step: Mix The Base

Mix all the dry ingredients in a glass bowl – almond flour, coconut flour, baking powder, and cocoa. Add lemon zest for a burst of flavor. Gradually add this dry mixture to the eggs, creating a smooth cake batter.

Healthy chocolate zucchini cake blending ingredients.
Best chocolate zucchini cake

Fourth Step: Add Zucchini and Bake

Fold in the zucchini, making sure you distribute it evenly. Pour the batter into a prepared pan and bake the cake for 30 to 35 minutes in a preheated oven until a toothpick inserted comes out clean.

Gluten-free chocolate zucchini cake adding zucchini into the mix.
Easy chocolate zucchini cake

Fifth Step: Frosting and Decorate

While the cake is baking, prepare the frosting using a hand immersion blender. Let the cake cool completely and spread the frosting evenly on top, and for a decorative touch, use an icing bag to create swirls or patterns. Finish by sprinkling freshly made lemon zest on top for a delightful zestiness.

Decadent chocolate zucchini cake decorating.
Low-carb chocolate zucchini cake

TIPS AND TRICKS:

  • Super rich and moist – To ensure a moist and fudgy cake, fold in grated zucchini before adding the batter to the prepared pan. This will allow the zucchini to release moisture during baking, keeping the cake deliciously moist.
  • Extra chocolate – For an extra burst of chocolate, add mini semi-sweet chocolate chips to the batter before pouring it into the cake pan. These little pockets of mini chocolate chips will create delightful surprises in each bite.
  • Zucchini bread – For a fun twist, make a chocolate zucchini bread version of this cake using a 9×5 inch loaf pan instead. The flavors will remain just as delicious, and you’ll have a delightful loaf perfect for breakfast or snacking.
  • Cream cheese frosting – If you’re a fan of cream cheese frosting, try topping your chocolate zucchini cake with a luscious chocolate cream cheese frosting. The combination of rich chocolate and tangy cream cheese will elevate the cake to another level of decadence.
Chocolate zucchini cake with cocoa and zest.
Chocolate zucchini cake with frosting

FREQUENTLY ASKED QUESTIONS AND ANSWERS

Variations Of This Chocolate Cake

This versatile chocolate zucchini cake can be transformed into zucchini muffins by dividing the batter into cups and baking them until they are moist and delicious. For a show-stopping dessert, you can also create a layered cake with cream cheese frosting between the layers and a chocolate glaze. You can bake a delicious carrot cake instead by swapping zucchini and chocolate chips with carrots. Adding banana gives you even better zucchini banana bread. 

Can I Use Chocolate Chips Instead Of Cocoa Powder For Extra Rich Chocolate Flavor?

While this recipe uses cocoa powder to infuse the cake with deep chocolate goodness, you can substitute it with melted chocolate chips for an even richer flavor. Ensure to adjust the measurements to maintain the right consistency.

Can This Recipe Be Made Into a Bundt Cake?

Absolutely. To make a decadent chocolate zucchini bundt cake, pour the prepared batter into a greased bundt pan and bake until a toothpick inserted comes out clean. Drizzle with a luscious chocolate glaze for an irresistible treat.

Do I Peel Zucchini For Cake?

For this chocolate zucchini cake, there’s no need to peel the zucchini. Grated zucchini adds moisture and a subtle veggie boost to the cake while keeping the preparation simple.

Chocolate zucchini cake for summer close up.
Chocolate zucchini cake with cocoa

Can I Use Frozen Zucchini?

Yes, you can use frozen zucchini, but thaw and drain it well before incorporating it into the batter to avoid excess moisture.

Can I Make Zucchini Cake Ahead of Time?

Absolutely. You can prepare the chocolate zucchini cake beforehand, allowing it to cool completely before wrapping it tightly and storing it in the refrigerator for up to 3 days.

I suggest preparing the icing before serving it. 

How Long Will Creamy Chocolate Cake Keep?

When properly stored in an airtight container in the refrigerator, the creamy chocolate zucchini cake will stay moist and delicious for up to 5 days.

Can Chocolate Zucchini Cake Be Frozen?

Yes, you can freeze chocolate zucchini cake for future indulgence. Wrap individual slices or the whole cake in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw in the refrigerator before serving.

If you have some extra fresh summer zucchini left, look at how it is best to freeze them. 

More Zucchini Recipes You’re Sure to Love

Pin For Later

Best chocolate zucchini cake close up.
Moist chocolate zucchini cake

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Yield: 20

Extra Moist Chocolate Zucchini Cake Recipe

Moist chocolate zucchini cake with zest on top.

Enjoy this Extra Moist Chocolate Zucchini Cake Recipe with chocolate frosting and lemon zest as a perfect flavor combination. This low-carb chocolate cake made with zucchini is a dream come true for any chocolate lover.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Base:

Frosting:

  • 1 Cup Heavy Cream
  • 1/4 Cup Sweetener
  • 1/4 Cup Sour Cream
  • 1/4 Cup Cocoa
  • 1/4 Cup Lemon Zest

Instructions

  1. Gather all the necessary ingredients, ensuring you squeeze zucchini before adding to the batter to prevent a watery cake. At the same time, heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. 
  2. Mix the eggs and sweetener using a kitchen machine until well combined and fluffy.
  3. Mix all the dry ingredients in a glass bowl - almond flour, coconut flour, baking powder, and cocoa. Add lemon zest for a burst of flavor. Gradually add this dry mixture to the eggs, creating a smooth cake batter.
  4. Fold in the zucchini, making sure you distribute it evenly. Pour the batter into a prepared pan and bake the cake for 30 to 35 minutes in a preheated oven until a toothpick inserted comes out clean.
  5. While the cake is baking, prepare the frosting using a hand immersion blender. Let the cake cool completely and spread the frosting evenly on top, and for a decorative touch, use an icing bag to create swirls or patterns. Finish by sprinkling freshly made lemon zest on top for a delightful zestiness.

Notes

  • Super rich and moist - To ensure a moist and fudgy cake, fold in grated zucchini before adding the batter to the prepared pan. This will allow the zucchini to release moisture during baking, keeping the cake deliciously moist.
  • Extra chocolate - For an extra burst of chocolate, add mini semi-sweet chocolate chips to the batter before pouring it into the cake pan. These little pockets of mini chocolate chips will create delightful surprises in each bite.
  • Zucchini bread - For a fun twist, make a chocolate zucchini bread version of this cake using a 9x5 inch loaf pan instead. The flavors will remain just as delicious, and you'll have a delightful loaf perfect for breakfast or snacking.
  • Cream cheese frosting - If you're a fan of cream cheese frosting, try topping your chocolate zucchini cake with a luscious chocolate cream cheese frosting. The combination of rich chocolate and tangy cream cheese will elevate the cake to another level of decadence.

Nutrition Information

Yield

20

Serving Size

1 Piece

Amount Per Serving Calories 107Total Fat 6gCarbohydrates 1gFiber 1gProtein 2g

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By Zuzana Paar on July 30th, 2023
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About Zuzana Paar

Zuzana is the creative force behind this vibrant blog. With passion as a recipe developer, content creator, food writer, movie maker, and photographer, she poured her heart and soul into curating a space brimming with delightful keto and low carb recipes. Join her on this flavorful journey where quick, easy-to-make dishes take center stage, bringing joy and nourishment to your table.

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