Recipe

When you want a chocolate cake that’s deeply fudgy, incredibly moist, and secretly packed with veggies, this Chocolate Zucchini Cake is pure magic. The zucchini melts into the batter, adding unbeatable tenderness without any hint of “vegetable” taste—kids and adults devour it every time. Topped with a silky chocolate glaze or a dusting of powdered sugar, it’s perfect for birthdays, potlucks, or just because you deserve chocolate today.

The Geedel Rotary Cheese Grater makes quick work of the zucchini and any chocolate you want finely grated for extra intensity.

🍫Ingredients (for one 9x13-inch cake or two 8-inch rounds)

Dry ingredients

2 cups all-purpose flour

¾ cup unsweetened cocoa powder

2 tsp baking soda

½ tsp baking powder

1 tsp salt

1 tsp ground cinnamon (optional, for warmth)

Wet ingredients

1½ cups granulated sugar

½ cup brown sugar

¾ cup vegetable oil or melted coconut oil

4 large eggs

⅓ cup sour cream or plain Greek yogurt

2 tsp vanilla extract

Add-ins

3 cups grated zucchini (about 2 medium zucchinis, no need to peel)

1 cup semi-sweet chocolate chips (optional)

½ cup finely grated dark chocolate (optional, for deeper flavor)

Simple Chocolate Glaze (optional)

1 cup semi-sweet chocolate chips

½ cup heavy cream

🍳Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch pan or line with parchment paper.

Grate the zucchini using the crank cheese grater fitted with the fine shredding blade. Turn the handle steadily—no need to squeeze out liquid; the moisture keeps the cake tender. Set aside 3 packed cups.

If using extra grated chocolate for intensity, switch to the extra-fine shredding blade on the mandoline slicer for kitchen and grate the dark chocolate until you have ½ cup fluffy shreds.

In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

In another bowl, beat sugars, oil, eggs, sour cream, and vanilla until smooth.

Gently fold the dry ingredients into the wet until just combined. Stir in the grated zucchini and chocolate chips (plus grated chocolate if using). The batter will be thick and glossy.

Pour into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs (usually 35–45 minutes for 9x13, slightly less for rounds).

Cool completely in the pan.

For the glaze: Heat cream until steaming, pour over chocolate chips, let sit 2 minutes, then stir until silky. Drizzle over cooled cake.

🥒Tips & Variations

Frosting options — Skip the glaze and dust with powdered sugar, or top with cream cheese frosting.

Mix-ins — Add chopped walnuts or pecans for crunch (crush them quickly with the crushing blade).

Mini version — Bake in muffin tins for portable chocolate zucchini muffins.

Dairy-free — Use coconut yogurt and dairy-free chocolate chips.

Spice it up — A pinch of espresso powder deepens the chocolate flavor.

🎂Final Thoughts

This Chocolate Zucchini Cake proves that sneaking veggies into dessert can taste downright decadent. Rich, moist, and chocolate-packed, it disappears fast at every gathering. The rotary graters for kitchen makes prep effortless, turning fresh zucchini into perfect shreds in seconds so you can get to the best part—eating cake!