Chocolate Zucchini Cake Recipe with Chocolate Chips

Healthy Chocolate Zucchini Cake with Chocolate Chips is a delicious, easy cake recipe with a moist texture and fabulous flavor. Zucchini Chocolate Cake creates a moist chocolate cake that also happens to be vegan (made dairy-free and egg-free). Imagine the best zucchini cake topped with a creamy chocolate frosting! See my instructions for making this vegetable chocolate cake gluten-free as well.

Three slices of chocolate zucchini cake on a white counter.

I love a delicious, eggless chocolate zucchini cake. I knew I wanted to make this zucchini cake chocolate so it would be a go-to dessert. Recipes for chocolate zucchini cake should also be moist, and in my opinion, include chocolate chips.

If it’s hard to imagine zucchini in a cake, just imagine a moist cake with a silky chocolate frosting. It’s a great summertime dessert!

How to Make Chocolate Zucchini Cake

There are plenty of moist chocolate zucchini cake recipes that include both eggs and dairy. However, this easy zucchini cake recipe is made with no eggs and no dairy and still boasts a fabulous flavor and moist texture.

This zucchini chocolate cake recipe combines both chocolate and zucchini to make the best cake ever! Here are the steps to make it:

Step One: Mix Dry Ingredients Together

To begin, mix flour with baking soda, baking powder, cocoa powder, and salt. Stir it all together to combine. Set aside.

Looking down on a mixing bowl with flour, cocoa powder, and more.

Step Two: Stir together Wet Ingredients

In a separate bowl add the melted vegan butter, vegetable oil, sugar, almond milk, apple cider vinegar, and vanilla. Stir this all together to combine. Set aside.

Step Three: Prepare the Zucchini

Cut off the root ends of the zucchini and use a shredder to shred it. Use a paper towel to gently press the zucchini (not trying to get out all the liquid, just some). 

A glass bowl contains shredded zucchini along with a metal shredder.
Chocolate cake made with zucchini requires grating the zucchini first.

Step Four: Combine the Batter Ingredients

Add the wet ingredients to the flour along with the grated zucchini and stir until it’s all combined. Then add chocolate chips.

A bowl of chocolate cake batter also has chocolate chips in it.

Step Five: Bake

Pour the batter into a prepared pan and then bake for 35 to 40 minutes. Insert a tester in the center. If it comes out clean, the cake is done. If not, let it continue baking for another 5 minutes or so. Do not overbake.

Once the cake is done, let it cool completely before frosting.

Chocolate Frosting

You’ll definitely want to include frosting on this cake, although it’s always an option to sprinkle it with powdered sugar. It’s just that the frosting adds a nice layer of moisture and flavor.

These are the steps to make this chocolate frosting:

Step One: Cream the Butter

To prepare the chocolate frosting, add vegan butter in a mixing bowl. Use a mixer and beat on medium speed for a minute or two, until light and creamy.

Looking down on a stand mixer with vanilla frosting on the beater.

Step Two: Add Powdered Sugar

Add the powdered sugar one cup at a time and continue beating.

Step Three: Add Cocoa Powder + Milk + Vanilla

Then beat in the cocoa powder. Finally, add the milk and vanilla and beat again until the frosting is nice and smooth.

Looking down on a stand mixer with creamy chocolate frosting.

Once the cake has been removed from the oven and cooled, top with the chocolate frosting.

See? This recipe for chocolate zucchini cake vegan is pretty simple to make!

Expert Tips

Use these expert tips to make vegan zucchini cake perfect every time:

  • Once you combine the flour with the wet ingredients, be sure not to overmix the batter
  • Allow the baked cake to cool completely before frosting
  • Store the cake in the fridge for up to 5 days
  • I used 2 medium zucchinis to make 2 cups of shredded zucchini
  • Press the zucchini a little before adding it to the batter
  • Use vegan butter to make this dairy-free zucchini cake recipe. I used Earth Balance.
  • This is a chocolate chip zucchini cake, so be sure to use dairy-free chocolate chips such as the Enjoy Life brand.
  • Make sure your vegan butter is soft — you can allow it to sit on the counter for at least 30 minutes
  • I used almond milk, but you can sub in soy or cashew milk or any plant-based milk you prefer
  • This is a healthy zucchini cake thanks to the use of whole wheat pastry flour and zucchinis are very healthy too
  • To make this recipe gluten-free, substitute gluten-free baking flour for the flour.
  • The recipe calls for squeezing the zucchini just a bit. You want to take advantage of the moisture provided, but not too much of it.
  • To store this cake, keep it covered and refrigerated. It will keep in the fridge for up to 5 days. Individual slices can be frozen and transferred to freezer bags.

This is the best chocolate zucchini cake recipe ever and you can make it and share it with friends and family any day of the week.

More Vegan Chocolate Recipes

If you love dairy-free chocolate recipes, you should know you have lots of delicious options! Here are some of our favorite chocolate desserts:

A 9X13 glass cake pan is full of chocolate frosted cake.
Dark Chocolate Zucchini Cake can be made in a 9×13 baking dish.
Closeup of a slice of chocolate zucchini cake on a white counter.

Vegan Chocolate Zucchini Cake

This Vegan Chocolate Zucchini Cake is so moist and tender. It's perfect for a weeknight dessert or even a special event dessert!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time: 15 minutes
Total Time: 55 minutes
Servings: 20
Calories: 335kcal
Author: Namely Marly


For the Chocolate Zucchini Cake

  • 2 cups whole wheat pastry flour
  • ½ cup cornstarch
  • 3/4 cup cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 cup vegan butter , melted
  • 3/4 cup vegetable oil
  • 1 1/4 cup granulated sugar
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla
  • 2 cups coarsely shredded zucchini
  • 1 cup dairy-free chocolate chips

Chocolate Frosting


  • Preheat the oven to 350°F and prepare a 9×13 baking pan by coating it with cooking spray.
  • In a large bowl, combine the flour, starch, cocoa, baking powder, soda, and salt. Stir together. Set aside.
  • In a separate bowl, combine oil, butter, sugar, milk, apple cider vinegar, and vanilla. Stir until combined.
  • Cut off the root ends of the zucchini and use a shredder to shred. Use a paper towel to gently press the zucchini (not trying to get out all the liquid, just some). 
  • Pour the oil mixture and the shredded zucchini in with the flour mixture and stir to combine. Add chocolate chips and stir until just combined. Don't overmix!
  • Use a spatula to spread the batter evenly across the prepared pan. Bake for 35 to 40 minutes. Insert a tester in the middle of the cake. When it comes out clean, the cake is done. Remove from oven and set aside to cool completely before frosting.
  • Prepare the frosting by adding softened butter in a mixing bowl. Beat on medium speed until light and fluffy. Add powdered sugar, one cup at a time, then cocoa powder. Finally, add the milk, one tablespoon at a time, and vanilla. Beat until smooth and creamy. 
  • When the cake has cooled, spread with Chocolate Frosting.
  • To store cake, cover and keep refrigerated. It will keep up to 5 days in the fridge.

(The products above contain sponsored links to products we use and recommend)

Nutrition Facts
Vegan Chocolate Zucchini Cake
Amount Per Serving
Calories 335 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g55%
Sodium 216mg9%
Potassium 256mg7%
Carbohydrates 45g15%
Fiber 3g12%
Sugar 27g30%
Protein 3g6%
Vitamin A 350IU7%
Vitamin C 2.2mg3%
Calcium 62mg6%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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21 Responses to Chocolate Zucchini Cake Recipe with Chocolate Chips

  1. Avatar thumbnail image for MarlyCassie | Bake Your Day Reply

    I can see why this is a highly requested cake – it does look incredibly moist. And your list of rules – love them. Can I come and live with you?

    • Avatar thumbnail image for MarlyMarly

      Come on over, Cassie! We’ll make room!

  2. Avatar thumbnail image for MarlyEmily Segal Reply

    Where you wrote “stir in the chocolate chips”, did you really mean to write “zucchini”? This looks yummy. I am making it tomorrow!

    • Avatar thumbnail image for MarlyMarly

      Emily – thanks for catching that. I corrected the recipe. You can make this without chocolate chips, but it’s oh so much better with them!

  3. Avatar thumbnail image for MarlyJulieD Reply

    This looks amazing and so moist, Marly!

    • Avatar thumbnail image for MarlyMarly

      Thanks Julie! It’s a fun and easy recipe!

  4. Avatar thumbnail image for MarlyTara @ Unsophisticook Reply

    Great use for zucchini, yum!

    • Avatar thumbnail image for MarlyMarly

      Ah, thanks Tara! I think I have to agree with you!

  5. Avatar thumbnail image for MarlySommer@ASpicyPerspective Reply

    Great rules Marly! ….and gorgeous cake. 🙂

    • Avatar thumbnail image for MarlyMarly

      Ahh, thanks Sommer!

  6. Avatar thumbnail image for MarlyEmily Segal Reply

    OK, I just made this and it really is one of the best vegan chocolate cakes I have ever had. The chickpeas and the zucchini are undetectable but lend so much rich, moist and somehow light texture. This will go in the regular rotation. Thanks Marly!

    Emily in Israel

    • Avatar thumbnail image for MarlyMarly

      Emily – so glad you liked it! I agree that it’s surprising to find that the heaviness of chickpeas can somehow give way to such a light and moist cake. Sigh. All this talk of cake is making me hungry!

  7. Avatar thumbnail image for MarlyPaula - bell'alimento Reply

    Oh my goodness this looks fantastic Marly!

    • Avatar thumbnail image for MarlyMarly

      Thanks Miss Paula!

  8. Avatar thumbnail image for MarlySherri Reply

    This looks delicious. But what is potato starch?

    • Avatar thumbnail image for MarlyMarly

      Hi Sherri! Potato Starch is sold in most health food stores, but I buy it in the health food section of our grocery store. If you can’t find it, good ol’ corn starch will work just fine. Enjoy!

  9. Avatar thumbnail image for MarlyAggie Reply

    I’m so with you on the bananas and flannel pjs after 7! It’s a must 🙂

    This cake looks so moist and delicious!

  10. Avatar thumbnail image for MarlyShari-Tickled Red Reply

    This would last a millisecond in my house. Oh my goodness!!

  11. Avatar thumbnail image for MarlyCaroline Reply

    Way too many giant zucchinis in the garden and a hungry vegan boy home from summer camp…searched for recipes and found this one. It was excellent. I never bake exactly as directed so….swapped out one cup of white flour for whole wheat pastry flour, reduced sugar by half a cup, and reduced the smart balance to 1/3 cup and also added 1/3 cup coconut oil. Hmmm, only had coconut milk so used that instead of soy and was out of vanilla so used cold brewed coffee concentrate. I am pretty sure I used more than one cup of choc chips too. 🙂 So although that sounds like a lot of changes it was simple and I like to use what I have instead of always running out to the store. So thank you for the recipe. I am going to make more of your chick pea recipes but need to keep up with the zucchini at the moment. Yum and healthy. By the way didn’t make the frosting just sprinkled on powdered sugar!

    • Avatar thumbnail image for MarlyMarly

      You and I are made from the same thread I think. I LOVE changing recipes around. So glad you liked changing this one! My neighbor always gives me some zucchini just about this time of year (don’t you love neighbors like that?), so I’m going to have to try your version.

  12. Avatar thumbnail image for MarlyYang Reply

    This looks really delicious! I will be making this tonight for sure! I know I have all the ingredients in my pantry! Thank you for sharing this!

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