Chocolate Zucchini Cake Recipe with Chocolate Chips

Healthy Chocolate Zucchini Cake Recipe 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.
This choc zucchini cake is best with lots of frosting!
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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 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 – 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!

Love 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 9X13 baking dish.

That’s it for this easy vegan chocolate zucchini cake recipe!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Three slices 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
Keyword: Vegan Chocolate Zucchini Cake
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

  • 1/2 cup vegan butter such as Earth Balance, softened
  • 2 cups powdered sugar
  • 2/3 cup cocoa powder
  • 2 – 3 tablespoons soy milk
  • 1 teaspoon vanilla


  • Preheat oven to 350°F and prepare a 9X13 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 batter evenly across prepared pan. Bake for 35 – 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.

Here are the recipes mentioned in this post:

Vegan Chocolate Chia Pudding
If you love healthy desserts, this Vegan Chocolate Chia Pudding is for you! You’ll love the rich, chocolatey flavors! 
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Vegan Chocolate Chia Pudding
Vegan Chocolate Chip Cookies
Delicious Vegan Chocolate Chip Cookies are soft and chewy, and lots of melted chocolate chips throughout. Perfect for dipping in almond milk!
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Vegan Brownies
If you’re looking for the vegan brownies, complete with a crips top and a rich, fudgy center, look now more! Make them frosted or unfrosted, either way you’ll fall in love with these “gooey in all the right places” brownies!
Check out this recipe
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Vegan Chocolate Frosting
Get ready for this delicious, creamy, vegan chocolate frosting. It’s fall on the floor good!
Check out this recipe
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Vegan Chunky Monkey Cake
Chunky Monkey Vegan Cake includes bananas, peanut butter, and chocolate. A delicious dairy-free cake made with ingredients you might have on hand right now!
Check out this recipe
I LOVE this recipe for Vegan Chunky Monkey cake because it's SO easy to make and so fun to eat!
Chocolate Cherry Dump Cake
Make this easy vegan Chocolate Cherry Dump Cake for the ultimate indulgent sweet treat! Serve with coconut whipped topping or vegan ice cream for even more festive flavor!
Check out this recipe
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Updated by Marly · Permalink