Name: Moist Double Chocolate Zucchini Cake: Sinfully Good
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 1/2 cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup shredded zucchini, excess moisture squeezed out; 1 cup chocolate chips

Jump to Recipe

Chocolate and zucchini? I know, it sounds like a crazy combo, right? But trust me on this one. This Moist Double Chocolate Zucchini Cake is seriously addictive. I stumbled upon this recipe years ago when I was trying to figure out what to do with all the zucchini from my garden – seriously, it was overflowing! And wow, what a happy accident. The zucchini adds the *most* incredible moisture, and you honestly can’t even taste it. All you get is fudgy, chocolatey goodness. It’s my go-to recipe when I want a treat that’s secretly kinda healthy (shhh!). You absolutely HAVE to try it!

Why You’ll Love This Moist Double Chocolate Zucchini Cake

It’s Incredibly Moist

Seriously, this isn’t your dry, crumbly cake! The zucchini makes it unbelievably moist. Like, melt-in-your-mouth kinda moist. You won’t believe it!

Rich Double Chocolate Flavor

We’re talking *double* the chocolate here! Cocoa powder *and* chocolate chips? Yes, please! It’s intensely chocolatey – perfect for any chocoholic (like me!).

Sneaky Way to Eat Your Veggies

Okay, let’s be honest, sometimes it’s hard to get those veggies in. But this cake? Total stealth mode. You won’t even taste the zucchini, I promise!

Easy to Make

Don’t let the “double chocolate” fool you. This recipe is super simple. Mix it all up, bake, and boom – deliciousness achieved! Even I can’t mess it up!

Moist Double Chocolate Zucchini Cake Ingredients

Okay, let’s gather our goodies! Here’s what you’ll need for this amazing cake: 1 1/2 cups all-purpose flour (the regular kind!), 1/2 cup unsweetened cocoa powder (for that deep chocolatey flavor!), 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt (just a pinch!), 1 cup granulated sugar, 1/2 cup packed brown sugar (make sure it’s packed!), 1/2 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract (don’t skimp!), 1 cup shredded zucchini (excess moisture squeezed out – super important!), and 1 cup chocolate chips. Easy peasy!

How to Make Moist Double Chocolate Zucchini Cake: Step-by-Step Instructions

Get Started: Preheat and Prep

First things first, let’s get that oven preheating to 350°F (175°C). This is *super* important, so don’t skip it! While it’s heating up, grab a 9×13 inch baking pan. Grease it *really* well – I like to use baking spray, but good old butter and flour works too. Trust me, you don’t want your beautiful Moist Double Chocolate Zucchini Cake sticking to the pan!

Combine Dry Ingredients for the Moist Double Chocolate Zucchini Cake

Now, in a large bowl (the biggest one you’ve got!), whisk together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Whisking is key here – it gets rid of any lumps and makes sure everything’s evenly distributed. Nobody wants a bite of baking soda, yuck!

Mix Wet Ingredients

In a separate bowl (medium-sized is perfect), combine 1 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract. Beat it all together until it’s nice and smooth. I usually use my electric mixer for this, but you can totally do it by hand if you’re feeling strong!

Combine Wet and Dry Ingredients

Okay, here comes the fun part! Pour the wet ingredients into the dry ingredients and mix until *just* combined. Don’t overmix! Seriously, stop when you still see a few streaks of flour. Overmixing makes for a tough cake, and we want moist and tender!

Add Zucchini and Chocolate Chips

Gently fold in 1 cup of shredded zucchini (remember to squeeze out that extra moisture!) and 1 cup of chocolate chips. I like to use a spatula for this – it’s easier to be gentle. Make sure everything’s evenly distributed so you get chocolate and zucchini in every bite. Yum!

Bake Your Moist Double Chocolate Zucchini Cake

Pour the batter into your prepared pan and spread it out evenly. Pop it in the oven for 30-35 minutes. To check if it’s done, stick a wooden skewer (or a toothpick) into the center. If it comes out clean (or with just a few moist crumbs), you’re good to go! If not, bake it for a few more minutes and check again.

Cooling and Serving

Let the cake cool completely in the pan before frosting or serving. This is the hardest part, I know! But trust me, it’s worth the wait. Cooling it completely prevents it from falling apart when you frost it. If you’re not frosting it, a dusting of powdered sugar is perfect! Enjoy!

Tips for the Best Moist Double Chocolate Zucchini Cake

Don’t Overmix the Batter

Okay, I can’t stress this enough: don’t overmix! Seriously. When you overmix, you develop too much gluten, and that leads to a tough, chewy cake. We want soft and tender, remember? Mix until *just* combined, and then stop!

Squeeze Out Excess Moisture from Zucchini

This is *so* important! Zucchini is full of water, and if you don’t squeeze it out, your cake will be soggy. Nobody wants a soggy cake! Just grab a handful of shredded zucchini and squeeze it in a clean dish towel or paper towels until you get as much water out as possible. Trust me, it makes a huge difference!

Use High-Quality Chocolate Chips

Okay, you *can* use any chocolate chips you want, but high-quality ones really do make a difference. They have a richer, more intense chocolate flavor that elevates the whole cake. My favorite are the Ghirardelli ones, but use whatever you like! Treat yourself!

Moist Double Chocolate Zucchini Cake Variations

Add a Chocolate Frosting

Okay, wanna take this cake to the *next* level? Frost it! A simple chocolate buttercream is always a winner. Or, for something a little fancier, try a chocolate ganache. Ooh la la!

Use Different Types of Chocolate Chips

Don’t be afraid to experiment with different chocolate chips! Dark chocolate chips add a richer, more intense flavor. Milk chocolate chips make it sweeter. And white chocolate chips? SO good! Mix and match for extra fun!

Add Nuts

Want a little crunch? Throw in some chopped walnuts or pecans! They add a nutty flavor and a nice texture contrast to the soft, moist cake. About 1/2 cup should do the trick!

Storing Your Moist Double Chocolate Zucchini Cake

Okay, so you’ve baked this amazing Moist Double Chocolate Zucchini Cake…and you have leftovers? Wow, I’m impressed! To keep it fresh, just pop it in an airtight container. It’ll stay moist at room temperature for about 3 days. Or, wanna keep it longer? Wrap it well and freeze it! Just thaw it out before you dig in again!

Nutritional Information for Moist Double Chocolate Zucchini Cake

Okay, so you’re curious about the nutritional stuff? Each slice of this Moist Double Chocolate Zucchini Cake is roughly 350 calories. But hey, it’s got zucchini in it, so that’s gotta count for something, right? Keep in mind that’s just an estimate, okay?

Frequently Asked Questions About Moist Double Chocolate Zucchini Cake

Can I use yellow squash instead of zucchini?

Okay, so you’re out of zucchini? No worries! You *can* totally use yellow squash instead. Just keep in mind that it might be a little sweeter than zucchini, so the flavor might be slightly different. But hey, it’ll still be delicious!

Can I freeze this Moist Double Chocolate Zucchini Cake?

Absolutely! This Moist Double Chocolate Zucchini Cake freezes like a dream. Just wrap it really well in plastic wrap and then put it in a freezer bag. It’ll keep for up to 3 months! When you’re ready to eat it, just thaw it out at room temperature. Easy peasy!

How do I prevent the cake from being soggy?

Soggy cake? No bueno! The key is to *really* squeeze out as much moisture as possible from the zucchini before you add it to the batter. I know, it’s a pain, but trust me, it’s worth it! Also, make sure you’re not overmixing the batter. That can also lead to a soggy cake. Follow those few tips and you’ll be golden!

Enjoy Your Moist Double Chocolate Zucchini Cake!

Okay, you’ve made it! Now go bake this amazing Moist Double Chocolate Zucchini Cake and let me know what you think! Leave a comment below and tell me about your variations. I can’t wait to hear from you!