Chocolate Zucchini Cake Recipe – Love and Lemons

This chocolate zucchini cake recipe is the ULTIMATE summertime treat! It’s moist, fudgy, and decadent, with a rich dark chocolate flavor.

When your garden (or your fridge) is overflowing with zucchini, there’s no better way to use it than by making this chocolate zucchini cake. It’s a recipe I make every summer, when I’ve already had zucchini noodles, zucchini chips, and zucchini salad, and something really decadent sounds like it would hit the spot.

This chocolate zucchini cake is moist and delicious, with a rich chocolate flavor that I can’t get enough of. It’s wonderful on its own, but I like it best with a thick layer of frosting on top. If you want to lean into the green theme, you can frost it with a luscious matcha frosting like I did, but if not, you’ll find a few other frosting options in the post below.

Spreading frosting on chocolate zucchini cake

Chocolate Zucchini Cake Recipe Ingredients

Here’s what you’ll need to make this chocolate zucchini cake recipe:

  • Shredded zucchini, of course! It gives the cake an amazing moist texture.
  • Ground flaxseed – A perfect egg substitute. It acts as a binder (and adds healthy fats, too!).
  • Apple cider vinegar + almond milk – Together, they create a vegan substitute for buttermilk. They add moisture and a subtle tangy flavor to the cake.
  • All-purpose flour – For the best results, spoon and level your flour instead of scooping it straight from the canister or bag. Otherwise, you might accidentally add too much flour to the batter!
  • Cocoa powder – It gives the cake a rich chocolate flavor.
  • Baking powder and baking soda – To help the cake rise.
  • Coconut oil – For richness.
  • Maple syrup – It sweetens the cake naturally.
  • Vanilla extract – To enhance the delicious chocolate flavor.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Slice of chocolate zucchini cake on a plate with fork

Chocolate Zucchini Cake Frosting and Variations

I love this chocolate zucchini cake with frosting, but if you’re not a frosting person, feel free to skip it! Instead, fold 1/2 cup chocolate chips into the batter so that the cake is extra rich and fudgy.

Otherwise, you have three options for frosting the cake:

  • Make matcha frosting! Matcha green tea turns this cashew-based frosting a striking green. Sweeten it naturally with maple syrup, or use powdered sugar for a lighter color.
  • Make vanilla frosting. Who doesn’t love vanilla frosting on chocolate cake? Find my go-to vegan frosting recipe here.
  • Make chocolate frosting. A chocolate lover’s dream. Make the secret ingredient frosting from this chocolate cake recipe.

Tip: after you take the cake out of the oven, allow it to cool to room temperature before you frost it. Otherwise, the frosting will melt!

Sliced Chocolate Zucchini Cake on a cooling rack

More Favorite Cakes and Quick Breads

If you love this cake, try one of these yummy baking recipes next:

Chocolate Zucchini Cake



Recipe type: Dessert

  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 2 teaspoons apple cider vinegar
  • 1 cup almond milk, at room temperature
  • 2 cups all-purpose flour (or half white/half wheat)
  • ⅓ cup cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ cup coconut oil, melted
  • ⅔ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1¼ cups finely shredded unpeeled zucchini
  • 1¼ cups raw cashews
  • ¼ cup + 2 tablespoons almond milk
  • ¼ cup powdered sugar
  • 2 tablespoons solid coconut oil
  • 1 teaspoon vanilla extract
  • ¼ to ½ teaspoon matcha tea powder
  • ¼ teaspoon sea salt
  1. Preheat the oven to 350°F and grease a 9×13-inch baking dish with coconut oil.
  2. In a small bowl, combine the ground flaxseed and water and set aside to thicken. Stir the vinegar into the almond milk and set aside.
  3. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, whisk together the flaxseed mixture, almond milk/vinegar mixture, coconut oil, maple syrup, and vanilla.
  4. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t over mix. Fold in the zucchini.
  5. Pour the batter into the baking dish and bake for 30 to 35 minutes, or until the top of the cake springs back to the touch. Cool completely before frosting.
  6. Make the frosting: In a blender, combine the cashews, almond milk, powdered sugar, coconut oil, vanilla, matcha, and sea salt and process until smooth and creamy. Add more matcha, if desired. Chill until ready to use, or for at least 20 minutes to firm up.
Note: I used powdered sugar in the frosting because maple syrup made the frosting darker green than I liked. The powdered sugar also thickened it best.

another note: matcha varies in color, some are very bright green, some are more dull, so the color of your frosting may vary based on the matcha that you use. I used Aiya Matcha here.