Chocolate Zucchini Loaf Cake

By Jesse Szewczyk

Updated May 27, 2026

  • Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.
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Total Time
1½ hours, plus cooling
Rating
5(4,763)
Comments
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This simple, one-bowl loaf cake is a sweet way to make the most of zucchini season. Chocolate cake batter is flecked with shreds of raw zucchini and studded with bittersweet chocolate chips for a summertime cake that’s fit for either breakfast or dessert. While some recipes call for squeezing the excess water out of the shredded zucchini, this loaf cake takes full advantage of the summer vegetable: The zucchini is taken directly from the grater to the bowl for additional moisture. The resulting cake strikes the perfect balance; it's rich and fudgy, but still maintains a tender crumb. The cake will keep on the counter for 4 to 5 days, loosely covered, and only gets better with age.

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Ingredients

Yield:1 loaf (about 8 servings)

  • Nonstick cooking spray or neutral oil

  • 2 large eggs

  • 1 ½ cups/330 grams packed light brown sugar

  • ¾ cup/180 milliliters neutral oil (such as vegetable or safflower)

  • 2 teaspoons vanilla extract

  • 1 teaspoon kosher salt (such as Diamond Crystal)

  • 2 cups/280 grams lightly packed coarsely grated zucchini (from about 1 large or 2 small zucchini)

  • 1 ¾ cups/223 grams all-purpose flour

  • ⅔ cup/63 grams unsweetened natural cocoa powder

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 cup/173 grams bittersweet or semisweet chocolate chips

  • 1 tablespoon coarse sugar (such as turbinado or Demerara)

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

84 grams carbs; 47 milligrams cholesterol; 615 calories; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams saturated fat; 32 grams fat; 5 grams fiber; 402 milligrams sodium; 7 grams protein; 55 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.

  2. Step 2

    In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.

  3. Step 3

    Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.

  4. Step 4

    Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.

  5. Step 5

    Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.

Tip

  • The cake can be baked in a 9-by-2-inch round cake or springform pan. Grease the pan and line the bottom with a parchment paper round. Bake until a cake tester inserted into the center comes out clean with just a few moist crumbs attached, 50 to 55 minutes.

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Ratings

5 out of 5
4,763 user ratings
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Comments

Randee

Last week I asked about substituting fat-free Greek yogurt for some of the oil. I figured it out and it was perfect - instead of 6oz of oil I used 2oz oil and 3oz of yogurt. Delicious, and eliminated 2/3 of the oil. Super moist and chocolatey.

melissa b

I have tried many zucchini breads and cakes, but was always bothered by their oiliness. I have now made this one twice substituting the 3/4 cup oil with 1/2 cup buttermilk and 1/4 cup either oil or melted butter or combination of the two ( to equal 1/4 cup). Found that hint on the King Arthur baking site. It really works well.

Diane

Perfect in a 9 inch round cake pan, baked 60 minutes. Moist and so delicious. The only change I made was the addition of a sprinkling of chopped pecans on the top along with the coarse brown sugar and chocolate chips. This cake will have thousands of 5 star reviews very shortly!

Brydee

I’ve made this again and again! My 8 year old LOVES it as muffins and we freeze the leftovers that can easily be microwaved in the morning

lowercase c

Thank you for all the + and subs. Delicioso Subbed 1/4c flax seed meal and whole wheat flour, 3oz yogurt for oil sub along with 2oz unrefined coconut oil. 18 muffins, 350f/30 mins according to another baker. I had cardamom, cinnamon, sugar blend that I subbed for 1/4c brown sugar and used 1/4c coconut sugar that I wanted to use (bottom of bag) and the remainder brown sugar. Don’t come for me bc of the changes💌

Dee

Yellow summer squash works very well in this recipe as a substitute for zucchini. I did a one-to-one exchange with no other alterations to the recipe. The result is absolutely delicious!

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