Organic Chocolate Zucchini Cake
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Moist, decadent, and incredibly light — this organic Chocolate Zucchini Cake allows you to have your cake and eat it too! This delicious chocolate sheet cake is the perfect ending to any meal.
If you love chocolate cake, be sure to check out my Avocado Oil Chocolate Cake, Simple Chocolate Layer Cake, or my Chocolate Oreo Cake for Two.

Table of Contents
One of my old friends who I used to go snowboarding with all the time turned me on to chocolate zucchini cake. Well, really, her mom did. Whenever I would visit them and stay at their house, her mom would make her famous chocolate zucchini cake. And, it has been a favorite of mine ever since then!
While this organic Chocolate Zucchini Cake isn’t her exact recipe, it was inspired by it. And this simple chocolate sheet cake is the best moist and fudgy chocolate cake ever! If you like moist chocolate cake, but also want it really light, then this is the organic cake for you!

Why You'll Love This Recipe
One Bowl Cake: This easy Chocolate Zucchini Cake recipe is one that comes together in one bowl. You can basically call it a dump cake because it is that easy! You can use a stand mixer, a whisk, or even a spatula or wooden spoon – as long as you have a bowl, and something to stir with, then you can make this chocolate sheet cake.
Best Moist Chocolate Cake Ever: This is the best moist chocolate cake ever and it can be served for any occasion. The zucchini lends moisture to the cake, making it incredibly moist and fudgy, but it does not taste like vegetables! If you love light and fluffy organic cake, you will love this cake!
Perfect for Any Occasion: However you decide to celebrate with this Chocolate Zucchini Cake, I bet that whoever you are sharing it with will be thanking you for making it. See what I’m talking about and enjoy the organic cake ever with this Chocolate Zucchini Cake!
Organic Cake: I love making this simple chocolate sheet cake because I use organic ingredients, making this better than anything store bought!

Ingredients
- Zucchini: I use organic zucchinis, which gives this chocolate sheet cake an incredibly moist and fudgy texture. Be sure to use a fine grater, don't use a large one as your cake can become gummy if the zucchini is not finely grated.
- Canola Oil: I use organic canola oil because its the most neutral oil, but you can also use avocado oil or extra virgin olive oil if you are avoiding seed oils.
- Cane Sugar: I use organic cane sugar for natural sweetness.
- Dark Brown Sugar: I also use organic dark brown sugar, as my friend's mom used this. Using dark brown sugar with chocolate cake will add extra moisture and richness.
- Cinnamon: I use organic ground Korintje cinnamon. For more info on cinnamon, check out my post the Best Cinnamon to Bake With.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate flavor.
- All Purpose Flour: I usually use organic all purpose flour instead of cake flour when making cakes with fruits of veggies. These will add more moisture to cake, so I like the higher protein content as it gives the cake more structure.
- Baking Powder: Use baking powder, not soda as this is a slow rise bake. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Butter: I use Organic Valley Salted Butter for the frosting. You can use your favorite, just be sure its softened.
- Powdered Sugar: I use organic powdered sugar for the frosting, be sure you sift it so you get a smooth and creamy chocolate frosting with no clumps.
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream in the frosting as this gives it a bit more rich flavor and fluffy texture. If you don't have this, you can also use whole milk.
- Chocolate Chips: I top this organic cake with mini dark chocolate chips, this is optional, but I love the added texture and flavor.
- Almonds: I use sliced almonds on top for added flavor and a little crunch. This is also optional. You can also use chopped walnuts or pecans, which are also delicious on this organic cake!

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but this organic cake is so easy you can mix it up in just a bowl or even use your hand mixer. You will need a stand mixer or hand mixer for the frosting though.
- 9×9-inch Baking Pan: I use my 9×9-inch square baking pan. You can also use a 9-inch round pan as well.
- Parchment Paper: I always use nontoxic parchment paper when baking cake so its easy to remove it.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
Step 2
To make the batter: In a large bowl with a whisk (or in the bowl of your stand mixer fitted with the paddle attachment), add the grated zucchini, canola oil, cane sugar, dark brown sugar, cinnamon, and eggs. Mix on low until combined.
Add the flour, cocoa, baking powder, and sea salt in that order. Fold in with a spatula (or mix on low again) until combined. Transfer to the prepared baking pan.
Step 3
Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cooca, and heavy whipping cream. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
Step 5
Spread the frosting over the top of the cake and top it with almonds and mini chocolate chips.

FAQ's
You don't need a mixer for the cake, you can easily do that in a bowl with a whisk. But, for the frosting you will need some kind of mixer. You can use a stand mixer or a hand mixer.
My favorite type of 9 x 9-inch pan is from USA Pan. Their pans with the ridges really help cakes bake in the best way!
Yes, you can make this cake one day in advance. If you do make it ahead of time, be sure to store it in the fridge as the frosting has heavy whipping cream in it. If you frost it to the edges, you can leave it in the pan as the pan and the frosting will act as a seal, so the cake stays moist.
You can use regular chocolate chips in place of mini chocolate chips. Or you could even use dark chocolate chunks or milk chocolate chunks if that’s all you have. Or you can leave off the chocolate entirely, this cake is very chocolatey, so this is just a bonus!
This is the best moist chocolate cake ever! In order to keep moist cakes moist, then they need to be store in an airtight container. This can be a Tupperware or cake dome. Stay away from foil as that isn’t airtight. You could use plastic warp if that’s all you have, but Tupperware or a cake dome is a much eco-friendlier option!

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Organic Chocolate Zucchini Cake
Ingredients
Batter
- 170 grams zucchini (finely grated)
- ½ cup canola oil
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 2 large eggs
- ½ teaspoon ground cinnamon
- 43 grams Dutch cocoa powder (sifted)
- 127 grams all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 113 grams salted butter (softened)
- 212 grams powdered sugar (sifted)
- 43 grams Dutch cocoa powder (sifted)
- 2 to 3 tablespoons heavy whipping cream
Topping
- sliced almonds with their skins
- mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
- To make the batter: In a large bowl with a whisk (or in the bowl of your stand mixer fitted with the paddle attachment), add the grated zucchini, canola oil, cane sugar, dark brown sugar, cinnamon, and eggs. Mix on low until combined.
- Add the flour, cocoa, baking powder, and sea salt in that order. Fold in with a spatula (or mix on low again) until combined. Transfer to the prepared baking pan.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cooca, and heavy whipping cream. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
- Spread the frosting over the top of the cake and top it with almonds and mini chocolate chips.
- Serve immediately, or store in an airtight container in the fridge for up to 3 days.
Notes
Nutrition
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