Finding dessert recipes that are both easy and secretly nutritious can feel like searching for a needle in a haystack. Between juggling work deadlines and family commitments, most of us don’t have hours to spend measuring countless ingredients or cleaning up a messy kitchen afterward. And let’s be honest – trying to sneak vegetables into treats without anyone noticing? That’s a whole other challenge.
That’s why this 3-ingredient chocolate zucchini cake has become my go-to recipe: it’s incredibly quick to make, uses just a handful of simple ingredients, and cleverly incorporates vegetables in a way that even picky eaters won’t detect. Plus, it’s perfectly fudgy every single time.
Why You’ll Love This Chocolate Zucchini Cake
- Just 3 ingredients – This cake couldn’t be simpler – all you need is a box of cake mix, pumpkin, and zucchini. No eggs, oil, or butter required!
- Sneaky vegetables – The pumpkin and zucchini add moisture and nutrients, but your kids won’t even know they’re eating vegetables in this rich chocolate cake.
- Quick prep time – With just 3 ingredients to mix together, you can have this cake in the oven in under 10 minutes.
- Lower in fat – Since this recipe skips the traditional oil and eggs, you get a moist chocolate cake that’s naturally lower in fat and calories.
What Kind of Zucchini Should I Use?
Regular green zucchini from your local grocery store or garden works perfectly for this cake. Look for medium-sized zucchinis that are about 6-8 inches long – these tend to have the best texture and aren’t as seedy or watery as the jumbo ones that can hide in your garden. If you’re shopping at the store, pick zucchinis that feel firm and heavy for their size, with smooth, blemish-free dark green skin. Before adding them to your cake, there’s no need to peel them (the skin is soft and adds nutrients), but you’ll want to grate them using the large holes of a box grater and give them a gentle squeeze to remove any excess moisture.
Options for Substitutions
This super simple cake recipe is pretty forgiving with substitutions. Here’s what you can swap:
- Chocolate cake mix: Any brand of chocolate cake mix works here. You can also use devil’s food cake mix or even spice cake mix for a different flavor. Just make sure to use a standard-sized box (15.25 oz).
- Pumpkin purée: The canned pumpkin is key for moisture, but you can substitute with unsweetened applesauce or mashed bananas (about 2 large ones). Just note that bananas will add their own flavor to the cake.
- Zucchini: Yellow summer squash works perfectly in place of zucchini. You could also use grated carrots, though you’ll want to squeeze out excess moisture first. Keep the amount the same – about 2 cups when grated.
Watch Out for These Mistakes While Baking
The biggest challenge when making this 3-ingredient cake is dealing with excess moisture from the zucchini – be sure to thoroughly pat the grated zucchini with paper towels or squeeze it in a clean kitchen towel until no more liquid comes out, otherwise your cake may become too dense and wet.
Getting the right texture also depends on properly mixing your ingredients – start by combining the cake mix with pumpkin purée until smooth, then gently fold in the zucchini to avoid overmixing, which can lead to a tough cake.
Temperature control is crucial here – resist the urge to open the oven door while baking, as this can cause your cake to sink in the middle, and always test for doneness with a toothpick inserted in the center (it should come out with just a few moist crumbs, not wet batter).
For the best results, let your cake cool completely before slicing – about 1-2 hours at room temperature – as cutting into it too soon can make it crumbly and harder to serve.
What to Serve With Chocolate Zucchini Cake?
This moist chocolate cake is perfect on its own, but there are some simple ways to make it even more special! A scoop of vanilla ice cream on the side creates that classic cake-and-ice-cream combo that everyone loves. Since this cake is on the healthier side (thanks to the hidden veggies!), you can dress it up with a dollop of whipped cream and some fresh berries for a light and fresh dessert option. If you’re serving it for an afternoon treat, pair it with a cold glass of milk or a hot cup of coffee – both work great with the chocolate flavors in this cake.
Storage Instructions
Keep Fresh: This moist chocolate zucchini cake stays fresh when kept in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, you might want to pop it in the fridge where it’ll keep for up to a week. Just make sure to cover it well to prevent it from drying out!
Freeze: Good news – this cake freezes really well! Cut it into individual slices, wrap them in plastic wrap or foil, and place in a freezer bag. It’ll stay good for up to 3 months. This is perfect when you want to have a quick treat on hand!
Thaw: When you’re craving a slice, just take it out of the freezer and let it thaw on the counter for about an hour. If you’re in a hurry, you can pop it in the microwave for 20-30 seconds – it’ll taste just as good as fresh!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 10-15 g
- Fat: 20-25 g
- Carbohydrates: 150-160 g
Ingredients
- 1 box chocolate cake mix
- 1 can (15 oz) pumpkin purée
- 2 medium zucchini
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease and flour, or line with parchment paper, a 9×13 cake pan to prevent sticking.
I always recommend lining the pan with parchment for easy cake removal.
Step 2: Grate the Zucchini
- 2 medium zucchini
Wash and grate the zucchini using a medium grater.
Set the grated zucchini aside; there’s no need to peel the zucchini unless preferred, as the skin adds color and nutrients.
Step 3: Mix the Cake Batter
- grated zucchini from Step 2
- 1 can (15 oz) pumpkin purée
- 1 box chocolate cake mix
In a large mixing bowl, combine the grated zucchini from Step 2, pumpkin purée, and chocolate cake mix.
Stir together until a thick, smooth batter forms.
Be sure to mix thoroughly, scraping the sides and bottom to incorporate all the ingredients.
Step 4: Pour Batter into Pan
- batter from Step 3
Pour the cake batter from Step 3 into the prepared 9×13 cake pan.
Use a spatula to spread and smooth the batter evenly.
Step 5: Bake the Cake
Bake the cake at 350°F for about 20 minutes, or until a knife inserted into the center comes out clean.
Once baked, allow the cake to cool before slicing and serving.
For extra moisture and flavor, I like to let the cake cool completely before cutting.
