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Triple Chocolate Zucchini Cake


12 servings


55 minutes


Triple Chocolate Zucchini Cake! Made with a mix of applesauce and coconut oil to keep this cake a little lighter but still super moist. Add some chocolate chips and a 2-ingredient chocolate ganache to take this cake over the top.

why you'll love it

Mix dry ingredients. In a medium bowl whisk together all dry ingredients, and set aside.

step one

Whisk wet ingredients. Gently whisk together eggs, melted coconut oil, applesauce,  milk and vanilla.

step two

Add sugar. Add in sugars and whisk again until smooth.

step three

Fold in dry ingredients. Using large rubber spatula, gently add dry ingredients into large bowl of wet ingredients until almost combined.

step four

Fold in zucchini and chocolate chips until evenly dispersed. Batter should be fairly thick.

step five

Pour into pan. Pour batter into greased bundt pan and baked at 350F° for 35-45 minutes.

step six

Make ganache. Melt chocolate chips and cream together on medium low heat, stirring frequently until smooth.

step seven

Cool cake. Gently flip cake out of pan and transfer to cooling rack. Place baking sheet under rack, pour chocolate over cake and spread evenly.

step eight

Whoever decided to hide zucchini in chocolate cake is a straight-up genius!


Cover leftovers or store cake in airtight container. Cake may also be stored in fridge and should keep about 5 days.


As must make for the chocolate lover in your life!

Flourless Zucchini Brownies

Double Chocolate Zucchini Bread