The perfect Chocolate Zucchini Loaf Cake. Intense chocolate flavour bursting with melting chocolate chips with hidden zucchini to make it super moist. File in favourites!

Bringing you this Chocolate Zucchini Loaf Cake, finally! And I also recently posted my recipe for the Double Chocolate Zucchini Muffins! Anyway, I say finally because I’ve been trying to get this recipe out for just about two years now. I know that sounds insane when I say it out loud. But it’s a fact. Every time I’ve made it the timing was wrong, or the cake was taken out too early or it got eaten before I could get the photos. The reality of food blogging. Sometimes it too dark outside. Sometimes the food doesn’t turn out. And more often than not, the “recipe testers” can’t wait to try it.

So this weekend all the stars aligned and I’m finally sharing this pretty old recipe with you all. It’s a rich and delicious loaf cake that you’ll want to give a try sometime soon.

And friends, if you love zucchini, don’t forget to check out More Than 20 Summer Zucchini Recipes!

---

Ingredients

• 1 cup flour
• 1/2 cup cocoa powder
• 1 tsp espresso powder
• 1 1/2 tsp baking powder
• 1/4 tsp Salt
• 2 eggs large at room temperature
• 1/4 cup vegetable oil
• 1/2 cup sugar
• 1 tsp vanilla
• 1/3 cup Greek yogurt
• 1 cup chocolate chips
• 1 1/3 cups zucchini grated (approximately one zucchini), excess water squeezed out

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

---

Instructions to Make the Loaf Cake

• Grate the zucchini and squeeze out the excess liquid. I like to grate my zucchini on a fine grater, but you can use the bigger one if you prefer. It really doesn’t make a whole lot of difference. I find, I can get the liquid out easier when it’s finely grated.
• You can put it through a strainer like shown here or put it in a clean tea towel and basically ring it out. Both work just fine. But make sure to get the liquid out. If you don’t squeeze out the liquid, you’ll be adding more liquid to the cake and it will change the overall results.

---

• Have two bowls ready. In one bowl combine the flour, cocoa powder, espresso powder, baking powder and salt.
• In your other bowl combine the sugar, oil, eggs, Greek yogurt and vanilla

---

• Whisk together the dry ingredients in one bowl.
• In another bowl, mix together the wet ingredients until combined. This will only take a minute. Fold in the flour mixture until just combined. Don’t over mix. Then gently fold in the zucchini. Again, until it’s just combined.

---

• And last, fold in the chocolate chips. I like to reserve about a tablespoon for the top. This isn’t necessary but it looks nice.
• Pour the batter into your prepared loaf tin. Bake in the oven for 45 – 50 minutes. Again, all ovens are a little different so check it at 45 minutes. Insert a toothpick into the center. You’re looking for a few moist crumbs. Then it’s done.

---

How To Serve The Chocolate Zucchini Loaf Cake

Then you got yourself a perfect Chocolate Zucchini Loaf Cake. Place it on a wire rack to cool for about 5 minutes. Take it out of the pan and remove the parchment paper. Leave to cool completely before cutting. Well, if you can last that long!

This is perfect served just as it is, it honestly doesn’t need anything else. Just a nice cup of coffee on the side.

It will keep for about 2 days in an airtight container on the counter. But. like many baked goods, it is best the day it’s baked.

---

Notes

• Tips for freezing the loaf cake – I’ve frozen it successfully several times. Just remember to let it cool completely and then tightly wrap it in plastic wrap. I’d give it a few layers to make sure you don’t end up with freezer burn. It will keep for about 2 months in the freezer.
• Choose your type of chocolate chips – Honestly, no. You can use whatever kind you have. I used semi sweet dark chocolate chips. But have made it with milk chocolate chips before. The only thing I would say is don’t skip the chocolate chips. They give the cake a bit of a gooey interior which is delicious.
• Use the correct size pan – I used an 8 inch loaf pan but you can make it in a 9 inch loaf pan. Just remember it will be slightly flatter if baked in a larger pan as well you will need to decrease the baking time by a few minutes.

---

Frequently Asked Questions

Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.

thanks for stopping by and hope to see you soon!