Moist, decadent, and incredibly light – this Chocolate Almond Zucchini Cake allows you to have your cake and eat it too! This delicious chocolate 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 Black Cocoa Oreo Cake.
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 to go snowboarding, her mom would make her famous chocolate zucchini cake. And, it has been a favorite of mine since then!
While this Chocolate Almond Zucchini Cake isn’t her exact recipe, it was inspired by it. And this easy chocolate zucchini sheet cake is the best moist chocolate cake ever! If you like moist chocolate cake, but also want it really light, then this is the cake for you.
Why You’ll Love This Recipe
This easy chocolate zucchini sheet 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 Almond Zucchini Cake.
This is the best moist chocolate cake ever and it can be served for any occasion. This easy chocolate zucchini sheet cake makes the perfect snack cake. Or you can even dress it up with candles and turn it into a birthday cake.
However you decide to celebrate with this easy chocolate zucchini sheet 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 best moist chocolate cake ever with this Chocolate Almond Zucchini Cake.
How should I store this Chocolate Almond Zucchini Cake?
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!
Can I make this Chocolate Almond Zucchini Cake ahead of time?
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.
What if I don’t have mini chocolate chips?
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!
Can I use another kind of almond or nut?
Of course, you can use slivered almonds in place of the sliced almonds with their skins. If you only have whole almonds, then you can roughly chop them and add them on top. If you don’t like almonds and want to use another nut – walnuts go really well with this cake as well. And, I also think that pecans would be a great choice too. You can also leave the nuts off if someone has a nut allergy.
What kind of pan is best for this recipe?
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!
Ingredients for Chocolate Almond Zucchini Cake
La Tourangelle Organic Canola Oil
Costco Kirkland Organic Cane Sugar
Homemade Organic Dark Brown Sugar
Frontier Co-Op Organic Korintje Cinnamon
NuNaturals Organic Dutch Cococa Powder
Cairnspring Mills Organic All Purpose Flour
Nuts.com Organic Mini Chocolate Chips
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Chocolate Almond Zucchini CakeDifficulty: Easy
The best moist chocolate cake – ever. Yes, this easy chocolate zucchini sheet cake is one that you will want to make again and again. I hope you love this Chocolate Almond Zucchini Cake as much as I do!
170 grams (6 ounces) organic zucchini, grated
1/2 cup organic canola oil
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) organic packed dark brown sugar
2 organic large eggs
1/2 teaspoon organic cinnamon
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
127 grams (1 cup) organic all purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup (113 grams) organic salted butter, softened
212 grams (1 1/2 cups) organic powdered sugar, sifted
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
2 to 3 tablespoons organic heavy whipping cream
organic sliced almonds with their skins
organic mini chocolate chips
- 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.
- Gluten Free – Replace the all purpose flour with 212 grams (1 1/3 cups) organic gluten free flour blend.
- High Altitude – Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.
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Make sure to check out my Eggless Vanilla Cupcakes with Chocolate Ganache Frosting recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!