My Chocolate Zucchini Cake is one of my favorite zucchini desserts because it is rich, chocolatey, and incredibly moist.This Chocolate Zucchini Snack Cake has those same amazing flavors in an easy, smaller size that is perfect for sharing.Made with fresh zucchini, chocolate chips, and my rich Brownie Frosting, this snack cake is soft, tender, and full of chocolate flavor.

It is the kind of simple dessert that is just as welcome at a family gathering as it is enjoyed at home with a cup of coffee.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-Purpose Flour: This gives the cake structure while still keeping it soft and tender.I recommend using all-purpose flour for the best texture.

Unsweetened Cocoa Powder: Cocoa powder gives this snack cake its rich chocolate flavor.Make sure to use unsweetened cocoa powder so you can control the sweetness in the recipe.Baking Soda & Baking Powder: These leaveners help the cake rise and create a light, tender crumb.

Kosher Salt: Salt balances the sweetness and enhances the chocolate flavor.Neutral Oil: Oil helps keep the cake incredibly moist.Vegetable oil or canola oil both work well, but any neutral-flavored oil can be used.

Granulated Sugar & Brown Sugar: Using both sugars adds sweetness while the brown sugar brings extra moisture and a deeper flavor to the cake

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