Why You’ll Love This Recipe

Just 3 ingredients – You only need cake mix, pumpkin, and zucchini.
Hidden veggies – The zucchini blends seamlessly, keeping the cake moist without an obvious vegetable taste.
Quick prep – Mix, bake, and enjoy in under an hour.
Lighter option – No eggs, oil, or butter needed, making this cake lower in fat.
Kid-friendly – Even picky eaters will love it.
Customizable – Easily swap ingredients for new flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box chocolate cake mix
1 can (15 oz) pumpkin purée
2 medium zucchini, grated

Directions

Preheat the oven to 350°F (175°C). Grease or line a 9×13 inch pan with parchment paper.
Wash and grate the zucchini using the large holes of a grater. Gently squeeze to remove excess moisture.
In a large bowl, combine the grated zucchini, pumpkin purée, and cake mix. Stir until smooth and evenly mixed.
Spread the batter evenly into the prepared pan.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
Allow the cake to cool completely before slicing and serving.

Servings and timing

Servings: About 12 squares
Prep time: 10–15 minutes
Cook time: 20–25 minutes
Total time: 30–40 minutes

Variations

Swap pumpkin purée with unsweetened applesauce or mashed bananas for a different flavor.
Use yellow squash or grated carrots instead of zucchini.
Try spice cake mix for a cozy fall twist.
Add a handful of chocolate chips or chopped nuts for extra richness.
Top with a light glaze, powdered sugar, or whipped cream.

Storage/Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps for up to 1 week, covered.
Freezer: Slice, wrap individually, and freeze for up to 3 months.
Reheating: Thaw at room temperature for 1 hour, or microwave slices for 20–30 seconds.

FAQs

Can I use gluten-free cake mix for this recipe?

Yes, a gluten-free chocolate cake mix works perfectly.

Do I need to peel the zucchini first?

No, the skin is soft and blends in well while adding nutrients.

How fine should I grate the zucchini?

Use the large holes on a box grater for the best texture.

Can I make this cake in a loaf pan?

Yes, but you may need to increase the baking time by 5–10 minutes.

Will the cake taste like zucchini?

No, the zucchini adds moisture but has a very mild flavor.

Can I frost this cake?

Yes, it pairs wonderfully with chocolate frosting, cream cheese frosting, or a light glaze.

How do I know when the cake is done?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Can I double the recipe?

Yes, simply bake in two pans or a larger sheet pan.

Is this recipe vegan?

Yes, if your cake mix is vegan-friendly, this recipe contains no dairy or eggs.

Can I reduce the sweetness?

You can try using a sugar-free cake mix for a lower-sugar version.

Conclusion

This sneaky veggie chocolate zucchini cake is the ultimate shortcut dessert—easy, fudgy, and secretly packed with vegetables. Whether you serve it plain, topped with frosting, or alongside ice cream, it’s a treat everyone will love. With just three ingredients and minimal effort, it’s a go-to recipe for busy families, potlucks, or anytime you need a healthier chocolate fix.

Sneaky Veggie Chocolate Zucchini Cake

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A fudgy, moist chocolate zucchini cake made with just three ingredients—boxed cake mix, pumpkin purée, and zucchini. It’s quick, kid-friendly, secretly packed with veggies, and lower in fat without eggs, oil, or butter.

Author: Amy
Prep Time: 10–15 minutes
Cook Time: 20–25 minutes
Total Time: 30–40 minutes
Yield: 12 squares
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

1 box chocolate cake mix

1 can (15 oz) pumpkin purée

2 medium zucchini, grated

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Instructions

Preheat the oven to 350°F (175°C). Grease or line a 9×13 inch pan with parchment paper.
Wash and grate the zucchini using the large holes of a grater. Gently squeeze to remove excess moisture.
In a large bowl, combine the grated zucchini, pumpkin purée, and cake mix. Stir until smooth and evenly mixed.
Spread the batter evenly into the prepared pan.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
Allow the cake to cool completely before slicing and serving.