Sneaky Veggie Chocolate Zucchini Cake
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.
- 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
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.
Notes
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 chocolate chips or chopped nuts for extra richness.
Top with glaze, powdered sugar, or whipped cream.
Store at room temperature for 3 days, in the fridge for 1 week, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 16g
- Sodium: 240mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
