Chocolate Baking Dessert

The secret ingredient in this decadent chocolate loaf cake? Zucchini.

Name: Zucchini and chocolate loaf cake recipe
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 10
Ingredients: 2 large eggs; 100g plain Greek-style yoghurt; 160ml vegetable oil; 80ml coffee; 40.00 ml milk; 2 tsp vanilla bean paste; 2 (350g total) zucchini, finely grated (see recipe notes); 200g brown sugar; 200g self-raising flour; 60g dark cocoa powder; 1/2 tsp bicarb soda; 160g dark (40%) chocolate, chopped; 120g dark (40%) chocolate, chopped; 140g yoghurt

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25m

1h 15m

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by Lucy Nunes

Delicious Team

Dec 30, 2025

Zucchini and chocolate? Yes indeed. Zucchini’s high moisture content makes it ideal for baking – its liquid is slowly released during cooking time, ensuring your cake doesn’t dry out. And with this veg’s mild flavour, nobody would even know it’s in there. We also added yoghurt for an extra moist crumb, and to add a slight delectable tang to the rich, creamy chocolate ganache.

You’ll need a 11cm x 21cm (base), 7cm-high loaf pan for this recipe.

2 large eggs
100g plain Greek-style yoghurt
2/3 cup (160ml) vegetable oil
1/3 cup (80ml) black coffee, cooled
2 tbs milk
2 tsp vanilla bean paste
2 (350g total) zucchini, finely grated (see recipe notes)
200g brown sugar
1 1/3 cups (200g) self-raising flour
60g dark cocoa powder
1/2 tsp bicarb soda
160g dark (40%) chocolate, chopped

Ganache

120g dark (40%) chocolate, chopped
1/2 cup (140g) plain Greek-style yoghurt

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease and line a 11cm x 21cm (base), 7cm-high loaf pan with baking paper.
2.

In a large bowl, whisk the eggs, yoghurt, oil, cooled coffee, milk and vanilla until well combined and a little frothy. Add the zucchini and stir well to combine. In a separate large bowl, add the sugar, then sift over the flour, cocoa, bicarb and 1 tsp fine salt. Whisk to combine.
3.

Add the wet ingredients to the dry ingredients and stir gently until just combined, ensuring you scrape right to the bottom of the bowl to mix well. Add chocolate and stir to combine. Spoon into the prepared pan and bake for 1 hour 15 minutes, loosely covering with foil after 40 minutes, until a skewer inserted into the centre comes out mostly clean (it’s important not to overcook this loaf). Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
4.

For the ganache, melt the chocolate in a heatproof bowl in the microwave in 30-second intervals, stirring after each time, until melted and smooth. Add yoghurt and stir until thoroughly combined.
5.

Transfer cooled loaf to a serving plate and decorate top with ganache. Serve sliced.

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Recipe Notes

There’s no need to squeeze out the moisture from the grated zucchini. This water content will help keep your cake moist.

Leftovers will last, covered, in a cool place for up to 3 days. You can also freeze the cooled, un-iced loaf, wrapped in plastic wrap, for up to 1 month. Thaw on your benchtop overnight.