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When I was on the hunt for a chocolate zucchini bread recipe, I found myself overwhelmed with options that had 12 or more ingredients. I don’t know about you, but as a busy mom of two active boys, I need quick and easy recipes that require minimal cleanup.

That’s why I’m excited to introduce you to this 3 ingredient chocolate zucchini cake. It’s not only perfect for a healthy summer snack but can also be transformed into a delightful (nutritious!) birthday cake!

Watch The Video Tutorial

3 Ingredients in The Chocolate Zucchini Cake

Whether you call it cake or bread, this recipe is a must-try. Here are the three ingredients you’ll need:

2 medium zucchinis
3 eggs (or egg substitute like this flax egg)
1 box of chocolate cake mix (I highly recommend Bob’s Red Mill* for a higher quality taste) *amazon affiliate link

Why Add Zucchini?

Zucchini is a fantastic ingredient that brings numerous benefits. Just 2 cups of shredded zucchini provide about 3 grams of fiber, and it’s a great source of vitamin C and potassium. Potassium is particularly heart-healthy as it is an important nutrient in the DASH diet that helps lower blood pressure.

If you’re a gardener, zucchini is easy to grow. Even if you’re not, it’s inexpensive at the farmer’s market or grocery store…. Given the price of groceries these days, sign me up!

What to Do with Extra Zucchini?

If you have extra zucchini after making this cake, add it to your soup, a frittata, or your smoothie. Zucchini is versatile and nutritious, making it easy to incorporate into various dishes.

Why This Recipe is Heart Healthy

Typically, cake recipes call for eggs, cake mix, and oil. However, since zucchini releases a lot of moisture (or water) as it cooks, there’s no need for oil in this recipe. The result is a cake that’s just as good as one made from scratch and comes together super quickly, with some added nutrients.

How To Make It

Preheat your oven to 350°F (175°C).
Grate 2 cups of zucchini (no need to squeeze out the extra water).
Mix the zucchini with 3 eggs and the chocolate cake mix until well combined.
Pour the batter into a greased baking pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

This cake is rich, moist, and incredibly easy to make—no mixer, no assembling, no decorating, and only three ingredients. My kids helped me make it and absolutely loved it, zucchini and all!

Extra Tips

Storage: Store the cake in the fridge for up to 5 days.
Variations: If you want a more chocolatey taste, throw in an handful of chocolate chips before baking.
Serving Suggestions: Serve with some Greek yogurt for added protein.
Freezing: This cake freezes well too. Just wrap it in aluminium foil and leave it on the counter when you are ready for it to defrost.
Muffin Option: You can also use this recipe to make muffins instead of a cake.

Other Heart Healthy Dessert Recipes

Here are some other chocolate-y heart healthy desserts from my website!

Words say 15 low cholesterol dessert recipes with picture of three low cholesterol desserts included in post.

A stack of kidney bean brownies on a white plate, with a baking dish behind it. — Kidney Bean Brownies

Brown brownie baked oats sprinkled with chocolate chips in a 8 by 8 white dish on a white counter surrounded by a white and blue tea towel and chocolate chips and rolled oats. — Brownie Baked Oats

Final Thoughts

This simple, quick, and 3 ingredient chocolate zucchini cake recipe is perfect for busy parents who want to provide their families with wholesome and tasty treats. Give it a try, and I’m sure it’ll become a favorite in your household, just like it has in mine.

Let me know if you try it in the comments below! Would love to hear from you 🙂