Recipe: Microwave Chocolate Zucchini Cake

Food & Beverage

By Katie Goodman
If you’re a gardener or you have a neighbor with a garden, you might be wondering what to do with all of the zucchini. It’s that time of year again!
This Microwave Chocolate Zucchini Cake is the perfect late-summer dessert. It stays moist with shredded zucchini and is simple and fast to whip up. An extra bonus is that you don’t even have to turn the oven on to make it, so you won’t be adding any additional heat to these already-high late-August temperatures.
Note: My mom used to make this cake when I was growing up, but without the zucchini. If you don’t have zucchini, substitute an additional 1/3 cup water and 1/4 cup canola oil instead. Add the water and oil to the microwaved cocoa mixture when adding the egg.

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1/3 cup flour
1 cup granulated sugar
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/3 cup cocoa powder
1/3 cup hot water
2/3 cup shredded zucchini
1 tbsp canola oil
1 egg
1 1/2 tsp vanilla extract
3 tbsp softened butter
1/4 cup cocoa powder
2-3 tbsp milk
1 1/3 cup powdered sugar
1/4 tsp vanilla extract



Step 1: Grease a 7 1/4″ round, glass (microwave safe) cake pan or a glass 8″ x 8″ square pan. Set aside.
Step 2: In a medium bowl, combine flour, sugar, baking soda, baking powder, and salt. Whisk to sift together.
Step 3: In a medium bowl, combine the cocoa and 1/3 cup hot water. Microwave on high for 30-40 seconds, or until hot and slightly thickened. Whisk the oil, egg, and vanilla into the mixture.
Step 4: Add the cocoa and egg mixture into the bowl with the flour, along with the shredded zucchini.
Step 5: Pour into the prepared pan. Microwave on high for 4-6 minutes, or until the cake starts to slightly pull away from the sides of the pan.
Step 6: Let the cake cool completely before icing.


Combine all of the listed ingredients in a medium bowl and beat with a hand mixer until it has a spreadable consistency. Start with only 2 tablespoons of milk and increase if you need additional moisture.
About the Author:

Katie Goodman resides in New Mexico with her husband and two children (a 4-year-old boy and an 18-month-old girl). Learning in the kitchen, eating, trying new recipes, and sharing them with friends and loved ones are some of Katie’s favorite things to do. She wholeheartedly believes that part of the goodness in life is enjoying good food with good friends and family, and goodLife {eats} is a place for her to share what she finds good in the kitchen.

8 thoughts on “Recipe: Microwave Chocolate Zucchini Cake

  1. Rhianna Lederman says:

    Wow that looks so yummy! I never would have thought there was zucchini hiding under that sprinklicious topping! Very clever!

  2. Cat says:

    Wow, did anyone test this? I just created an epic disaster in my microwave. It didn’t bake, but rather boiled over like an angry chocolate blob monster. I’m thinking there may be details missing from this recipe.

  3. Katie | GoodLife Eats says:

    As you can see from the photos, yes the recipe was tested. I made it in my own kitchen and served it to my family. Sorry it did not work out for you.

  4. cassy says:


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