Full Moon chocolate zucchini cake recipe for a delicious treat
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 30 Oct 2025
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This delightful vegetarian Full Moon Chocolate Zucchini Cake is a unique twist on the classic chocolate cake, incorporating shredded courgette for added moisture and a subtle earthiness. With its rich cocoa flavour and a hint of warm cinnamon, this cake is perfect for those who appreciate a sweet treat that feels indulgent yet wholesome. The use of both white and brown sugar gives it a lovely depth of sweetness, while chocolate chips add a decadent touch that will satisfy any chocolate lover’s cravings.
Ideal for a family gathering or a special occasion, this easy-to-make cake can be elegantly dusted with icing sugar using a moon-phase stencil for a charming presentation. Packed with nutrients from the courgette, it’s a clever way to sneak in some vegetables while enjoying a comforting dessert. Serve it with a dollop of soured cream or a scoop of vanilla ice cream for a truly delightful experience.
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Ingredients for Full moon chocolate zucchini cake
100 g white sugar
65 g brown sugar
100 g butter, softened
30 ml vegetable oil
2.5 ml vanilla extract
2 eggs
200 g plain flour
15 g unsweetened cocoa powder
2.5 ml baking soda
1.25 ml ground cinnamon
45 ml soured cream, or mix 1.25 ml lemon juice or vinegar with 60 ml full-fat milk and leave to stand for 5 minutes before using
140 g courgette, shredded
85 g plain chocolate chips, or more to taste
icing sugar, for dusting
25 cm round cake tin, greased
Moon-phase stencil
How to make Full moon chocolate zucchini cake
Preheat your oven to 160°C (fan) or 170°C (conventional).
In a large bowl, combine the white sugar, brown sugar, butter, oil, vanilla extract, and eggs. Beat well until the mixture is smooth.
Add the flour, cocoa powder, baking soda, cinnamon, and buttermilk, blending thoroughly with an electric mixer until fully combined.
Fold in the shredded courgette and chocolate chips by hand until evenly mixed.
Spread the mixture into a greased baking tray and bake in the preheated oven for 30–40 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cake to cool completely in the tray.
To create the stencil, trace shapes representing the phases of the moon onto a round piece of parchment that matches the circumference of your cake. Carefully cut out the shapes using scissors or a craft knife.
Place the stencil on top of the cooled cake and sprinkle icing sugar over it to create a decorative pattern.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Article history
The information on this page is peer reviewed by qualified clinicians.
30 Oct 2025 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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