Instant Pot Chocolate Zucchini Cake is an excellent way to use fresh zucchini from the garden. This rich, fudgy chocolate zucchini cake combines cocoa and chocolate chips for a true double-chocolate treat that stays moist and decadent.
Table of contents
- Can You Cook Cake In The Instant Pot
- How To Make This Double Chocolate Zucchini Cake In Oven
- What Do You Need For Zucchini Cake
- How To Make Instant Pot Chocolate Zucchini Cake
- Why Do You Strain And Squeeze Zucchini
- How To Store
- Craving More Instant Pot Dessert Recipes
- Can You Freeze This Cake
- Have you ever made an Instant Pot Chocolate Zucchini Cake?
This cake uses both cocoa powder and chocolate chips, making it a true double chocolate zucchini cake. It’s an ideal choice for a weekday dessert, a potluck, or a summer cookout—rich, fudgy, and loaded with chocolate in every bite.
Can You Cook Cake In The Instant Pot
Yes — you can bake cakes in an Instant Pot. Instead of dry heat from an oven, the Instant Pot steams the cake, which creates a denser, fudgier texture compared with a traditionally baked cake. For this recipe, a 7-inch cake pan works well. Wrap the pan tightly with aluminum foil to keep steam out of the batter while it cooks. The result is a moist, tender chocolate zucchini cake with a slightly more compact crumb.
How To Make This Double Chocolate Zucchini Cake In Oven
If you prefer to bake this cake in the oven, preheat to 350°F (175°C) and prepare the batter exactly as in the recipe below. Transfer the batter to a parchment-lined 7-inch pan and bake for about 20–25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool before drizzling with the powdered sugar icing. Keep in mind that oven baking typically produces a lighter, less fudgy texture than steaming in an Instant Pot.
What Do You Need For Zucchini Cake
- All-purpose flour
- Cocoa powder
- Brown sugar
- Salt
- Baking soda
- Butter
- Vegetable or canola oil
- Full-fat sour cream
- Shredded zucchini
- Vanilla extract
- Eggs
- Chocolate chips (milk or semi-sweet)
How To Make Instant Pot Chocolate Zucchini Cake
Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 cup cocoa powder
- 1 cup brown sugar
- 1 teaspoon salt, divided
- 1 teaspoon baking soda
- 1/4 cup vegetable or canola oil
- 1/4 cup butter, melted
- 1/2 cup full-fat sour cream
- 2 large eggs + 1 egg yolk, room temperature
- 1 cup shredded zucchini (well drained)
- 1/2 teaspoon vanilla extract
- 3/4 cup chocolate chips (milk or semi-sweet)
Icing
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Shred the zucchini, sprinkle with 1/2 teaspoon salt, and place it in a strainer. Press occasionally to encourage the liquid to drain.
- In a mixing bowl, combine the brown sugar, oil, and melted butter until well mixed.
- Stir in the sour cream, eggs, and vanilla until smooth.
- Add the cocoa powder and blend until combined.
- Fold in the flour, baking soda, and the remaining 1/2 teaspoon salt until just incorporated.
- Wrap the shredded zucchini in cheesecloth or a clean kitchen towel and squeeze firmly to remove excess water. For 1 cup shredded zucchini you may remove roughly 1/2 cup of liquid.
- Stir the drained zucchini and chocolate chips into the batter.
- Line a 7-inch cake pan with parchment, pour in the batter, and wrap the pan tightly in aluminum foil. Make the center slightly higher so the top won’t touch the foil as it rises.
- Pour 1 1/2 cups of water into the Instant Pot. Place a trivet or sling inside, set the wrapped pan on top, seal the lid, and set to high pressure for 50 minutes. Allow a natural release for 20 minutes, then carefully remove any remaining pressure.
- Remove the cake from the Instant Pot and let it cool on a rack. When cool, whisk powdered sugar and milk together and drizzle the icing over the cake.
- If a toothpick does not come out clean, return the cake to the Instant Pot and cook for an additional 5–10 minutes as needed.
Why Do You Strain And Squeeze Zucchini
Zucchini contains a lot of water. If you don’t remove the excess liquid, the batter becomes too wet and the cake can turn out soggy or may not set properly. After shredding, let the zucchini drain, then wrap it in a towel or cheesecloth and squeeze to extract as much moisture as possible before adding it to the batter. Proper draining keeps the texture balanced and ensures the cake bakes evenly.
How To Store
Store the finished cake in the refrigerator in an airtight container. The cake will keep for about 3–4 days; it’s best eaten fresh since it will gradually dry out. If you’ve added the icing, refrigeration helps preserve freshness and prevents the icing from becoming sticky at room temperature.
Craving More Instant Pot Dessert Recipes
If you enjoy steamed or pressure-cooker desserts, try other Instant Pot cakes, cobblers, or lava cake-style recipes for quick, moist results. The Instant Pot is great for desserts that benefit from gentle, even heat and retained moisture.
Can You Freeze This Cake
Yes — the cake freezes well. Wrap it tightly in aluminum foil and place it in a freezer-safe container or bag for up to three months. Thaw overnight in the refrigerator or at room temperature for a quick thaw. Pre-slicing before freezing makes it easy to pull out a single serving when a craving hits.
Have you ever made an Instant Pot Chocolate Zucchini Cake?
This recipe is a reliable, chocolate-forward way to use summer squash. If you try it, consider reducing the chocolate chips to 1/2 cup for a less intense chocolate flavor. Enjoy experimenting with this fudgy, moist zucchini cake—perfect for sharing or keeping all to yourself.
Nutrition (per slice)
- Calories: 276 kcal
- Carbohydrates: 37 g
- Protein: 4 g
- Fat: 14 g
- Saturated Fat: 7 g
- Sodium: 402 mg
- Sugar: 31 g
- Fiber: 2 g