A single serving chocolate zucchini mug cake that cooks in the microwave in less than 2 minutes. This cake is moist, fluffy, chocolatey, and satisfies zucchini bread cravings.
I have been obsessed with chocolate zucchini bread lately. I made loaves for myself, my parents, more for myself… you get the idea.
But since I have zero self-control when it comes to limiting how many slices I eat, I decided to make a mug cake version. This mug cake version tastes a lot like the baked version and satisfies my chocolate zucchini bread cravings.
Baking with Zucchini
Zucchini is a great addition to baked goods.
First, you don’t taste the zucchini at all.
Second, it adds a lot of moisture to your baked goods, keeping the crumb tender and the cakes moist.
Finally, zucchini is full of nutrients and vitamins, so it’s always good to be able to indulge and get some health benefits too.
For this recipe, you’ll want to pat the zucchini dry before measuring it and adding it to the batter. You don’t need to dry out the zucchini, but you just don’t want it soaking with water before you add it to your batter because the batter is already quite liquidy.
Additional Tips
- This cake fits into an 8 oz mug. Make sure to choose a microwave-safe mug that holds at least 8 oz of liquid.
- If your cake is not fully cooked after the suggested time, increase cooking time in 15 second intervals. You don’t want to overcook and dry out the cake.
- Since the cake is eggless, it is okay to leave it slightly gooey if you prefer a gooier chocolate cake.
- If you prefer a less sweet cake, you can reduce the amount of chocolate chips.
- This cake is best enjoyed shortly after it is cooked. I don’t recommend making it too far ahead of time because microwave cakes tend to dry quicker and don’t last as long as baked cakes.
Chocolate Zucchini Mug Cake
Ingredients
- 3 tbsp all purpose flour
- 1 tbsp + 1 tsp unsweetened cocoa powder
- ½ tsp baking powder
- 2 tbsp brown sugar packed
- 3 tbsp fat free milk
- ½ tbsp canola oil
- 3 tbsp shredded zucchini patted dry before measuring, see note
- 2 tbsp semisweet chocolate chips
Instructions
- In a microwave-safe mug, add all ingredients except zucchini and chocolate chips. Mix with a small whisk until smooth.
- Stir in the zucchini for a few strokes until it is evenly mixed into the batter.
- Stir in half of the chocolate chips. Sprinkle remaining on top.
- Cook cake in microwave for about 1 minute 15 seconds. Allow cake to cool a few minutes before eating.
Notes
- You can replace the fat free milk with other milks of your choice.
- Lightly pat the zucchini dry with a paper towel before measuring it and adding it to the batter. You don’t need to dry out the zucchini, but you just don’t want it dripping with water.
- This cake fits into an 8 oz mug. Make sure to choose a microwave-safe mug that holds at least 8 oz of liquid.
- If your cake is not fully cooked after the suggested time, increase cooking time in 15 second intervals. You don’t want to overcook and dry out the cake.
- Since the cake is eggless, it is okay to leave it slightly gooey if you prefer a gooier chocolate cake.
- If you prefer a less sweet cake, you can reduce the amount of chocolate chips.
- This cake is best enjoyed shortly after it is cooked. I don’t recommend making it too far ahead of time because microwave cakes tend to dry quicker and don’t last as long as baked cakes.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
If you wanted this to be more peanut buttery, is there a way to do this? Do you know?
You could add a drizzle of peanut butter to the top after cooking it!
Great recipe. I put in a half tablespoon of almond butter in place of oil and used coconut milk. I cut down on some of the sugar by adding sweetener. I added walnuts and cut down on chocolate chips. The outcome was just right. I microwaved this until gooey and put a bit of Nutella on top. I’m making this again.
Thank you! We’re glad those adjustments worked for you and you enjoyed this recipe!!
Okay craaaazy question here. Can you refrigerate the batter? Obviously I could mix up the dry ingredients then just add milk, oil, squash. But could I mix up a zucchini worth of batter at once in single servings?
We haven’t tried making the batter ahead – it may be okay, but the baking powder may not work as well. The cake may not puff up as much. If you try it, please let us know how it works for you!
This was a good one! I used coconut oil instead, and microwaved for 1 minute. I prefer my cakes a little more gooey, so next time I’ll do 45 seconds, as someone else commented. Thanks.
We’re happy you enjoyed it!
This is by far the best microwave cake ever! Usually they have a funky texture, but not this one. I substituted coconut oil for the canola oil, Truvia brown sugar blend and Lily’s dark chocolate chips so it saves a few calories and it’s still delicious and rich!
I’m so glad you enjoyed it!
Love this cake. I added an egg yolk and only used one tblsp chocolate chips. Lovely with coffee or tea. Next time might try butter instead of oil and add a few ground pecans. Thank you! Have been trying a lot of different mug cakes and this one is my favorite. Zucchini and chocolate just go together. A little vanilla ice cream on top works too. I also cook it a little longer. Gooey cake not for me. Now going to check out your cheesecake.
I’m glad it worked out for you!
A delightful little chocolate ‘treat’ cake. I knocked it up while the kettle was on to make a cup of tea! I might add some blueberries next time, or a zest of orange! Delicious xxxxx
I’m so glad you enjoyed it!
This was delicious and quick. Perfect sweetness. Plan on making this every chance I get. I used Hershey’s dark cocoa, dark chips and almond milk. Loved it and consider the zucchini cancels the sugar 😉
So glad you liked the recipe!
Now zest of orange – – a really good idea.
i just made this, it was really good! nice texture, but a little dry. i cooked mine for a minute, next time i’m only going to do 45 seconds. also make sure to add lots of chocolate chips because the brown sugar was not enough to sweeten. i only added about 5 semi large chocolate chips, but i recommend at least 10. overall good recipe and really creative!
I’m glad it worked out for you
Perfect way to use up leftover shredded zucchini! Thanks!
Hope you enjoy!
Doesn’t the cake need sugar? Won’t it be bitter with cocoa powder without sugar?
the recipe uses both brown sugar and chocolate chips to sweeten the batter