Chocolate Zucchini Mug Cake

Chocolate Zucchini Mug Cake

Mug cakes are probably the most adorable dessert there ever was. A tiny cake for one? Yes, please.

This mug cake not only satisfies your chocolate cravings, but you also get added nutrients like vitamin C [1] from the zucchini without it tasting different than any other chocolate cake. The zucchini also adds moisture to the cake, which makes every spoonful a perfect bite.

Ingredients for the chocolate zucchini mug cake poured out onto a wooden slab around an empty mug


Serves 1

  • 3 tablespoons fat-free milk
  • 3 tablespoons flour
  • 3 tablespoons zucchini, shredded and patted dry
  • 1 tablespoon brown sugar
  • ½ tablespoon vegetable oil
  • 1 tablespoon + 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon baking powder
  • Optional: Mix in semi-sweet chocolate chips


  1. Add all of the ingredients except the zucchini in a microwave-safe mug. Mix with a fork.
  2. Shred the zucchini with a grater and pat it dry with a clean paper towel to remove excess moisture.
  3. Stir in the zucchini.
  4. Cook the cake in microwave for 1 minute and 15 seconds. Then, carefully take it of the microwave to see how close it is to looking like a regular cooked cake. Different microwaves may require more cooking time. If the cake needs more time, put it back in the microwave for 15 seconds at a time until it is cooked. Cooking it in intervals helps prevent overcooking and drying the cake out.
  5. Allow cake to cool a few minutes before eating.

Nutrition facts label for the chocolate zucchini mug cake

Recipe inspired by Kirbie Cravings

Written by Taylor Newman, Ph.D. Candidate | Edited by Laurel Sanville, MS, RDN, LD

[1] USDA FoodData Central

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