Chocolate Zucchini Cake

By Maria Lichty

Published on July 16, 2024

View RecipePin Recipe4.7488

I LOVE baking with zucchini, especially during the summertime when I have lots of garden zucchini to use up. A few of my favorite zucchini recipes are my Chocolate Zucchini Bread, Zucchini Brownies, Oatmeal Zucchini Cookies, and Lemon Zucchini Bread.

Whenever I am craving a decadent dessert I love making my Chocolate Zucchini Cake. You might be thinking zucchini doesn’t belong in chocolate cake, but I am here to tell you it definitely does.

The zucchini makes the chocolate cake SUPER moist and I promise you won’t even know it’s in there. It is the secret ingredient.

I make the cake in a 9×13-inch pan so decorating is easy and so it will feed a lot of people. The ingredients are basic, you should have all of them on hand.

I top the cake with a luxurious chocolate frosting that takes the cake to a whole new level. The silky, smooth, rich chocolate frosting really is the icing on the cake!

Chocolate lovers will go crazy for this moist, decadent chocolate cake! If you love my classic chocolate cake and easy chocolate cake, I know you will love this one too! It’s the perfect summer dessert and a great recipe for using up all of the garden zucchini.

Cake Ingredients

• Flour– use all-purpose flour.
• Unsweetened cocoa powder– sift before using to avoid any clumps.
• Baking soda– to give the cake a nice lift.
• Salt– to enhance all of the flavors.
• Brown sugar– to sweeten the cake.
• Oil– you can use vegetable oil, canola oil, or avocado oil.
• Melted butter– cool to room temperature. I like using a mix of oil and butter. The oil keeps the cake moist and the butter adds great flavor.
• Buttermilk– at room temperature!
• Eggs– use large eggs for baking.
• Vanilla extract– use pure vanilla extract, the good stuff!
• Zucchini– use a box grater or food processor to shred the zucchini. I never peel it.
• Chocolate chips– to stir into the cake batter. Bring on the chocolate!

Chocolate Frosting Ingredients

• Butter– at room temperature.
• Confectioner’s sugar– also called powdered sugar.
• Unsweetened cocoa powder– You can sift the confectioner’s sugar and cocoa together to guarantee a super smooth frosting.
• Milk– to thin out the frosting. Heavy cream will also work.
• Vanilla extract– a splash!
• Salt– just a pinch!

How to Make Chocolate Zucchini Cake

• Preheat oven to 350 degrees F. Grease a 9×13-inch pan with nonstick cooking spray and set aside.
• In a medium bowl, combine the flour, sifted cocoa powder, baking soda, and salt. Whisk together and set aside.

• In a large bowl, combine the brown sugar, oil, melted butter, buttermilk, eggs, and vanilla extract. Whisk until combined.

• Stir in the dry ingredients until barley combined, it is ok if there is still some flour not mixed in.

• Gently squeeze out some of the moisture in the zucchini. You want the zucchini to still have some moisture, but not full of liquid. Add the zucchini and chocolate chips and stir until just combined. Don’t over mix.

• Pour the cake batter in the prepared pan and smooth with a spatula. Bake for 25 to 32 minutes or until a toothpick comes out clean when inserted into the center or the cake.

• Let the cake cool completely.

• While the cake is cooling, make the chocolate frosting. In the bowl of a stand mixer or with a hand mixer, beat the butter until smooth, about 1 minute. In a large bowl, sift together the confectioner’s sugar and the cocoa powder. Add the mixture to the butter and beat, slowly adding in the milk. Add the vanilla extract and salt. Stop and scrape down the sides. Beat until frosting is smooth and fluffy.

• Frost the cooled chocolate zucchini cake with chocolate frosting.
• Cut the cake into squares and serve.

How to Store

• The cake will keep on the counter, covered, for up to 3 days. I actually think it is better the second day. If you want to store it for a little longer, you can store it covered in the refrigerator for up to 5 days. Bring to room temperature before serving. I also think it is good cold:)
• You can make the cake in advance and freeze the cake. Let it cool completely. Carefully wrap the cake in plastic wrap and foil. Place in the freezer and freeze for up to 3 months. Thaw and frost with chocolate buttercream.

More Zucchini Recipes

• Chocolate Chip Zucchini Bread
• Chocolate Zucchini Bread
• Zucchini Brownies
• Zucchini Muffins
• Lemon Zucchini Bread
• Brown Butter Zucchini Oatmeal Chocolate Chip Cookies

You can find more zucchini recipes here!

More Chocolate Cake Recipes

• Easy Chocolate Cake
• Chocolate Sour Cream Bundt Cake
• Flourless Chocolate Cake
• Chocolate Cake
• Chocolate Pudding Cake

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Cake

Chocolate Zucchini Cake

You will love this easy Chocolate Zucchini Cake! It is so moist and delicious and a great way to use up garden zucchini!

4.74 from 45 votes

PrintSave RecipeReview

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Cuisine American

Servings 16

Cook ModePrevent your screen from going dark

Ingredients

  

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For the chocolate zucchini cake:

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder, sifted
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 cups brown sugar
• 3/4 cup vegetable oil, canola oil, or avocado oil
• 1/4 cup melted butter, cooled to room temperature
• 1/4 cup buttermilk, at room temperature
• 3 large eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 2 cups shredded zucchini
• 1 cup chocolate chips

For the chocolate frosting:

• 1/2 cup unsalted butter, at room temperature
• 3 cups confectioner’s sugar
• 2/3 cup unsweetened cocoa powder
• 1/3 cup milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

• Preheat oven to 350 degrees F. Grease a 9×13-inch pan with nonstick cooking spray and set aside.
• In a medium bowl, combine the flour, sifted cocoa powder, baking soda, and salt. Whisk together and set aside.
• In a large bowl, combine the brown sugar, oil, melted butter, buttermilk, eggs, and vanilla extract. Whisk until combined.
• Stir in the dry ingredients until barley combined, it is ok if there is still some flour not mixed in. Gently squeeze out some of the moisture in the zucchini. You want the zucchini to still have some moisture, but not full of liquid. Add the zucchini and chocolate chips and stir until just combined. Don’t over mix.
• Pour the cake batter in the prepared pan and smooth with a spatula. Bake for 25-32 minutes or until a toothpick comes out clean when inserted into the center or the cake.
• Let the cake cool completely. While the cake is cooling, make the chocolate frosting. In the bowl of a stand mixer or with a hand mixer, beat the butter until smooth, about 1 minute. In a large bowl, sift together the confectioner’s sugar and the cocoa powder. Add the mixture to the butter and beat, slowly adding in the milk. Add the vanilla extract and salt. Stop and scrape down the sides. Beat until frosting is smooth and fluffy.
• Frost the cooled chocolate zucchini cake with chocolate frosting. Cut the cake into squares and serve.

Video

Notes

Cover the cake and store on the counter for up to 3 days.

Nutrition

Calories: 485kcal, Carbohydrates: 68g, Protein: 5g, Fat: 23g, Saturated Fat: 16g, Cholesterol: 56mg, Sodium: 270mg, Potassium: 244mg, Fiber: 3g, Sugar: 50g, Vitamin A: 380IU, Vitamin C: 2.8mg, Calcium: 64mg, Iron: 2.5mg

Keywords chocolate, chocolate cake, zucchini

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