Chocolate Zucchini Cake

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Moist and delicious Chocolate Zucchini Cake filled with zucchini and topped with a homemade chocolate frosting.

Zucchini is a surprisingly delicious addition to a classic chocolate cake recipe, and it adds the perfect amount of moisture. If you want more moist chocolate cakes, I recommend sour cream chocolate cake, or this flourless version!

Chocolate Zucchini Cake on plate

chocolate Cake + Zucchini

Hello Lil’ Luna readers! It’s me Natalie, from Life Made Simple. Today I’m sharing a version of one of my favorite zucchini cake.

Now that summer is coming to a close, zucchini is abundant and recipes have been popping up everywhere. Instead of using it in my favorite bread, I decided to grate some up and use it in this incredible chocolate zucchini cake. It’s the BEST!

No one will ever guess that there’s zucchini in this cake! It practically disappears into thin air when baked. Instead of using a full size cookie sheet to bake the batter in, I opted for a 9×13 inch pan. That way it comes out nice and thick.

Chocolate Zucchini Cake mix in bowl

How to make chocolate Zucchini Cake

BATTER. In a large mixing bowl, whisk together dry ingredients. Create a well or nest in the center of the dry ingredients and pour in the butter, buttermilk, vanilla extract and eggs.

Using a spatula or wooden spoon stir for 10 seconds, then fold in the grated zucchini. Continue mixing until no flour pockets remain.

BAKE. Place into a buttered (or sprayed) 9×13 inch baking pan. Place in the oven and bake at 350 degrees for 25-28 minutes. Remove from the oven and allow to cool.

FROSTING. Meanwhile, to make the frosting, in a medium saucepan set over low heat, melt the butter, then add the milk and sifted cocoa powder. Stir to combine, then remove from the heat and add the vanilla extract and the sifted powdered sugar. Spread over the slightly warm cake. Allow to cool/set for 30 minutes before slicing and serving.

Then it’s ready to eat! Slice it up and dig in! I hope you’ll enjoy another way to use up all of that gorgeous zucchini that’s in season now. Happy baking!!!

Zucchini cake ingredients in dishes

CAke tips & FAQ

TIPS. Keep these things in mind…

  • Don’t forget to sift the cocoa and sugar as they have a tendency to clump.
  • You do not need to peel the zucchini before shredding it. Just wash and dry it.
  • Shred the zucchini with the smaller grate. The finer shredded zucchini will be less noticable in the cake.

Should I press the liquid from the zucchini? That depends on a couple of things.

  • First, some recipes account for, and even rely on, the extra moisture that a zucchini will provide. Pay close attention the the directions in the recipe.
  • Second, some zucchinis have more moisture than others. For example, a large homegrown garden zucchini will have more moisture than a medium store bought zucchini. When a recipe does suggest squeezing out the excess moisture keep that in consideration.

Chocolate Zucchini Cake with chocolate frosting

Can I make this in other baking pans? Yes, use the following information to help you with the temperature and times. Since different ovens can cook a little differently start checking 5 minutes before the suggested end time. Insert a toothpick if the it comes out clean, then it’s done.

  • Cupcake: 350°F bake for 18-22 minutes
  • Two 9” Round pan: 350°F bake for 25-32 minutes
  • Sheet cake pan: 350°F for 28-30 minutes
  • Bundt cake pan: 350°F for 50-55 minutes

How to store chocolate zucchini cake? Here are a few options:

  • Counter: Cover leftover cake and store at room temperature for for 3-4 days
  • Fridge:  Cover and store in the refrigerator for 5-7 days.
  • Freezer: Wrap cake whole or sliced with plastic wrap then again with aluminum foil. If it has frosting flash freeze first. Label and freeze for 2-3 months. Thaw before serving.

Chocolate Zucchini Cake recipe on plate

Trust me when I say you won’t be able to taste the zucchini in this yummy cake!! And we know you’ll love it. 🙂

For more zucchini recipes, check out:

More chocolate treats

Zucchini Chocolate Cake Recipe

4.78 from 9 votes

YUMMY Chocolate Zucchini Cake - so good! Moist and delicious and you'd never know it had grated zucchini in it! Also, has a smooth chocolatey frosting.

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 609 kcal
Author on lilluna.com

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1/2 cup Hershey's unsweetened cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 3/4 cup granulated sugar
  • 1 cup butter melted
  • 1 tsp vanilla extract
  • 3 eggs lightly beaten
  • 3/4 cup buttermilk
  • 2 cup zucchini grated and squeezed dry

Frosting

  • 3/4 cup butter
  • 1/3 cup milk or cream
  • 1/4 cup cocoa powder sifted
  • 3 1/2 cups powdered sugar sifted
  • 1 tsp vanilla extract

Instructions

  1. In a large mixing bowl, whisk together dry ingredients. Create a well or nest in the center of the dry ingredients and pour in the butter, buttermilk, vanilla extract and eggs. Using a spatula or wooden spoon stir for 10 seconds, then fold in the grated zucchini. Continue mixing until no flour pockets remain.

  2. Place into a buttered (or sprayed) 9x13 inch baking pan. Place in the oven and bake at 350 degrees for 25-28 minutes. Remove from the oven and allow to cool.
  3. Meanwhile, to make the frosting, in a medium saucepan set over low heat, melt the butter, then add the milk and sifted cocoa powder. Stir to combine, then remove from the heat and add the vanilla extract and the sifted powdered sugar. Spread over the slightly warm cake. Allow to cool/set for 30 minutes before slicing and serving.

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I LOVE, and I mean LOVE Zucchini recipes – especially sweet ones! Can’t wait to try this, Natalie! Thank you! For more great recipes be sure to check out Life Made Simple.

Best Chocolate Zucchini Cake

Author

Natalie Dicks

I’m the food photographer and blogger behind Life Made Simple. I’m passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

More by Natalie

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Comments


  1. I did not read the comments before making the recipe (I know, shame on me, usually I do but for some reason I forgot this time). I did not drain or squeeze out the moisture from the zucchini. It took about 34 minutes for cake to test done. It looks super-moist, but hopefully will not be gooey. I would suggest adding something to the recipe itself, saying “2 cups grated zucchini, squeezed dry” for people like me. .


  2. I did not drain or squeeze out the moisture from the zucchini. It took about 34 minutes for cake to test done. It looks super-moist, but hopefully will not be gooey. I would suggest adding something to the recipe itself.


  3. This cake is so moist!! I love adding zucchini to desserts…makes it so soft! This was super easy & that frosting is delicious!


  4. I love basically anything with zucchini in It. SummErtime is a great time for all those zucchini recipes. You would never know theres zucchini in this chocolate cake. So moist and good. It almost seems healthier!


  5. When i was a teen I THOUGHT my mom was crazy to use Zucchini tO make bread. I was so wrong. So i knew zucchini cake had to be just as delicious and i was so right! Thanks for sharing.