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Zucchini Chocolate Cake Recipe

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



  • 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


  • 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


  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.
Nutrition Facts
Zucchini Chocolate Cake Recipe
Amount Per Serving
Calories 609 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 18g113%
Cholesterol 114mg38%
Sodium 678mg29%
Potassium 210mg6%
Carbohydrates 84g28%
Fiber 2g8%
Sugar 65g72%
Protein 5g10%
Vitamin A 965IU19%
Vitamin C 3.7mg4%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.