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Chocolate Zucchini Cake
4.7 from 135 votes

Chocolate Zucchini Cake

Chocolate Zucchini Cake combines shredded zucchini with cocoa-infused batter, brown sugar, and vegetable oils for a moist, tender crumb studded with chocolate chips. A homemade chocolate frosting made from butter, confectioners’ sugar, cocoa powder, milk, and vanilla crowns the cooled cake. The texture balances moistness from the zucchini and a rich chocolate flavor throughout.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 16
Calories: 485 kcal
Course: Dessert
Cuisine: American

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease a 9x13-inch pan with nonstick cooking spray and set aside.
  2. In a medium bowl, combine the flour, sifted cocoa powder, baking soda, and salt. Whisk together and set aside.
  3. In a large bowl, combine the brown sugar, oil, melted butter, buttermilk, eggs, and vanilla extract. Whisk until combined.
  4. 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.
  5. 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.
  6. 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.
  7. Frost the cooled chocolate zucchini cake with chocolate frosting. Cut the cake into squares and serve.

Notes

  • Cover the frosted cake and keep at room temperature for up to three days to retain its moisture and flavor.

Nutrition Information

Calories 485kcal (24%) Carbohydrates 68g (23%) Protein 5g (10%) Fat 23g (35%) Saturated Fat 16g (80%) Cholesterol 56mg (19%) Sodium 270mg (11%) Potassium 244mg (5%) Fiber 3g (12%) Sugar 50g (100%) Vitamin A 380IU (8%) Vitamin C 2.8mg (3%) Calcium 64mg (6%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 485

% Daily Value*

Calories 485kcal 24%
Carbohydrates 68g 23%
Protein 5g 10%
Fat 23g 35%
Saturated Fat 16g 80%
Cholesterol 56mg 19%
Sodium 270mg 11%
Potassium 244mg 5%
Fiber 3g 12%
Sugar 50g 100%
Vitamin A 380IU 8%
Vitamin C 2.8mg 3%
Calcium 64mg 6%
Iron 2.5mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.