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Chocolate Zucchini Cake
5 from 36 votes

Chocolate Zucchini Cake

Chocolate Zucchini Cake is a moist, rich cake combining cocoa and shredded zucchini for a subtle vegetable addition. The texture balances tender crumb with chocolate flavor, enhanced by a smooth cream cheese frosting with cocoa powder. This cake is baked in a 9x13 pan and cooled before frosting, making it suitable for casual gatherings or dessert after meals.

Prep Time
25 mins
Cook Time
32 mins
Total Time
57 mins
Servings: 12 servings
Calories: 604 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

For Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar firmly packed
  • 1 ½ teaspoons baking soda
  • ½ teaspoon table salt
  • ½ cup cocoa powder natural
  • ½ cup water steaming hot or boiling
  • 10 Tablespoons butter melted
  • 1 cup sour cream
  • 2 egg lightly beaten, large
  • 2 teaspoons vanilla extract
  • 1 ½ cups zucchini I pat dry with a paper towel after weighing/measuring, shredded
For Frosting
  • 8 oz cream cheese softened
  • ½ cup butter softened, unsalted
  • 2 ½ cups powdered sugar
  • ⅓ cup cocoa powder
  • ¾ teaspoon vanilla extract
  • ⅛ teaspoon table salt
  • 2 Tablespoons mini chocolate chips optional, for topping

Instructions

For Cake
    Cup of Yum
  1. Preheat oven to 350F (175C) and lightly grease a 9x13 baking dish with butter.
  2. In a large mixing bowl, whisk together flour, sugars, baking soda, and salt until well-combined.
  3. Pour cocoa powder into a separate, heatproof mixing bowl and then pour hot/boiling water overtop. Whisk until smooth.
  4. Add butter and whisk until combined.
  5. Add sour cream, egg, and vanilla extract and whisk well.
  6. Add dry ingredients to the wet and use a spatula to gently fold ingredients together until about halfway combined. Add zucchini and continue to stir until ingredients are well incorporated and batter is uniform – do not overmix or cake will be dense and dry.
  7. Spread batter evenly into prepared pan and transfer to center rack of 350F (175C) oven and bake for 33-35 minutes and until a toothpick inserted in center comes out clean or with moist crumbs. Allow cake to cool completely before covering with frosting.
For Frosting
  1. Combine cream cheese and butter in a mixing bowl and stir until smooth and creamy. Gradually add powdered sugar and stir until combined.
  2. Stir in cocoa powder.
  3. Add vanilla extract and salt and stir until smooth and well combined.
  4. Spread frosting evenly over cooled cake (I ice it directly in the pan) then sprinkle with mini chocolate chips for decoration. Slice and enjoy.

Notes

  • Store the frosted cake covered at room temperature for up to 24 hours or refrigerate for up to 5 days.
  • The cake freezes well and can be stored frozen for several months without loss of texture or flavor.

Nutrition Information

Serving 1serving Calories 604kcal (30%) Carbohydrates 83g (28%) Protein 6g (12%) Fat 30g (46%) Saturated Fat 18g (90%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 103mg (34%) Sodium 421mg (18%) Potassium 244mg (5%) Fiber 3g (12%) Sugar 62g (124%) Vitamin A 977IU (20%) Vitamin C 3mg (3%) Calcium 79mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 604

% Daily Value*

Serving 1serving
Calories 604kcal 30%
Carbohydrates 83g 28%
Protein 6g 12%
Fat 30g 46%
Saturated Fat 18g 90%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 103mg 34%
Sodium 421mg 18%
Potassium 244mg 5%
Fiber 3g 12%
Sugar 62g 124%
Vitamin A 977IU 20%
Vitamin C 3mg 3%
Calcium 79mg 8%
Iron 2mg 11%

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