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The Best Chocolate Zucchini Cake

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 15 Servings (9X13-inch cake)
Course: Dessert
Cuisine: American

Ingredients

  • 3 3 large eggs
  • 1 1 tablespoon vanilla extract
  • 1 ½ 1 ½ cups granulated sugar
  • ¾ ¾ cup buttermilk (see note)
  • ½ ½ cup melted coconut oil avocado oil, canola oil or vegetable oil
  • 2 2 cups finely shredded zucchini
  • 1 ½ 1 ½ cups all-purpose flour
  • ½ ½ cup natural, unsweetened cocoa powder
  • ¾ ¾ teaspoon salt
  • 1 1 teaspoon baking soda
  • ¼ ¼ teaspoon baking powder

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside. I always use an aluminum/metal baking pan.
  2. In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk and oil.
  3. Stir in the shredded zucchini.
  4. Add the flour, cocoa powder, salt, soda and baking powder.
  5. Stir until just combined and no dry streaks remain.
  6. Spread the batter evenly in the pan and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs.
  7. Let cool completely.
  8. Serve with a dollop of lightly sweetened chocolate whipped cream (see note) or spread with chocolate frosting and cut into squares.

Notes

  • Zucchini: I don't squeeze any excess liquid out of the zucchini for this recipe; however, previously frozen, shredded zucchini tends to be a bit more liquidy so if using thawed zucchini that's been frozen, you might drain slightly.
  • Frosting: this cake is delicious all by itself! But it's also super tasty with chocolate frosting or my favorite, lightly sweetened chocolate whipped cream. For the cream, combine 1 1/2 cups heavy whipping cream, 1/3 cup powdered sugar, 1/3 cup cocoa powder (Dutch-process cocoa powder is delicious here but you can use natural, unsweetened too), 1/2 teaspoon vanilla. Whip until thick and creamy.
  • Bundt Pan: my Aunt Marilyn says this recipe works great in a bundt pan - bake for about 45-50 minutes.
  • Buttermilk: here are some buttermilk substitutions if you don't have buttermilk on hand.

Nutrition Information

Serving 1 Serving Calories 217kcal (11%) Carbohydrates 32g (11%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 7g (35%) Cholesterol 34mg (11%) Sodium 224mg (9%) Fiber 1g (4%) Sugar 21g (42%)

Nutrition Facts

Serving: 15Servings (9X13-inch cake)

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 217kcal 11%
Carbohydrates 32g 11%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 7g 35%
Cholesterol 34mg 11%
Sodium 224mg 9%
Fiber 1g 4%
Sugar 21g 42%

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