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Zucchini Chocolate Cake Recipe
5 from 9 votes

Zucchini Chocolate Cake Recipe

This Chocolate Zucchini Cake is the perfect way to use up an abundance of zucchini in a dessert. The moisture in the zucchini lends itself to making the most perfect, moist chocolate cake.

Prep Time
35 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 212 kcal
Course: Cake
Cuisine: American

Ingredients

Zucchini Cake:
Dry:
  • 2 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg freshly ground
  • 1 teaspoon salt
Wet:
  • 1/2 cup butter at room temperature, unsalted
  • 1 cup granulated sugar white
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 egg large
  • 1 cup buttermilk
  • 2 1/2 cups zucchini from about 3 small zucchini, grated
  • 1/2 cup walnuts chopped
Frosting:
  • 1 cup butter unsalted
  • 3 cups powdered sugar sifted
  • 2 teaspoons vanilla extract pure
  • 2 tablespoons buttermilk

Instructions

To Make the Zucchini Cake:
    Cup of Yum
  1. Preheat the oven to 350°F. Grease two (8-inch) round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa, baking soda, cinnamon, nutmeg and salt.
  3. To the bowl of a stand-up mixer (you could also do this in a large bowl with a whisk), with the paddle attachment, add the butter and white and brown sugar; beat until light and fluffy, about 2 minutes. Pour in the vegetable oil, eggs, one at a time and then the buttermilk. Add the dry ingredients and beat until just smooth, about 1 minute. Pour in the grated zucchini and walnuts and mix once more.
  4. Divide the batter between the pans and bake for 27 to 30 minutes, or until a wooden pick inserted into the center comes out clean. Allow to cool in the pans for about 5 minutes and then invert them on cooling racks.
  5. I sliced my cakes in half so I would have four layers, but you certainly don’t have to do this!
To Make the Frosting:
  1. *If you’re making petal flowers and vines, you’ll want to double the recipe above. It’ll give you enough frosting in order to have extra to decorate. After you make a double batch, you’ll want to remove about 1/4 of it and color it yellow. Remove another 1/4 and color it green.
  2. Add the butter to the bowl of a stand-up mixer (or medium bowl with an electric hand mixer) and beat until smooth about 30 seconds or so. Take the paddle attachment off and place a sieve on top of the bowl and sift in the powdered sugar. Turn the mixer to low until the powdered sugar is almost incorporated. Add the vanilla extract and buttermilk; and beat once more until combined.
To assemble the cake:
  1. Place one layer on a cake board or cake stand or plate (I also love turning plates upside down and using them as cake stands). Add about 1/4 cup (you can eyeball this measurement) to the top of the first cake layer; smooth it out so it’s a nice even layer of frosting. Place the second layer on top and repeat the process. Skim the top and sides and transfer it to the fridge to chill for about 15 minutes.
  2. Remove from the fridge and give it one last layer of frosting. If you like, this is totally optional, divide the frosting amongst a few piping bags with different tips on them and decorate the top! Slice up and serve.

Notes

  • Equipment:
  • Cake Pans | Glass Bowl Set | Kitchen Towels

Nutrition Information

Serving 12g Calories 212kcal (11%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 21g (32%) Saturated Fat 23g (115%) Cholesterol 34mg (11%) Sodium 92mg (4%) Potassium 9mg (0%) Fiber 6g (24%) Sugar 14g (28%) Vitamin A 34IU (1%) Calcium 12mg (1%) Iron 3mg (17%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 212

% Daily Value*

Serving 12g
Calories 212kcal 11%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 21g 32%
Saturated Fat 23g 115%
Cholesterol 34mg 11%
Sodium 92mg 4%
Potassium 9mg 0%
Fiber 6g 24%
Sugar 14g 28%
Vitamin A 34IU 1%
Calcium 12mg 1%
Iron 3mg 17%

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