Chocolate Zucchini Cake
Published on July 16, 2024
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Quick Summary
This moist Chocolate Zucchini Cake with chocolate frosting is easy to make and a family favorite dessert! You will never know there is zucchini in this chocolate cake because it is SO good!
Pin this now to find it later
Pin ItI LOVE baking with zucchini, especially during the summertime when I have lots of garden zucchini to use up. A few of my favorite zucchini recipes are my Chocolate Zucchini Bread, Zucchini Brownies, Oatmeal Zucchini Cookies, and Lemon Zucchini Bread.
Whenever I am craving a decadent dessert I love making my Chocolate Zucchini Cake. You might be thinking zucchini doesn’t belong in chocolate cake, but I am here to tell you it definitely does.
The zucchini makes the chocolate cake SUPER moist and I promise you won’t even know it’s in there. It is the secret ingredient.
I make the cake in a 9×13-inch pan so decorating is easy and so it will feed a lot of people. The ingredients are basic, you should have all of them on hand.
I top the cake with a luxurious chocolate frosting that takes the cake to a whole new level. The silky, smooth, rich chocolate frosting really is the icing on the cake!
Chocolate lovers will go crazy for this moist, decadent chocolate cake! If you love my classic chocolate cake and easy chocolate cake, I know you will love this one too! It’s the perfect summer dessert and a great recipe for using up all of the garden zucchini.
Table of Contents
Cake Ingredients
- Flour– use all-purpose flour.
- Unsweetened cocoa powder– sift before using to avoid any clumps.
- Baking soda– to give the cake a nice lift.
- Salt– to enhance all of the flavors.
- Brown sugar– to sweeten the cake.
- Oil– you can use vegetable oil, canola oil, or avocado oil.
- Melted butter– cool to room temperature. I like using a mix of oil and butter. The oil keeps the cake moist and the butter adds great flavor.
- Buttermilk– at room temperature!
- Eggs– use large eggs for baking.
- Vanilla extract– use pure vanilla extract, the good stuff!
- Zucchini– use a box grater or food processor to shred the zucchini. I never peel it.
- Chocolate chips– to stir into the cake batter. Bring on the chocolate!
Chocolate Frosting Ingredients
- Butter– at room temperature.
- Confectioner’s sugar– also called powdered sugar.
- Unsweetened cocoa powder– You can sift the confectioner’s sugar and cocoa together to guarantee a super smooth frosting.
- Milk– to thin out the frosting. Heavy cream will also work.
- Vanilla extract– a splash!
- Salt– just a pinch!
How to Make Chocolate Zucchini Cake
- Preheat oven to 350 degrees F. Grease a 9×13-inch pan with nonstick cooking spray and set aside.
- In a medium bowl, combine the flour, sifted cocoa powder, baking soda, and salt. Whisk together and set aside.
- In a large bowl, combine the brown sugar, oil, melted butter, buttermilk, eggs, and vanilla extract. Whisk until combined.
- 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.
- Pour the cake batter in the prepared pan and smooth with a spatula. Bake for 25 to 32 minutes or until a toothpick comes out clean when inserted into the center or the cake.
- 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.
- Frost the cooled chocolate zucchini cake with chocolate frosting.
- Cut the cake into squares and serve.
Recipe Tips
- You need 2 cups grated zucchini for this recipe, about 1 very large zucchini or 2 medium.
- You don’t need to peel the zucchini before shredding it. I use a box grater with a medium grate.
- If your zucchini is full of moisture, squeeze it out a little bit, but don’t squeeze it dry. Large garden zucchini tends to have more moisture and smaller store bought zucchini. You don’t want to get rid of all of the moisture or you will have a dry cake. Just give it a gently squeeze before adding it to the cake.
- I use all brown sugar in this zucchini cake recipe because it keeps the cake super moist and adds nice flavor.
- The cake is made with oil and butter. The oil keeps the cake super moist and the butter adds great flavor.
- Make sure your buttermilk and eggs are at room temperature. Melt the butter and let it cool down a little before adding it to the other liquid ingredients.
- Don’t over mix the cake. Once you add in the zucchini and chocolate chips, stir just until combined.
- I bake this cake in a metal 9×13-inch pan. If you want to make a layered cake, you can pour the batter into two round cake pans.
- Make sure the cake is cooled completely before frosting it with the chocolate frosting.
How to Store
- The cake will keep on the counter, covered, for up to 3 days. I actually think it is better the second day. If you want to store it for a little longer, you can store it covered in the refrigerator for up to 5 days. Bring to room temperature before serving. I also think it is good cold:)
- You can make the cake in advance and freeze the cake. Let it cool completely. Carefully wrap the cake in plastic wrap and foil. Place in the freezer and freeze for up to 3 months. Thaw and frost with chocolate buttercream.
More Zucchini Recipes
- Chocolate Chip Zucchini Bread
- Chocolate Zucchini Bread
- Zucchini Brownies
- Zucchini Muffins
- Lemon Zucchini Bread
- Brown Butter Zucchini Oatmeal Chocolate Chip Cookies
You can find more zucchini recipes here!
More Chocolate Cake Recipes
- Easy Chocolate Cake
- Chocolate Sour Cream Bundt Cake
- Flourless Chocolate Cake
- Chocolate Cake
- Chocolate Pudding Cake
Chocolate Zucchini Cake
You will love this easy Chocolate Zucchini Cake! It is so moist and delicious and a great way to use up garden zucchini!
Ingredients
For the chocolate zucchini cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder, sifted
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar
- 3/4 cup vegetable oil, canola oil, or avocado oil
- 1/4 cup melted butter, cooled to room temperature
- 1/4 cup buttermilk, at room temperature
- 3 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 cup chocolate chips
For the chocolate frosting:
- 1/2 cup unsalted butter, at room temperature
- 3 cups confectioner’s sugar
- 2/3 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13-inch pan with nonstick cooking spray and set aside.
- In a medium bowl, combine the flour, sifted cocoa powder, baking soda, and salt. Whisk together and set aside.
- In a large bowl, combine the brown sugar, oil, melted butter, buttermilk, eggs, and vanilla extract. Whisk until combined.
- 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.
- 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.
- 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.
- Frost the cooled chocolate zucchini cake with chocolate frosting. Cut the cake into squares and serve.
Video
Notes
Cover the cake and store on the counter for up to 3 days.
Nutrition
Calories: 485kcal, Carbohydrates: 68g, Protein: 5g, Fat: 23g, Saturated Fat: 16g, Cholesterol: 56mg, Sodium: 270mg, Potassium: 244mg, Fiber: 3g, Sugar: 50g, Vitamin A: 380IU, Vitamin C: 2.8mg, Calcium: 64mg, Iron: 2.5mg
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Made this yesterday …. delish in everyway!!!
Easy bread to make and so yummy!
Will make it again… and again!
Thanks
can’t use up my zucchini easily, so thank you for this recipe, cocoa powder, chocolate chips, chocolate frosting also masks the zucchini nicely for any (kids) who might object!
Made this last night and it was SO GOOD! The texture and flavor is perfect (and that frosting!) I will definitely be making again. Fair warning though, it is very rich 🙂
Do I sift the cocoa before or after measuring?
I measure it before and then sift.
Can you make this without the chocolate chips and if so will it still taste as great as this looks?
Yes, it will still be really good!
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.
Is it possible to make this without the zucchini?
wow… its look delicious. step by step explanation is great. Thanks for sharing me great recipe.
I have tried chocolate and zucchini before with no luck. I LOVE the addition of chocolate chips! It really adds richness to the cake. I topped mine with simple powdered sugar. It was delicious!
I’m not one to leave a comment or stay with a particular site, but I am so enjoying both the recipes and the site! Cudos to you!
Can you make this recipe into muffins?
YEs, you can make any cake batter into muffins ( or cupcakes), just reduce the baking time. They will probably take about 20 minutes for large ones.
Great moist texture! Loved the addition of the chocolate chips, too. 🙂
Glad you liked the cake!
I made this using almond flour (I’m gluten free) – it was simply perfect.
Very rich but yummy
I haven’t made a chocolate zucchini cake in a long time. I made this one just now and it was a great success with my kids! We all loved it. I’ll be making this recipe again soon.
Will the consistency work without the cocoa powder & chocolate chips? I want to do this as cupcakes for my daughter’s birthday party but I’d like to do half plain, half chocolate, without using two completely different recipies. What do you think?
Damn good cake… It’s rare that I make cakes with sugar, oil, white flour, etc. but no regrets for this delicious one! Changes that did work: used 1 cup sugar, 1/2 cup cocoa, replaced half oil with apple pure, skipped buttermilk.
I had to bake cake for 45min and then let it cool in an open owen.
Ps. Mixed butter with Philadelphia, cocoa p. and peanut butter (also used powdered brow sugar) and turned out fabulous 😉
Thanks a lot for inspiring!
can you write details for frosting? would like to try.
This cake got raves when I took it to a group we belong to! Even the guy that hates veggies loved it!
I didn’t make the cake only because I googled and made different recipe before I saw this one. However, I did make the frosting which was delicious! Probably the best chocolate frosting I have ever made. Thanks for the recipe. I will be keeping this and will try your cake recipe next time as well.
Glad you liked the frosting!
Can this recipe be made into muffins?
Super late on commenting, but better late than never! Made this into a layer cake this summer and got rave reviews and multiple requests for the recipe. I subbed buttermilk for the milk in the frosting and the slight tartness was incredible! It’s my go-to chocolate frosting now. That’s actually what brought me back to this—using the frosting on cupcakes for my son’s birthday this weekend!
Yummy mouth watering recipe.I’m definitely going to try it at home. Please post more recipe like this. Thanks for this wonderful recipe.
I’ve made this recipe about 6 times and I JUST realized I never put butter in them but they are sooooo good and perfect anyway! I’m probably addicted to these…
I made it with gem squash and without the chips and it was still moist and delicious.
Hi twopeasandtheirpod,
I am thinkinh if I can half the rceipe and either bake it in one 9×5 loaf pan or 2 x 6inch rounds baking tins?
What would be the suggested timing and temperature.
I am excitedly waiting your reply.
Thanks so much.
Jacqui
If you are looking for a loaf, maybe try our chocolate zucchini bread. It is so rich and tastes more like cake:) https://www.twopeasandtheirpod.com/chocolate-zucchini-bread/
This looks so delicious !!!
Is the batter suppose to be super thick?
hi my name is Cathy and I just baked chocolate zucchini cake and it is the balm.
oh yeah and I also added honey-roasted pecans to it yum yum
Really good cake, thank you for the recipe. I didn’t have chocolate chips so I used coarsely grated/ chopped white chocolate instead and it turned out delicious. Very good frosting too; I don’t like frosting that’s overly sweet but this one’s a keeper! I used kefir instead of milk to give it that slight bit of extra tartness.
I made this cake. I watched myself put the zucchini in the cake batter. Then I tried it and I’m fairly certain some mystical power inside my oven removed the zucchini and left me with the most rich, moist, chocolatey cake ever. The zucchini is completely undetectable.
hola. I’m hungry.
I’m wondering if I did something wrong coz I made this step by step and it very very crumbly and very bitter however the frosting is deliciousssss
Can this be made in a bundt pan?
I haven’t tried it but I think it will work out great! Let me know!
Causing Sugar Rush
Going to try this tomorrow! I looked at several recipes and since yours has a full cup of cocoa it’s sure be just what I want; dark, rich and moist with intense chocolate flavor! Mine will go into a bundt pan 🙂
Made this yesterday. It is absolutely excellent! You would never even guess it had zucchini in it. 5 stars all the way!
Hi, I loved your recipe. I am vegetarian.
Egg substitute in the recipe. Pls revert.
Can I make this glutenfree. So what changes in that ..round pan 8×8 will do.
Thanks
I made this cake a couple weeks ago it was such a great hit I had to make another one for my father’s 93 birthday party he loves chocolate and this chocolate zucchini cake recipe is the best I’ve tried several none can come close and the frosting really makes it delicious mmm
Absolutely delicious. Just made it tonight. The cake is light and moist and you would never guess it had zucchini in it. Best zucchini cake recipe I have ever made. Excellent directions.
I have made this awesome cake twice in the last few weeks, it was perfect both times!!!
It is wonderful to have another recipe for the “ever giving” zucchini plants 🙂
The cake you made was delicious and I love it.
IF I DO NOT HAVE BUTTERMILK WILL REGULAR WHOLE MILK WORK ? I WAS THINKING I SAW WHERE YOU CAN MAKE YOUR OWN BUTTERMILK BUT CAN NOT SEEM TO FIND IT . CAN SOMEONE HELP ME PLEASE ?
Add 1 tsp of vinegar to regular milk to substitute for buttermilk
barley?? barely! lol
I just took this cake out of the oven and although it smelled heavenly baking, I’m a little disappointed in how it looks. It didn’t seem to rise very high.
Its about 1/2 way up my 9 x 13 pan. Is this how it should look?
It should look like the photos. Did you remember all of the ingredients? Was your baking soda fresh? Did you over mix?
Hi, would you happen to know if I can freeze this cake (after cooling, before frosting)?
Thank you for sharing. I am really in need of this information
Is it 1/4 cup buttermilk or more than that? Batter looks dense.
I use 1/4 cup.
Hi can you use olive oil instead of canola or vegetable oil ?
Thank you
Olive oil has a different taste, but you can use it.
Could I use coconut oil instead?
Sure!
Do you use unsalted butter in the cake and frosting both? Can you use margarine?
I use unsalted butter, I never use margarine.
I halved the ingrediants because I lost my cake tin and only had a loaf tin. It came out fantastic! Soft and moist. No icing because I don’t like to use too much sugar. Thank you
I omitted the buttermilk and it still came out delicious!
I would like to use a Bundt Cake Pan. Is that okay with this recipe? Thank you.
Jill
Yes, I know others have had success with a bundt pan. You can make a chocolate glaze or dust it with powdered sugar!
Did you use Dutch process cocoa or natural? Looks delish!
I have made this cake with both and both work well. Use your favorite!
Fantastic cake! What a great way to use up larger zucchini! Would definitely make this again!
Is that 485 calories for one slice?
WOW!!! I am sooooo in LOVE!!! I’m pretty much obsessed with chocolate and I love zucchinis… This is just too good!!! I just used some old heavy cream that needed to be used up for the buttermilk and I used King Arthur’s GF flour and cut down on the sugar just a tiny bit in the cake…SO SO SO good!!! My family will be lucky if I share with them HAHA!!!
One batch is in the oven, haven’t tried it yet but the recipe looked good. Simple and straight forward, no fancy cinnamon, different kind of sugars or other unnecessary items that have no place in a chocolate zucchini cake.
I made this for my sister’s half birthday, it was SO good!! And no one could tell there was zucchini in it! Can’t wait to make it again!!
Hi Maria,
I would love to try this cake. Any high altitude alterations? I’m at least 2,000 feet higher than you.
Thanks… can’t wait to taste this.
Made this. LOVED IT! My 15yo kept asking where the zucchini was because he couldn’t find it in the cake. My family devoured it. 🙂
I have made this recipe for zucchini chocolate cake, three times. The last 2 times I added in substitute for chocolate chips. 2 teaspoons Smuckers Chocolate Topping. Also used like Redpath Golden Yellow Sugar as only 4 grams of sugar. Now my neighbors love my zucchini chocolate cake
Excellent recipe! Everyone loves it. I also bake it in rounds and then make it into a delicious layered cake.
Yay!
What a delicious cake! I used gluten free flour to accommodate some of our guests, and I think that made it a bit more dense. I’d love to try with regular flour to see the difference. The frosting is SO good.
Yay! Thanks for sharing!
Cake and frosting were simple to make. Family loved it, will definitely make this again and not just in the summer because we are able to get zucchinis all year round. Thank you so much for sharing. Also your boys are really handsome.
Thank you!
I found this recipe to have way too much cocoa in it! I normally use 1/4cup of cocoa when baking my chocolate zucchini cakes. This cake tasted more like brownies to me. I would not use more than 1/2cup if I was to repeat this recipe.
I’m gonna give this a 3 1/2 only because I thought it tasted more like a brownie instead of a cake I followed the recipe exactly as written
Delicious, chocolatey and moist! My husband doesn’t care for regular frosting so I made his favorite chocolate cream cheese frosting. He can’t get enough of it!
SO good!