Chocolate Zucchini Coconut Cake

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Chocolate Zucchini Coconut Cake-this decadent chocolate cake is made with zucchini, coconut, and topped with a sweet toasted coconut frosting! This cake is a MUST make for zucchini season!

Chocolate Zucchini Coconut Cake Recipe on twopeasandtheirpod.com Decadent chocolate cake made with zucchini! #recipe #cake #zucchini

It’s zucchini season and that means it’s my duty to bring you new zucchini recipes. I’ve shared a lot of zucchini recipes on our blog over the years, but I am always up for creating more! I love zucchini! It is one of my favorite vegetables. I especially love zucchini in this Chocolate Zucchini Coconut Cake. It is my new favorite zucchini recipe and a MUST make for zucchini season! If you like my classic chocolate zucchini cake, you will LOVE this one too!

Chocolate Zucchini Coconut Cake Recipe on twopeasandtheirpod.com A MUST make for zucchini season! This cake is divine! #cake #zucchini #chocolate

I love making chocolate zucchini cupcakes. They are a favorite summer treat at our house when the zucchini is piling up. You can’t go wrong with chocolate and chocolate frosting, but this time I wanted to mix things up. I made a Chocolate Zucchini Coconut Cake. I love chocolate and coconut together, it is always a winning combo! And this cake is super easy because it is made in a 9×13 pan. It feeds a crowd and is perfect for summer parties!

Chocolate Zucchini Coconut Cake with Coconut Frosting on twopeasandtheirpod.com LOVE this decadent cake! #recipe #cake #zucchini

The chocolate cake is super moist and decadent and I love the coconut frosting! Don’t skip it! It is the perfect finish to the rich, chocolaty cake! You might want to have a glass of milk nearby because this cake is rich, rich, rich. And if milk isn’t your thing, you can serve a scoop of my Coconut Chocolate Chunk Ice Cream on the side. You can never have too much chocolate or coconut!

Eating vegetables is important and eating chocolate cake is important…at least it is important in my book:) You can kill two birds with one stone by making this Chocolate Zucchini Coconut Cake! You get your veggies and your chocolate fix! Enjoy!

If you are looking for other zucchini recipes, check out these fabulous zucchini recipes! Happy zucchini season!

If you like this chocolate zucchini cake, you might also like:

Chocolate Zucchini Coconut Cake Recipe on twopeasandtheirpod.com The BEST zucchini cake recipe! #zucchini #chocolate #cake

Chocolate Zucchini Coconut Cake

Rich and decadent chocolate zucchini coconut cake topped with toasted coconut frosting! The BEST way to enjoy summer zucchini!
5 from 4 votes
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Servings
1 9x13 cake

Ingredients

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 3/4 cup Dutch-process cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup coconut oil melted and cooled to room temperature
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 3 cups shredded zucchini
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup chocolate chips

For the Coconut Frosting:

  • 1 cup unsalted butter at room temperature
  • 3 1/2 cups confectioners' sugar
  • 1 1/2 teaspoons coconut extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup toasted coconut for sprinkling cake

Instructions

  1. Preheat the oven to 325ยฐF. Grease a 9" x 13" pan with non-stick cooking spray and set aside.
  2. In a large bowl, wnisk together flour, cocoa, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, beat together the butter, coconut oil, and sugar until smooth, about 2 minutes. Add the eggs and vanilla extract, beat until smooth. Add the Greek yogurt and mix until combined.
  4. Slowly mix in the dry ingredients. Mix until just combined. Fold in the zucchini, coconut, and chocolate chips. Spread batter into prepared pan.
  5. Bake the cake for 40-45 minutes, until the top springs back lightly when touched and a toothpick inserted in the center comes out clean. Remove cake from oven and cool completely on a wire cooling rack.
  6. While the cake is cooling, make the coconut frosting. In the bowl of a stand mixer, beat the butter until smooth. Gradually add the sugar and mix until creamy and smooth, about 3 minutes. Add in the coconut and vanilla extract and beat until smooth.
  7. Frost the cooled cake with coconut frosting. Sprinkle toasted coconut over the top of the cake. Cut cake into pieces and serve.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Why do I never make zucchini cake?? And now I’m wondering why I’ve never in my life made a chocolate zucchini cake! This looks SO awesome.

  2. When I first heard of adding zucchini to desserts, I was horrified. But then I tried zucchini brownies and the fears of baking with zucchini fled, and now when I hear of zucchini desserts I want to get into the kitchen and start making them, like this cake!

    1. It depends on your zucchini. If there is a ton of liquid, I always squeeze it out a little. I don’t squeeze the zucchini completely dry!

  3. I made this cake last night with a large sized zucchini from last Saturday’s farmer’s market. It was the first time I baked with coconut oil. The cake is delicious —- moist and chocately. The coconut gives it a nice depth. I will definitely make this again!!!

  4. I made this yesterday and took it to work today. My husband, my coworkers, and I all loved it. I added toasted walnuts (probably about a cup), used whole wheat pastry flour, and omitted the frosting. (I’m not a frosting fan, and I don’t like the extra work to make it and put it on the cake.) It’s great without it.

  5. If I may, I made this cake over the weekend am it wasn’t very good. The zucchini gave the chocolate an earthy taste and the coconut topping didn’t combine the flavours in a very complementary way. I was disappointed and would t recommend it, sorry!

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