You will love this easy Chocolate Zucchini Cake! It is so moist and delicious and a great way to use up garden zucchini!
4.91 from 22 votes
Prep Time 20mins
Cook Time 30mins
Total Time 50mins
For the chocolate zucchini cake:
1cupunsweetened cocoa powder,sifted
1 1/2cupsbrown sugar
3/4cupvegetable oil or canola oil
1/4cupmelted butter,cooled to room temperature
1/4cupbuttermilk,at room temperature
3large eggs,at room temperature
1 1/2teaspoonsvanilla extract
For the chocolate frosting:
1/2cupunsalted butter,at room temperature
2/3cupunsweetened cocoa powder
Preheat oven to 350 degrees F. Grease a 9x13-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.
Cover the cake and store on the counter for up to 3 days.