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+ servings

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!

Recipe from Two Peas & Their Pod

4.92 from 23 votes


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 or canola 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


  • 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.


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
Keywords chocolate cake, chocolate zucchini cake