Go Back
+ servings

Chocolate Zucchini Coconut Cake

Rich and decadent chocolate zucchini coconut cake topped with toasted coconut frosting! The BEST way to enjoy summer zucchini!

Recipe from Two Peas & Their Pod

5 from 4 votes

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
 

  • Preheat the oven to 325°F. Grease a 9" x 13" pan with non-stick cooking spray and set aside.
  • In a large bowl, wnisk together flour, cocoa, baking soda, baking powder, and salt. Set aside.
  • 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.
  • Slowly mix in the dry ingredients. Mix until just combined. Fold in the zucchini, coconut, and chocolate chips. Spread batter into prepared pan.
  • 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.
  • 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.
  • Frost the cooled cake with coconut frosting. Sprinkle toasted coconut over the top of the cake. Cut cake into pieces and serve.

Nutrition

Calories: 542kcal, Carbohydrates: 69g, Protein: 5g, Fat: 29g, Saturated Fat: 20g, Cholesterol: 67mg, Sodium: 170mg, Potassium: 199mg, Fiber: 3g, Sugar: 50g, Vitamin A: 621IU, Vitamin C: 4mg, Calcium: 40mg, Iron: 2mg