Chocolate Zucchini Cake
Make a scrumptious frosted chocolate zucchini cake with this easy recipe. Moist and chocolatey, it’s the perfect way to use up garden zucchini.
I love using zucchini to make cakes, quick breads, and muffins! Zucchini might be a surprising ingredient for dessert, but it’s the secret to this cake’s incredibly moist texture. If your garden has a surplus of zucchini, try this chocolate zucchini cake.
The cake is a moist and delicious dessert made in 1 layer, and it’s a breeze to prepare and bake from scratch. All you need is a mixer, a couple of zucchini, and a few pantry ingredients. Finish this moist, chocolatey zucchini cake with the fudgy chocolate frosting or use another favorite. The frosting is briefly cooked, then poured over the cooled cake. You can’t go wrong with this cake, as it’s a delightful treat!
Why You’ll Love It
Moist and chocolatey. Zucchini keeps the cake soft without affecting the flavor.
Fudgy pour-over frosting. A quick stovetop frosting sets into a soft, glossy layer.
Easy to make and share. Bakes in a 9×13-inch pan—perfect for gatherings or family desserts.
Ingredient Notes
- Zucchini: Use fresh, raw, shredded zucchini—no need to peel or drain unless very watery.
- Cocoa powder: Use unsweetened natural cocoa for best results (not Dutch-processed).
- Buttermilk: Adds tang and tenderness. Shake well before measuring.
- Butter & oil: A blend of fats for flavor and moisture.
- Chocolate chips: Stirred into hot frosting to melt smoothly—use semisweet or milk chocolate.
Steps to Make Chocolate Zucchini Cake
- Prepare the pan. Grease and flour a 9×13-inch baking pan and preheat the oven.
- Mix the dry ingredients. Sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- Make the batter. Cream butter, oil, and sugar. Beat in the eggs and vanilla. Alternately mix in the dry ingredients and buttermilk, then fold in the shredded zucchini.
- Bake the cake. Spread batter in the prepared pan and bake until a toothpick comes out clean. Let cool completely.
- Make the frosting. Boil milk, butter, and sugar for 1 minute. Remove from heat and stir in chocolate chips and vanilla until smooth.
- Frost and serve. Pour hot frosting over the cooled cake. Let set until fudgy, then slice and enjoy.
Tips for Chocolate Zucchini Cake
- If your zucchini is very wet, pat it lightly with paper towels before adding.
- Sift cocoa and flour to avoid clumps and ensure a smooth batter.
- Use room-temperature eggs for better emulsification.
- Let the cake cool completely before adding hot frosting so it sets properly.
Recipe Variations
- Frosting: Top the cake with our cream cheese frosting, chocolate buttercream, or try this Irish cream frosting. These options pair wonderfully with chocolate desserts.
- Nuts: Fold in 1 cup of chopped pecans or walnuts along with the zucchini to add a crunchy texture.
- Garnish: Add sprinkles to the chocolate topping before it has a chance to harden for a festive touch.
- Spice: Add 1 teaspoon of cinnamon for a lightly Mexican chocolate flavor. This spice twist enhances the rich taste of chocolate zucchini cake.
How to Store and Reheat
Refrigerate: Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freeze: Wrap individual slices or the full cake tightly and freeze for up to 3 months.
To serve: Let come to room temperature or microwave slices briefly to soften the frosting.
Chocolate Zucchini Cake
Ingredients
- 1/2 cup unsalted butter, softened (113 grams )
- 2 1/2 cups all-purpose flour, (298 grams)
- 3/4 cup unsweetened cocoa powder, (64 grams )
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon table salt
- 1/2 cup vegetable oil, (99 grams)
- 1 3/4 cups granulated sugar, (342 grams)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract, (112 grams )
- 1/2 cup buttermilk, well shaken
- 3 cups zucchini, shredded raw
For the Frosting
- 1/3 cup whole milk
- 5 tablespoons unsalted butter, (71 grams )
- 1 cup granulated sugar, (198 grams)
- 1 cup semisweet chocolate chips, or milk chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Position a rack in the center of the oven, heat to 350 F, and grease and flour a 9-by-13-inch baking pan.
- Combine Dry Ingredients: Sift the flour, cocoa, baking soda, baking powder, and salt into a bowl; set aside.
- Start the Batter: In a mixing bowl with an electric mixer, beat the oil, butter, and sugar together for 2 minutes or until creamy and well blended. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Finish the Batter: Add 1/3 of the flour mixture to the batter and beat just until combined. Beat in half of the buttermilk, then repeat with another 1/3 of the flour mixture and the remaining buttermilk. Add the remaining flour mixture and beat just until combined. Fold the zucchini into the batter.
- Spread and Bake: Spread the batter in the prepared baking pan and bake for 32 to 38 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer the cake to a rack to cool completely. The cake should be cool when you make the frosting.
- Make the Frosting and Finish the Cake: Combine the milk, butter, and sugar in a saucepan; bring to a boil over medium-high heat and boil for 1 full minute. Remove the pan from the heat and stir in the chocolate chips and vanilla until the chocolate has melted. Pour the hot frosting over the cooled cake. It will firm up to a soft, fudgy consistency in about 5 minutes.
- Serve: Slice into squares and enjoy on its own or with a scoop of ice cream. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
