I love using zucchini to make cakes, quick breads, and muffins! 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!
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.
This chocolate loaf cake is another dessert you might like, or try our moist zucchini bread.
PrintChocolate Zucchini Cake
Discover the ultimate chocolate zucchini cake recipe! Moist, chocolatey, and topped with a fudgy frosting, it’s a must-try for any cake lover.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 servings 1x
- Category: Cakes, Zucchini
- Method: Bake
- Cuisine: American
Ingredients
- 1/2 cup (113 grams) unsalted butter, softened
- 2 1/2 cups (298 grams) all-purpose flour
- 3/4 cup (64 grams) unsweetened cocoa powder, natural
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon table salt
- 1/2 cup (99 grams) vegetable oil
- 1 3/4 cups (342 grams) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (112 grams) buttermilk, well shaken
- 3 cups shredded raw zucchini
For the Frosting
- 1/3 cup whole milk
- 5 tablespoons (71 grams) unsalted butter
- 1 cup (198 grams) granulated sugar
- 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!
