This Chocolate Zucchini Cake Recipe is honestly our favorite way to eat our vegetables! Adapted from our classic chocolate cake recipe, it’s super rich, fudgy, and moist, and no one ever realizes we sneak in zucchini. Topped with a creamy chocolate frosting, this recipe is a chocolate lover’s dream. Even better, it bakes in under an hour, making it our go-to for summer celebrations and backyard gatherings!
Table of Contents
Why You’ll Love This Chocolate Zucchini Cake
If you have a bunch of summer zucchini on hand, THIS is the way to use it up! Zucchini in cake? Absolutely. Especially when we’re making it chocolatey and SO good. Here’s why you’ll love it:
- Simple Steps – There’s no need for fancy equipment or complicated techniques. Just mix the batter, bake, and finish with your frosting. Easy peasy!
- Chocolatey Goodness – The combination of creamy chocolate frosting and fudgy chocolate cake is out-of-this-world delicious.
- Soft Texture – Thanks to the shredded zucchini, every bite is incredibly soft and moist without feeling heavy.
- Great for Sharing – This recipe makes enough for 15 generous servings, which is perfect for a party.
RELATED: Cookies & Cream Cake
Ingredients
You likely already have most of the ingredients for this zucchini chocolate cake recipe waiting in your pantry. Here’s what to gather:
Cake
- Zucchini – We use 3 cups of shredded zucchini, which equals about 2 medium zucchini. Look for dark green zucchini that are medium-sized and feel heavy.
- Flour – All-purpose flour forms the base of the cake batter. Feel free to substitute a 1:1 all-purpose gluten-free flour to keep your chocolate zucchini cake gluten-free.
- Sugar – Granulated sugar sweetens the batter and helps give the cake structure.
- Leaveners – We use both baking powder and baking soda to create a light, fluffy texture.
- Salt – Just a pinch balances the sweetness and enhances the chocolate flavor.
- Cocoa Powder – Unsweetened cocoa powder gives the cake its rich chocolate flavor. Dutch-process or natural cocoa powder both work well.
- Vegetable Oil – This helps keep the cake moist. Canola oil or any neutral oil will work in place of vegetable oil.
- Milk – This helps combine the ingredients while adding flavor and contributing to the soft texture. Whole milk will create the best results, but any milk you have on hand is totally fine.
Frosting
- Unsalted Butter – This forms the base of the frosting.
- Cocoa Powder – This creates a more intense chocolate flavor.
- Powdered Sugar – Also known as confectioners’ sugar, this melts into the frosting, sweetening it without making it grainy.
- Milk – We use whole milk for the most decadent taste, but any milk works. Start with a small amount, and add more to combine the ingredients and achieve a smooth consistency.
- Semisweet Chocolate – Melted chocolate makes the frosting extra chocolatey.
- Vanilla – This enhances the rest of the ingredients and adds depth to the flavor.
How to Make Chocolate Zucchini Cake
With its bold flavor and taste and fluffy texture, this cake looks and tastes like something from a bakery, but we promise it’s easy to make! You’ll need two 8-inch round cake pans, a vegetable grater, a kitchen towel, a large mixing bowl, a wire rack, and an electric mixer. Here’s how to make this Chocolate Zucchini Cake Recipe:
Make the Cake
- Prepare the zucchini – Place the shredded zucchini on a clean kitchen towel or paper towels, and blot any excess liquid. Keeping the zucchini in the towel, set it aside to drain.
- Combine ingredients – Whisk all the dry ingredients in a large bowl until smooth. Then, add the wet ingredients, and whisk until a thick batter forms before folding in the shredded zucchini.
- Bake – Divide the batter evenly between two greased baking pans. Bake until the batter rises and sets, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool – Let the cakes cool in the pans for about 30 minutes before transferring them to a wire rack to cool completely. For quicker assembly, chill the cake layers in the freezer for about 30 minutes.
Prepare the Frosting
- Beat ingredients – Add softened butter and cocoa powder to the bowl of a stand mixer (or use a large bowl and hand mixer), and beat until combined.
- Sweeten the frosting – Add the powdered sugar in increments, beating the cocoa mixture between each addition.
- Add wet ingredients – Add the milk, melted chocolate, and vanilla to the frosting, and beat again until the mixture is fully combined and fluffy. Stop and scrape down the sides of the bowl as needed to make sure everything is completely incorporated!
- Frost – Spread the frosting between the cooled cake layers and over the sides.
- Chill and serve – Transfer the zucchini chocolate cake to the fridge to chill and set. Then, slice and enjoy!
Tips
- Use freshly shredded zucchini. Fresh zucchini has the best moisture and texture. Avoid frozen zucchini, which can release too much liquid after thawing, causing your cake to fall apart.
- Blot the zucchini well. After shredding, gently press the zucchini with a clean kitchen towel or paper towels to remove excess moisture. This helps prevent the cake from becoming dense.
- Don’t overmix the batter. Stir just until the ingredients are combined. Overmixing can overwork the gluten and create a dense, tough cake.
- Use room temperature ingredients. Let the eggs, milk, and butter sit out for about 30 minutes before you begin, so they incorporate more smoothly into the batter.
- Measure the flour correctly. For the best results, use a food scale to measure your flour. If that’s not an option, spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour, resulting in a dry cake.
- Cool the cake completely before frosting. Even slightly warm cake layers can cause the frosting to melt and slide off!
- Create clean cuts. For cake slices that are even and free from crumbs, use a sharp knife dipped in hot water, and wipe it off between cuts.
You’ll Also Love: Chocolate Courgette (Zucchini) Muffins
Variations
- Add Chocolate Chips – Fold 1 cup of semisweet or dark chocolate chips into the batter for pockets of melty chocolate in every bite.
- Use Espresso Powder – Stir 1 to 2 teaspoons of espresso powder into the dry ingredients to enhance the chocolate flavor without making the cake taste like coffee.
- Mix in Nuts – Add 1/2 to 1 cup of chopped walnuts or pecans to the batter, or sprinkle them on top of the frosted cake for a subtle crunch.
- Try Cream Cheese Frosting – Swap the chocolate frosting for a classic cream cheese frosting, like the one we use on our pumpkin bread, if you prefer a tangier, less chocolatey taste.
- Make Cupcakes – Divide the batter between lined muffin cups, and bake until a toothpick inserted in the center comes out clean. Then, finish with the frosting as usual.
- Top with Fresh Berries – Garnish each slice with fresh raspberries or strawberries for a pop of color and a bright, fruity contrast to the rich chocolate flavor.
- Finish with Chocolate Shavings – Sprinkle chocolate curls or shavings over the frosted cake for an elegant touch that’s perfect for special occasions.
How to Store
Store frosted cake in an airtight container at room temperature for up to 2 days, or transfer it to the fridge for up to 5 days. Let leftovers sit out at room temperature for 20-30 minutes before serving to help the frosting soften.
You can also freeze unfrosted cake for up to 3 months! To do so, wrap individual slices or the entire cake with plastic wrap followed by aluminum foil. Thaw the cake in the fridge overnight and let it come back to room temperature to serve.
More Delicious Cake Recipes
- Maple Whiskey Pudding Cake
- Lemon Olive Oil Cake
- Easy Coffee Cake Recipe
- Coconut Cake Recipe
- Apple Cinnamon Cake
- Honeybun Cake
Chocolate Zucchini Cake
This Chocolate Zucchini Cake Recipe is our favorite way to eat our vegetables! Adapted from our classic chocolate cake recipe, it’s super rich, fudgy, and moist, and no one ever realizes we sneak in zucchini! Topped with a chocolate frosting, it’s a chocolate lover’s dream and bakes in under an hour. It's our go-to for summer celebrations and backyard gatherings!
Equipment
- Vegetable Grater
- Electric Mixer
Ingredients
Cake
- 3 cups shredded fresh zucchini from about 2 medium zucchinis
- 1 2/3 cups all-purpose flour spooned and leveled
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup cocoa powder
- 2 large eggs
- 3/4 cup vegetable or canola oil
- 3/4 cup 4% milk
Frosting
- 1 cup unsalted butter softened, 2 sticks
- 2 Tablespoons cocoa powder
- 2 1/2 cups powdered sugar
- 3 Tablespoons milk
- 4 ounces semisweet chocolate melted
- 2 teaspoons vanilla extract
Instructions
Cake
- Preheat the oven to 350°F and grease two 8”x8” round cake pans with cooking spray and line with a parchment paper round at the bottom. Set aside.
- Place the shredded zucchini onto a clean kitchen towel (or paper towel) and blot to remove excess liquid. Keep the zucchini on the towel and set aside to drain while prepping the cake.
- In a large mixing bowl, whisk the flour, sugar, baking soda, baking powder, salt and cocoa powder until combined.
- Add the eggs, oil and milk. Whisk until a thick batter forms.
- Add the shredded zucchini to the batter and whisk until just combined.
- Divide the batter evenly between the two pans and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool for 30 minutes before flipping the pan over and inverting the cake onto a wire cooling rack to finish cooling. You can also place the mostly-cooled cakes in the pans into the freezer for 30 minutes to chill quickly for easy assembly.
Frosting
- Using a stand mixer or electric hand mixer, beat the softened butter and cocoa powder until completely combined.
- Add the powdered sugar 1/2 cup at a time until it is all incorporated.
- Add the milk, melted chocolate and vanilla, and continue beating until fluffy and whipped, scraping down the sides as needed.
- Frost the cake between layers and cover all sides.
- Refrigerate for 30 minutes to set the frosting, then slice and enjoy!
Nutrition
Calories: 480kcal
Tried this recipe?Let us know how it was!
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