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Chocolate Zucchini Cake

Created By:Heather on | Updated:

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In the summertime, I always seem to have way too much zucchini on my hands that I never know what to do with. This chocolate zucchini cake is great way to use it all up. And you would never know there are vegetables secretly hiding in this fudgy cake. The key to this super moist cake is to not wring out the zucchini so it retains its moisture.

slice of chocolate zucchini cake on a plate with a glass of milk in the background

With summer comes an abundance of zucchini am I right? Not that I’m complaining at all. Don’t get me wrong. I love cooking with it and of course I love, love, love baking with it. From whipping up a classic Zucchini Bread, or maybe some Zucchini Bread Muffins, but this time I’m putting zucchini in my cake.

Ok you might be thinking…zucchini..in my cake??? But seriously hear me out. I mean we add carrots to cake right? Well zucchini contains a lot of water so by putting it in a cake means one MOIST cake. And by adding shredded zucchini to a chocolate cake, I’m telling you that you won’t even taste it. Trust me. So that means you can sneak some veggies into a cake and tell yourself it’s healthy. Right?

Have I convinced you yet? Ok, let’s make some chocolate zucchini cake.

Why You Will Love This Recipe

  • No mixer required – This is an easy chocolate cake batter recipe that you only need two mixing bowls, a whisk, and a spatula for it come through.
  • Easy prep for zucchini – You don’t need to peel or squeeze out the zucchini. Easy peasy!
  • Simple sheet cake – I love a two layer cake but not having to frost it. This cake was baked in a 9×13 pan so that means it’s easy to frost!

Ingredients Needed

ingredients prepped for chocolate zucchini cake

Ingredient Notes

  • Cocoa Powder – You want to use unsweetened cocoa powder NOT Dutch process cocoa powder. They have different acidities and will react differently in your cake batter.
  • Vegetable Oil – I used vegetable oil but another neutral cooking oil such as canola, sunflower, or corn oil would also work.
  • Zucchini – You want to shred the zucchini (I think by hand is best for the best texture) but there’s no need to squeeze out the excess water.

How To Make This Chocolate Zucchini Cake

  1. Combine dry ingredients. In a mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.  
  2. Combine wet ingredients. In a second mixing bowl, whisk together vanilla, eggs, and oil, until combined.
  3. Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are mixed in. The cake batter will be VERY THICK.
  4. Add zucchini and chocolate chips. Stir in the zucchini and chocolate chips. Spread the batter into the prepared cake pan and bake for about 50 minutes.
step by step photos for making chocolate zucchini cake
cake

Frosting The Cake

I frosted the cake with an easy stovetop fudge icing that gets poured over the cake immediately (because why not more chocolate am I right?) but really sky’s the limit with finishing this cake. Here are a few more options:

Fudge Icing Ingredients

fudge icing ingredients

How To Make The Fudge Icing

  1. Combine ingredients. In a saucepan combine sugar, cocoa, milk, butter  and salt.
  2. Heat on low. Heat on low until sugar is dissolved.
  3. Boil mixture. Turn the heat up to medium (medium-high). Bring mixture to a rolling boil, whisking constantly for 2 minutes (so it doesn’t burn).
  4. Add vanilla. Remove from heat. Add vanilla and continue beating until frosting starts to thicken slightly. The icing will be very creamy. Use immediately and pour over your cake. It will set quickly. 
step by step photos of fudge icing

Recipe Tips

  • Measure your flour accurately. I recommend measuring by weight for best accuracy. If measuring by volume, then make sure to stir the flour up first, then spoon it into the measuring cup and level it off. For a full tutorial on how and why, read this post.
  • Do not overmix. Once the dry ingredients are added it’s important to not overmix. Continuing to mix the batter will activate the gluten in the flour causing for a tough, chewy cake.
  • Do not wring out the zucchini. This cake NEEDs that moisture. If you wring out the moisture it will end up in a dry cake.
  • Use the frosting immediately. The icing will set up if you leave it. So I make the icing when the cake comes out of the oven (not while it’s baking) and then pour it over the cake immediately when it’s ready.

Recipe FAQ’s

How do I store this cake?

Leftover cake is good stored, covered, at room temperature for 2-3 days or in the fridge for up to 5 days.

Can I make this cake ahead of time?

Yes you can! I like to make the cake a day ahead of time and keep covered at room temperature.

Can I freeze this cake?

Absolutely! You can freeze this cake for up to 2 months, frosted or unfrosted. Just thaw at room temperature before serving.

Can I bake this as a layer cake?

I haven’t tested as a layer cake but it should fit into two 9-inch cake pans and would bake for about 25-30 minutes.

Can I bake this zucchini cake as cupcakes?

I haven’t tested as cupcakes, but yes I think they would work just fine. I would fill them about 2/3 full and bake for about 18-22 minutes.

More Cake Recipes To Try

Chocolate Zucchini Cake

In the summertime, I always seem to have way too much zucchini on my hands that I never know what to do with. This chocolate zucchini cake with easy stovetop fudge icing is great way to use it all up. And you would never know there are vegetables secretly hiding in this fudgy cake. The key to this super moist cake is to not wring out the zucchini so it retains its moisture.
5 from 17 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 16 servings
Calories: 331kcal
Author: Heather Perine

Ingredients

For the cake

  • 2 cups (240 g) all purpose flour
  • 2 ¼ cups (446 g) granulated white sugar
  • ¾ cup (63 g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • 1 teaspoon vanilla extract
  • 4 large eggs room temperature
  • 1 cup (240 mL) vegetable oil
  • 3 cups (426 g) shredded zucchini about 4 small zucchini
  • ¾ cup (128 g) semi-sweet chocolate chips

For the icing

  • 1 cup (197 g) granulated sugar
  • 1/4 cup (21 g) unsweetened cocoa powder
  • 1/3 cup (80 mL) milk
  • 5 Tablespoons (71 g) unsalted butter
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

For the cake

  • Preheat and prepare pan. Preheat the oven to 350° F. Grease a 9”x13” baking pan with non-stick cooking spray.
  • Combine dry ingredients. In a mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • Combine wet ingredients. In a second mixing bowl, whisk together vanilla, eggs, and oil, until combined.
  • Combine wet and dry. Stir the dry ingredients into the wet mixture just until combined. Do not overmix. Mixture will be very thick. Stir in the zucchini and chocolate chips
  • Bake. Spread batter evenly into prepared pan. Bake for about 50 to 60 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool before frosting.

For the icing

  • Combine ingredients. In a saucepan, combine the sugar, cocoa, milk, butter, and salt. Stir over low heat until sugar is dissolved.
  • Boil mixture. Bring mixture to a rolling boil (I turn the heat up to a medium/ medium-high heat) whisking constantly for 2 minutes (making sure it doesn't burn).
  • Add vanilla. Remove from heat and stir in vanilla. Continue whisking until icing thickens. Use immediately.

Notes

  • Make ahead/Storage: I like to make the cake one day ahead of time and keep covered at room temperature. Leftover cake is good stored, covered, at room temperature for 2-3 days or in the fridge for up to 5 days.
  • Freezing: You can freeze this cake for up to 2 months, frosted or unfrosted. Just thaw at room temperature before serving.
  • Layer cake: I haven’t tested as a layer cake but it should fit into two 9-inch cake pans and would bake for about 25-30 minutes.
  • Cupcakes: I haven’t tested as cupcakes, but yes I think they would work just fine. I would fill them about 2/3 full and bake for about 18-22 minutes.
  • Cocoa Powder – You want to use unsweetened cocoa powder NOT Dutch process cocoa powder. They have different acidities and will react differently in your cake batter.
  • Vegetable Oil – I used vegetable oil but another neutral cooking oil such as canola, sunflower, or corn oil would also work.
  • Zucchini – You want to shred the zucchini (I think by hand is best for the best texture) but there’s no need to squeeze out the excess water.

Nutrition

Calories: 331kcal | Carbohydrates: 61g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 269mg | Potassium: 257mg | Fiber: 3g | Sugar: 45g | Vitamin A: 228IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg
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Comments & Reviews

Type your question or comment below, and tap "Post Comment". I welcome constructive criticism, but please be respectful. Rude or inappropriate comments will not be published. Thank you!

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Comments

  1. Moop Brown says

    5 stars
    This recipe looks great and like the perfect texture. I love the way the flavors of zucchini and chocolate are combined here as well.

    Reply

  3. Amanda Dixon says

    5 stars
    This was such a delicious way to use some extra zucchini I had on hand! The cake was so moist and perfectly chocolatey.

    Reply

  5. Veronika says

    5 stars
    This recipe is AMAZING! I made it yesterday and my whole family loved it! So easy to make and it’s super moist and flavorful!

    Reply

  6. Liz says

    5 stars
    Oh my, this looks scrumptious! I have the same problem – always end up with way more zucchini then I know what to do with!

    Reply

  7. Kathryn says

    5 stars
    Who knew zucchini would be so delicious in cake? I couldn’t believe the delicious flavor of this chocoalte cake and it paired to perfectly together. I will make this any time I have a craving for chocolate, thank you 🙂

    Reply

  9. Allyssa says

    5 stars
    Fam really loves it! Highly recommended! Tasted really amazing and super easy to make! Thanks a bunch for sharing this recipe, will have this again! Well done!

    Reply

  11. Beth says

    5 stars
    This zucchini cake was so delicious and very addicting! My family and I are so excited to share this recipe with our family this weekend. They are going to love this!

    Reply

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Welcome, I'm Heather!

Hi everyone! I'm Heather and I believe baking doesn't have to be difficult. I want to show you just how easy it can be. To bake with confidence, you don't need another recipe. You need tips, tricks, and simple from scratch recipes. I want to help you become a better baker so you can bake the most delicious desserts for your family and friends. So grab your whisk and let's get baking!