Chocolate Zucchini Cake
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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.
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
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
- Combine dry ingredients. In a mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Combine wet ingredients. In a second mixing bowl, whisk together vanilla, eggs, and oil, until combined.
- 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.
- 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.
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:
- Dust the cake with powdered sugar before serving
- EASY Chocolate Buttercream Frosting
- Chocolate Italian Buttercream
- Vanilla Buttercream Frosting
- Peanut Butter Cream Cheese Frosting
- Chocolate Ganache
Fudge Icing Ingredients
How To Make The Fudge Icing
- Combine ingredients. In a saucepan combine sugar, cocoa, milk, butter and salt.
- Heat on low. Heat on low until sugar is dissolved.
- 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).
- 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.
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
Leftover cake is good stored, covered, at room temperature for 2-3 days or in the fridge for up to 5 days.
Yes you can! I like to make the cake a day ahead of time and keep covered at room temperature.
Absolutely! You can freeze this cake for up to 2 months, frosted or unfrosted. Just thaw at room temperature before serving.
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.
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
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.
My family loved it! Can you tell me if this would work in Bundt pan?. And what adjustment would you recommend?
Yes, it should work well in a Bundt pan! You’ll just need to increase the baking time. Typically, a Bundt cake takes about 50 to 60 minutes. I’m so glad to hear you and your family enjoyed it!
Delicious moist cake I did add 1 cup of grated carrots in place of one zucchini and added pecans instead of choc.chips so, so good. Gave one to lady who supplied the zucchini and our vet who treats our 2 fur babies, it was a drooling hit at both places.
Now I better make some for hubby then a Gluten free one for me. Thank you for sharing your recipe.
I’m so glad you enjoyed the cake and made it your own! It sounds like a hit all around. Thank you for sharing your version! 😊
This cake is excellent! The frosting is absolutely fantastic! I made this recipe, exactly as written, about 4 times last summer. It got rave reviews from family and friends.
I just mixed one up and it’s in the oven now. We are looking forward to enjoying it this evening for the first time this summer.
Thank you for sharing this! It’s the most delicious way to use up the massive zucchini crop from our garden.
Thank you so much! I’m thrilled to hear you and your family loved the cake and frosting. I hope it’s just as fantastic this summer. Enjoy your baking! 😊
This is such an amazing cake even without the icing. Wow…so moist and delicious. I’ll keep this recipe for sure.
aw thank you! I’m so glad you loved it!! And yes you can totally eat it without the icing 🙂
This recipe looks great and like the perfect texture. I love the way the flavors of zucchini and chocolate are combined here as well.
The cake is SO lovely to bite into! I hope you enjoy it as much as I do 🙂
Great use of zucchini!!! I always find that zucchini and chocolate go so well together.
Thanks for your sweet comment, Ksenia! Chocolate and zucchini is SUCH a great combo, and I am so happy when others also love it!
This was such a delicious way to use some extra zucchini I had on hand! The cake was so moist and perfectly chocolatey.
I’m so glad you enjoyed, Amanda! It’s my favorite end of summer sweet recipe, too 🙂
This is one of the best chocolate zucchini cakes I made. It was soft and moist. Everyone loved it!
That makes me happy to hear, Annie! Very glad everyone enjoyed and so appreciate your sweet feedback!
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!
That makes me so happy it was a hit with the family, Veronika! Thanks for your sweet comment!
Oh my, this looks scrumptious! I have the same problem – always end up with way more zucchini then I know what to do with!
Such a great problem to have, right?! It’s definitely as good as it looks 😉 and I hope you enjoy, Liz!
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 🙂
It’s one of my go-to gotta have chocolate recipes, too! Thanks for your review, Kathryn!
I love zucchini bread but this recipe takes zucchini desserts to a whole new level! Chocolatey and super moist on the inside.
Right?! Don’t get me wrong, I love zucchini cake – but this is seriously decadent goodness! Hope you enjoy 🙂
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!
Yay, I’m so glad everyone liked it! Thanks for your comment and review, Allyssa 🙂
Thanks for such an amazing recipe to include veggies in my kids Diet. Would never ever imagine a combination of Zucchini and Chocolate. Looks super moist and yummy.
It is one of my favorite flavor combos, and I hope you enjoy this cake as much as I do!
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!
Aw that’s great Beth I’m so glad you want to share the recipe 🙂
This was such an easy and delicious recipe that my family greatly enjoyed! Thanks so much!
That’s great Kristen, I’m so glad everyone loved it 🙂
Great use of my garden squash . Zucchini and chocolate is a surprisingly great combo. Love sneaking a few veggies to the sugar bandits in my house.
Great use!! And me too 🙂 love sneaking in veggies into my desserts!
Perfect timing as I’ve got a ton of zucchini in the garden right now!
Enjoy Pam 🙂
This was a great way to use up the extra zucchini I have from my garden! It was delicious and we loved it!
So glad you loved it Jamie!