Chocolate Zucchini Cake

5 from 20 votes

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.

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Servings: 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