5 from 26 reviews

Chocolate Zucchini Cake

Name: Chocolate Zucchini Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 cups all-purpose flour; 2 cups white sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3/4 cup vegetable oil; 3/4 cup unsweetened applesauce; 4 eggs; 3 cups grated zucchini (drained); 3/4 cup chocolate chips; 6 tablespoons unsweetened cocoa powder; 1/4 cup melted butter; 2 cups confectioners' powdered sugar; 1/4 cup milk; 1/2 teaspoon vanilla extract

1 hour 15 minutes

zucchini

By: Pamela Reed

Posted:6/28/23

Updated:9/17/25

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Enjoy a rich and moist chocolate zucchini cake topped with creamy chocolate frosting, made with 3 cups of fresh grated zucchini. The cocoa powder and chocolate chips give it a deep chocolate flavor, while the zucchini keeps it soft and tender. It’s the perfect way to use up summer’s zucchini harvest—and everyone will love this irresistible dessert!

spatula lifting out piece of zucchini cake from cake pan.

Chocolate Zucchini Cake with Chocolate Frosting

During the summer, zucchini is often in abundance thanks to its peak growing season. Making a chocolate zucchini cake is a delicious way to use up the surplus from your garden — we’re using 3 cups! If you love baking with zucchini, you might also enjoy other favorites like Zucchini Chocolate Chip Bread in the Bread Machine or Zucchini Chocolate Chip Muffins.

This chocolate zucchini cake is moist, tender, and loaded with chocolate chips, then topped with a luscious chocolate frosting for the ultimate indulgence. If you don’t love chocolate frosting you could also use cream cheese frosting, buttercream, or leave it unfrosted (I would never lol).

zuccchini cake with frosting in baking dish cut up into 12 slices.

It’s a fantastic recipe for those looking to enjoy a sweet treat while sneaking in some vegetables (my kids LOVE this cake). I hope you like this chocolate zucchini cake as much as my family does!

How to Make:

Spray a 9×13 inch baking pan with nonstick spray on the bottom and sides to make sure it doesn’t stick.

First mix the dry ingredients together, and then add in the wet ingredients. Keep mixing until well combined.

Fold in the shredded zucchini and chocolate chips.

shredded zucchini in bowl with chocolate batter.

Pour mixture into the prepared baking pan, smoothing out the top with a spatula.

zucchini cake batter poured into baking dish.

Bake until the middle comes out clean with a toothpick. The cake usually takes around 55-60 minutes.

Remove from oven and allow to cool. You have 2 options now, serve as is or add frosting. If you’d like to add frosting (yeaaaaaaaah!) then continue these steps.

Make the frosting by mixing together cocoa powder, melted butter, powdered sugar, milk and vanilla. Keep mixing until a fluffy frosting forms.

beaters mixing chocolate frosting in bowl.

Spread frosting on cake (make sure cake is cooled down before doing this).

Cut into slices and enjoy!

How to Store:

A zucchini cake covered in the refrigerator will last 5 days. To properly store zucchini cake and maintain its freshness, follow these steps.

Allow the cake to cool completely: Before storing the zucchini cake, ensure that it has cooled down to room temperature. This prevents condensation and moisture buildup when storing.
Place in container: Place leftover cake slices in airtight container. If you are keeping it in the pan, cover the pan with plastic wrap or foil. This will help seal in the moisture and prevent the cake from drying out.
Refrigerator: Store in the refrigerator for 5 days.

Tip: Take care to protect the frosting during storage. You can place toothpicks on top of the cake and gently lay a piece of plastic wrap over them to create a tent, preventing the frosting from sticking to the wrap.