Indulge in a delectable moist Chocolate Zucchini Cake with chocolate frosting, made with 3 cups of grated zucchini. This cake boasts a rich chocolate taste, thanks to the cocoa powder and velvety chocolate chips. Embrace the bountiful zucchini harvest of summer by making this irresistible dessert that is guaranteed to be loved by all.
Chocolate Zucchini Cake with Chocolate Frosting
During the summer, zucchini is often in abundance due to its peak growing season. Making chocolate zucchini cake make use of the surplus zucchini (we’re using 3 cups!) from your garden while still making a delicious chocolate cake!
The chocolate cake is rich and moist, due to the shredded zucchini and baked in chocolate chips. To make it extra rich, we are topping it with a chocolate frosting! If chocolate frosting isn’t your thing, you can use cream cheese frosting, buttercream frosting or no frosting if you’d like!
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!
Need more zucchini recipes? Try my Zucchini Corn Fritters, Zucchini Chocolate Chip Muffins, Zucchini Pasta and freeze some zucchini for Winter!
What does zucchini taste like in cake?
This cake tastes like chocolate cake with a very subtle zucchini taste.
The purpose of the zucchini is to add moisture to the cake, making it incredibly soft and tender. Zucchini also contributes to the cake’s rich texture, ensuring it stays moist even after baking.
If you love chocolate cake, I am pretty sure you will love this recipe!
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.
Pour mixture into the prepared baking pan, smoothing out the top with a spatula.
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.
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.
Pin for later:
Chocolate Zucchini Cake
PrintIngredients
For the zucchini cake:
- 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
For the chocolate frosting:
- 6 tablespoons unsweetened cocoa powder
- 1/4 cup melted butter
- 2 cups confectioners’ powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 inch baking pan with nonstick spray on bottom and sides.
- In a bowl mix flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt together. Add in vegetable oil, applesauce and eggs, continue mixing until well combined.
- Fold in zucchini and chocolate chips, gently stirring to mix.
- Pour mixture into the baking pan, using a spatula to even out the top.
- Bake in the oven for 55-60 minutes or until a toothpick comes out clean. Remove from oven and allow to cool. You can serve as is or with frosting. If you'd like to make with frosting, continue the recipe in the next step.
- Mix cocoa powder and melted butter together in a bowl. Mix in powdered sugar, milk and vanilla, stirring until a fluffy frosting forms.
- Spread frosting on cake, starting from the center and working your way towards the edges of the cake.
- Cut into slices and enjoy this delicious zucchini cake!
Bill Edmonds says
My wife came across this recipe a month ago and made this DELICIOUS cake with some of our excess Zucchini. What a wonderful cake, moist and delicious. Ended up making a cake once a week. LOVE IT.
Sunny H. says
This was easy to make and very delicious! I am hoping it freezes okay or I’ll bring some to neighbors along with all the zucchini I still have!
Pamela Reed says
So happy you liked the zucchini cake (it’s a fav!), thanks for stopping by!
Sue says
This was so good. I didn’t tell anyone it had zucchini in it. They loved it
Pamela Reed says
Hahaha, I love it!! Thank you so much for sharing and stopping by! 🙂