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Chocolate Zucchini Cake – Moist Chocolate Dessert with Frosting


  • Total Time: 1 hour
  • Yield: 12 1x

Description

Chocolate Zucchini Cake features a blend of grated zucchini and rich cocoa powder for a moist, tender crumb. Each bite combines deep chocolate flavor with a soft texture, enhanced by chocolate chips and a creamy chocolate frosting. Perfect for gatherings, this crowd-pleasing dessert uses buttermilk for added richness, making it a decadent treat that stays fresh and delicious.


Ingredients

Scale
  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1/2 cup butter, softened (for frosting)
  • 1/3 cup cocoa powder (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/3 cup milk (for frosting)
  • 1 teaspoon vanilla (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and grease two 9-inch round pans.
  2. Grate zucchini and drain well to remove excess moisture.
  3. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. In a large bowl, beat sugar, vegetable oil, eggs, buttermilk, and vanilla until smooth.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  6. Fold in drained zucchini and chocolate chips; do not overmix.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 25–30 minutes or until a toothpick comes out clean.
  9. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. For the frosting, beat butter, cocoa powder, powdered sugar, milk, and vanilla until smooth and fluffy.
  11. Frost the completely cooled cake layers and assemble as desired.

Notes

Substitute buttermilk with an equal amount of milk plus 1 tablespoon lemon juice. Use whole wheat flour for added nutrition or swap chocolate chips for nuts if preferred. Cake can be made a day ahead; store covered at room temperature for up to 2 days or refrigerate for up to 5 days. If cake is too dense, ensure zucchini is well-drained. For frosting, add more milk if too thick.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cake)
  • Calories: 390
  • Sugar: 39g
  • Sodium: 310mg
  • Fat: 17g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 59g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 55mg

Keywords: Chocolate Zucchini Cake