This easy and totally decadent Chocolate Zucchini Cake is so good, nobody will expect that you put vegetables in it!
This is chocolate cake at its very best: Moist, dense, and rich, topped with a generous layer of homemade chocolate cream cheese frosting.
If you’re looking for zucchini recipes, and not really into making yet another batch of zucchini bread or zucchini soup, then you’re going to love this recipe!
This is the recipe that turns all of your extra summer zucchini into one of the best chocolate cakes you’ve ever had!
Shredded zucchini adds the perfect amount of moisture and texture to this old fashioned chocolate cake recipe, and the homemade chocolate frosting takes makes it over-the-top amazing.
Chocolate Zucchini Cake Highlights
- Rich Chocolate Flavor – Plenty of cocoa powder gives this cake the perfect amount of chocolatey flavor without being overpowering.
- Moist, Tender Crumb – Zucchini adds extra moisture to the cake batter without weighing it down. You’ll see!
- A Healthier Option – I won’t say that this is a recipe for health food, but you’ll find that my zucchini cake recipe has less sugar in it than many of the other recipes you’ll find. This cake is sweet, but not overly so. It’s perfect! There’s also a little bit of fiber in it from the squash!
Key Ingredients
Here’s what you need to make the best zucchini chocolate cake:
Complete list of ingredients and amounts can be found in the recipe card below.
- Cocoa Powder: Use your favorite unsweetened cocoa powder for this recipe, but avoid using Dutch processed cocoa powder. I find that the processed version doesn’t give the right flavor in this recipe.
- Zucchini: You’ll need a medium zucchini, shredded, to add to the cake batter. Once you’ve shredded the zucchini, squeeze it to remove as much moisture as you can.
- Flour, Baking Soda, and Salt: The dry base for this cake batter is probably one that you’ll recognize. Baking soda helps to give the cake some lift in the oven.
- Eggs: Allow your eggs to come to room temperature before mixing them in. This will give us a smooth mixture.
- Sugar: Regular granulated sugar is perfect in the cake recipe.
- Oil: There’s no need to cream any butter in this cake recipe! Vegetable oil works really well instead.
- Salt and Vanilla Extract: To enhance the chocolate flavor even more!
Chocolate Cream Cheese Frosting Ingredients
This chocolate zucchini cake is delicious on its own, but I don’t recommend skipping the cream cheese frosting! It’s so, so good!
- Butter and Cream Cheese: Be sure that these ingredients are fully softened at room temperature or your frosting will have lumps.
- Powdered Sugar
- Cocoa Powder
- Vanilla Extract and Salt
How To Make Zucchini Chocolate Cake
How to Make Chocolate Cream Cheese Frosting
Tip!
Be sure to let your chocolate zucchini cake cool down completely before covering it with frosting so that the frosting doesn’t melt!
Recipe Tips
- Squeeze the zucchini well. Remove as much excess moisture as you can from the shredded zucchini by using your hands to really squeeze it.
- Avoid overmixing. Add the flour gradually, and only mix for as long as it takes to incorporate. When you no longer see dry streaks in the bowl, stop mixing!
- Choose your pan. I suggest using a 9-inch square pan for this recipe, but it will also work fine in an 8-inch square pan or 9-inch round pan. You should also be able to make it in a standard Bundt pan!
- Add more chocolate! Stir about ½ cup of regular or mini chocolate chips into the cake batter before baking if you like. You can also top the cake with extra chocolate chips as a tasty decoration.
Storing Tips
Keep this zucchini cake in an airtight container in the fridge. It should stay fresh for 2-3 days this way.
You can also freeze slices of cake in containers for up to 3 months.
You won’t want to leave the frosted cake at room temperature for too long, since the frosting is made with cream cheese.
More ways to Make a Chocolate Cake
I have a huge fondness for chocolate cakes, and I have many delicious recipes for them here. Try one of these decadent dessert recipes next:
- Old-Fashioned Mayonnaise Cake
- Chocolate Cupcakes
- Texas Sheet Cake
- Coca Cola Cake
- Earthquake Cake
- Ding Dong Cake
- Vegan Chocolate Cake
- Chocolate Layer Cake
Recipe FAQs
Do you need to peel zucchini before baking with it?
It’s generally not necessary to peel the zucchini before grating it. The only time it could be is if you really don’t want any green specks in the cake, or if your zucchini’s skin is particularly thick.
What is the best way to shred zucchini for cake?
I like to shred the zucchini with the larger holes on my box grater for zucchini desserts. It’s pretty quick and easy! You can also grate it using a food processor if you prefer.
Does zucchini cake taste like zucchini?
I don’t think so! Zucchini already has a very mild flavor, so it’s easily covered by sugar and chocolate in this recipe.
This chocolate zucchini cake with chocolate cream cheese frosting is truly amazing! Save this for for the next time you have some extra zucchinis to cook, everyone will be so happy to enjoy this zucchini dessert recipe.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chocolate Zucchini Cake
Equipment
- Electric Hand mixer or Stand mixer
- 9 inch square pan
Ingredients
Cake:
- 1 ½ cups (180 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder not Dutch process
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- ½ teaspoon pure vanilla extract
- 1 medium (170 g) zucchini grated and squeezed dry (2 cups, 6oz/170g)
Frosting:
- ½ cup (113 g) unsalted butter softened
- 8 ounces (225 g) cream cheese softened
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 1 ½ cups (200 g) powdered sugar
- ½ cup (50 g) cocoa powder
Instructions
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a 9-inch square baking pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat together the sugar, oil, eggs, and vanilla extract with a mixer on medium speed until smooth and pale, about 3 minutes.
- Reduce mixer speed to low and gradually add the flour mixture. Mix until just combined, about 2 minutes. The batter will be thick.
- Stir in the grated and squeezed zucchini.
- Pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack.
Make the Frosting
- In a large bowl, beat the butter and cream cheese with a mixer on medium speed until creamy.
- Add vanilla extract and salt, mixing until combined.
- Gradually add powdered sugar and cocoa powder, beating until smooth. Adjust consistency with milk or cream if necessary.
- Spread the frosting evenly over the cooled cake. Cut into squares and serve.
Notes:
- Squeeze the zucchini well. Remove as much excess moisture as you can from the shredded zucchini by using your hands to really squeeze it.
- Avoid overmixing. Add the flour gradually, and only mix for as long as it takes to incorporate. When you no longer see dry streaks in the bowl, stop mixing!
- Choose your pan. I suggest using a 9-inch square pan for this recipe, but it will also work fine in an 8-inch square pan or 9-inch round pan. You should also be able to make it in a standard Bundt pan!
- Add more chocolate! Stir about ½ cup of regular or mini chocolate chips into the cake batter before baking if you like. You can also top the cake with extra chocolate chips as a tasty decoration.
- To Store: Keep in an airtight container at room temperature for up to 3 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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