Why You’ll Love This Recipe

Chocolate and zucchini might sound like an unusual pairing, but they come together beautifully in this recipe. The shredded zucchini adds moisture without overpowering the rich chocolate flavor, making this cake irresistibly tender. Topped with a smooth, buttery chocolate frosting, every bite of this cake is pure indulgence. It’s the perfect way to sneak in some veggies while satisfying your sweet tooth!

Ingredients

Cake:
1/2 cup vegetable oil
1 1/2 cups sugar
1 teaspoon vanilla
1 2/3 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 cups shredded zucchini (packed) Chocolate Zucchini Cake Recipe

Frosting:
1/4 cup salted butter
3 tablespoons cocoa powder
3 tablespoons milk
2 cups powdered sugar
1 teaspoon vanilla

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cake:

Preheat the oven to 350°F (175°C) and spray a 9×13″ pan with cooking spray.
In a large bowl, whisk together the vegetable oil, sugar, and vanilla.
Sift in the flour, cocoa powder, baking soda, and salt, and stir until combined. The batter will be very thick.
Stir in the shredded zucchini until the batter becomes a bit softer and more manageable.
Pour the batter into the prepared pan and bake for about 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Frosting:

In a microwave-safe bowl, melt the salted butter.
Sift in the cocoa powder and add the milk, whisking until smooth. Microwave until the mixture starts boiling.
Whisk in the vanilla extract and powdered sugar, stirring until the frosting is completely smooth.
Pour the frosting over the baked cake. You can add the frosting while the cake is still warm or once it has cooled, depending on your preference.

Servings and Timing

Servings: 12 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free. Ensure the cocoa powder and baking soda are also gluten-free.
Dairy-Free: Use a dairy-free butter substitute and almond or oat milk in the frosting to make the cake dairy-free.
Add-ins: You can mix in some chocolate chips, chopped nuts, or even a handful of dried fruit like raisins for an extra twist.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer shelf life.
Reheating: To enjoy it warm, simply heat a slice in the microwave for about 15-20 seconds. The frosting will soften and the cake will taste freshly baked!

FAQs

1. Can I use a different type of oil?

Yes, you can use any neutral oil, such as canola or sunflower oil, in place of vegetable oil. This will not affect the taste of the cake.

2. Can I substitute the zucchini for another vegetable?

While zucchini is the best choice for moisture and texture, you can experiment with finely grated carrots or sweet potato, though the flavor will vary.

3. Do I need to peel the zucchini before shredding?

No, you do not need to peel the zucchini. The skin is soft and will blend into the cake without any issue, adding extra fiber.

4. Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Frosting can be frozen separately.

5. Can I make this cake without frosting?

Absolutely! If you prefer a lighter dessert, you can skip the frosting and dust the cake with powdered sugar or enjoy it plain.

6. How do I know when the cake is done baking?

Check the cake by inserting a toothpick or a cake tester into the center. If it comes out clean or with a few crumbs, the cake is done.

7. Can I use a hand mixer to make the batter?

Yes, a hand mixer can be used to mix the cake batter, but be sure not to overmix. The batter should remain thick.

8. What if my frosting is too thick?

If the frosting is too thick, add a little more milk (one teaspoon at a time) until it reaches your desired consistency.

9. Can I use a different type of frosting?

You can experiment with other frostings such as cream cheese frosting, whipped cream, or even a simple glaze. Just ensure it complements the chocolate flavor of the cake.

10. How can I make this cake spicier?

If you like a little spice, you can add a pinch of cinnamon, nutmeg, or even a dash of cayenne pepper to the cake batter to give it a kick.

Conclusion

Chocolate Zucchini Cake is a delightful dessert that combines the richness of chocolate with the unexpected moisture of zucchini. The cake is quick and easy to make, and the frosting brings it all together in a melt-in-your-mouth experience. Whether you’re looking for a unique dessert or trying to sneak in some extra veggies, this cake is sure to satisfy. Enjoy it with a cup of coffee, or share it with friends and family for an unforgettable treat!

Chocolate Zucchini Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chocolate Zucchini Cake is a moist and decadent dessert that is both rich in flavor and wonderfully light in texture. With the addition of shredded zucchini, the cake stays moist and tender, while the buttery chocolate frosting adds the perfect finish. This easy-to-make cake will quickly become a family favorite!

Author: Amy
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Preheat the oven to 350°F (175°C) and spray a 9×13″ pan with cooking spray.
In a large bowl, whisk together the vegetable oil, sugar, and vanilla.
Sift in the flour, cocoa powder, baking soda, and salt, and stir until combined. The batter will be very thick.
Stir in the shredded zucchini until the batter becomes a bit softer and more manageable.
Pour the batter into the prepared pan and bake for about 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the Frosting: In a microwave-safe bowl, melt the salted butter.
Sift in the cocoa powder and add the milk, whisking until smooth. Microwave until the mixture starts boiling.
Whisk in the vanilla extract and powdered sugar, stirring until the frosting is completely smooth.
Pour the frosting over the baked cake. You can add the frosting while the cake is still warm or once it has cooled, depending on your preference.

Notes

You can substitute vegetable oil with any neutral oil, such as canola or sunflower oil.

Finely grated carrots or sweet potato can be used instead of zucchini, though the flavor will differ.

The zucchini skin can stay on for added fiber and texture.

This cake can be frozen for up to 3 months. Wrap it tightly and freeze the frosting separately.

If you prefer a lighter dessert, skip the frosting and dust the cake with powdered sugar or enjoy it plain.

For a spicier flavor, add a pinch of cinnamon, nutmeg, or cayenne pepper to the batter.

Nutrition

Serving Size: 1/12 of recipe
Calories: 350
Sugar: 40g
Sodium: 180mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg