Chocolate Zucchini Cake gets its moist texture from loads of shredded zucchini! Topped with a buttery chocolate frosting, its a dessert that truly melts in your mouth!Jump to Recipe
I’m SO pumped to finally have this recipe on the blog….for a couple reasons. First off, it’s a super moist cake with the most delicious frosting that takes it over the top. But secondly, it’s a recipe that I tested 5-6 times to get just right.
Why did it take so long? I was trying to make a chewy zucchini brownie, but after a couple batches, I came to the conclusion that the texture/moisture content of zucchini just didn’t work well in a brownie. All of my recipe variations were more cakey than a brownie, and I actually really liked it that way (reminded me of Texas Sheet Cake)! Then I topped it with this frosting and I knew it had to go on the blog!
Why do people put zucchini in cake?
I get it – it sounds strange to put a vegetable into a chocolate cake. But there are actually several reasons to do so! First off, zucchini helps create a moist cake with wonderful texture. And secondly, it has a very mild flavor, so you’d really never know there was zucchini in it just by tasting it. And lastly, why not sneak in veggies if it only makes it better?!
How to prep the zucchini
How do you choose the right zucchini?
I prefer smaller zucchini as they tend to have more moisture and few seeds in the center. Super large zucchini tend to be a little more dry and are full of seeds. If you only have a large zucchini, that’s fine. Just be sure to remove the seeds before shredding.
Do you peel zucchini for cake?
As you can see in the photo below, I do not peel it. I shred the zucchini fine enough that you can’t even feel the texture of the skin in the cake, so it’s not worth the time. You can certainly peel the zucchini if you’d like, though!
How do you shred a zucchini?
I find it super important to shred a zucchini pretty fine. As you can see in the photo below, I use a grater with a fine edge to shred the zucchini. That way you’re getting all the moisture from the zucchini without the stringy texture in the final product.
How to top the Chocolate Zucchini Cake
This moist cake is honestly wonderful without the frosting. If you’d like, you can simply forget about the frosting and give it a dusting of powdered sugar. However, this frosting is incredible, so if you have a few extra minutes, I highly recommend giving it a try!!
And then in true Kelsey fashion, I top mine with a scoop of vanilla ice cream. There’s just something about the combination of chocolate cake and vanilla ice cream I just can’t get enough of! I mean, just look at it……
Other Zucchini Recipes
- Looking for a bread recipe? Carlee’s Zucchini Bread is moist, tender and full of shredded zucchini!
- Looking for something healthy? These Healthy Double Chocolate Zucchini Muffins are one of my favorites!
- Want something without chocolate? Say hello to these Zucchini Cookies topped with a smooth cream cheese frosting!
Chocolate Zucchini Cake
Chocolate Zucchini Cake
- 1/2 c vegetable oil
- 1 1/2 c sugar
- 1 tsp vanilla
- 1 2/3 c flour
- 1/2 c cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 2 c shredded zucchini packed
- 1/4 c salted butter
- 3 tbsp cocoa powder
- 3 tbsp milk
- 2 c powdered sugar
- 1 tsp vanilla
- Preheat oven to 350°F and spray a 9×13" pan with cooking spray.
- In a large bowl whisk together the oil, sugar and vanilla.
- Sift in the flour, cocoa powder, soda and salt; stir. Batter with be very thick.
- Stir in the shredded zucchini until the batter softens up a bit.
- Pour batter into the prepared pan and bake for about 20 minutes or until the center of the cake is done.
- In a microwave-safe bowl, melt the butter.
- Sift in the cocoa powder and add the milk. Whisk until combined then microwave until it's boiling.
- Whisk in the vanilla and powdered sugar until smooth.
- Pour over the cake (can add when cake is still warm or when cake is cooled) and spread it out.