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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!
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
Ingredients
Chocolate Zucchini 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
Frosting
- 1/4 cup salted butter
- 3 tablespoons cocoa powder
- 3 tablespoons milk
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
Cake
- 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.1/2 cup vegetable oil, 1 1/2 cups sugar, 1 teaspoon vanilla
- Sift in the flour, cocoa powder, soda and salt; stir. Batter with be very thick.1 2/3 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt
- Stir in the shredded zucchini until the batter softens up a bit.2 cups shredded zucchini
- NOTE: If it's not turning into a spreadable batter (depends on the juiciness of the zucchini), add a tablespoon of milk or water and stir until a batter forms.
- Pour batter into the prepared pan and bake for about 20 minutes or until the center of the cake is done.
Frosting
- In a microwave-safe bowl, melt the butter.1/4 cup salted butter
- Sift in the cocoa powder and add the milk. Whisk until combined then microwave until it's boiling.3 tablespoons cocoa powder, 3 tablespoons milk
- Whisk in the vanilla and powdered sugar until smooth.2 cups powdered sugar, 1 teaspoon vanilla
- Pour over the cake (can add when cake is still warm or when cake is cooled) and spread it out.
It’s a Keeper!!! The recipe calls for just a few ingredients and is super simple to make. I only had Yellow Squash from our garden… so I used it. I also added 2 Tbs. of water because my batter was too dry. I baked mine in my 9×9 brownie pan and it came out Perfect!!!
I cut the sugar in half in most recipes… But that’s just me. The icing is delicious!! Chocolate Goodness!!
I Love it!!
Great cake! Stayed very moist.We just had a bit of whipped cream on ours.I used dark chocolate powder in mine.Thanks for the recipe!
So easy and so chocolate-y!!! Everyone loved. I was skeptical that it didn’t call for eggs, and I was out of oil, so I used melted butter for the cake and the batter was a little crumbly at 1st, then I added a little bit of half and half. Worked perfect. Next time I plan to follow it exactly, given I have all the ingredients. This is a great recipe.
So happy to hear, Natalie!!! 🙂
Going to make this. Do you squish out the liquid of the zucchini Thanks!
Nope! Don’t squeeze the liquid out! 🙂
This cake is seriously incredible! I love putting the chocolate icing on while the cake is still hot, so delicious!!
Family of chocolate lovers find this the BEST recipe for zucchini cake, ever! I add a bit of espresso powder & a tbsp mayo, but that’s me in all chocolate cake. This is a keeper!! Don’t even bother with any others. (Haven’t done the frosting, we just dust with powdered sugar to serve. Perfection.)
Delicious and moist
So glad you enjoyed this one, Kip! It’s first on my list once I have zucchini ready in the garden! 🙂 ~Kelsey
How long did you bake yours? Mine was not ready in 20 minutes. It took about 50 minutes.
then why does recipe say 20 min?
Mine is always done in about 20 minutes (give or take a couple)! A difference in pan size or oven temperature would affect the time it takes to bake the cake thoroughly. ~Kelsey
This cake is absolutely delicious and moist and the icing is perfect
So happy to hear! 🙂 ~Kelsey
Great! 2nd one in 5 days!
That’s the best compliment! 🙂
I used coconut oil instead of the vegetable oil, it was fantastic
So excited to make this!! Please could you advise:
Can I make this gluten free using Bob’s Red Mill 1-to-1 gluten free flour? Will it need a binder like ground chia seeds?
I’m also planning to use coconut sugar or maple syrup instead – any thoughts on this?
Thank you in advance!!
Hi Patricia – I’ve never made this gluten free, but it should work okay with the 1 to 1 GF flour. I would not add ground chia seeds. And I would lean toward coconut sugar, thought I’ve never used it. I imagine it would keep the texture the same though… let me know how it goes! ~Kelsey