Chocolate Zucchini Cake

5 from 8 votes

This 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!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Keyword: cake, chocolate cake, zucchini

Servings:

Calories: 225kcal

Author: Kelsey Byrnes

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 9x13" 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.

Nutrition