This chocolate zucchini cake is so moist and chocolatey you won’t believe it is made with zucchini. And, the frosting is chocolate cream cheese perfection!
This cake is my answer for all the zucchini squash sitting on my counter! It is the most moist and rich cake, and adding zucchini to it makes it pretty much healthy, right?
Ok, not at all, but it sure is a good excuse for eating multiple pieces. Shhhhh…don’t judge!
I keep seeing people post about all their excess zucchinis in our neighborhood Facebook group. It needs to be put into this cake or our chocolate chip zucchini banana bread. Or if you are craving savory, try our BBQ zucchini nachos or our Mexican zucchini boats! Zucchini is so versatile!
(Mom, you are seriously the cutest and please oh please let my hair turn out like your’s)
This chocolate zucchini snack cake is actually the perfect picture of my life. Well, it’s the perfect picture of how my life goes. I go to Idaho and tell my mom I made the MOST DELICIOUS dark chocolate zucchini bundt cake in the history of the world.
Mom applauds me and gives me all sorts of praise.
Mom makes an even better chocolate zucchini cake and serves it for Sunday dinner and I beg her for the recipe.
I’d get all whomp, whomp on you, but I actually love when she beats me in the kitchen and proves herself to be the true cook in the family. Her food is always the best.
What Ingredients Do You Need for Chocolate Zucchini Cake?
No shocker here, but you need zucchini and cocoa! Mind blown, I know! Then everything else is pretty much your typical cake ingredients. The details are down below in the recipe card, but here is your basic list:
Cake
- Eggs
- Sugar
- Brown Sugar
- Canola Oil
- Vanilla
- Flour
- Baking Powder
- Baking Soda
- Cocoa
- Cinnamon
- Salt
- Zucchini
Frosting
- Cocoa
- Cream Cheese
- Butter
- Powdered Sugar
- Chocolate Milk
How to Make Chocolate Zucchini Cake
Who has ever went to devour a piece of chocolate cake only to find it totally dry and almost inedible? Oh, it’s the worst! You will not have that issue with this dreamboat of a chocolate cake! The recipe card has all the detailed instructions, but here are the basic steps:
Cake
- Preheat oven and spray a 9×13 cake pan with cooking spray
- Beat the eggs
- Add the other wet ingredients (oil, sugar, and vanilla) and blend everything together
- Mix all the dry ingredients (flour, baking powder, baking soda, cocoa, cinnamon and salt) together in another bowl
- Add the dry ingredients and the grated zucchini to the wet ingredients and mix until it all just comes together
- Bake the cake
- Allow cake to cool completely before adding the frosting
Frosting
- Beat together the cream cheese and butter until creamy
- Add the vanilla
- Sift in powdered sugar and cocoa
- Add the salt
- Mixing on low, add a little milk until it is your desired consistency
Why is Zucchini Added to Desserts?
Zucchini adds moisture to baked goods and keeps cake and breads moist and tender.
Can this Recipe Be Made into a Bundt Cake?
Absolutely! Pour the batter into a well-greased 10 cup bundt pan and bake for 50-60 minutes.
Can this Recipe Be Made into Cupcakes?
Yes!! I would use cupcake liners and they will bake for about 18-20 minutes. It will make about 20-24 cupcakes.
Do You Peel Zucchini For Cake?
Zucchini does not need to be peeled for cake.
Just wash it, cut the ends off, and grate it. I like to grate it on the smallest grate, and then it isn’t even noticeable in the cake.
This is how I get my kids to eat it without knowing!
Is Zucchini Good for You?
Zucchini is rich in vitamins and minerals.
Zucchini possesses many valuable minerals, including calcium, iron, magnesium, phosphorus, and plenty of potassium.
Can Chocolate Zucchini Cake Be Frozen?
You can freeze chocolate zucchini cake for up to 3 months. It is best to freeze before frosting it and then add the frosting shortly before serving it.
How Long Will Zucchini Cake Keep?
Stored at room temperature, it will keep for 2 days.
Cake will keep for 1 week in the refrigerator.
Can I Make Zucchini Cake Ahead of Time?
This cake is great to make ahead and freeze adding the frosting before serving.
Grate up that zucchini and add it to this chocolate zucchini cake with chocolate cream cheese frosting! The chocolate lovers in your life will love you forever and ever!
More Zucchini Recipes You’re Sure to Love:
Sweet
- Perfect Zucchini Bread
- Chocolate Chip Banana Zucchini Bread
- Zucchini Dark Chocolate Bundt Cake
- Snickerdoodle Zucchini Bread
- Zucchini Muffins (Gluten Free)
- Double Chocolate Zucchini Cake
Savory
- Mexican Zucchini Boats
- Zucchini Sausage Casserole
- Zucchini Corn Casserole
- BBQ Chicken Zucchini Nachos
- Zucchini Pizza Crust
Chocolate Zucchini Cake
Ingredients
- 3 Eggs
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 1 Cup Canola, plus 3 tablespoons
- 1 teaspoon Vanilla
- 2 Cups Flour
- 1/4 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 Cup Cocoa
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- 2 Cups Zucchini, grated, doesn't need to be peeled, about 2 zucchini
For The Frosting
- 8 oz Cream Cheese, room temperature
- 1/4 Cup Butter, unsalted, softened
- 3 Cups Powdered Sugar
- 1/2 Cup Cocoa, unsweetened
- 1/4 teaspoon Salt
- 1 Teaspoon Vanilla
- 1 tablespoon Milk, Chocolate milk is a game changer if you have it
Instructions
For The Cake
- Beat eggs until smooth and lemon in color
- Add the oil sugars, and vanilla.
- Blend well.
- In a separate bowl, mix flour, baking powder, baking soda, cocoa, cinnamon and salt.
- Mix dry ingredients and zucchini into the wet ingredients.
- Pour into a 9X13 inch cake pan and bake at 350 degrees for 30-40 minutes. Insert a toothpick at 30 minutes, if it comes out clean it is done.
- Allow the cake to cool completely which can take a good 1-3 hours depending on how warm your house is. Then frost the cake and serve.
- Cover leftovers and store for up to 1 week.
For the Frosting
- In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with butter on medium/high speed until creamy, scraping down the bowl as needed. Add vanilla.
- Sift in 3 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed adding the splash of milk as it comes together. Add an additional tablespoon of milk if needed.
Notes
Nutrition
Recommended Products
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Sunshine baker
I accidentally didn’t put in the vanilla since one of my kids had a fit while I was making it. I had extra large eggs so I omitted the 3 Tbs oil, but I think I should have used it. I over baked it a bit so it’s not as moist as it should be, but that’s on me. I thought the icing was nice.
Sweet Basil
Thank you so much! Yes, definitely don’t omit the oil next time! That will help with the texture a lot!
Shirley
I made this and it was amazing.
Sweet Basil
Yay! Love to hear this! Thanks Shirley!
Kelly
My favorite go to chocolate cake. I make it with King Arthur measure to measure flour as I am gluten intolerant.
When I make it, no one else can tell it’s gluten-free, it’s so amazing.
Instead of cinnamon I usually put espresso powder.
Thanks for the ultimate chocolate cake!
Sweet Basil
This is great feedback! Thank you so much Kelly! This will be so helpful for all our GF readers!
Marilynn Hass
How do you use frozen zucchini I have loads of it Marilynn
Sweet Basil
Hi Marilynn! Go ahead and thaw the zucchini and squeeze all the extra moisture out of it. Then use as written in the recipe. Enjoy!!
Laura
This cake is delicious. I will be making it again.
Sweet Basil
Yay! Love to hear this! Thank you so much!
Brittany J
What kind of cocoa powder did you use? It looks extra dark! I have to make this!!
Sweet Basil
Hi Brittany! I used Ghirardelli unprocessed Dutch cocoa. Yum!
Tara
Do you squeeze out excess moisture from the zucchini before adding it or just go immediately from grating into the mixture?
Sweet Basil
Hi Tara! You shouldn’t need to, but you can if you are worried about too much moisture. All zucchinis are different as far as moisture content.