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This Double Chocolate Zucchini Cake is super moist & extra chocolate-y. Then topped with creamy chocolate frosting - it's the perfect double dose of chocolate.
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3.65 from 34 votes

Double Chocolate Zucchini Cake

This Double Chocolate Zucchini Cake is super moist and extra chocolate-y. It's topped with homemade chocolate frosting — because who doesn't love to eat chocolate on chocolate? 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Easy Cake Recipes For Beginners
Cuisine: American
Keyword: chocolate, chocolate chips, frosting, zucchini
Servings: 18
Author: Fiona

Ingredients

For the Chocolate Zucchini Cake:

For the Chocolate Frosting:

  • 3/4 Cup Unsalted Butter softened
  • 3-4 Cups Powdered Sugar sifted
  • 2/3 Cup Unsweetened Cocoa Powder
  • 4-6 Tablespoons Heavy Cream (or milk)
US Customary - Metric

Instructions

For the Chocolate Zucchini Cake:

  • Preheat the oven to 350F degrees, then butter and flour a 9x13-inch baking pan.
  • In a large bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
    1 1/3 Cups All-Purpose Flour, 3/4 Cup Unsweetened Cocoa Powder, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 1/4 teaspoon Salt
  • In a separate large bowl using an electric mixer, beat together the oil, sugars, eggs and vanilla.
    2/3 Cup Vegetable Oil, 1 Cup Granulated Sugar, 3/4 Cup Brown Sugar, 3 Large Eggs, 2 teaspoon Vanilla Extract
  • Turn the mixer down to low speed, then carefully beat in the sour cream followed by the flour mixture.
    1/4 Cup Sour Cream
  • Stir in the shredded zucchini.
    2 Cups Shredded Zucchini
  • Pour the batter into the prepared pan and bake for 30-35 minutes or until an inserted toothpick comes out clean.

For the Chocolate Frosting:

  • Beat the butter in a large bowl until very soft.
    3/4 Cup Unsalted Butter
  • Beat in 2 cups of powdered sugar, followed by the cocoa powder.
    2/3 Cup Unsweetened Cocoa Powder, 3-4 Cups Powdered Sugar
  • Beat in the rest of the powdered sugar, about 1/2 cup at a time alternating with 1 tablespoon of the heavy cream.
    4-6 Tablespoons Heavy Cream
  • Frost the cooled cake with a flat edge knife.

Notes

May be stored at room temperature for 2-3 days.

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 50g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 113mg | Potassium: 142mg | Fiber: 1g | Sugar: 40g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg