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3.66 from 142 votes

Chocolate Zucchini Cake

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: 500+ Best Dessert Recipes
Cuisine: American
Keyword: cake, chocolate, chocolate cake, dessert, zucchini
Servings: 20
Author: Sweet Basil

Ingredients

For The Frosting

  • 8 oz Cream Cheese room temperature
  • 1/4 Cup Butter unsalted, softened
  • 1 teaspoon Vanilla
  • 3 Cups Powdered Sugar
  • 1/2 Cup Cocoa unsweetened
  • 1/4 teaspoon Salt
  • 1 Tablespoon Milk chocolate milk is a game changer if you have it
US Customary - Metric

Instructions

For The Cake

  • Beat eggs until smooth and lemon in color
    3 Eggs
  • Add the oil, sugars, and vanilla.
    1 Cup Sugar, 1 Cup Brown Sugar, 1 Cup Canola, 1 teaspoon Vanilla
  • Blend well.
  • In a separate bowl, mix flour, baking powder, baking soda, cocoa, cinnamon and salt.
    2 Cups Flour, 1/4 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1/2 Cup Cocoa, 1 teaspoon Cinnamon, 1 teaspoon Salt
  • Mix dry ingredients and zucchini into the wet ingredients.
    2 Cups Zucchini
  • 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.
    8 oz Cream Cheese, 1/4 Cup Butter, 1 teaspoon 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.
    3 Cups Powdered Sugar, 1/2 Cup Cocoa, 1/4 teaspoon Salt, 1 Tablespoon Milk

Notes

Chocolate zucchini cake can be baked in a bundt pan for 50-60 minutes.
This cake is great to make ahead and freeze adding the frosting before serving.
 

Nutrition

Serving: 1g | Calories: 422kcal | Carbohydrates: 53g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 373mg | Potassium: 209mg | Fiber: 3g | Sugar: 39g | Vitamin A: 638IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg