Chocolate Zucchini Cake is rich and moist and finished with a decadent chocolate frosting. You’d never guess there’s zucchini folded into this simple, delicious chocolate cake.
I grew up with a family garden and a couple of fruit trees. I remember helping weed the beds and picking up fallen fruit. It wasn’t always fun, but those chores taught me a strong work ethic and gave me an appreciation for fresh produce.
Zucchini is one of the easiest vegetables to grow. It seems to multiply overnight, and you often find yourself giving extras away to neighbors. That abundance is perfect for baking.
Chocolate Zucchini Cake
One of my favorite childhood recipes is my mom’s Chocolate Zucchini Cake. All the kids loved it—at least until my brothers discovered there was zucchini in the batter. They were surprised, but the cake still fooled plenty of guests.
My children adore this version and know the zucchini is in there. The glossy chocolate frosting definitely helps make it irresistible.
While the chocolate adds indulgence, the shredded zucchini brings moisture and tender crumb to the cake. It’s an excellent way to use up an overabundant harvest and sneak a bit of vegetable into dessert.
If you have extra zucchini and want more ideas, try lemon zucchini bread or a savory zucchini rice dish. Zucchini is versatile—bake it into breads, fold it into fritters, or add it to savory skewers.
Chocolate Zucchini Cake
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Ingredients
Cake:
- 2 ¼ cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ½ cup (40 g) cocoa powder, (I use dark cocoa)
- 1 tsp salt
- 1 tsp baking soda
- ¼ tsp baking powder
- 3 large eggs
- ½ cup (118 ml) milk
- 1 cup (237 g) oil, (vegetable/canola)
- 1 Tbsp vanilla extract
- 2 cups (260 g) shredded zucchini
Frosting:
- 6 Tbsp (85 g) unsalted butter, softened
- 6 Tbsp cocoa powder, (I use dark cocoa)
- 2 Tbsp light corn syrup or honey
- 1 tsp vanilla extract
- 2 cups (240 g) powdered sugar
- 2-4 Tbsp milk
- pinch salt
Instructions
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Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking pan.
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FOR THE CAKE: In a large bowl, whisk together the flour, sugar, cocoa powder, salt, baking soda, and baking powder.
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In a separate large bowl, whisk the eggs, milk, oil, and vanilla. Stir in the shredded zucchini until evenly distributed.
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Add the dry ingredients to the wet ingredients and stir until combined. The batter will be thick.
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Spread the batter into the prepared pan and bake at 350°F for 35–40 minutes, or until a toothpick inserted near the center comes out almost clean. Avoid overbaking. Cool completely before frosting.
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FOR THE FROSTING: Using an electric mixer, beat the softened butter, cocoa, corn syrup (or honey), and vanilla until creamy. Add the powdered sugar, 2 tablespoons milk, and a pinch of salt. Beat until smooth, adding more milk a tablespoon at a time until you reach a spreadable consistency. Frost the cooled cake.
Notes
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