Chocolate Zucchini Cake Recipe: Heavenly Delight in Every Bite!

Chocolate Zucchini Cake Recipe Heavenly Delight in Every Bite!
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Chocolate Zucchini Cake
This chocolate zucchini cake is so chocolatey, so moist, and so flavorful, you'll never taste the zucchini! I top mine with a chocolate cream cheese frosting that's simple and not-too-sweet.

Hi, it’s Anne from “Beyond The Bayou Blog.” Join me as we whip up something delicious: Chocolate Zucchini Cake.

The first time I made Chocolate Zucchini Cake, I was curious about mixing veggies with dessert. So, during summer when zucchinis were everywhere, I decided to give it a shot. With a grater and some bowls, I started, and managing ingredients was easy with the simple steps.

As the cake was baked, the kitchen smelled amazing with chocolatey goodness. When it was done, the cake was moist and delicious—a pleasant surprise! Since then, it’s been my go-to treat for any occasion, loved by everyone who tries it.

Why You Will Love This Recipe!

  • Equally beloved as traditional chocolate cake, offering a delightful twist with summer zucchini.
  • Boasts an irresistibly moist texture and rich chocolate flavor that will satisfy any chocolate lover’s cravings.
  • Quick and easy to make, perfect for busy schedules or impromptu dessert cravings.
  • Helps reduce food waste by deliciously utilizing excess summer zucchini.
  • Sneakily incorporates 3 cups of vegetables, yet you won’t even notice them thanks to the delicious chocolate flavor.
  • Topped with a decadent layer of chocolate buttercream for the ultimate indulgence.

Overview: How To Make Chocolate Zucchini Cake?

Overview How To Make Chocolate Zucchini Cake

This Chocolate Zucchini Cake is a delightful twist on your classic chocolate cake. Despite the name, you won’t even taste the zucchini—it just adds to the moistness and richness of the cake! Topped with a simple yet indulgent chocolate cream cheese frosting, it’s the perfect treat for any occasion.

To start, preheat your oven to 350°F (175°C) and lightly grease a 9×13 baking dish with butter. Combine flour, granulated sugar, light brown sugar, baking soda, and salt in a large mixing bowl. In another bowl, mix cocoa powder with hot water until smooth, then add melted butter, sour cream, eggs, and vanilla extract.

Once the wet ingredients are combined, gently fold in the dry ingredients until just incorporated—be careful not to overmix. Then, add shredded zucchini to the batter and stir until everything is well combined. Pour the batter into the prepared baking dish and bake in the preheated oven for 33-35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.

Once baked, allow the cake to cool completely before covering it with the delicious chocolate cream cheese frosting. This frosting, made with cream cheese, butter, powdered sugar, cocoa powder, vanilla extract, and a pinch of salt, perfectly complements the moistness of the cake without being overly sweet. Optional: sprinkle mini chocolate chips on top for an extra touch of chocolatey goodness. Enjoy this decadent dessert with friends and family—it’s sure to be a hit!

Try More Cake Recipes!

Chocolate Zucchini Cake Recipe Heavenly Delight in Every Bite!

Chocolate Zucchini Cake

This chocolate zucchini cake is so chocolatey, so moist, and so flavorful, you'll never taste the zucchini! I top mine with a chocolate cream cheese frosting that's simple and not-too-sweet.
Hit the Rating button
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Calories: 604kcal
Author: Anne Carter
Servings: 12

Equipment

  • Box grater
  • Mixing Bowls
  • 13×9 baking pan
  • Electric mixer

Ingredients

For Cake

  • 2 cups 250 g all-purpose flour
  • 1 cup 200 g granulated sugar
  • 1 cup 200 g light brown sugar firmly packed
  • 1 ½ teaspoons baking soda
  • ½ teaspoon table salt
  • ½ cup 50 g natural cocoa powder
  • ½ cup 118 ml steaming hot or boiling water
  • 10 Tablespoons 141 g melted butter
  • 1 cup 240 g sour cream
  • 2 large eggs lightly beaten
  • 2 teaspoons vanilla extract
  • 1 ½ cups 200 g shredded zucchini I pat dry with a paper towel after weighing/measuring

For Frosting

  • 8 oz 226 g cream cheese softened
  • ½ cup 113 g unsalted butter softened
  • 2 ½ cups 315 g powdered sugar
  • cup 35 g cocoa powder
  • ¾ teaspoon vanilla extract
  • teaspoon table salt
  • 2 Tablespoons mini chocolate chips for topping optional

Instructions

For Cake

  • Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish with butter.
  • In a large bowl, mix together flour, granulated sugar, brown sugar, baking soda, and salt.
  • In a separate bowl, whisk cocoa powder with hot water until smooth.
  • Add melted butter to the cocoa mixture and whisk until combined.
  • Mix in sour cream, eggs, and vanilla extract until well combined.
  • Combine the wet and dry ingredients, then gently fold in shredded zucchini. Spread the batter evenly into the prepared pan and bake for 33-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before frosting.

For Frosting

  • In a mixing bowl, blend cream cheese and butter until smooth.
  • Gradually add powdered sugar, stirring until well combined.
  • Stir in cocoa powder until fully incorporated.
  • Add vanilla extract and a pinch of salt, stirring until smooth.
  • Spread the frosting evenly over the cooled cake, either in the pan or on a serving plate.
  • Sprinkle mini chocolate chips over the frosting for a decorative touch. Slice and serve to enjoy this delicious treat!

Nutrition

Calories: 604kcal | Carbohydrates: 83g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 421mg | Potassium: 244mg | Fiber: 3g | Sugar: 62g | Vitamin A: 977IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 2mg

Some Tips to Keep in Mind!

  1. Zucchini Prep: After shredding the zucchini, it’s essential to pat it dry with a paper towel. This removes excess moisture, preventing the cake from becoming too wet.
  2. Mixing Technique: When combining wet and dry ingredients, avoid overmixing the batter. Overmixing can result in a dense and dry cake. Instead, gently fold the ingredients until just combined for a tender texture.
  3. Baking Time: Keep a close eye on the cake towards the end of the baking time. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is done. Overbaking can lead to a dry cake, so it’s best to err on the side of caution.
  4. Frosting Consistency: For a smooth and creamy frosting, ensure that the cream cheese and butter are softened to room temperature before blending. This helps to achieve a velvety texture without any lumps.
  5. Decorating Touches: While optional, sprinkling mini chocolate chips over the frosting adds a delightful crunch and extra burst of chocolate flavor. It’s a simple yet effective way to enhance the overall presentation and taste of the cake.

What to Eat with Chocolate Zucchini Cake?

what to eat with Chocalate Zucchini cake

Storage Tips for Chocolate Zucchini Cake!

  • Due to its high moisture content and ganache topping, store any leftover cake in the refrigerator.
  • Covered tightly, the cake will remain fresh for up to 3 days in the fridge.
  • For freezing the whole cake, it’s best to do so before applying the ganache topping.
  • After thawing, you can add the ganache before serving for optimal freshness and appearance.
  • If freezing individual slices, wrap them tightly and freeze for up to 1 month.
  • Note that the ganache frosting may not retain its original appearance after thawing, but the taste will remain delicious.

Does chocolate zucchini cake taste like zucchini?

Nope! An excellent baked zucchini recipe is more about using up fruit from the garden in a useful way than it is about tasting the zucchini. This works particularly well with baked items since the neutrally flavored zucchini adds a ton of moisture without giving the impression that you are eating veggies.

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