This easy chocolate zucchini cake recipe is moist, chocolatey and oh so delicious! There can’t be any better way to eat vegetables than with chocolate! Who knew that zucchini could be so good!
Even though it looks like there are a lot of ingredients, this chocolate zucchini cake recipe is actually easy to make with about 10 minutes’ actual preparation time. It’s so delicious, you would never know you were eating vegetables!
This time of year, zucchini is plentiful and abundant. It’s great to eat fried in a little butter with sliced onions in a frying pan, but after a while, it’s easy to get tired of eating zucchini the same old way every time!
Using the zucchini to make the cake makes this chocolate zucchini cake super moist and you might be surprised that there is no zucchini taste. My husband was suspicious when I started baking with zucchini as a base, but one day I made this chocolate cake without telling him it was zucchini and he’s been a fan ever since!
The cake recipe calls for medium sized zucchini. Medium and small zucchini are a little bit sweeter and more moist than very large zucchini, which can get a little bit woody, so whenever possible, medium and small zucchini are preferred.
You’ll need to shred the zucchini for this chocolate zucchini cake recipe, but it’s easy. You can use a food processor, but I usually just use a box grater because I hate to have to clean the food processor parts!
You don’t need to peel the zucchini before shredding it. The skin won’t affect the taste and including it leaves some of the healthy stuff because after all, chocolate cake should be healthy! ;-) I usually wash the zucchini, cut off the stem and blossom end and then shred it.
This recipe calls for baking the chocolate zucchini cake in two 9 inch round baking pans. You can frost them individually and have 2 cakes or if you prefer, you can make a double layer cake. To do that, frost the top of one layer and then set the second layer on top, frosting the top and sides of both layers. Be sure to let the cakes cool completely before frosting them.
And if you’re going to make a deliciously decadent chocolate cake with chocolate chips, making a layer cake would definitely be more impressive!
If you like this chocolate zucchini cake recipe, you might like these other delicious and easy zucchini recipes:
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Chocolate Zucchini Cake Recipe
This easy chocolate zucchini cake recipe is moist, chocolatey and oh so delicious! It is easy to make with about 10 minutes’ preparation.
2 cups all-purpose flour
3/4 cup cocoa powder
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup vegetable oil
1 cup sugar
3/4 cup brown sugar
4 large eggs, room temperature
1/3 cup sour cream or plain yogurt, room temperature
2 tsp. vanilla
3 cups shredded zucchini (about 3 medium zucchini)*
1 cup semi-sweet chocolate chips
chocolate frosting or vanilla frosting
- Preheat oven to 350°.
- Grease two 9-inch round cake pans.
- In a mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
- Add oil, sugar, brown sugar, eggs, sour cream, vanilla, and zucchini. Mix together with flour mixture until combined.
- Mix in chocolate chips. The batter will be thick.
- Pour the batter into the cake pans, dividing evenly between the pans.
- Bake 25-32 minutes, until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.
- Set the cakes, still in the pans, on a wire rack. Allow to cool completely. The cakes must be completely cool before frosting and assembling.
- Once cool, frost as desired. If you prefer a layer cake, you can frost one cake, set the other on top and then frost over the top of the second layer.
- Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
1/4 tsp. salt
1/2 cup cocoa
3 1/2 cups powdered sugar
Place all of the frosting ingredients into a bowl. Beat until smooth. Frosts one 9×13 inch cake.
Make the chocolate frosting recipe above, but leave out the cocoa and only use 2-3 Tbsp. milk.
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