Chocolate Zucchini Cake Recipe

This easy chocolate zucchini cake recipe is moist, chocolatey and oh so delicious! This recipe is easy to make with about 10 minutes' preparation. There can't be any better way to eat vegetables than with chocolate! Who knew that zucchini could be so good!

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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


  1. Preheat oven to 350°.
  2. Grease two 9-inch round cake pans.
  3. In a mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add oil, sugar, brown sugar, eggs, sour cream, vanilla, and zucchini. Mix together with flour mixture until combined.
  5. Mix in chocolate chips. The batter will be thick.
  6. Pour the batter into the cake pans, dividing evenly between the pans.
  7. 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.
  8. 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.
  9. 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.
  10. Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

Chocolate Frosting

1/4 cup butter or margarine, melted
1/4 tsp. salt
1/2 cup cocoa
1/4 cup milk
1 1/2 tsp. vanilla

3 1/2 cups powdered sugar


Place all of the frosting ingredients into a bowl. Beat until smooth. Frosts one 9×13 inch cake.


Vanilla Frosting

Make the chocolate frosting recipe above, but leave out the cocoa and only use 2-3 Tbsp. milk.