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A moist slice of homemade chocolate zucchini cake with glossy chocolate frosting and chopped zucchini on top, served on a white plate with more cake in the background.

Chocolate Zucchini Cake

A rich, fudgy chocolate zucchini cake that’s unbelievably moist thanks to garden-fresh zucchini. Perfect for sneaking in vegetables while satisfying any sweet tooth.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: 3 ingredient chocolate zucchini cake, Best chocolate zucchini cake, Chocolate Zucchini Cake, Chocolate zucchini cake vegan, Easy chocolate zucchini cake, Healthy zucchini chocolate cake, Moist chocolate zucchini cake, Old fashioned chocolate zucchini cake, Sourdough chocolate zucchini cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling Time: 1 hour
Total Time: 2 hours
Servings: 16
Calories: 390kcal
Cost: $10

Equipment

  • 1 Box grater (For grating zucchini)
  • 2 Mixing bowls (One large, one medium)
  • 1 9x13 pan (Or two 9-inch round cake pans)
  • 1 Electric mixer (Hand or stand mixer)
  • 1 Kitchen towel (For squeezing zucchini)
  • 1 Rubber spatula (For folding in ingredients)

Ingredients

For the Cake:

  • 2 cups All-purpose flour
  • 1 ¾ cups Granulated sugar
  • ¾ cup Unsweetened cocoa powder
  • 2 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 2 Large eggs
  • ½ cup Vegetable oil
  • ½ cup Buttermilk - Or sub with yogurt or milk + vinegar
  • 2 teaspoon Vanilla extract
  • 2 cups Zucchini - Grated and squeezed dry

For the Frosting:

  • ½ cup Butter
  • ⅔ cup Cocoa powder
  • 3 cups Powdered sugar
  • ⅓ cup Milk - Add more for desired consistency
  • 1 teaspoon Vanilla extract

Optional Add-ins:

  • 1 cup Chocolate chips
  • ½ cup Chopped walnuts
  • 1 teaspoon Espresso powder - Enhances chocolate flavor

Instructions

  • Grate the zucchini using the large holes of a box grater. Squeeze out excess moisture using a clean kitchen towel and set aside. Preheat oven to 350°F. Grease and flour a 9x13-inch pan or two 9-inch round pans.
    Grated zucchini on a wooden cutting board with a box grater, zucchini slices, and a kitchen towel nearby—prepping for chocolate zucchini cake.
  • In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and lump-free.
  • In a large bowl, beat the eggs. Add oil, buttermilk, and vanilla. Stir until smooth. Gently fold in the grated zucchini.
    Thick chocolate zucchini cake batter in a glass mixing bowl, with a white spatula partially coated in the batter, resting inside the bowl.
  • Add the dry ingredients to the wet ingredients. Mix just until combined. Fold in optional chocolate chips or nuts if using. Pour batter into prepared pan. Bake for 35–40 minutes, or until a toothpick comes out with moist crumbs. Cool completely.
    Unbaked chocolate zucchini cake batter spread evenly in a square metal pan, with green zucchini flecks visible on the glossy surface.
  • Beat all frosting ingredients together until smooth and fluffy. Spread over cooled cake. Slice and serve.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
 

Nutrition

Serving: 110g | Calories: 390kcal | Carbohydrates: 53g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 310mg | Potassium: 220mg | Fiber: 3g | Sugar: 37g | Vitamin A: 350IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2.5mg