Hey all you chocolate lovers and chocoholics, this chocolate lover’s zucchini cake is definitely for you, and truly a chocolate lover’s dream!
This chocolate zucchini cake recipe is loaded with chocolaty yumminess. From the delicious moist chocolate cake, to the creamy chocolate frosting, this is one that will have you coming back for more. Even better, it has veggies. What’s better than that? Simple, delicious and healthy. Well, I consider it somewhat healthy, wink, wink.
Moist Chocolate Cake
There is so much chocolate to satisfy those cravings that seem to just creep up at the strangest times. I seriously want chocolate quite often, and this is definitely a yummy chocolate cake recipe that is easy to make, and one that will satisfy, whatever time of the day. So moist, so chocolaty, so delicious! Definitely a family favorite chocolate cake recipe the whole family will love and enjoy.
Delicious Chocolate Cake
Just look at all this chocolate goodness. This is a super moist cake and the zucchini adds more moisture making this one incredible chocolate cake recipe. Talk about heaven. This is so good and such a delicious chocolate cake the whole family will love. I could eat the whole cake. Well I say that, but it really is that good. I really wouldn’t eat the whole thing but….
I hope you enjoy this chocolate zucchini cake recipe as much as we do. Chocolate chips could also be added to make this decadent chocolate cake even that much more chocolaty. Yum!
Try this delicious chocolate lover’s zucchini cake today
Here are some other delicious chocolate recipes that can be found on the blog: Chocolate Cashew Brittle, Chocolate Avocado Zucchini Cake, Chocolate Zucchini Snack Cake, and a perfect fudge recipe, Chocolate Walnut Fudge.
Chocolate Lover's Zucchini Cake
Ingredients
For the Cake
- 2 cups sugar
- ¾ cup oil
- 3 eggs
- 2 tsp vanilla
- 2 ½ cups flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ cup cocoa
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup milk
- 2 ¼ cups grated zucchini
For Chocolate Frosting
- 1 stick butter melted
- ⅔ Cup Cocoa
- 3 Cups Powder sugar
- ⅓ cup milk
- 1 tsp vanilla extract
Instructions
Chocolate Lover’s Zucchini Cake
- Preheat oven to 325°.
- Grease and flour a Bundt pan.
- In a large mixing bowl, mix sugar, oil, and eggs together until creamy.
- Add in vanilla, and mix until well combined.
- In a smaller bowl, stir flour, baking powder, baking soda, cocoa, cinnamon, and salt together with a small whisk just to blend everything together.
- Add flour mixture in with the sugar, eggs, oil and vanilla. Mix well.
- Slowly mix in the milk.
- After everything is well combined, stir in the zucchini.
- Pour into bundt pan and bake for approximately 60 minutes.
- Cake will be done when tooth pick inserted comes out clean.
- *Check cake at 50-55 minutes
Chocolate Frosting
- In a medium size mixing bowl, add melted butter. Mix in cocoa.
- Next add in some powder sugar and then milk, then some powder sugar then milk. Repeat until all is well mixed. Mix on low speed.
- After frosting is well blended, add in vanilla.
- Makes about 2 cups of frosting.
- Frost cake once cake has cooled.
Notes
Frosting from Hershey’s Cocoa.
Nutrition
Have Pinterest?
Here are a couple of pics that are the perfect size for pinning to Pinterest!
Enjoy, Terri
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I made the recipe today and it was AWESOME! Love the cake and the frosting. Thanks for sharing.
That’s awesome Sherry! Thanks for sharing! :)
This looks wonderful!! Do you think the texture of this cake would be sturdy enough to use as part of a checkerboard cake? I can’t tell if it would fall apart trying to cut it and reassemble in the layers!
Hi Jen, I think it would work fine. I hope it will. Let me know how it turns out if you do make it! :)
Did you peal the zucchini or leave the skin on?
Hi Kim, I peeled them. Enjoy! ?
I’ve made this cake twice in the last month…. it’s my new chocolate go-to ? Both times I did not peel and the skins seem to cook away! Thanks for the great recipe!
Hi Jaime, I’m so glad you love this cake! Thanks so much for sharing! I’m also glad it’s your new “go-to” recipe for a chocolate cake! :)
Does this cake need to me refrigerated? And does it keep pretty well for a few days without cutting into it? Thanks!!
Hi Taylor, If you aren’t going to cut it right away, I’d keep it in the fridge until you are ready to eat it. It does keep well. It never lasts long enough in our house but I do put cakes in the fridge for freshness. :)
This cake is so moist, best cake yet. I added sour cream instead of milk. It was instant gone. Made a second and same results, gone
Just took ours out of the oven. Potluck following church today and I’m excited to try this!!!
Hi Karla, Have fun at church and at your potluck! Enjoy your cake! :)
This cake is FANTABULOUS!! My husband said – finally a really moist cake. I added extra cinnamon to the cake recipe and I think the next time I will change the frosting a bit. It is a little hard to frost a Bundt cake so I think I will half the recipe adding more milk to make it thinner to drizzle down the sides of the cake. Since we really like the cinnamon with the chocolate I will add cinnamon to the frosting as well.
Hi Melody, I’m so glad you and your hubby enjoyed the cake! Adding cinnamon to the frosting and thinning it down a bit sounds delicious too! Thank you for sharing! Let me know how your frosting turns out! :)
I just posted this recipe on my blog and linked back here. Thanks for providing a great recipe…everyone at my son’s party loved it!
http://www.ofmooseandmunchkins.com/2016/09/15/best-ever-chocolate-zucchini-cake/
I made this cake today for a family reunion, it was a huge hit! I did substitute the oil for real butter, it was very moist and everyone wanted the recipe.
Hi Christy! Thank you so much for sharing! I LOVE this cake and I’m glad everyone else did too! I hope you and your family had a wonderful family reunion! :)
The icing was too thick making it difficult to ice the cake. Not sure why.
I was looking up recipes to use some extra grated zucchini I had. I made 3 loaves of bread and didn’t really want any more. I saw cake and thought I LOVE cake!!! And let me tell you, I LOVE THIS CAKE! It ranks among the best chocolate cakes I’ve ever had!!!! Swear, your will love this cake! I usually don’t leave comments, but this cake was so fantastic. The only thing I changed was I baked it in a 13×9 cake pan for 40 minutes. It was perfect, thanks so much for the recipe!
Hi Erika, I’m so glad you love this cake! I’m with you, it’s such a delicious cake, so moist! Thank you for your comment! You might want to try my chocolate avocado zucchini cake!! It’s SO delicious too!!! :)
Just the info I was looking for. I wanted to make it in a 9×13 dish. Thanks!
Loved this cake. My co worker brought summer squash from his garden to give away at work and I used it to make this deliciousness! It was awesome! Thanks for sharing.
Hi, I just made this cake. Can you tell me what texture will be inside the cake? soft, moist or hard? After I done baking, I kind of leave the cake in room temperature over night, then I frost the cake next morning, and then I put it back to the fridge. After 5 hours, I take it out, the cake is kind of “not moist” inside, is it normal? Is that because I left it at room temperature too long?
Hi Ye Ting, I’m not sure why your cake did not turn out how you anticipated. This cake is SO moist and delicious! Maybe try it again and see how it works for you! Thanks for your comment!
my zucchini is frozen in 2 cup bags, should I drain it when I defrost it or put it all in?
Hi Gerry, I would drain most of the liquid off before adding it to the recipe. Let me know how it turns out, if you wouldn’t mind! Enjoy! :)
Would this work as a two layer cake instead of a Bundt cake? I want to make this as a birthday cake, and a layer cake seems more birthday-y.
Hi Megan,
Yes, it sure will. Just make sure to decrease your baking time and check with a tooth pick after about 35-40 minutes to see if it’s done. :)
In the oven now,excited to try it I am making a chocolate ganache drizzle to go on top ?
Hi Andrea, sounds amazing! I hope you enjoyed the cake with your chocolate ganache drizzle. That sounds super delish!! :)
This cake is in my oven right now! I cannot wait to try it!
Hi Misty, awesome! I hope you enjoy this cake as much as we do! Are you making the frosting too? I think it’s one of the best tasting frosting ever! Enjoy!!
If I wanted to do this in a 9×13…. how would I change the baking times? Frosting amount would work still?
Hi Aimee, I would bake it for 35-40 minutes and the make sure to check with a toothpick to make sure it comes out clean. :)
Love your cake!I am so lucky to taste this !!!So delicious!!!
Hi Criste! Thank you so much! I’m so glad you enjoyed this cake! Thanks for “taste testing” a piece! I’ll be bringing more goodies in soon! :)
Yey!!! We love you Terri!!!not only for the great food you have but you as a person.I am glad to meet you
and be one of those people who has the opportunity to actually taste your food…We love you!!@
Aww Criste, you are just the sweetest! Thank you for your kind comment! I’m glad you are there to ‘taste test’ my goodies!! You are awesome! Love you too! :)
Mmmm! This looks deliciously decadent. As a chocolate lover, I’m not sure I could resist a second slice. :)
Hi Lydia, I’m like you, I had to eat more than one slice! lol… Thanks for your comment! :)
made this a few days ago…delish!!! Instead of the chocolate frosting I topped it with almond frosting.
Hi Iona, that almond frosting sounds delish! Thank you for sharing! :)
TY this looks so amazing and I’m drowning in zucc. You might not eat the whole thing but I’m seriously considering it. :)
Hi Betty, this is the perfect cake to make using some of your zucchini! LOL, I know what you mean about eating the whole thing though! ;)