This chocolate lover’s zucchini cake is a sweet treat for any chocolate lover. Moist, tender chocolate cake and a decadent chocolate frosting come together to create a chocolate zucchini cake that packs a one-two punch of rich chocolaty flavor that will have everyone coming back for more.
Chocolate zucchini cake is just about the best thing ever! The zucchini keeps the cake super moist and tender, and all that rich chocolate flavor is just heavenly. The only thing that can make it better is adding a healthy dose of chocolate frosting, which is exactly what I’ve done with this recipe. I took rich chocolate zucchini cake and topped it with super-rich and decadent chocolate buttercream frosting to create the best chocolate cake of any kind you’ll ever eat! I love to serve this to my kids when they visit with their families, and I always bring it to potlucks. No one can resist it!
Chocolate Lover’s Zucchini Cake
This delicious cake starts with a chocolate cake batter that’s super moist, thanks to over 2 cups of zucchini found inside of it. The zucchini adds so much moisture and gives the cake a nice body, but you won’t ever taste the zucchini. I baked it, let it cool, and then top it with the best chocolate frosting you’ll ever make. It’s a super-rich chocolate buttercream frosting that gives the cake a final shot of deep chocolate flavor to make every bite just explode with chocolaty goodness. It’s an easy recipe perfect for weeknight desserts or any special occasion.
Why You’ll Love This Chocolate Zucchini Cake Recipe
- This chocolate cake is so moist and decadent and is a chocolate lover’s dream come true.
- The cake is baked in a Bundt pan and is perfect for any occasion.
- It’s frosted with the “best chocolate frosting ever,” which complements the moist chocolate cake by adding a layer of rich, creamy chocolaty goodness.
Chocolate Lover’s Zucchini Cake Ingredients
This delicious chocolate cake uses simple baking ingredients that you can find in your kitchen or at any grocery store. It’s a no-frills ingredient list that’s easy to shop for.
Chocolate Zucchini Cake
- Granulated sugar
- Vegetable oil
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Cocoa powder
- Ground cinnamon
- Salt
- whole milk
- Grated zucchini
Chocolate Frosting
- Butter
- Cocoa powder
- Powdered sugar
- Whole milk
- Vanilla extract
Actual measurements are in the recipe card at the bottom of the post.
How to Make Chocolate Lover’s Zucchini Cake
Making this cake is a straightforward affair. There’s really nothing to it, and you’ll be in and out of the kitchen in no time.
Step 1: Prep
Preheat the oven to 350 degrees and grease and flour a Bundt pan. Set aside.
Step 2: Combine the Wet Ingredients
Mix the sugar, oil, and eggs until creamy in a large mixing bowl. Then, add the vanilla and mix again until well combined.
Step 3: Combine the Dry Ingredients
Whisk the flour, baking powder, baking soda, cocoa, cinnamon, and salt in a smaller bowl.
Step 4: Make the Cake Batter
Add the dry ingredients to the wet ingredients and mix well. The, stir in the milk. Finally, add the zucchini and mix until combined.
Step 5: Bake
Pour the batter into the Bundt pan and bake for about 60 minutes until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool until safe enough to handle. Then, invert the pan onto a wire cooling rack, give it a tap to loosen it, and turn the cake out onto the wire rack to cool completely.
Step 6: Make the Frosting
Mix the melted butter and cocoa together in a medium-sized bowl. Then, add a little powdered sugar and milk and stir. Repeat until all the ingredients are well mixed. Then, mix the frosting on low speed with ah and mixer until creamy. Add the vanilla and mix again.
Step 7: Frost
When the cake has thoroughly cooled, top it with the frosting, coating the entire top with a generous layer of frosting. Enjoy!
Recipe Tips for Chocolate Cake
- Be sure every nook and cranny of your Bundt pan is greased and coated with flour so the cake will release.
- To easily turn out your cake, invert it onto the cooling rack and give it a few taps all around the outside of the pan. This helps the cake release.
- You must grease and flour your Bundt pan rather than simply using non-stick spray. Non-stick spray alone will not keep the cake from sticking.
- Drain your grated zucchini thoroughly before adding it to the batter, or the batter will be too runny.
Variations
- You can use Dutch process cocoa for this cake and frosting.
- Add a little instant coffee to the cake and frosting for deeper chocolate flavor.
- For more intense flavor and some warmth – not heat – add just a touch of cayenne pepper to the cake batter. Not too much!
What to Serve with Chocolate Lover’s Zucchini Cake
A glass of milk, a cup of coffee or tea, or even a nice dessert wine are all excellent pairings for this cake. You an also serve fresh berries or a scoop of ice cream alongside it.
Recipe FAQ
There’s no need to peel zucchini before shredding it for baked goods. The skin doesn’t change the texture of the final product at all. The only difference is that you’ll see green flecks in whatever you’ve baked with the unpeeled zucchini.
Place paper towels in the bottom of a strainer. Then, add the zucchini in an even layer and top it with more paper towels. Press down firmly in the center of the zucchini working your way outward toward the edge of the strainer. This effectively removes the excess water without losing any of your shredded zucchini.
If you’re baking the zucchini as a side, drying it out a bit will prevent a soggy baked product. However, if you’re using it in baked goods, DO NOT dry it out. Simply press out the excess moisture. The moisture content of zucchini is what makes it such a great addition to baked goods. Drying it out takes that away.
Zucchini doesn’t necessarily replace anything in baked goods. Instead, it adds extra moisture and more volume, resulting in a more tender and rich final product.
Zucchini is a common addition to baked goods because it adds more moisture and volume to the batter. This creates cakes and cupcakes that are extra tender with a wonderful texture.
How to Store Leftover Chocolate Zucchini Cake
Store this cake in a cool dry place in an airtight container for up to 3 days. For longer storage, you can refrigerate it in an airtight container for up to a week, although it will dry out a bit. Finally, you can freeze it for up to 3 months by wrapping it tightly in a double layer of plastic wrap and a layer of foil and freezing it.
Try This Delicious Chocolate Zucchini Cake Recipe Today
This super-rich, decadent chocolate zucchini cake is easy to make and hard to stop eating. Moist chocolate cake topped with sweet chocolate buttercream frosting creates a one-two punch of chocolate flavor that will wow any crowd. They’ll love the flavor, and you’ll love how easy it is to make. Give it a try, and I know you’ll find yourself making it again and again.
More Delicious Chocolate Recipes You’ll Enjoy
Here are some other delicious chocolate recipes that can be found on the blog: Chocolate Cashew Brittle, Chocolate Avocado Zucchini Cake, and Chocolate Zucchini Snack Cake.
Chocolate Lover’s Zucchini Cake
Ingredients
For the Cake
- 2 cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ cup cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup milk
- 2 ¼ cups grated zucchini
For Chocolate Frosting
- ½ cup butter, melted
- ⅔ cup cocoa powder
- 3 cups powdered sugar
- ⅓ cup whole milk
- 1 teaspoon 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 powdered 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.
Video
Notes
Nutrition
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Sherry 'Critchfield Marquardt'
I made the recipe today and it was AWESOME! Love the cake and the frosting. Thanks for sharing.
Great Grub, Delicious Treats
That’s awesome Sherry! Thanks for sharing! :)
Jen
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!
Great Grub, Delicious Treats
Hi Jen, I think it would work fine. I hope it will. Let me know how it turns out if you do make it! :)
Kim
Did you peal the zucchini or leave the skin on?
Great Grub, Delicious Treats
Hi Kim, I peeled them. Enjoy! ?
Jaime
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!
Great Grub, Delicious Treats
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! :)
Taylor
Does this cake need to me refrigerated? And does it keep pretty well for a few days without cutting into it? Thanks!!
Great Grub, Delicious Treats
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. :)
jeannine
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
Karla
Just took ours out of the oven. Potluck following church today and I’m excited to try this!!!
Great Grub, Delicious Treats
Hi Karla, Have fun at church and at your potluck! Enjoy your cake! :)
Melody
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.
Great Grub, Delicious Treats
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! :)
Haylee Kurka
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/
Christy Lampa
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.
Great Grub, Delicious Treats
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! :)
Pam
The icing was too thick making it difficult to ice the cake. Not sure why.
Erika N
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!
Great Grub, Delicious Treats
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!!! :)
Valhood
Just the info I was looking for. I wanted to make it in a 9×13 dish. Thanks!
Dom
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.
Ye Ting
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?
Great Grub, Delicious Treats
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!
Gerry
my zucchini is frozen in 2 cup bags, should I drain it when I defrost it or put it all in?
Great Grub, Delicious Treats
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! :)
Megan
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.
Great Grub, Delicious Treats
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. :)
Andrea
In the oven now,excited to try it I am making a chocolate ganache drizzle to go on top ?
Great Grub, Delicious Treats
Hi Andrea, sounds amazing! I hope you enjoyed the cake with your chocolate ganache drizzle. That sounds super delish!! :)
Misty
This cake is in my oven right now! I cannot wait to try it!
Great Grub, Delicious Treats
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!!
Aimee
If I wanted to do this in a 9×13…. how would I change the baking times? Frosting amount would work still?
Great Grub, Delicious Treats
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. :)
Criste
Love your cake!I am so lucky to taste this !!!So delicious!!!
Great Grub, Delicious Treats
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! :)
Criste
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!!@
Great Grub, Delicious Treats
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! :)
Lydia @ Thrifty Frugal Mom
Mmmm! This looks deliciously decadent. As a chocolate lover, I’m not sure I could resist a second slice. :)
Great Grub, Delicious Treats
Hi Lydia, I’m like you, I had to eat more than one slice! lol… Thanks for your comment! :)
Iona
made this a few days ago…delish!!! Instead of the chocolate frosting I topped it with almond frosting.
Great Grub, Delicious Treats
Hi Iona, that almond frosting sounds delish! Thank you for sharing! :)
Bet
TY this looks so amazing and I’m drowning in zucc. You might not eat the whole thing but I’m seriously considering it. :)
Great Grub, Delicious Treats
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! ;)