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+ servings

Chocolate Lover's Zucchini Cake

Course Bundt Cake, Cake, Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8
Author Terri


For the Cake

  • 2 cups sugar
  • 3/4 cup oil
  • 3 eggs
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 cup cocoa
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 1/4 cups grated zucchini

For Chocolate Frosting

  • 1 stick butter melted
  • 2/3 Cup Cocoa
  • 3 Cups Powder sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract


Chocolate Lover’s Zucchini Cake

  1. Preheat oven to 325°.
  2. Grease and flour a Bundt pan.
  3. In a large mixing bowl, mix sugar, oil, and eggs together until creamy.
  4. Add in vanilla, and mix until well combined.
  5. In a smaller bowl, stir flour, baking powder, baking soda, cocoa, cinnamon, and salt together with a small whisk just to blend everything together.
  6. Add flour mixture in with the sugar, eggs, oil and vanilla. Mix well.
  7. Slowly mix in the milk.
  8. After everything is well combined, stir in the zucchini.
  9. Pour into bundt pan and bake for approximately 60 minutes.
  10. Cake will be done when tooth pick inserted comes out clean.
  11. *Check cake at 50-55 minutes

Chocolate Frosting

  1. In a medium size mixing bowl, add melted butter. Mix in cocoa.
  2. 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.
  3. After frosting is well blended, add in vanilla.
  4. Makes about 2 cups of frosting.
  5. Frost cake once cake has cooled.

Recipe Notes

Cake recipe mostly adapted from A Dash of Sanity
Frosting from Hershey’s Cocoa.