Super moist and indulgent chocolate zucchini cake is studded with chocolate chips and topped with chocolate fudge frosting. Made with three cups of shredded zucchini (you can’t taste it!), this is the most decadent way to eat your greens.
I originally published this recipe in 2017 and have since added new photos, a video tutorial, and additional success tips.
Today, we have a triple dose of chocolate in the form of luxuriously rich chocolate zucchini cake. No, you can’t taste the zucchini. No, you can’t see the zucchini. Yes, it’s unbelievably delicious and I’m showing you exactly how to make it! Zucchini recipes have never been more decadent than this one. 🙂
Can you just look at how rich and moist this cake is? It tastes even better than it looks, I swear. The real secret behind it are the hidden vegetables inside. If you’re one who believes these veggies should only be in zucchini casserole, zucchini fritters, or zucchini biscuits, and have nothing to do with dessert, keep an open mind. Carrot cake, anyone?!
Why You’ll Love This Chocolate Zucchini Cake
- Just as loved as my chocolate cake
- Super moist and rich with mega chocolate flavor
- Easy to make
- Uses up summer zucchini
- 3 cups of vegetables hiding inside—and you don’t even taste it
- Covered in fudge-like chocolate buttercream
Overview: Chocolate Zucchini Cake Ingredients
This decadent cake is made with fresh summer zucchini and pantry basics. Did you know that cocoa powder can dry out baked goods much more than flour? To compensate for this, we ensure there’s plenty of added moisture in the cake batter.
Let’s review a few key ingredients:
- Unsweetened Natural Cocoa Powder: Cocoa powder takes the place of some flour. Just as in my regular chocolate cake recipe, make sure you’re using natural unsweetened cocoa powder instead of dutch-process cocoa powder.
- Espresso Powder: Espresso powder accentuates the chocolate flavor. While optional, I highly recommend using it. The chocolate zucchini cake won’t taste like coffee. Rather, the espresso powder helps bring out the intense chocolate flavor. We use it in chocolate zucchini bread and in this chocolate cake roll, too. You can find espresso powder in the coffee aisle at the grocery store or online.
- Oil: Oil adds moisture. You can try replacing *some* of the oil with unsweetened applesauce. I’ve done this with chocolate cakes and muffins and the result is wonderful, but I don’t recommend replacing all of it. Regardless of the zucchini inside, this isn’t health food, it’s dessert. Don’t make it something it’s not!
- Eggs: 4 eggs bind everything together and add moisture. Remember that room temperature ingredients are important.
- Sour Cream: Just like in chocolate peanut butter cake, you can use sour cream or plain yogurt. Either add moisture.
- Zucchini: Use a whopping 3 cups of shredded zucchini in this recipe. Testing how much we can get away with… without actually tasting it! Zucchini is pure magic in cakes—nothing but flavorless moisture. Same goes with my zucchini bread and zucchini muffins, too!
Optional Chocolate Chips: For mega chocolate flavor, add chocolate chips to the batter. They’re key to those melty pockets of chocolate in each slice. I use semi-sweet chocolate chips (just like in my peanut butter chocolate chip zucchini bread), but mini chocolate chips or even dark chocolate chips pair wonderfully, too.
Let Me Show You How to Make It:
This chocolate zucchini cake comes together quickly and easily, just like my regular zucchini cake. Simply whisk the dry ingredients in one bowl and beat the wet ingredients together in another bowl. Combine the wet and dry ingredients, then add the chocolate chips. The cake batter will be slightly thick thanks to all of the zucchini! Divide the batter between two 9-inch cake pans or you can make a quarter sheet cake using a 9×13-inch cake pan. See my recipe notes for details.
- Need cupcakes instead? This recipe yields about 24-30 cupcakes. See recipe note.
Chocolate Frosting
We’re topping and filling this chocolate zucchini cake with smooth, silky, and creamy chocolate buttercream. You’ll use my favorite chocolate buttercream recipe, but increase the quantity as directed in the recipe card below.
How to Assemble a Layer Cake
If you’re new to assembling and layering cakes, or if you just need a refresher, see my How to Assemble a Layer Cake video tutorial. The quick video guide will walk you through how to stack and decorate it.
If you would rather top this cake with vanilla frosting, use the vanilla frosting included in my white cake recipe. Regardless of which you choose, you’ll have enough frosting to frost the entire layer cake AND a little leftover for some fun piping on top. Decorate however you’d like! I used Wilton 1M for the pictured piping:
Deep, dark, luxuriously rich, crazy moist, and weirdly loaded with vegetables that you absolutely can’t taste. After one bite you’ll be convinced this is the best way to eat your veggies! You’ll love my zucchini oatmeal chocolate chip cookies, too.
More Chocolate Recipes
Description
This super rich and moist chocolate zucchini cake is topped with the best chocolate frosting—you won’t even taste the vegetables!
Cake
Chocolate Buttercream
- Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla together until combined. Add the zucchini and mix to incorporate. Add the dry ingredients to the batter and beat on medium speed until completely combined. Fold in the chocolate chips. Batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 28–32 minutes or until the cakes are baked through. To test for doneness, lightly poke the top of the cake with your finger—if it bounces back instead of leaving , the cake is done. Or you can insert a toothpick into the center of the cake—if it comes out clean, it’s done.
- Set the cakes on a cooling rack and let cool in the pans for 1 hour. After 1 hour, remove the cakes from the pans, discard the parchment rounds, and let the cakes finish cooling directly on the rack. The cakes must be completely cool before frosting and assembling.
- Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons of cream, salt, and vanilla. Beat on low speed for 30 seconds, then gradually increase to high speed and beat until it’s smooth and creamy. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1–2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
- Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with a heaping cup of frosting. Top with 2nd cake layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on top. (I used Wilton 1M tip.) Decorate with chocolate sprinkles or chocolate chips if desired. Slice and serve.
- Cover leftover cake and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
- Special Tools (affiliate links): Box Grater | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | 9-inch Round Cake Pan | Cake Turntable | Wilton 1M Piping Tip | Piping Bag (Reusable or Disposable) | Cake Carrier (for storage)
- Blot the Zucchini: Give the shredded zucchini a very light blotting with a towel. Don’t squeeze too much moisture out, just a little blot before adding to the wet ingredients. I own and love this box grater—works quickly!
- 9×13-inch Cake: Interested in making a sheet cake instead? This batter will fit into a 9×13-inch pan. The bake time is long—at least 45 minutes to ensure the thick cake is baked through. Same oven temperature.
- Non-Chocolate Zucchini Cake: Looking for zucchini cake without chocolate? Here is my regular zucchini cake topped with brown butter cream cheese frosting.
- Cupcakes: This recipe yields 24-30 cupcakes. Bake for 18-22 minutes or until a toothpick inserted in the center comes out *mostly* clean with no wet batter. Same oven temperature.
Instead of cake, try these as cupcakes! Directions in the recipe notes above.
