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a slice of Zucchini Chocolate Cake on a white plate with the whole cake in the background

Zucchini Chocolate Cake

Make this chocolate cake with zucchini for a decadent and moist treat everyone will love!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: chocolate cake with zucchini, chocolate zucchini cake recipe, zucchini chocolate cake
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16 servings
Calories: 349kcal
Author: Donnalea

Equipment

electric mixer
2 9" round pans

Ingredients

  • 1½ cup flour
  • ½ cup cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • ¾ cup vegetable oil
  • ¾ cup sugar
  • ½ cup brown sugar
  • 3 eggs
  • ¼ cup greek yogurt or sour cream
  • 2 teaspoons vanilla
  • 2 medium zucchini grated, about 3 cups loosely packed
  • 1 cup chocolate chips

Frosting (optional)

  • 1½ cup powdered sugar
  • 5 Tablespoons butter
  • ¼ cup cocoa
  • 1 shot espresso or use espresso powder to make about ¼ cup espresso.
  • 1 teaspoon vanilla
  • 1 Tablespoon cream if needed

Instructions

  • Preheat oven to 350˚F and grease two 9" round pans.
  • Place eggs in a bowl of warm water to bring to room temperature.
  • Combine flour, cocoa, baking powder, baking soda, salt and espresso powder in a bowl. Set aside.
  • In a large bowl, combine the remaining ingredients (except chocolate chips). Blend with a mixer.
  • Add dry ingredients and mix well. Fold in chocolate chips.
  • Distribute the thick batter evenly into pans. Bake for 20-25 minutes.

Frosting (optional)

  • Place butter, powdered sugar and cocoa in a bowl. Mix until combined.
  • Add hot espresso and mix. Add vanilla and whip until fluffy.
  • Add cream if needed to reach desired consistency.
  • Frost zucchini cake as desired.

Notes

  • Nutrition is calculated with optional frosting.
  • Check cake for doneness with a toothpick. If it does not come out clean when inserted into the middle of the cake, bake for 5 minutes longer and check again.
  • Store chocolate cake with zucchini at room temperature, covered for about 3 days.
  • Refrigerate cake covered for about a week.
  • Freeze cooled cake in individually wrapped pieces or as a whole cake for about 3 months. Wrap first in plastic wrap, then place in a zippered bag or wrap with foil.  

Nutrition

Calories: 349kcal | Carbohydrates: 46g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 132mg | Potassium: 264mg | Fiber: 2g | Sugar: 32g | Vitamin A: 217IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg