Chocolate zucchini cake is one of those moist delicious chocolate cake recipes that pack a triple chocolate punch. If you’re hesitant about putting zucchini in your cake recipes, a single bite of this cocoa bliss will make a believer outa’ you!
If chocolate isn’t your mainstay, you can make lemon zucchini bread instead. But I’ve got to say, this fabulous recipe rivals that of triple layer chocolate cake and chocolate poke cake. It’s insanely delicious!
Check it out….
- This recipe packs in double the chocolate with cocoa and chocolate chips in the batter- not to mention chocolate frosting!
- A tender, moist, super chocolatey cake that feeds a crowd
How To Make Chocolate Zucchini Cake Recipe
Whipping up this addictingly delicious cake is as simple as can be. Simply mix the dry ingredients, then the wet and combine the two as directed. Bake it up in the oven just like any other cake and blend up the icing while it’s cooling. Presto, triple chocolate magic!
The grated zucchini and buttermilk make this cake incredibly moist and superlative on the tasty factor. However, you must be careful not to under bake it. The additional moistness requires additional bake time which won’t be exact because all ovens are different. Make sure you rely on the trusty toothpick test to check for doneness.
Bundt Cake version: The only change in the process is that you’ll probably need to increase the bake time a little bit. I usually add five minutes to account for the depth of the Bundt pan (as opposed to something like a sheet pan). Make sure you use a nonstick cooking spray that contains flour so your cake doesn’t stick. I use Pam Baking nonstick spray (not an endorsement).
Usually, I’ll drizzle a lighter glaze over top instead of using the full-on buttercream frosting when I make this dish as a Bundt cake.
Zucchini – This cake is nothing short of sweet awesomeness and it calls for actual grated unpeeled zucchini. The thing is zucchini can be kind of a crapshoot. Some are super moist and watery while others are dryer. I typically get a couple just in case the first one is a dud. Honestly, unless your zucchini just has a super thick skin its not a big deal.
However, if you discover that your zucchini has an incredibly tough skin—more like a melon than a gourd—you make want to consider peeling it. As long as the moisture is there, you can opt for peeled or unpeeled. It’s up to you.
Cocoa Powder – As with any recipe calling for cocoa powder, the quality of the cocoa powder determines a lot. If you buy the cheapest stuff in the store, the taste of the cake will reflect that. I usually try to find a middle-cost cocoa powder.
Chocolate Chips – Walnuts are a nice alternative to the chocolate chips. I love the slight crunch the walnuts provide, I’ll sometimes use other ingredients instead.
Tools to Make
There are really only two tools you need to pull off this cake and one of them is a grater for the zucchini. The other is a simple electric mixer. It just makes everything easier and helps incorporate the proper amount of air into your batter.
How Long Can You Keep This In The Fridge?
Your zucchini cake will stay moist and delicious for up to 3 days in the fridge, the zucchini ensures that. It is important to let your cake cool completely before storage and cover it well. It helps to warp cut ends tightly with cling wrap.
Can You Freeze This?
Yesss! This cake freezes really well. I do suggest multiple layers of cling wrap and a freezer-safe bag to protect the cake’s integrity. You can freeze it with or without the icing. I like to wrap individual pieces but that’s just a personal preference.
Simply move your cake from the freezer to the fridge the day before you want to serve.
Make Ahead Tips
This recipe only requires 15 minutes of prep work and holds up really well for a few days. Most of the time is in the baking because of the additional moisture. If you need to make it more than a couple of days ahead, you may want to consider freezing.
One of the best things about this cake is that it feeds a crowd, leaving miles of smiles on every face. It’s great for church functions, picnics, and good old-fashioned family barbecues!
There are so many awesome things you can do with this cake and they’ll all satisfy even the most aggressive chocoholics. Here are a few scrumptious suggestions.
- Introduce cherries to the mix for a chocolate cherry cake that’ll rock your world!
- Grab your heavy cream and turn this into a blissfully delicious chocolate ganache cake.
- Pour into cupcake molds for a chocolate cupcake recipe you’ll feel great about serving.
- Instead of cupcake molds turn this recipe into a superior chocolate mug cake.
- Grab dark chocolate cocoa and turn it into a scrumptious dark chocolate cake with zucchini.
Chocolate Zucchini Cake
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk well shaken
- 2 cups grated zucchini unpeeled
- 1 cup semisweet chocolate chips
- 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
- 3 cups confectioner's sugar sifted
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2-4 tablespoons whole milk
- Preheat oven to 325 degrees. Spray a 9 X 13-inch baking pan with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together flour, 1/2 cup cocoa, baking soda, and salt. Set aside.
- In a medium mixing bowl, using an electric mixer, mix together the granulated sugar, 1/2 cup butter, and oil until well combined. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Mix in dry ingredients, alternately with buttermilk in 3 additions, beginning and ending with dry ingredients. Stir in zucchini and chocolate chips. Pour batter into the prepared baking pan. Even top of the batter with a small offset spatula.
- Place baking pan in preheated oven and bake for 45-50 minutes, or until the toothpick inserted in the center comes out clean. Allow cooling completely.
- Meanwhile, in a medium bowl, beat 3/4 cup butter until creamy. Add powdered sugar, and 1/2 cup cocoa together until well combined. Add 2 Tablespoons of milk and beat on medium speed for 2-3 minutes. Add milk as needed, 1 tablespoon at a time until desired consistency is reached.
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If you’re like me then you’re serious about your chocolate cake! Here’s even more chocolate cake recipes you may want to try.
- Mississippi Mud Cake – Rich, sweet, and chocolatey delicious.
- Butterfinger Cake – starts with a cake mix so it’s a snap to make
- Chocolate Chip Cake – Just maybe more chocolate than you can handle.
- Eclair Cake – You’ll never eat store-bought again!
- Sour Cream Chocolate Cake – Two of our favorite flavors combined to elicit maximum tasting pleasure.
You’ve got to try this incredible chocolate zucchini cake recipe! It’s super easy and incredibly delicious. Plus, it’s a great way to up the nutrition ante on one of our all-time favorite treats. This is one of the best chocolate cake recipes I’ve put out and you can feel great about serving it too!
Don’t let this one pass you by.