Moist Chocolate Zucchini Cake

This chocolate zucchini cake is so moist and chocolatey you won’t believe it is made with zucchini. And, the frosting is chocolate cream cheese perfection!

This cake is my answer for all the zucchini squash sitting on my counter! It is the most moist and rich cake, and adding zucchini to it makes it pretty much healthy, right?
Ok, not at all, but it sure is a good excuse for eating multiple pieces. Shhhhh…don’t judge!

I keep seeing people post about all their excess zucchinis in our neighborhood Facebook group. It needs to be put into this cake or our chocolate chip zucchini banana bread. Or if you are craving savory, try our BBQ zucchini nachos or our Mexican zucchini boats! Zucchini is so versatile!

(Mom, you are seriously the cutest and please oh please let my hair turn out like your’s)
This chocolate zucchini snack cake is actually the perfect picture of my life. Well, it’s the perfect picture of how my life goes. I go to Idaho and tell my mom I made the MOST DELICIOUS dark chocolate zucchini bundt cake in the history of the world.
Mom applauds me and gives me all sorts of praise.
Mom makes an even better chocolate zucchini cake and serves it for Sunday dinner and I beg her for the recipe.
I’d get all whomp, whomp on you, but I actually love when she beats me in the kitchen and proves herself to be the true cook in the family. Her food is always the best.
What Ingredients Do You Need for Chocolate Zucchini Cake?
No shocker here, but you need zucchini and cocoa! Mind blown, I know! Then everything else is pretty much your typical cake ingredients. The details are down below in the recipe card, but here is your basic list:
Cake
Eggs
Sugar
Brown Sugar
Canola Oil
Vanilla
Flour
Baking Powder
Baking Soda
Cocoa
Cinnamon
Salt
Zucchini
Frosting
Cocoa
Cream Cheese
Butter
Powdered Sugar
Chocolate Milk

How to Make Chocolate Zucchini Cake
Who has ever went to devour a piece of chocolate cake only to find it totally dry and almost inedible? Oh, it’s the worst! You will not have that issue with this dreamboat of a chocolate cake! The recipe card has all the detailed instructions, but here are the basic steps:

Cake
Preheat oven and spray a 9×13 cake pan with cooking spray
Beat the eggs
Add the other wet ingredients (oil, sugar, and vanilla) and blend everything together
Mix all the dry ingredients (flour, baking powder, baking soda, cocoa, cinnamon and salt) together in another bowl
Add the dry ingredients and the grated zucchini to the wet ingredients and mix until it all just comes together
Bake the cake
Allow cake to cool completely before adding the frosting

Frosting
Beat together the cream cheese and butter until creamy
Add the vanilla
Sift in powdered sugar and cocoa
Add the salt
Mixing on low, add a little milk until it is your desired consistency

Why is Zucchini Added to Desserts?
Zucchini adds moisture to baked goods and keeps cake and breads moist and tender.
Can this Recipe Be Made into a Bundt Cake?
Absolutely! Pour the batter into a well-greased 10 cup bundt pan and bake for 50-60 minutes.
Can this Recipe Be Made into Cupcakes?
Yes!! I would use cupcake liners and they will bake for about 18-20 minutes. It will make about 20-24 cupcakes.

Do You Peel Zucchini For Cake?
Zucchini does not need to be peeled for cake.
Just wash it, cut the ends off, and grate it. I like to grate it on the smallest grate, and then it isn’t even noticeable in the cake.
This is how I get my kids to eat it without knowing!
Is Zucchini Good for You?
Zucchini is rich in vitamins and minerals.
 Zucchini possesses many valuable minerals, including calcium, iron, magnesium, phosphorus, and plenty of potassium.

Can Chocolate Zucchini Cake Be Frozen?
You can freeze chocolate zucchini cake for up to 3 months. It is best to freeze before frosting it and then add the frosting shortly before serving it.
How Long Will Zucchini Cake Keep?
Stored at room temperature, it will keep for 2 days.
Cake will keep for 1 week in the refrigerator.
Can I Make Zucchini Cake Ahead of Time?

This cake is great to make ahead and freeze adding the frosting before serving.

Grate up that zucchini and add it to this chocolate zucchini cake with chocolate cream cheese frosting! The chocolate lovers in your life will love you forever and ever!
More Zucchini Recipes You’re Sure to Love:
Sweet
Savory

Chocolate Zucchini Cake
3.13 from 33 votes

Prep Time: 10 minutes
Servings: 20

3 Eggs1 Cup Sugar1 Cup Brown Sugar1 Cup Canola plus 3 tablespoons1 teaspoon Vanilla2 Cups Flour1/4 teaspoon Baking Powder1 teaspoon Baking Soda1/2 Cup Cocoa1 teaspoon Cinnamon1 teaspoon Salt2 Cups Zucchini grated, doesn’t need to be peeled, about 2 zucchiniFor The Frosting8 oz Cream Cheese room temperature1/4 Cup Butter unsalted, softened3 Cups Powdered Sugar1/2 Cup Cocoa unsweetened1/4 teaspoon Salt1 Teaspoon Vanilla1 tablespoon Milk Chocolate milk is a game changer if you have itUS Customary – Metric
For The CakeBeat eggs until smooth and lemon in colorAdd the oil sugars, and vanilla.Blend well.In a separate bowl, mix flour, baking powder, baking soda, cocoa, cinnamon and salt.Mix dry ingredients and zucchini into the wet ingredients.Pour into a 9X13 inch cake pan and bake at 350 degrees for 30-40 minutes. Insert a toothpick at 30 minutes, if it comes out clean it is done.Allow the cake to cool completely which can take a good 1-3 hours depending on how warm your house is. Then frost the cake and serve.Cover leftovers and store for up to 1 week.For the FrostingIn the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with butter on medium/high speed until creamy, scraping down the bowl as needed. Add vanilla.Sift in 3 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed adding the splash of milk as it comes together. Add an additional tablespoon of milk if needed.
Chocolate zucchini cake can be baked in a bundt pan for 50-60 minutes.
This cake is great to make ahead and freeze adding the frosting before serving.

Nutrition Facts
Chocolate Zucchini Cake

Amount Per Serving (1 g)

Calories 422
Calories from Fat 207

% Daily Value*

Fat 23g35%Saturated Fat 12g75%Cholesterol 74mg25%Sodium 373mg16%Potassium 209mg6%Carbohydrates 53g18%Fiber 3g13%Sugar 39g43%Protein 5g10%
Vitamin A 638IU13%Vitamin C 2mg2%Calcium 59mg6%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.

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