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+ servings
Squares of chocolate zucchini cake with one flipped on its side to show how fluffy and moist the cake is.
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5 from 7 votes

Chocolate Zucchini Cake

Moist decedent chocolate zucchini cake is the best seasonal cake this fall! Rich warm chocolate, slight cinnamon fall flavor with a small after hint of orange and the best part is its full of healthy zucchini! Add chocolate chips for a rich double chocolate zucchini cake!
Prep Time15 minutes
Cook Time50 minutes
10 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 15 servings
Calories: 624kcal

Ingredients

  • 2 ½ cups flour
  • ½ cup cocoa
  • ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 2 teaspoon cinnamon
  • ¾ cup softened butter
  • ½ teaspoon salt
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoon vanilla
  • 2 cup zucchini
  • ½ cup milk
  • 2 cups chocolate chips optional

Cream Cheese Frosting

  • 4 cup powder sugar
  • 3 Tbs milk
  • 1 Tbs vanilla
  • 3 ounces room temp cream cheese
  • 1 cup butter

Instructions

  • In a separate bow combine flour, cocoa, baking powder, soda, salt and cinnamon- set aside.
  • Beat butter and sugar until smooth, add eggs one at a time. Beat well after each egg.
  • Add chopped zucchini to blender and blend. You will need 2 cups of blended zucchini. 
  • Stir in milk, vanilla, and zucchini into the creamed butter mixture.
  • Mix dry ingredients into batter.  If adding nuts or chocolate chips, incorporate slowly.
  • Pour batter into well greased bunt pan. Bake 350 for 50-60 minutes. Cool 10 minutes. Run knife gently around edges and flip cake carefully. Add glaze immediately. 

Frosting

  • In a stand mixer add your cream cheese and butter. Beat for 1 minute. with the mixer on slow add one cup at a time the powder sugar. Add vanilla, and milk. Turn beater to medium speed and beat for 3-5 minutes. the frosting will become fluffy and white.

Video

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Notes

Make Ahead Instructions: Prepare cakes and frosting 1 day in advance. Keep cake 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.

Nutrition

Calories: 624kcal | Carbohydrates: 88g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 415mg | Potassium: 156mg | Fiber: 2g | Sugar: 68g | Vitamin A: 837IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg