The Best Chocolate Zucchini Cake
This is literally the best chocolate zucchini cake in the history of ever. So fluffy, so moist, so perfectly chocolatey. It’s amazing!
It is also the main reason I plant zucchini in my garden year after year.
Even when those zucchini squash grow to baseball bat-size proportions, they work for this best-ever cake (just peel off the tough skin, scrape out the seeds and finely shred the zucchini).
It Starts with Zucchini
Zucchini squash is absolutely necessary for the outcome of this cake.
So if you’re looking for a substitution, the only one I can suggest in good conscious is yellow squash. It can usually be interchanged with recipes that call for shredded zucchini.
This recipe calls for two cups of shredded zucchini. Finely shredding it gives the cake the best texture.
While many recipes call for squeezing out the liquid in shredded zucchini, it’s not necessary in this recipe unless you are using frozen, shredded zucchini. Once it is thawed, it will have quite a bit more liquid to it; drain that watery liquid off before using.
Straightforward Cake Batter
Other than the shredded zucchini, the ingredients for this cake batter are pantry and fridge staples.
The zucchini is mixed with the wet ingredients and then the dry ingredients are added.
Mix just until the dry ingredients are incorporated. Kind of like a good muffin batter, you don’t want to over mix this cake batter much or else the cake crumb might not be as soft and fluffy.
Bake, Cool, Frost
The cake bakes up like a dream. Slightly puffed in the center and soft and tender throughout.
I don’t bother flipping the cake out of the pan or frosting it in any kind of elegant way, shape or form.
This is a casual, rustic cake. We’re here for the ultimate effect of zucchini on chocolate cake (read: it’s amazing) and not for any persnickety purposes.
Frosting for Chocolate Zucchini Cake
My favorite frosting adornment for this cake is a simple, lightly sweetened chocolate whipped cream. I literally just throw into a blender: heavy cream, a bit of powdered sugar, cocoa powder until it feels right, and a bit of vanilla. And then blend until thick and creamy.
The pillow chocolate whipped cream with the fluffy, moist, decadent cake is an amazing combination.
Of course you can also dig into the cake straight out of the pan, no frosting necessary. It almost feels kind of breakfast-y that way. And none of my eyes will judge you for it.
Or a classic chocolate frosting does quite well, also.
I know there are a million things you can do with your zucchini crop (not the least of which are these baked zucchini bites and of course my go-to zucchini bread), but seriously, this chocolate cake wins them all.
This cake recipe comes from my Aunt Marilyn. It is a tried-and-true family favorite and has been for years and years. Nothing can beat it.
I wait all year for zucchini season. Which I guess, in a way, could really just be renamed: chocolate zucchini cake season.
The Best Chocolate Zucchini Cake
Ingredients
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups (318 g) granulated sugar
- ¾ cup buttermilk (see note)
- ½ cup (113 g) melted coconut oil, avocado oil, canola oil or vegetable oil
- 2 cups (283 g) finely shredded zucchini
- 1 ½ cups (213 g) all-purpose flour
- ½ cup (43 g) natural, unsweetened cocoa powder
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside. I always use an aluminum/metal baking pan.
- In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk and oil.
- Stir in the shredded zucchini.
- Add the flour, cocoa powder, salt, soda and baking powder.
- Stir until just combined and no dry streaks remain.
- Spread the batter evenly in the pan and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs.
- Let cool completely.
- Serve with a dollop of lightly sweetened chocolate whipped cream (see note) or spread with chocolate frosting and cut into squares.
Notes
Recommended Products
Recipe Source: adapted slightly from my Aunt Marilyn (I reduce the sugar from 2 cups to 1 1/2 cups, as well as reducing the oil a bit, and use buttermilk instead of milk)
180 Comments on “The Best Chocolate Zucchini Cake”
A perfect way to use up those huge zucchinis that are still being passed around this time of year! My family LOVES this cake so much! I’ve made it several times before, and just made it again last night. I always add about a cup of dark chocolate chips to this cake, just to make the flavors pop even more. Also, I did wring some of the extra water from the zucchini before adding it this time as my zucchini was a bit old and very watery; I think that was helpful. I also grated it with a very small grater, which my family preferred. It’s such a perfect cake, so rich with a delicious texture and a nice, dark-chocolatey taste. The chocolate whipped cream is the perfect topping. We have a German exchange student staying with us right now, and she was pleasantly impressed! Two thumbs up from our family!! Thank you, thank you!!
This is a great recipe! I lost my original copy and thankfully your Aunt Marilyn had an extra copy! I used to make this for picnics and instead of frosting I sprinkled chocolate chips and brown sugar on top before baking. The cake had a slight crunch from the brown sugar and a creamy chocolate feel from the chips. Thank you for posting this gem! I love your site!!
Delicious chocolate cake.
Yes I’ve made it several times and it’s always a big hit!! The kids don’t know that there’s zucchini in it, and always ask for more! It is moist and chocolatey
we just can’t get enough of this cake! ❤️❤️❤️❤️
Hi! Do you think this could be made into a layer cake – both in terms of texture and size? Thanks!
For quantity, yes, I think it would work in two 8-inch round pans. It has a softer texture than some other chocolate cakes, but I think it should hold up ok if the frosting is light.
So delicious as plenty have said before. I made it into cupcakes instead and it made 24. The chocolate whipped cream as suggested was the PERFECT addition. The bittersweet of the whipped cream (I used dutch cocoa) was just perfect with the sweet of the cake. Next time I might reduce the sugar in the cake just a smidge, though it’s not overly sweet as written. You win again Mel. You always win!
This cake is amazingly delicious!! I added your chocolate frosting to it which just made it that much better. Every bite we took was followed by a “oh my goodness this is sooo good” or “will you make this again”. Thank you for another wonderful recipe!
Hands down the best chocolate cake ever!
Delicious! This cake was everything you promised it would be. Thanks for another great recipe.
Thanks, Camille!
I made this cake today for my kids and my parents with one of my moms monster zucchini’s from her garden! It was DELICIOUS!!! We all loved it! Came out perfectly! I even made your whipped cream frosting to go on top- the perfect touch! Great recipe! Thank you !!! I just love your site and tell everyone about it We can’t wait to try your zucchini brownie recipe next!
So moist and delicious! Rave reviews.
So glad I found this recipe. It’s definitely a keeper just as others have said. I also, only used 3/4 sugar as a previous person commented. FYI I used only 2 eggs and it turned out great.