Chocolate Zucchini Cake is rich and moist, and topped with a decadent chocolate frosting. You'd never know there was zucchini hidden in this easy and delicious chocolate cake!

Chocolate Zucchini Cake

Chocolate Zucchini Cake is rich and moist, and topped with a decadent chocolate frosting. You'd never know there was zucchini hidden in this easy and delicious chocolate cake!

Course Dessert
Cuisine American
Keyword cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 12 + servings
Author Amber | Dessert Now Dinner Later

Ingredients

Cake:

  • 2 1/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup cocoa powder (I use dark cocoa)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 3 large eggs
  • 1/2 cup milk
  • 1 cup oil (vegetable/canola)
  • 1 Tbsp vanilla extract
  • 2 cups shredded zucchini

Frosting:

  • 6 Tbsp unsalted butter, softened
  • 6 Tbsp cocoa powder (I use dark cocoa)
  • 2 Tbsp light corn syrup or honey
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 2-4 Tbsp milk
  • pinch salt

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 13x9-inch baking pan. 

  2. FOR THE CAKE: In a large bowl whisk the flour, sugar, cocoa, salt, baking soda, and baking powder.

  3. In another large bowl, whisk together the eggs, milk, oil, and vanilla. Stir in the zucchini.

  4. Add the dry ingredients to the wet ingredients and stir until incorporated. Batter will be thick. 

  5. Spread cake batter into prepared baking pan. Bake at 350 degrees Fahrenheit for 35-40 minutes or until a toothpick is almost clean from the center. Do NOT over-bake. Allow cake to cool completely before frosting.

  6. FOR THE FROSTING: Using an electric hand mixer, beat the butter, cocoa, corn syrup, and vanilla in a large bowl. Add the powdered sugar, 2 Tablespoons of milk, and a pinch of salt. Mix well. Add more milk a little at a time until desired spreading consistency is reached.

Recipe Notes

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