Chocolate Zucchini Cake
A moist and rich chocolate zucchini cake made with cocoa powder, chocolate chips, and fresh zucchini. Easy to bake and topped with smooth chocolate frosting—perfect for dessert or snacks.
Ingredients
- 2 cups grated zucchini slightly squeezed dry
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ¾ cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- Frosting:
- ½ cup unsalted butter softened
- 1 ¾ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 –3 tbsp milk
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x13-inch pan.
- Grate zucchini and lightly squeeze out excess moisture.
- In one bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix sugars and oil, then add eggs and vanilla.
- Combine dry and wet ingredients.
- Fold in zucchini and chocolate chips.
- Pour batter into the pan and bake for 35–40 minutes.
- Cool completely before frosting.
- Frosting:
- Beat butter until creamy.
- Sift in powdered sugar and cocoa powder.
- Add vanilla, salt, and milk gradually.
- Beat until fluffy, then spread over cooled cake.
Notes
- You can substitute applesauce for half of the oil to lighten the cake.
- This recipe freezes well—just wrap slices individually.