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    Home » Desserts » Chocolate Zucchini Cake

    Chocolate Zucchini Cake

    Published: Jul 27, 2020 · Modified: Apr 23, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy, one-bowl chocolate zucchini cake recipe (with video)! This quick recipe makes a super moist chocolate cake.

    Slice of chocolate zucchini cake on a cream plate

    Homemade cakes don't get much easier than this simple chocolate zucchini cake recipe! This quick, one-bowl recipe makes a super moist chocolate cake.

    If you have loads of zucchini and have already made plenty of zucchini bread, this cake is also a great way to use up extra zucchini.

    How to make chocolate zucchini cake

    Oil and buttermilk in a glass mixing bowl

    Whisk the oil and buttermilk together in a large mixing bowl. Whisk in the eggs and vanilla until well-combined.

    Chocolate zucchini cake batter in a glass mixing bowl

    Add the flour, sugar, cocoa powder, baking soda, salt, and cinnamon. Mix in just until combined.

    Stir in the zucchini until combined.

    Chocolate zucchini cake batter in a silver baking pan

    Whisk in the water until combined. Pour the batter into prepared pan, and bake until a toothpick inserted in the center comes out clean.

    Chocolate frosted chocolate zucchini cake in a silver baking pan

    Tips

    Zucchini: There's no need to peel or squeeze the zucchini dry. Simply place the zucchini in a colander while you continue with the recipe.

    Buttermilk: Regular or low-fat buttermilk will work. If you don't have buttermilk, you can make an easy substitute with this recipe.

    Cinnamon: The cinnamon adds a bit of extra flavor, but you can omit it if you prefer.

    Slice of chocolate zucchini cake on a plate with a silver fork

    Frostings that go well with this cake

    >>I like to pair this cake with either chocolate buttercream frosting or chocolate cream cheese frosting.

    >>If I'm short on time, I just toss chocolate chips on the hot cake and place the cake back in the oven until the chocolate chips soften enough to spread.

    >>You can also dust the cake with powdered sugar, if you prefer.

    Silver fork taking a bite of chocolate zucchini cake

    How to store

    Depending on the frosting that I use, I either store this cake at room temperature or in the fridge.

    The cake will keep for up to 4 days when stored at room temperature or in the fridge.

    More zucchini recipes!

    • Zucchini Bread
    • Zucchini Cake
    • Chocolate Chip Zucchini Bread
    • Chocolate Zucchini Bread

    If you’ve tried this chocolate zucchini cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    Silver fork taking a bite of chocolate zucchini cake

    Chocolate Zucchini Cake

    Moist chocolate zucchini cake is a delicious way to use zucchini!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 20 servings
    Calories: 174kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 9x13 pan

    Ingredients

    • 3 cups grated zucchini
    • ½ cup vegetable oil
    • ½ cup buttermilk
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 ½ cups granulated sugar
    • ½ cup unsweetened cocoa powder
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • ½ cup warm water

    Instructions

    • Preheat oven to 350 F (175 degrees C).
    • Grease and flour a 9x13 inch baking pan. Set aside.
    • Grate zucchini and place in colander while you continue with recipe.
    • In a large bowl, whisk together the oil and buttermilk until well-combined.
    • Whisk in the eggs until well-combined.
    • Add the vanilla and whisk until well-combined.
    • Add the flour, sugar, cocoa, baking soda, salt, and cinnamon. Whisk until combined.
    • Fold in the zucchini until combined.
    • Whisk in the water just until combined.
    • Pour into the prepared pan.
    • Bake for 30-45 minutes, or until a toothpick inserted in the center comes out clean.
    • Cool cake completely before frosting with your favorite frosting.

    Video

    Notes

    • Zucchini: There's no need to peel or squeeze the zucchini dry. Simply place the zucchini in a colander while you continue with the recipe. 
    • Buttermilk: Regular or low-fat buttermilk will work. If you don't have buttermilk, you can make an easy substitute with this recipe. 
    • Cinnamon: The cinnamon adds a bit of extra flavor, but you can omit it if you prefer. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 174kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 189mg | Potassium: 116mg | Fiber: 1g | Sugar: 16g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
    « Instant Pot Ziti
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Debby

      August 03, 2020 at 2:53 pm

      5 stars
      Absolutely delicious and you can't tell the zucchini is in the cake.

      Reply
      • Kate

        August 04, 2020 at 3:06 pm

        Thank you! So glad to hear that!

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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