This chocolate zucchini cake recipe is an easy, one-bowl cake recipe! This quick recipe makes a super moist chocolate cake in no time.
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.
Ingredient 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.
How to make chocolate zucchini cake
Step 1: Grate the zucchini and plate it in a colander while you continue with the recipe.
Step 2: Whisk the oil and buttermilk together in a large mixing bowl.
Step 3: Whisk in the eggs and vanilla until well-combined.
Step 4: Add the flour, sugar, cocoa powder, baking soda, salt, and cinnamon. Mix in just until combined.
Step 5: Stir in the zucchini until combined.
Step 6: Whisk in the water until combined.
Step 7: Pour the batter into prepared pan.
Step 8: Bake until a toothpick inserted in the center comes out clean.
Recipe Tips!
- Mixing: I recommend mixing the cake by hand. It’s easy to mix, and mixing the cake by hand helps to avoid overmixing the cake batter.
- Add-ins: You can add in 1/2 cup of chocolate chips or chopped pecans or walnuts. If you’re adding chocolate chips or nuts, stir them in with the grated zucchini.
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, about 2-3 minutes.
- You can also dust the cake with powdered sugar, if you prefer.
Storage
Depending on the frosting that I use, I either store this cake, covered, 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!
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Chocolate Zucchini Cake
Equipment
- 9×13 pan
Ingredients
- 3 cups grated zucchini
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup warm water
Instructions
- Preheat oven to 350 F (175 degrees C).
- Grease and flour a 9×13 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
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Originally published 4/23/22.
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Comments & Reviews
Debby says
Absolutely delicious and you can’t tell the zucchini is in the cake.
Kate says
Thank you! So glad to hear that!