Go Back
–+ servings
Overhead view of a chocolate zucchini cake in a baking dish cut into slices with a few slices missing.
Print

Chocolate Zucchini Cake (Easy Recipe)

This easy to make Chocolate Zucchini Cake is incredibly moist and tender with deep chocolate flavor. Topped with a creamy fluffy chocolate frosting.
Course Dessert, Sweets
Cuisine American, USA
Keyword Cake, Chocolate, Chocolate cake, Zucchini
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 to 16 slices

Ingredients

For the cake:

  • 3 cups grated zucchini *see note below 300 grams
  • 2 cups all-purpose flour 270 grams
  • 2/3 cup unsweetened cocoa powder 60 grams
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 2/3 cup mini chocolate chips
  • ½ cup neutral flavored oil like avocado, canola or sunflower oil
  • ¼ cup unsweetened applesauce 60 ml
  • 1 cup granulated sugar 200 g
  • ¾ cup brown sugar 165 g
  • ½ cup full fat Greek yogurt 120 ml
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract

For the frosting:

  • 6 tablespoons salted butter softened
  • 3 cups powdered sugar 375 grams
  • ½ cup unsweetened cocoa powder 42.5 grams
  • ½ cup heavy cream 120 ml

Instructions

  • Preheat your oven to 350F (175C) and spray a 9x13inch baking pan with cooking spray.
  • Measure your zucchini and spread it out on a few paper towels. Press it with a few more paper towels to get some of the moisture out of it. Let it sit until you need it later in the recipe.
  • In a mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips together until well combined.
    In a mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips together until well combined.
  • In a large mixing bowl whisk together the oil, applesauce, sugar, and brown sugar together until well combined.
    In a large mixing bowl whisk together the oil, applesauce, sugar, and brown sugar together until well combined.
  • Add the Greek yogurt, eggs, and vanilla extract and mix again until well combined.
    Add the Greek yogurt, eggs, and vanilla extract and mix again until well combined.
  • Add the grated and blotted dry zucchini and the dry ingredients and mix until just combined.
    Add the grated and blotted dry zucchini and the dry ingredients and mix until just combined.
  • Don’t overmix.
  • Spread the batter evenly into the prepared baking pan. Bake for about 30-35 minutes or until an inserted toothpick comes out with a few moist crumbs but mostly dry.
  • Remove from the oven and let cool in the pan on a wire cooling rack until the cake is completely cooled.
  • Once the cake has cooled down you can frost it directly in the baking pan or tip the cake out and frost it on a platter.

To make the frosting:

  • Using a hand mixer, whip the butter for a minute or two, until it is light and creamy.
  • Add the powdered sugar, cocoa powder, and heavy cream.
  • Mix on low until incorporated and then on high for a couple minutes until you have a light and fluffy frosting. If it’s too thick, you can add a bit more cream.
    A bowl full of fluffy creamy chocolate frosting
  • Frost the cake with the chocolate frosting (once the cake has completely cooled). You can sprinkle some chocolate chips or chocolate sprinkles on top to decorate.
    A chocolate cake decorated with frosting and chocolate chips

Notes

  • Don’t pack your zucchini into the measuring cups super tight or you’ll have too much. Aim for it being a medium packed cup.
  • If you don’t use salted butter in the frosting, add a pinch of salt.
  • If you plan to frost the cake out of the pan, line it with parchment paper so it comes out easier.
  • If you over mix the batter after adding the dry ingredients your cake won’t be as tender.
  • You can use also sour cream instead of Greek yogurt. This recipe was made using full fat yogurt or sour cream.