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Chocolate Zucchini Cake

Moist Chocolate Zucchini Cake That You’ll Love Instantly

This Moist Chocolate Zucchini Cake blends rich chocolate flavor with healthy zucchini for a decadent and nutritious dessert experience.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour or cake flour for lighter texture
  • 1.5 cups granulated sugar coconut sugar is a healthier alternative
  • 0.75 cups cocoa powder dark cocoa for rich flavor
  • 1 teaspoon salt balances sweetness
  • 1 teaspoon baking soda ensure freshness
  • 1 teaspoon baking powder ensure freshness
  • 2 large eggs flax eggs for vegan option
  • 1 cup milk nut milk for dairy-free option
  • 0.5 cups vegetable oil can substitute with applesauce
  • 2 teaspoons vanilla extract or almond extract for unique profile
  • 1.5 cups shredded zucchini squeeze out excess water
For the Frosting
  • 0.5 cups unsalted butter softened
  • 0.5 cups cocoa powder dark for intense flavor
  • 0.25 cups light corn syrup or honey, agave syrup is optional
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar adjust for desired consistency
  • 2 tablespoons milk add gradually for consistency
  • 1 pinch salt balances sweetness

Equipment

  • Mixing Bowls
  • whisk
  • spatula
  • Baking pan
  • Electric Mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 13x9-inch baking pan.
  2. Whisk together flour, sugar, cocoa powder, salt, baking soda, and baking powder until well combined.
  3. In another bowl, beat eggs, then add milk, oil, and vanilla extract. Fold in shredded zucchini.
  4. Pour wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Spread the batter into the prepared pan and bake for 35-40 minutes. Check for doneness with a toothpick.
  6. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Beat together butter and cocoa powder for frosting, then gradually add corn syrup, powdered sugar, and milk until smooth.
  8. Frost the cooled cake generously with chocolate frosting.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Ensure to squeeze excess moisture from zucchini, use fresh leavening agents, and allow the cake to cool completely before frosting.

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