The Best Chocolate Zucchini Cake with Chocolate Frosting

On Mar 30, 2019

The Best Chocolate Zucchini Cake with Chocolate Frosting

Moist and delicious chocolate zucchini cake filled with zucchini and topped with homemade chocolate frosting.

Zucchini is a surprisingly delicious addition to a classic brownie recipe, and it adds the perfect moisture. If you want a more moist brownie, I recommend the sour cream brownie, or this flourless version!

Chocolate Cake + Zucchini

Hello Lil’ Luna readers! It’s me, Natalie from Life Made Simple. Today I am sharing a version of one of my favorite zucchini cakes.

Now that summer is almost over, zucchini is plentiful and recipes are everywhere. Instead of using it in my favorite bread, I decided to grate some to use in this incredible chocolate zucchini cake. this is the best!

No one would have guessed there was zucchini in this cake! It almost disappears into the thin air as it bakes. Instead of using a full size cookie sheet for the batter, I opted for a 9×13 inch pan. This comes out nice and thick.

How to Make Chocolate Zucchini Cake

batter. In a large mixing bowl, whisk together dry ingredients. Make a well or nest in the center of the dry ingredients and pour in the butter, buttermilk, vanilla extract, and eggs.

Stir with a spatula or wooden spoon for 10 seconds, then stir in the grated zucchini. Continue mixing until no flour pockets remain.

bake. Place in a buttered (or sprayed) 9×13-inch baking pan. Put in the oven and bake at 350 degrees for 25-28 minutes. Remove from oven and cool.

frost. Meanwhile, to make the frosting, in a medium saucepan over low heat, melt the butter, then add the milk and sifted cocoa powder. Stir to combine, then remove from heat and add vanilla extract and sifted powdered sugar. Spread over slightly warm cake. Let cool/set for 30 minutes before slicing and serving.

Then it’s ready to eat! Cut it and dig it in! I hope you’ll enjoy another way to use up all the gorgeous zucchini that’s in season now. Happy baking! ! !

Cake Tips and FAQs

tip. Remember these things…

Don’t forget to sift the cocoa and sugar as they tend to clump together.
You don’t need to peel the zucchini before julienne. Just wash and dry.
Grate the zucchini on a smaller grill. Thinner shredded zucchini won’t be as noticeable in the cake.

Should I press the liquid in the zucchini? It depends on several things.

For one, some recipe explanations even rely on the extra moisture zucchini provides. Pay close attention to the instructions in the recipe.
Second, some zucchini have more moisture than others. For example, a large homegrown garden zucchini will have more moisture than a medium-sized store-bought zucchini. When a recipe does recommend squeezing out excess water, take that into account.

Can I use other baking pans for this? Yes, use the information below to help you understand temperature and time. Since different ovens may vary, start checking 5 minutes before the suggested end time. If the toothpick comes out clean, insert the toothpick and you’re done.

Cup cake: Bake at 350°F for 18-22 minutes
Two 9″ disks: bake at 350°F for 25-32 minutes
Cake Pan: 350°F 28-30 minutes
Bundt Cake Pan: 350°F 50-55 minutes

How to store Chocolate Zucchini Cake? There are several options here:

Counter: Cover remaining cake and store at room temperature for 3-4 days
Refrigerator: Cover and store in refrigerator for 5-7 days.
Freeze: Wrap the cake whole or slice into thin slices in plastic wrap, then wrap in aluminum foil. If it has frosting flash freeze first. Label and freeze for 2-3 months. Thaw before serving.

Trust me when I say you won’t be able to taste the zucchini in this delicious cake! We know you’ll love it. 🙂

For more zucchini recipes, check out:

More Chocolate Snacks

Course dessert

American food

Prep time 5 minutes

Cook Time 25 minutes

Total time 30 minutes

Serving Size 12

Calories 609 kcal

by Lil’ Luna

cake

2 cups all-purpose flour
1/2 cup Hershey’s unsweetened cocoa
2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups granulated sugar
1 cup melted butter
1 teaspoon vanilla extract
3 eggs lightly beaten
3/4 cup buttermilk
2 cups zucchini grated and squeezed dry

frost

3/4 cup butter
1/3 cup milk or cream
1/4 cup cocoa powder sifted
3 1/2 cups sifted powdered sugar
1 teaspoon vanilla extract

In a large mixing bowl, whisk together dry ingredients. Make a well or nest in the center of the dry ingredients and pour in the butter, buttermilk, vanilla extract, and eggs. Stir with a spatula or wooden spoon for 10 seconds, then stir in the grated zucchini. Continue mixing until no flour pockets remain.
Place in a buttered (or sprayed) 9×13-inch baking pan. Put in the oven and bake at 350 degrees for 25-28 minutes. Remove from oven and cool.
Meanwhile, to make the frosting, in a medium saucepan over low heat, melt the butter, then add the milk and sifted cocoa powder. Stir to combine, then remove from heat and add vanilla extract and sifted powdered sugar. Spread over slightly warm cake. Let cool/set for 30 minutes before slicing and serving.

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I love, I mean love zucchini recipes – especially the sweet ones! Can’t wait to try this, Natalie! Thanks! For more delicious recipes, be sure to check out Life Made Simple.

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