Zucchini Chocolate Cake Recipe

Zucchini Chocolate Cake Recipe

How To Make Zucchini Chocolate Cake

This chocolate cake is loaded with fresh zucchinis and topped with a rich chocolate frosting. This dessert takes just half an hour to whip up.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



For Cake:

  • 2cupsall purpose flour
  • ½cupHershey’s unsweetened cocoa
  • 2tspbaking soda
  • 1tspsalt
  • cupgranulated sugar
  • 1cupbutter,melted
  • 1tspvanilla extract
  • 3eggs,lightly beaten
  • ¾cupbuttermilk
  • 2cupzucchini,grated and squeezed dry

For Frosting:

  • ¾cupbutter
  • cupmilk,or cream
  • ¼cupcocoa powder,sifted
  • cupspowdered sugar,sifted
  • 1tspvanilla extract


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

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

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

  4. Meanwhile, to make the frosting, in a medium saucepan set over low heat, melt the butter, then add the milk and sifted cocoa powder.

  5. Stir to combine, then remove from the heat and add the vanilla extract and the sifted powdered sugar. Spread over the slightly warm cake.

  6. Allow to cool/set for 30 minutes before slicing and serving.


  • Calories: 605.63kcal
  • Fat: 29.24g
  • Saturated Fat: 18.03g
  • Trans Fat: 1.09g
  • Monounsaturated Fat: 7.71g
  • Polyunsaturated Fat: 1.36g
  • Carbohydrates: 84.98g
  • Fiber: 2.76g
  • Sugar: 65.23g
  • Protein: 5.81g
  • Cholesterol: 112.45mg
  • Sodium: 414.99mg
  • Calcium: 53.51mg
  • Potassium: 215.35mg
  • Iron: 2.03mg
  • Vitamin A: 250.96µg
  • Vitamin C: 3.85mg
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