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flatlay of chocolate zucchini cake covered in powdered sugar
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Chocolate Zucchini Cake

My family recipe for this simply, moist chocolate zucchini cake is easy to make and delicious to eat. It can be used with fresh or frozen grated zucchini. If using frozen zucchini, be sure to strain the zucchini juices well before adding. Top with an optional cream cheese frosting (recipe below) or a simple dusting of powdered sugar. It's also delicious topped with whipped cream. You can use either a 9x13 pan or a bundt cake tin.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, chocolate zucchini cake, zucchini

Ingredients

For the cake:

  • 1/2 cup softened unsalted butter (1 stick)
  • 1 3/4 cup sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 2 cups grated zucchini
  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1/3 cup cocoa
  • 1 tsp baking soda

For the cream cheese frosting:

  • 1 8 oz. package softened cream cheese
  • 1/2 cup softened unsalted butter (1 stick)
  • 1 lb powdered sugar
  • 1 tsp pure vanilla extract

Instructions

  • 1) Prehead the oven to 350 degrees. Prepare either a 9x13 inch pan or a bundt pan by spraying with nonstick cooking spray and flouring.
    2) Cream the softened butter and sugar until light and fluffy. Add the eggs, buttermilk, vegetable oil and vanilla and mix until combined.
    3) Add the grated zucchini. Take care to ensure no seeds are in the zucchini. If using frozen grated zucchini, first strain the juices. Then use a spatula to press the zucchini against the strainer to further strain remaining juices. Mix with the wet ingredients just until evenly incorporated.
    4) In a separate bowl, whisk together the flour, salt, cocoa and baking soda. Sift into the wet ingredients and mix until combined.
    5) Pour the cake batter into prepared pan. Bake for 30-40 minutes until just done and a knife/toothpick inserted comes out nearly clean. (I say "nearly clean" as I prefer this cake to have a very moist, almost fudgy - but still cake-like - texture. The top will be slightly sticky, but the batter underneath won't jiggle. This is a good sign to take it out.) Let cool.
    6) For the cream cheese icing, mix all ingredients until fluffy and smooth. Make sure cake is cooled before spreading. Otherwise, simply dust the cake with powdered sugar. Enjoy!