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Close up photo of a slice of chocolate zucchini cake with chocolate buttercream frosting.

Easy Chocolate Zucchini Cake

Tracy @ Next Level Baker
Chocolate zucchini cake is a decadent, super moist dessert where chocolate meets the subtle magic of liquified zucchini. It's super easy to make too!
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Prep Time 10 minutes
Cook Time 50 minutes
Frosting 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 15

Equipment

  • 1 food processor or blender
  • 1 hand or stand mixer or whisk

Ingredients
  

Chocolate Zucchini Cake

  • 2 ½ cups all purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon cinnamon
  • ½ teaspoon espresso powder
  • 2 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • ¾ cup neutral vegetable oil
  • 2 cups white sugar
  • 3 eggs
  • 2 cups liquified zucchini (approx. 3 medium zucchinis)
  • ½ cup milk

Chocolate Buttercream Frosting (optional)

  • 2 sticks salted butter* room temperature
  • ¼ cup cocoa powder
  • 4 cups powdered sugar
  • 2-4 tablespoons heavy whipping cream

Instructions
 

Chocolate zuccini cake

  • Preheat the oven to 350 ℉. Lightly spray a 9x13 baking pan.
  • Combine the flour, cocoa powder, cinnamon, espresso powder, baking powder, baking soda, and salt in a small bowl and set aside.
  • Add the sugar and vegetable oil to a mixing bowl and mix until combined
  • Add the eggs to the mixing bowl and mix until combined.
  • Liquify the zucchini in a food processor or blender until it's a chunky liquid. Then add it to the mixing bowl and mix until combined.
  • Alternate adding the dry ingredients and the milk. Mix until combined.
  • Pour the batter into a 9x13 baking pan. Bake at 350 ℉ for 50-55 minutes. Check at 50 minutes. The edges should be slightly pulling away and the center of the cake should spring back. Allow the cake to cool completely before adding any powdered sugar or frosting.

Chocolate buttercream frosting

  • Add the salted butter and the cocoa powder to a mixing bowl. Mix on medium speed until all the cocoa powder has been incorporated into the butter and the mixture is light and fluffy. Scrape down the sides once or twice.
  • Then add the powdered sugar and two tablespoons of the heavy whipping cream to the mixing bowl. Mix on medium high until light and fluffy, scraping down the sides several times, about 5-6 minutes. [Depending on the temperature of the butter and the humidity of the kitchen, you may need to add more heavy cream if the frosting is too heavy/thick. Add additional heavy cream one tablespoon at a time, mix on medium high and check for fluffiness.]
  • Frost the cake by using an icing (offset) spatula, a regular knife or by piping it on.

Notes

*If using unsalted butter, add ¼ teaspoon of salt. The salt balances the sweetness of the sugar in the frosting. 

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Keyword Chocolate Zucchini Cake
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