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Sunday, July 13, 2025

Chocolate Zucchini Cake – Sally’s Baking Dependancy


Tremendous moist and indulgent chocolate zucchini cake is studded with chocolate chips and topped with chocolate fudge frosting. Made with three cups of shredded zucchini (you possibly can’t style it!), that is probably the most decadent method to eat your greens.

I initially revealed this recipe in 2017 and have since added new images, a video tutorial, and extra success ideas.

cake server removing slice of chocolate zucchini cake.

In the present day, we have now a triple dose of chocolate within the type of luxuriously wealthy chocolate zucchini cake. No, you possibly can’t style the zucchini. No, you possibly can’t see the zucchini. Sure, it’s unbelievably scrumptious and I’m displaying you precisely the best way to make it! Zucchini recipes have by no means been extra decadent than this one. 🙂

Are you able to simply have a look at how wealthy and moist this cake is? It tastes even higher than it seems, I swear. The true secret behind it are the hidden greens inside. Should you’re one who believes these veggies ought to solely be in zucchini casserole, zucchini fritters, or zucchini biscuits, and don’t have anything to do with dessert, hold an open thoughts. Carrot cake, anybody?!


Why You’ll Love This Chocolate Zucchini Cake

  • Simply as beloved as my chocolate cake
  • Tremendous moist and wealthy with mega chocolate taste
  • Straightforward to make
  • Makes use of up summer time zucchini
  • 3 cups of greens hiding inside—and also you don’t even style it
  • Lined in fudge-like chocolate buttercream
fork with a bite of a slice of chocolate zucchini cake.

Overview: Chocolate Zucchini Cake Substances

This decadent cake is made with recent summer time zucchini and pantry fundamentals. Do you know that cocoa powder can dry out baked items rather more than flour? To compensate for this, we guarantee there’s loads of added moisture within the cake batter.

Let’s evaluation just a few key elements:

  • Unsweetened Pure Cocoa Powder: Cocoa powder takes the place of some flour. Simply as in my common chocolate cake recipe, be sure to’re utilizing pure unsweetened cocoa powder as a substitute of dutch-process cocoa powder.
  • Espresso Powder: Espresso powder accentuates the chocolate taste. Whereas elective, I extremely suggest utilizing it. The chocolate zucchini cake gained’t style like espresso. Somewhat, the espresso powder helps deliver out the extreme chocolate taste. We use it in chocolate zucchini bread and on this chocolate cake roll, too. You will discover espresso powder within the espresso aisle on the grocery retailer or on-line.
  • Oil: Oil provides moisture. You’ll be able to attempt changing *some* of the oil with unsweetened applesauce. I’ve accomplished this with chocolate truffles and muffins and the result’s great, however I don’t suggest changing all of it. Whatever the zucchini inside, this isn’t well being meals, it’s dessert. Don’t make it one thing it’s not!
  • Eggs: 4 eggs bind all the things collectively and add moisture. Keep in mind that room temperature elements are essential.
  • Bitter Cream: Similar to in chocolate peanut butter cake, you should utilize bitter cream or plain yogurt. Both add moisture.
  • Zucchini: Use a whopping 3 cups of shredded zucchini on this recipe. Testing how a lot we will get away with… with out really tasting it! Zucchini is pure magic in truffles—nothing however flavorless moisture. Identical goes with my zucchini bread and zucchini muffins, too!

Non-obligatory Chocolate Chips: For mega chocolate taste, add chocolate chips to the batter. They’re key to these melty pockets of chocolate in every slice. I exploit semi-sweet chocolate chips (similar to in my peanut butter chocolate chip zucchini bread), however mini chocolate chips and even darkish chocolate chips pair splendidly, too.

ingredients on marbled surface including chocolate chips, cocoa powder, oil, flour, eggs, espresso powder, brown sugar, and sour cream.
shredded zucchini on cutting board

Let Me Present You How you can Make It:

This chocolate zucchini cake comes collectively shortly and simply, similar to my common zucchini cake. Merely whisk the dry elements in a single bowl and beat the moist elements collectively in one other bowl. Mix the moist and dry elements, then add the chocolate chips. The cake batter will probably be barely thick due to the entire zucchini! Divide the batter between two 9-inch cake pans or you can also make 1 / 4 sheet cake utilizing a 9Ă—13-inch cake pan. See my recipe notes for particulars.

  • Want cupcakes as a substitute? This recipe yields about 24-30 cupcakes. See recipe word.
chocolate batter in glass bowl and shown again in 2 round cake pans.chocolate batter in glass bowl and shown again in 2 round cake pans.
chocolate cakes in round cake pans on gold cooling rack.chocolate cakes in round cake pans on gold cooling rack.

Chocolate Frosting

We’re topping and filling this chocolate zucchini cake with clean, silky, and creamy chocolate buttercream. You’ll use my favourite chocolate buttercream recipe, however improve the amount as directed within the recipe card under.

How you can Assemble a Layer Cake

Should you’re new to assembling and layering truffles, or if you happen to simply want a refresher, see my How you can Assemble a Layer Cake video tutorial. The fast video information will stroll you thru the best way to stack and beautify it.

Should you would somewhat high this cake with vanilla frosting, use the vanilla frosting included in my white cake recipe. No matter which you select, you’ll have sufficient frosting to frost the whole layer cake AND a little bit leftover for some enjoyable piping on high. Adorn nonetheless you’d like! I used Wilton 1M for the pictured piping:

chocolate frosting in glass bowl with blue spatula and shown again being spread on chocolate cake layer.chocolate frosting in glass bowl with blue spatula and shown again being spread on chocolate cake layer.
close-up of piped chocolate frosting with chocolate sprinkles and mini chocolate chips.close-up of piped chocolate frosting with chocolate sprinkles and mini chocolate chips.
chocolate zucchini cake on marble and wood cake stand.chocolate zucchini cake on marble and wood cake stand.

Deep, darkish, luxuriously wealthy, loopy moist, and weirdly loaded with greens that you just completely can’t style. After one chunk you’ll be satisfied that is one of the best ways to eat your veggies! You’ll love my zucchini oatmeal chocolate chip cookies, too.

Extra Chocolate Recipes

slice of chocolate zucchini cake with chocolate frosting on beige plate.slice of chocolate zucchini cake with chocolate frosting on beige plate.


Print

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Description

This tremendous wealthy and moist chocolate zucchini cake is topped with one of the best chocolate frosting—you gained’t even style the greens!


Cake

Chocolate Buttercream


  1. Preheat oven to 350°F (177°C). Grease two 9-inch spherical cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the truffles seamlessly launch from the pans. (If it’s useful, see this parchment paper rounds for truffles video & put up.)
  2. Make the cake: Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if utilizing), and salt collectively in a big bowl. In one other massive bowl utilizing a handheld or stand mixer fitted with a paddle attachment, beat the oil, granulated sugar, brown sugar, eggs, bitter cream, and vanilla collectively till mixed. Add the zucchini and blend to include. Add the dry elements to the batter and beat on medium pace till utterly mixed. Fold within the chocolate chips. Batter will probably be barely thick.
  3. Pour batter evenly into cake pans. Bake for round 28–32 minutes or till the truffles are baked via. To check for doneness, evenly poke the highest of the cake along with your finger—if it bounces again as a substitute of leaving , the cake is finished. Or you possibly can insert a toothpick into the middle of the cake—if it comes out clear, it’s accomplished.
  4. Set the truffles on a cooling rack and let cool within the pans for 1 hour. After 1 hour, take away the truffles from the pans, discard the parchment rounds, and let the truffles end cooling instantly on the rack. The truffles should be utterly cool earlier than frosting and assembling.
  5. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium pace till creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons of cream, salt, and vanilla. Beat on low pace for 30 seconds, then regularly improve to excessive pace and beat till it’s clean and creamy. Don’t over-whip. Add 1/4 cup extra confectioners’ sugar or cocoa powder if frosting is simply too skinny or 1–2 extra Tablespoons of cream if frosting is simply too thick. (I normally add 1 extra.) Style. Add one other pinch of salt if desired.
  6. Assemble and frost: First, utilizing a big serrated knife, slice a skinny layer off the tops of the truffles to create a flat floor. Discard (or crumble over ice cream!). Place 1 cake layer in your cake stand, cake turntable, or serving plate. Evenly cowl the highest with a heaping cup of frosting. High with 2nd cake layer and unfold the remaining frosting all around the high and sides. Pipe any leftover frosting on high. (I used Wilton 1M tip.) Adorn with chocolate sprinkles or chocolate chips if desired. Slice and serve.
  7. Cowl leftover cake and retailer at room temperature for as much as 2 days or within the fridge for as much as 5 days.


Notes

  1. Make Forward Directions: Put together truffles and frosting 1 day upfront. Hold truffles at room temperature, lined tightly. Refrigerate ready frosting in an hermetic container, then deliver to room temperature when prepared to make use of. Frosted or unfrosted truffles could also be frozen as much as 2 months, thaw in a single day within the fridge and convey to room temperature, if desired, earlier than serving.
  2. Particular Instruments (affiliate hyperlinks): Field Grater | Glass Mixing Bowls | Electrical Mixer (Handheld or Stand) | 9-inch Spherical Cake Pan | Cake Turntable | Wilton 1M Piping Tip | Piping Bag (Reusable or Disposable) | Cake Provider (for storage)
  3. Blot the Zucchini: Give the shredded zucchini a really gentle blotting with a towel. Don’t squeeze an excessive amount of moisture out, just a bit blot earlier than including to the moist elements. I personal and love this field grater—works shortly!
  4. 9×13-inch Cake: Concerned about making a sheet cake as a substitute? This batter will match right into a 9×13-inch pan. The bake time is lengthy—a minimum of 45 minutes to make sure the thick cake is baked via. Identical oven temperature.
  5. Non-Chocolate Zucchini Cake: Searching for zucchini cake with out chocolate? Right here is my common zucchini cake topped with brown butter cream cheese frosting.
  6. Cupcakes: This recipe yields 24-30 cupcakes. Bake for 18-22 minutes or till a toothpick inserted within the middle comes out *largely* clear with no moist batter. Identical oven temperature.

As a substitute of cake, attempt these as cupcakes! Instructions within the recipe notes above.

chocolate zucchini cupcake topped with chocolate fudge frostingchocolate zucchini cupcake topped with chocolate fudge frosting

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