Chocolate Zucchini Cake

This Chocolate Zucchini Cake is the perfect mix between chocolate cake and zucchini. If you have a lot of zucchini laying around, this is what you need to make.

This recipe is so simple, put that Zucchini to use and make some of this delicious cake.

Ingredient Notes

• Sugar
• Brown Sugar
• Cream Cheese Softened
• Vegetable Oil
• Eggs
• Vanilla
• Flour
• Unsweetened Cocoa
• Baking Powder
• Baking Soda
• Salt
• Ground Cinnamon
• Buttermilk
• Shredded Zucchini
• Semi Sweet Chocolate Chips

Frosting

• Butter softened to room temperature
• Powdered Sugar
• Vanilla
• Milk

How to make Chocolate Zucchini Cake

1. Preheat oven to 350 degrees.
2. Spray a 12-cup Bundt pan with cooking spray.
3. Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended. Add eggs and vanilla.
4. Combine 2 1/2 cups flour, 1/2 cup of cocoa, baking powder, baking soda, salt, and cinnamon in a medium bowl, stirring well with a whisk.
5. Add flour mixture and buttermilk. Stir in zucchini, and 2/3 cup chocolate chips. Pour batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
6. Then add your favorite frosting or glaze on top.

Frosting

1. Whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and milk, mixing until incorporated. Mix on medium speed until light and fluffy, scraping the bowl as needed.
3. If frosting is too thick add a little more milk, or add more powdered sugar if not thick enough.

Storing and Other Tips

Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

The recipe calls for this cake to be baked in a bundt pan, however, not everyone has a bundt pan. This recipe could easily by made in a 9×9 inch or 9×13 inch pan, and taste just as good.

When it is done baking, let it completely cool, before spreading on the frosting. You could also keep it in the pan and frost it.

We take the bundt cake out of the pan, but if you are cooking in a rectangle or square pan, we recommend keeping it in the pan and serving from it, to avoid it breaking or crumbling when trying to remove it.

The best way to Shred Zucchini

We’ve found the best way to shred zucchini depends on your preference.

I prefer mine extremely thin, so there won’t be zucchini chunks or strands.

The best way to do this, is by placing my zucchini (cut into 2 inch chunks) into my food processor, and blending it until I have reached my desired consistency.

We wouldn’t blend it until it has become a liquid substance like a smoothie, but just until it isn’t in large chunks.

You could also use your potato peeler, or cheese grater, to create small and fine pieces of zucchini, for your cake.

Other Zucchini Recipes You’ll Love

• Zucchini Feta Bruschetta
• Crispy Zucchini Fries with Creamy BBQ Sauce Recipe
• Double Chocolate Zucchini Cookies Recipe
• Healthier Zucchini Oatmeal Cookies