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.
The zucchini in this chocolate cake, really does make it so moist.
I decided to put this to the test. So I made this Chocolate Zucchini Cake, and a regular chocolate cake. I had my husband close his eyes and eat each one.
Kid you not, he said the Chocolate Zucchini Cake was the BEST cake he has ever eaten. He agreed that it was way more moist, and even had a richer flavor.
So there you have it, zucchini is the secret ingredient to making a moist and delicious cake.
This recipe is so simple, and if you have a lot of zucchini at this time of year, like me, you need to put them to use, and make some of this delicious cake.
Could I make this Chocolate Zucchini Cake without a bundt pan?
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.
I would recommend keeping the cooking time the same, but checking on it more frequently.
I have personally never made this recipe using a glass baking pan, but I bake all my other cakes in pans, and this batter has the same consistency.
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.
What is the best way to shred zucchini for this Chocolate Zucchini Cake?
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.
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Looking for more zucchini recipes?
- Whole Wheat Lemon Zucchini Bread
- Healthier Zucchini Oatmeal Cookies
- Zucchini Chocolate Chip Cookies
- Mini Zucchini Muffins
- Chocolate Zucchini Sheet Cake
- Sheet Pan Zucchini Cake with Frosting
- Cinnamon Zucchini Cake with Cream Cheese Frosting
Chocolate Zucchini Cake Recipe
- ¾ cup sugar
- ½ cup brown sugar
- 4 ounces cream cheese softened
- ⅓ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla
- 2½ cups flour
- ½ cup unsweetened cocoa
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup buttermilk
- 2 cups shredded zucchini
- ⅔ cup semi sweet chocolate chips
- ½ cup butter softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 Tablespoon milk
- Preheat oven to 350 degrees.
- Spray a 12-cup Bundt pan with cooking spray.
- 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.
- 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.
- 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.
- Then add your favorite frosting or glaze on top.
- Whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
- 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.
- If frosting is too thick add a little more milk, or add more powdered sugar if not thick enough.
- 12 cup Bundt Pan
- Non-stick Cooking Spray
- Large Bowl
- Medium Bowl
- Hand mixer
- Small Mixing Bowl
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