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Chocolate Zucchini Cake Recipe

This Chocolate Zucchini Cake, is practically guiltless. It is also moist, rich, and full of amazing chocolate flavor, that you are going to love. 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Easy Dessert Recipe, Zucchini, zucchini cake, zucchini dessert
Servings: 12
Calories: 532kcal


  • 12 cup Bundt Pan
  • Non-stick Cooking Spray
  • Large Bowl
  • Medium Bowl
  • Hand mixer
  • Small Mixing Bowl


  • ¾ cup sugar
  • ½ cup brown sugar
  • 4 ounces cream cheese softened
  • cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla
  • 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
  • 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.


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.


Calories: 532kcal | Carbohydrates: 81g | Protein: 7g | Fat: 21g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 364mg | Potassium: 270mg | Fiber: 3g | Sugar: 57g | Vitamin A: 421IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 3mg