This is the BEST Chocolate Zucchini Cake! Perfectly moist, rich and fudgy and loaded with zucchini (but you’d never know)! Topped with chocolate whipped cream.
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I’ll admit, I don’t eat a lot of zucchini that’s not in baking.
These Banana Chocolate Chip Zucchini Muffins are a favorite, but this rich and indulgent Chocolate Zucchini Cake is at the top of our list.
The texture is light and soft but incredibly moist, and it’s loaded with chocolatey flavor.
It’s also loaded with shredded zucchini (a whopping 3 cups!) but you’d never know, and you’ll probably never even see it.
This cake is perfect for making ahead and taking to any barbecues, potlucks or picnics you have going on this summer (just top with whipped cream before serving or keep chilled)!
It’s also perfect for hiding in a corner with the pan and a fork and not sharing with the kids, your choice 😉
How to make Chocolate Zucchini Cake:
This cake is made conveniently in one bowl, so we get to save on dishes, too!
- Whisk together the sugar and wet ingredients — this helps to prevent a grainy texture.
- Add the cry ingredients and whisk just until thoroughly combined
- Stir in the zucchini — some recipes call for drained zucchini, but I like to shred it and throw it right in! The moisture if the cake depends on all that juicy goodness
- Spread into a 9×13″ pan and bake until a toothpick comes out clean or with moist crumbs. As long as you don’t see batter, it’s good to go!
- Let cool completely before topping with the whipped cream. If you’re not serving that day, it’s best to top with whipped cream just before you are going to eat it.
Ingredients and Substitutions:
- Buttermilk: buttermilk gives this cake a light and airy texture and I recommend using buttermilk if you have some, or see my post on How to Make Buttermilk if you don’t! If you are looking to make this cake dairy free, I think a dairy free milk of your choice would work just fine, but I haven’t tested it.
- Eggs: I haven’t tested any egg replacements in this recipe, although I have used flax eggs in other cakes and they have turned out well.
- All purpose flour: If you want to make this cake a little healthier, feel free to swap some or all of the flour with whole wheat flour. I don’t think you’d even notice!
- Whipped cream: The chocolate whipped cream on here is one of my favorite parts, but you can substitute with whipped topping, chocolate frosting, or just sprinkle with a handful of chocolate chips before baking. Opting for chocolate chips makes it even easier to transport if you are planning for a picnic!
More zucchini recipes:
- Healthier One Pot Skillet Lasagna
- Baked Tortellini with Turkey & Vegetables
- Instant Pot Spaghetti – made healthier!
- Chicken Parmesan Foil Packets with Veggies + VIDEO
Chocolate Zucchini Cake
written by Ashley Fehr
Ingredients
- 2 cups granulated sugar (400 grams)
- 1 cup low fat buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- 2 ¼ cups all purpose flour fluffed and levelled (293 grams)
- ¾ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 3 cups shredded zucchini (about 2 small or 1 large)
Chocolate Whipped Cream
- 1 ½ cups heavy whipping cream
- ½-¾ cup powdered sugar more or less depending on your tastes
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F and lightly grease a 9×13" pan.
- In a large bowl, whisk together sugar, buttermilk, eggs and vanilla until smooth.
- To the bowl, add flour, cocoa powder, baking soda, baking powder and salt and whisk just until completely combined.
- Add the shredded zucchini (no need to squeeze it out!) and stir until combined.
- Pour into prepared pan and bake for 30-35 minutes until a toothpick comes out clean or with moist crumbs (as long as there's no batter it's good to go!). Let cool to room temperature.
Chocolate Whipped Cream
- In a medium bowl, combine cream, powdered sugar, cocoa powder and vanilla. Beat on medium speed with an electric mixer until stiff peaks form.
- Spread over cooled cake, slice and serve.
Nutrition Information
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Paula says
Can II use frozen zucchini to make this??
The Recipe Rebel says
Hi Paula, I haven’t tried it but you would likely need to thaw it first. Let us know how it goes if you experiment with it!
Cathy Fire says
Will this recipe work for jumbo muffins?
The Recipe Rebel says
Hi Cathy! I haven’t tested it out myself so it would be hard for me to say. If you decide to experiment, I’d love to know how it turns out!
Barb opar says
I noticed there is no butter or oil in the receipe.Is this a typo ??????? Is this receipe Correct as printed ??
Barb opar says
I noticed there is no butter or oil in the receipe.Is this a typo ???????
The Recipe Rebel says
Hi Barb! There is no typo. It’s not needed in this cake! Enjoy!
Becca says
Made this and let me say, YUMMMMM! This cake has such a nice cocoa flavor and is super moist! The icing was so light and complemented the cake perfectly! Making again today due to the cake only lasting a couple days! Thanks for an awesome recipe!
The Recipe Rebel says
Hi Becca! So glad you enjoyed the recipe! Thank you for this review!
Skye says
Just made the cake- Thursday afternoon.. but eating on Saturday.. this was only time I had and will make icing on Saturday. Is that bad and where do I store it
The Recipe Rebel says
Hi! It’s definitely okay to make ahead of time. Cake can be stored in an airtight container at room temperature for up to 4 days.
Bridget says
How long will the icing last in the fridge? Or should it be made just before serving?
Ashley Fehr says
I prefer to add the whipped cream just before serving, but it can last up to a couple of days