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Best Chocolate Zucchini Cake Recipe: Moist, Fudgy, and Easy

Best Chocolate Zucchini Cake Recipe

This moist chocolate zucchini cake has a tender crumb, intense cocoa flavor, and plenty of melty chocolate chips. A quick chocolate frosting adds a creamy finish to every slice.
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Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups All-purpose flour
  • 3/4 cup Unsweetened natural cocoa powder
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 cup Unsalted butter, melted and slightly cooled
  • 1/2 cup Vegetable oil
  • 1 cup Granulated sugar
  • 1 cup Light brown sugar, packed
  • 2 eggs Large eggs
  • 2 teaspoons Vanilla extract
  • 1/2 cup Buttermilk
  • 2 cups Finely grated zucchini
  • 1 cup Semi-sweet chocolate chips
Chocolate Frosting
  • 1/2 cup Unsalted butter, softened
  • 1/3 cup Unsweetened cocoa powder
  • 2 cups Powdered sugar
  • 1/4 cup Heavy cream or milk
  • 1 teaspoon Vanilla extract
  • 1 pinch Fine salt

Method
 

Step-by-Step
  1. Preheat the oven to 350°F. Grease a 9-by-13-inch baking pan and line it with parchment paper, leaving a little overhang on two sides.
  2. Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl until evenly combined.
  3. In a large bowl, whisk the melted butter, oil, granulated sugar, and brown sugar. Add the eggs and vanilla, then whisk until smooth.
  4. Whisk in the buttermilk. Add the dry ingredients and stir just until a few flour streaks remain.
  5. Fold in the grated zucchini and chocolate chips. Do not overmix; the batter will become smooth as the zucchini distributes.
  6. Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool the cake completely in the pan before frosting. For the frosting, beat the softened butter until creamy, then mix in the cocoa powder, powdered sugar, cream, vanilla, and salt until smooth.
  8. Spread the frosting over the cooled cake. Slice into squares and serve at room temperature.

Notes

Grate the zucchini with the fine side of a box grater and gently blot it if it is exceptionally watery; do not squeeze it completely dry. Store covered at room temperature for 2 days or in the refrigerator for up to 5 days. Bring chilled slices to room temperature before serving.