Chocolate Zucchini Cake

5 from 3 votes

This Chocolate Zucchini Cake is a deep, dark chocolate cake that is topped with light and fluffy chocolate whipped cream! With 3 cups of zucchini, it is incredibly moist and you won't even notice all the vegetables!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: chocolate zucchini cake

Servings: servings

Author: Alyssa Rivers

Ingredients

Cake

2 cups granulated sugar
1 cup buttermilk
2 eggs room temperature
1 1/2 teaspoon vanilla
2 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
3 cups shredded zucchini about 2 small or 1 large

Chocolate Frosting

1 1/2 cups heavy whipping cream
2/3 cup powdered sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla

Instructions

Cake

Preheat the oven to 350 degrees and lightly grease a 9x13" pan (line with parchment paper if desired).
In a large bowl, whisk together sugar, buttermilk, eggs, and vanilla until smooth.
Add flour, cocoa powder, baking soda, salt, and baking powder and stir until combined.
Stir in zucchini, just until combined.
Spread into prepared pan and bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Set aside to cool to room temperature.

Chocolate Frosting

In a medium bowl, combine cream, sugar, cocoa, and vanilla.
Beat with an electric mixer on low until incorporated, then beat on high until stiff peaks form.
Spread over cooled cake and serve.

Notes

Originally Posted July 8, 2020

Updated July 4, 2022

Nutrition

QR code

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