Chocolate Lover’s Zucchini Cake Recipe

This chocolate lover’s zucchini cake offers a delightful blend of moist, rich cocoa goodness and unexpected bursts of mini chocolate chips. Its luscious texture and velvety frosting make it irresistible for dessert fans. Perfect for those exploring Baking With Zucchini and Recipes Made With Zucchini, this cake redefines comfort food with a creative twist.

I have been working on this Chocolate Lover’s Zucchini Cake that offers a real treat to anyone looking for a dessert that is both hearty and filled with chocolate flavor. It starts with a mix of 1 1/2 cups all-purpose flour, 1 cup granulated sugar, and 1/2 cup unsweetened cocoa powder combined with 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.

I then beat in 2 large eggs, 1/2 cup vegetable oil, 1 tsp vanilla extract, and 1/2 cup buttermilk before gently folding in 1 cup of grated zucchini (make sure you squeeze out the extra liquid) and 1/2 cup mini semisweet chocolate chips. The frosting is made by creaming 1/2 cup unsalted butter with 2/3 cup unsweetened cocoa powder, 3 cups powdered sugar, 1/3 cup whole milk and 1 tsp vanilla extract along with a pinch of salt.

I love this cake since it not only captures the essence of a chocolate lover’s dream but also shows how vegetables can boost nutritional value while keeping desserts delicious.

Why I Like this Recipe

I love this recipe because it always turns out super moist and full of rich chocolate flavor that just hits the spot. I also really dig how the grated zucchini sneaks in a hint of healthy without messing up the decadence, even if it sounds kinda weird. The frosting is seriously the best part – it’s creamy and extra chocolaty which makes every bite feel like a treat. Plus, it’s an easy recipe to follow so I can whip it up without feeling overwhelmed, and that always makes baking way more fun.

Ingredients

• All-purpose flour gives carbohydrates and structure, making the cake light and tender.
• Unsweetened cocoa powder adds a rich chocolate flavor and smooth, deep color.
• Grated zucchini supplies moisture and fiber while boosting vitamins in every bite.
• Eggs provide protein and help bind ingredients for an even, spongy texture.
• Mini semisweet chocolate chips deliver extra bursts of sweetness and a fun, melty texture.
• Unsalted butter in the frosting creates a creamy, classic finish with a slight sweet touch.

Ingredient Quantities

• Cake – 1 1/2 cups all-purpose flour
• Cake – 1 cup granulated sugar
• Cake – 1/2 cup unsweetened cocoa powder
• Cake – 1 tsp baking soda
• Cake – 1/2 tsp baking powder
• Cake – 1/2 tsp salt
• Cake – 2 large eggs
• Cake – 1/2 cup vegetable oil
• Cake – 1 tsp vanilla extract
• Cake – 1/2 cup buttermilk
• Cake – 1 cup grated zucchini (make sure you squeeze out the extra liquid)
• Cake – 1/2 cup mini semisweet chocolate chips
• Frosting – 1/2 cup unsalted butter, softened
• Frosting – 2/3 cup unsweetened cocoa powder
• Frosting – 3 cups powdered sugar
• Frosting – 1/3 cup whole milk (add a little extra if needed for consistency)
• Frosting – 1 tsp vanilla extract
• Frosting – a pinch of salt

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch pan, then set it aside.

2. In a large bowl, mix together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.

3. In another bowl, beat 2 large eggs, 1/2 cup vegetable oil, and 1 tsp vanilla extract together. Stir in 1/2 cup buttermilk until its well combined.

4. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix or it’ll get tough.

5. Fold in 1 cup grated zucchini (make sure you squeeze out extra liquid) and 1/2 cup mini semisweet chocolate chips gently.

6. Pour the batter into your prepared pan and smooth the top out so it bakes evenly.

7. Bake for about 25 to 30 minutes or until a toothpick inserted into the center comes out mostly clean. Let the cake cool completely in the pan.

8. For the frosting, beat 1/2 cup softened unsalted butter until it’s creamy. Then add 2/3 cup unsweetened cocoa powder and mix until smooth.

9. Gradually add 3 cups powdered sugar, alternating with 1/3 cup whole milk until the frosting reaches a smooth, spreadable consistency; add a pinch of salt and 1 tsp vanilla extract as you go.

10. Once the cake has cooled, spread a thick layer of frosting on top and enjoy your delicious chocolate lover’s zucchini cake.

Equipment Needed

1. Oven
2. 9×13 inch baking pan
3. Large mixing bowl for dry ingredients
4. Another mixing bowl for wet ingredients
5. Whisk or hand mixer for beating and mixing
6. Measuring cups and spoons
7. Rubber spatula for folding and smoothing the batter
8. Grater to shred the zucchini
9. Toothpick to test for doneness
10. Cooling rack (optional if you prefer not to cool in the pan)

FAQ

Chocolate Lover’s Zucchini Cake Recipe Substitutions and Variations

• Swap granulated sugar with coconut sugar or even honey (use about 3/4 cup honey and reduce the liquid slightly)
• If you cant find unsweetened cocoa powder, Dutch-processed cocoa is a good replacement that gives a smoother, richer taste
• No buttermilk? Just mix 1/2 cup milk with 1/2 tablespoon of lemon juice or vinegar and let it sit for 5 minutes
• You can replace each egg with a “flax egg” by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, let it thicken for a few minutes
• If you dont like vegetable oil, melted coconut oil works well too, just use the same amount

Pro Tips

1. Squeeze as much liquid from the zucchini as you can before adding it into the batter, otherwise your cake might turn out way too wet and gooey.

2. Dont overmix the batter after you combine the wet and dry ingredients because doing so can make the cake tough instead of light and fluffy.

3. For the frosting, if it comes out too thick or stiff, just add a bit more milk little by little until it has the perfect spreadable consistency.

4. Always let the cake cool completely in the pan before applying the frosting so that it sticks better and doesn’t slide off.