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Chocolate Zucchini Cake Recipe: If you struggle feeding your kids their daily veggies, this cake is for you. It’s the perfect way to sneak in zucchini squash, and they will not be able to taste or see it!
Adding grated zucchini to cake makes it moist because of its high water content. It’s a great idea!
Ingredients for Chocolate Zucchini Cake
- Granulated sugar
- Canola oil
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Special dark unsweetened cocoa powder
- Ground cinnamon
- Salt
- Milk
- Grated zucchini
- Unsalted butter
- Confectioner’s sugar
How to Make Chocolate Zucchini Cake
1. Make the cake: grease and flour a bundt cake pan and preheat the oven to 350 F.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cocoa, ground cinnamon, and salt.
3. Using a hand-held or stand mixer, beat the sugar, oil, eggs, and vanilla extract until smooth and fluffy.
4. Add the dry ingredients until well combined.
5. Gradually beat in the milk until smooth.
6. Gently fold in the grated zucchini until well combined.
7. Pour the mixture into the prepared pan and bake for 1 hour or until a toothpick inserted in the middle comes out clean. Start checking at around 50 minutes. Remember not all ovens are the same!
8. Once fully cooked, remove the cake from the oven and let cool in the pan for 20-30 minutes. Transfer to a plate and let cool down completely.
9. Make the frosting: using a hand-held or stand mixer, combine the melted butter and cocoa until smooth. Alternately add the milk and confectioner’s sugar until smooth. Mix in the vanilla extract.
10. Frost the cake when fully cooled.
Can I Freeze Chocolate Zucchini Cake?
This cake can be frozen unfrosted. Let it cool down to room temperature, wrap it twice in plastic wrap and once with foil, and freeze for up to 4 months. When ready to serve, let it thaw out completely and come to room temperature before making the frosting.
SAVE THIS CHOCOLATE ZUCCHINI CAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
How to Store Chocolate Zucchini Cake?
You can store this cake at room temperature for up to 3 days, stored in an airtight container. If you’re keeping it for more than 3 days, refrigerate it also in an airtight container.
You can freeze frosted leftovers for up to 3 months, but this cake is best frozen unfrosted.
This moist and very chocolatey cake is a chocolate lover’s dream!
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Chocolate Zucchini Cake
If you struggle feeding your kids their daily veggies, this cake is for you. It’s the perfect way to sneak in zucchini squash, and they will not be able to taste or see it!
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- ½ cup Special Dark unsweetened cocoa (or regular unsweetened cocoa)
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 cups sugar
- ¾ cup canola or vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 2 cups grated zucchini
For the frosting:
- ½ cup unsalted butter, melted
- ⅔ cup Special Dark unsweetened cocoa (or regular unsweetened cocoa)
- 3 cups confectioner’s sugar
- ⅓ cup whole milk
- 1 tsp vanilla extract
Instructions
- Make the cake: grease and flour a bundt cake pan and preheat the oven to 350 F.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cocoa, ground cinnamon, and salt.
- Using a hand-held or stand mixer, beat the sugar, oil, eggs, and vanilla extract until smooth and fluffy.
- Add the dry ingredients until well combined.
- Gradually beat in the milk until smooth.
- Gently fold in the grated zucchini until well combined.
- Pour the mixture into the prepared pan and bake for 1 hour or until a toothpick inserted in the middle comes out clean. Start checking at around 50 minutes. Remember not all ovens are the same!
- Once fully cooked, remove the cake from the oven and let cool in the pan for 20-30 minutes. Transfer to a plate and let cool down completely.
- Make the frosting: using a hand-held or stand mixer, combine the melted butter and cocoa until smooth. Alternately add the milk and confectioner’s sugar until smooth. Mix in the vanilla extract.
- Frost the cake when fully cooled.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 518Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCarbohydrates: 91gFiber: 4gSugar: 62gProtein: 8g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.