This CHOCOLATE ZUCCHINI CAKE is so moist and decadent! It’s topped off with my mama’s famous fudgy frosting. This cake is the perfect way to use up that zucchini!
I absolutely love zucchini! It’s so versatile and can be used as a swap for pasta, sauteed for an easy side dish, grilled right alongside some chicken or pork chops, and can even be made into bread with my chocolate zucchini bread!
One of my favorite ways to enjoy zucchini is this fried zucchini. It’s outrageously good!
Of course, this chocolate zucchini cake recipe is another favorite in our house.It’s hard to go wrong with cake and this one gets loads of moisture from the zucchini plus it’s topped off with my mama’s famous fudgy frosting.
You’re going to love this recipe!
How to make this chocolate zucchini cake recipe:
To start, you’ll whisk together your dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Next, you’ll whisk together some eggs, applesauce, oil, and vanilla.
Pour the wet ingredients over the dry and stir to combine.
Shred some zucchini and add that to the batter. This makes the cake so moist and no one will even realize they’re getting some veggies in with their dessert!
Spread the batter into a greased 9×13 baking dish and bake through.
Once baked and cooled, pour my mama’s chocolate chip frosting over the cake and let that set for about 15 minutes before cutting and serving.
We LOVE this frosting because it comes together in about 2 minutes and it gets poured over the cake instead of spread (so easy!!). Plus, after it’s sat for a bit it firms up into this crackly, fudgy texture that is just to die for.
Is chocolate zucchini cake healthy?
This chocolate zucchini cake is a bit healthier than most cakes thanks to the addition of zucchini. Zucchini adds loads of moisture to the cake without adding fat. It also sneaks in vitamins and anti-oxidants.
I’ve also swapped in applesauce for some of the oil to keep this cake lower in fat without sacrificing flavor or texture.
Does chocolate zucchini cake need to be refrigerated?
Because this zucchini cake is so moist, I think it’s best to store it in the refrigerator. Super moist cakes tend to go bad quicker at room temperature, in my opinion.
I store the cake tightly covered in the fridge for up to one week.
If you’ll be eating this within 2 days, it should be fine on the counter.
More cake recipes to try:
Eclair Cake: I made this as a kid and still make it today!
Strawberry Cream Cake: You’d never believe it was low carb!
Pumpkin Cheesecake Bars: Cheesecake is the best cake!
Buttermilk Pound Cake: The browned butter glaze drizzled over the top is divine!
Pumpkin Coffee Cake: Heaven.
Chocolate Zucchini Cake
- Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with non-stick spray.
- In a medium bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon.
- Add the eggs, applesauce, oil, and vanilla to a small mixing bowl and whisk well to combine.
- Pour the egg mixture over the dry ingredients and stir until just combined. Fold in the grated zucchini.
- Spread mixture into the prepared baking dish. and bake for 50-60 minutes or until a tester comes out clean.
- Cool completely before frosting. Let frosting set 15 minutes before cutting and serving.