Chocolate Zucchini Cake

Chocolate Zucchini Cake

Grated zucchini is my secret to a super-moist chocolate cake. I also achieve a nice fluffy crumb by not overmixing the batter, and instead stirring until the ingredients are just combined.
Course Dessert
Servings 1 (9-inch) single-layer cake, serves 8–12


Cake Ingredients:

  • 1 cup sugar
  • ¾ cup + 2 tablespoons all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1 tablespoon or 1 packet instant coffee granules
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 egg
  • ½ cup milk
  • ¼ cup olive oil
  • 1 teaspoon vanilla extract
  • ½ cup boiling water
  • 1 cup shredded zucchini

Chocolate Frosting Ingredients:

  • 1 cup 2 sticks salted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • cup unsweetened cocoa powder
  • cup chocolate chips melted


  • Preheat oven to 350°F. Grease and flour a 9-inch round baking pan. Set aside.
  • In a large bowl, whisk together sugar, flour, cocoa powder, instant coffee granules, baking powder, baking soda and salt.
  • Add in the egg, milk, olive oil, vanilla extract, boiling water and shredded zucchini. Stir until just combined.
  • Pour batter into your prepared pan, using a rubber spatula to scrape it out of the mixing bowl. Tap your pan on the counter to release any excess air bubbles.
  • Place cake in oven to bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place on a wire rack to cool completely before frosting. To make chocolate frosting, blend softened butter in a large bowl until smooth. Mix in powdered sugar 1 cup at a time. Add vanilla extract, milk, cocoa powder and melted chocolate.
  • Continue blending until just combined.
  • Evenly spread this frosting on top of your cooled cake. Slice, serve and enjoy.
Keyword cake, Chocolate, Sweet, zucchini

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