Chocolate Zucchini Cake

Chocolate Zucchini Cake...a rich , dense chocolate cake made with shredded zucchini. It's topped with a poured chocolate frosting that melts right into the cake!

This Chocolate Zucchini Cake is a rich, dense chocolate cake made with shredded zucchini from the garden. It’s topped with a poured chocolate frosting that melts right into the cake!

Today might as well be opposite day. Hello, I talking about zucchini…

Actually zucchini and cake, so yeah…maybe only half-opposite day.

But really, do vegetables belong in cake? Why can’t foods sit at their own designated table in the lunchroom?

All this co-mingling is messing with the universe’s natural balance.

I mean there is the exception to the rule in Carrot Cake…we ALL know “a carrot cake”… but overall everyone doesn’t have to be friends, do they?

Well, this cake is basically the John Hughes film of desserts. It’s the slow clap at the end of a big dramatic lunchroom speech.

It’s freaking ZUCCHINI CAKE! Proving we all CAN just get along.

So yeah, we’ve basically just solved all the world’s problems. Boom.

Zucchini Cake...a dense rich chocolate cake with a poured frosting..almost like a brownie, but all cake!

Grab a zucchini. Or if you have garden-y type friends, I am sure they have given you zucchini. Because everyone who grows zucchini is always trying to get rid of the zucchini.

Riddle me THAT!

Zucchini

Also another secret ingredient in this cake is sour cream…

Sounds like I’m making a stuffed baked potato, doesn’t it?

Sour Cream in the Zucchini Cake

Anyway, grate up that zucchini…

Shredded Zucchini

You’re going to add that right into the batter.

Also chocolate chips…

Chocolate Chips for the zucchini cake

Spread the batter into a pan…

Zucchini Cake ready to go in the oven...

And when it’s baked it will look like this. Certainly you could stop there.

HAHAHA!

Baked Zucchini Cake before the frosting!

Or give this cake a chance. With poured frosting. Just like the one I use on my Sunday Chocolate Cake Recipe.

I think the frosting is why this cake is not stuck at the nerd table.

Frosting helps in all aspects of life.

poured icing

Let the frosting soak into the cake and set up…

Letting the poured frosting set on the zucchini cake

Then have a slice or 3.

I’m pretty sure it counts as a serving of vegetables!

Chocolate Zucchini Cake. A dense rich chocolate cake with a poured frosting that melts right in to the cake!

 

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Chocolate Zucchini Cake

  • Author: Cookies & Cups

Description:

serves 12


Ingredients:

Cake

  • 1/2 cup butter, room temperature
  • 1/2 cup vegetable oil
  • 1 3/4 cups granulated sugar
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup sour cream
  • 2 3/4 cups flour
  • 3/4 cup cocoa powder
  • 3 cups grated zucchini
  • 3/4 cup semi sweet chocolate chips

Pourable frosting

  • 1/2 cup butter
  • 1/2 cup milk
  • 1/4 cup cocoa powder
  • 4 cups powdered sugar

Instructions

  1. Preheat oven to 325°
  2. Spray a 9×13 baking dish with cooking spray and set aside.
  3. In bowl of stand mixer beat butter, vegetable oil and sugar together until smooth. Add in vanilla, baking soda, baking powder, salt and eggs and continue mixing until smooth and combined, scraping sides as needed.
  4. Add in sour cream alternately with the flour, mixing after each addition until smooth.
  5. Next mix in cocoa powder until evenly combined.
  6. Finally fold in zucchini and chocolate chips.
  7. Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick inserted in center comes out clean.

Frosting

  1. In a medium saucepan over medium-low heat melt butter, milk, and cocoa powder together, stirring frequently. Remove from heat and whisk in powdered sugar until there are no more lumps.
  2. Pour frosting over your cake while it’s still warm.
  3. Allow the cake to cool completely before serving.

Notes:

cake recipe lightly adapted from King Arthur Flour

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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42 Comments
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Amanda
August 26, 2020 10:38 am

When alternativing between flour and sour cream how much do you add of both? That part confused me…also didn’t know to use small zucchini and take out the seeds.

Sarah N.
July 31, 2020 12:57 pm

Halved the recipe and baked in an 8×8″ pan lined with parchment paper. Baking time was the same. Delicious outcome and enjoyed by all with whom I chose to share (including myself). Thank you!

Leslie
July 21, 2020 2:06 pm

Great recipe! Have you ever froze the cake?

Leslie
July 22, 2020 10:03 am
Reply to  Shelly

Thank you

Cheryl
July 13, 2019 5:33 pm

Just made this cake for a family get together tomorrow. So easy & good. Put mine in a sheet pan 10×13 so it’s going to be bar size. I had to try it & it’s a winner. Thanks so much for recepie

Linda Mulliniks
June 10, 2019 3:17 pm

Great way to use the zucchini brought in from garden. Delicious Mine turned out perfect.

Bekkerz
July 4, 2017 11:55 pm

looks awesome but does anyone know the nutrition fact breakdown on this?

Renee
September 15, 2016 11:50 pm

Beautiful!!! Had to cook mine 45 min and it is too tall to frost. Good thing because I didn’t follow the directions step by step and the frosting is lumpy. Oh well I think it will be great without it!

Pat
July 31, 2016 7:49 pm

I made this today and applesauce for butter and Greek yogurt for the sour cream. So so sooooooo good!!!!! It is our new favorite. Thanks for sharing!

Cheryl
October 3, 2015 9:35 pm

I had never shredded zucchini to use in a cake prior to this recipe – WOW! Was this delicious!!

Carley
September 27, 2015 7:00 pm

I love baking with zucchini. It always disappears in the batter and leaves a bakery-quality product! This cake is delicious, and I will definitely make again. My mom didn’t even let me frost it before digging in. Thank you for a great recipe!

Jodi Hargis
August 19, 2015 6:06 pm

Just wondering if there is supposed to be any liquid? Mine is in the oven but it was so thick I could hardly get my kitchen aid to spin? Just 1/2 cup oil and eggs no other liquid?

Lisa Black
August 6, 2015 9:51 pm

Does it need to be refrigerated?

Annette
August 27, 2014 8:20 pm

Made this today! Could see when pouring it into the 9×13 there was going to be enough to also make an 8×8 for husband to take to work. My frosting never did set up, but still very yummy!! Will make again for sure!

Becky
August 27, 2014 12:13 am

I had a surplus of zucchini on my counter and finally made this today. Oh my word. Shelly. SHELLY! This is by far the best zucchini cake I have ever ever made. And my poor husband is away for work all week. So sadly (haha ya right!) I’ll have to manage this on my own! Thanks for this one, it’s a keeper!

Cheryl
August 26, 2014 7:06 pm

I’m making this tonight! It would be nice to also have the measurements by weight (grams or ounces). The amount of zucchini could vary greatly, depending on how much one stuffs into a cup 🙂

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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