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+ servings

Chocolate Zucchini Cake

Course Dessert
Cuisine American
Keyword cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 people



  • 2 ¼ cups all-purpose flour
  • 2 cups granulated sugar
  • ½ cup cocoa powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 eggs
  • cup milk
  • 1 cup vegetable oil
  • 1 Tbsp vanilla extract
  • 2 ½ cups shredded zucchini


  • 6 Tbsp unsalted butter, softened
  • 6 ½ Tbsp cocoa powder
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 5 Tbsp milk
  • pinch of salt


  • Preheat oven to 350 degrees F. Grease a 13x9-inch baking dish.
  • Start with the preparation of the cake. In a large bowl whisk the flour, sugar, cocoa, salt, baking soda, and baking powder.
  • In another large bowl, whisk together the eggs, milk, oil, and vanilla. Stir in the zucchini
  • Add the dry ingredients to the wet ingredients and stir. The batter will be very thick. 
  • Spread batter into the baking dish. Bake at 350 degrees F for 35 minutes or until a toothpick is almost clean from the center.  Allow cake to cool completely before frosting.
  • While cake is cooling, prepare the frosting. Use a hand mixer to beat the butter, cocoa, and vanilla in a large bowl. Slowly add the powdered sugar, then 2 Tablespoons of milk, and a pinch of salt.  Add more milk a tablespoon at a time until desired consistency is reached. You want the frosting to spread easily over the cooled cake.  Spread frosting over cake and serve. 


Recipe Adapted from Dessert Now, Dinner Later