Chocolate Fudge Cake

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Enjoy a super rich and moist chocolate cake topped with milk chocolate fudge frosting—and guess what? You won’t even notice the hidden veggies!

This indulgent chocolate zucchini cake is packed with chocolate chips and covered in creamy chocolate fudge frosting. Made with three cups of shredded zucchini (but you won’t taste it!), it’s the most delicious way to sneak in some greens.

Why You’ll Love This Chocolate Zucchini Cake

  • Incredibly moist and rich with intense chocolate flavor
  • Easy to make
  • Great for using up summer zucchini
  • Contains 3 cups of zucchini—but you can’t even tell!
  • Topped with chocolate buttercream

Chocolate Fudge Cake

Course Dessert
Servings 12


  • 2 cups 250g all-purpose flour (spooned & leveled)
  • 3/4 cup 62g unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon espresso powder optional
  • 1/2 teaspoon salt
  • 1 cup 240ml canola or vegetable oil
  • 1 cup 200g granulated sugar
  • 3/4 cup 150g packed light or dark brown sugar
  • 4 large eggs at room temperature
  • 1/3 cup 80g sour cream or plain yogurt, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups about 360g shredded zucchini (lightly blotted; about 2 medium zucchinis)
  • 1 cup 180g semi-sweet chocolate chips
  • Chocolate frosting or vanilla frosting


Preheat and Prepare:

  • Preheat oven to 350°F (175°C).
  • Grease two 9-inch round cake pans, line with parchment paper, and grease the parchment. This helps the cakes come out easily.

Make the Cake:

  • In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt.
  • In another large bowl, using a handheld or stand mixer, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and shredded zucchini until well combined.
  • Gradually mix the dry ingredients into the wet ingredients until fully combined. Stir in the chocolate chips. The batter will be slightly thick.
  • Divide the batter evenly between the cake pans.


  • Bake for 25-32 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool completely in the pans on a wire rack before frosting.

Assemble and Frost:

  • Once cooled, slice a thin layer off the tops of the cakes to create a flat surface.
  • Place one cake layer on a serving plate. Spread frosting evenly over the top.
  • Top with the second layer and spread the remaining frosting over the top and sides. Decorate with chocolate sprinkles or mini chocolate chips if you like.


  • Slice and serve your delicious chocolate zucchini cake.


  • Store leftover cake at room temperature for 2-3 days or in the refrigerator for up to 5 days.


  • Make Ahead: You can prepare the cake and frosting a day in advance. Store the cake at room temperature, covered. Keep the frosting in the fridge and bring to room temperature before using.
  • Freezing: Frosted or unfrosted cakes can be frozen for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
  • Zucchini Prep: Lightly blot the shredded zucchini with a towel before adding it to the wet ingredients.
  • Alternate Baking: For a sheet cake, use a 9×13-inch pan and bake at 350°F for about 45 minutes. For cupcakes, bake 24-30 cupcakes at the same temperature for 18-22 minutes.

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