Chocolate Zucchini Cake

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Hey pals! I shared this awesome recipe four years ago, and guess what? It’s still one of my absolute favorites! This CHOCOLATE ZUCCHINI CAKE is a sneaky way to enjoy veggies—there are 3 cups of zucchini in it, but you won’t even taste it! Trust me, it’s the best way to eat your veggies. Have you given it a shot yet? Let me guide you through making the most fantastic chocolate zucchini cake with chocolate frosting. Brace yourself for the most moist, decadent chocolate cake ever, and the best part? You won’t even realize there’s zucchini in it!

Chocolate Zucchini Cake

Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Servings 20


  • 3/4 cup Oil like canola
  • 1 cup Sugar
  • 3/4 cup Brown Sugar
  • 3 large Eggs
  • 1-2 teaspoons Vanilla
  • 1/2 cup Sour Cream go for full-fat
  • 3 cups Grated Zucchini
  • 2/3 cup Cocoa Powder unsweetened
  • 2 cups Flour
  • 1 1/2 teaspoons Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Semi-Sweet Chocolate Chips

For the scrumptious Chocolate Buttercream Frosting:

  • 1 cup Butter softened
  • 2/3 cup Cocoa Powder
  • 3 1/2 cups Powdered Sugar
  • 2 Tablespoons Heavy Cream or Milk


  • Preheat the oven to 350 degrees. Start by grating the zucchini, then spread it on paper towels to absorb some moisture.
  • In a large bowl, mix oil, sugar, brown sugar, eggs, and vanilla until creamy. Stir in the grated zucchini and sour cream.
  • Add cocoa powder, flour, baking soda, baking powder, and salt—mix only until combined to avoid over-mixing. Fold in chocolate chips.
  • Pour the batter into a 9×13 pan (lightly sprayed with non-stick cooking spray). Bake for 24-28 minutes until a toothpick comes out clean from the center.
  • Cool completely and then frost with the homemade chocolate buttercream frosting.

For the heavenly Chocolate Buttercream Frosting:

  • In a large bowl, cream together butter, cocoa powder, powdered sugar, and heavy cream until light and fluffy. Adjust the cream for your desired consistency. Spread it over the cooled cake.


  • For the oil, any type works, but I find it creates the moistest cake.
  • Opt for full-fat sour cream—it’s a game-changer for extra tenderness.
  • Finely grate the zucchini and soak up extra moisture before adding it to the batter.
  • Use good-quality cocoa powder—I recommend Callebaut.
  • All-purpose flour is perfect, but cake flour works too.
  • Semi-sweet chocolate chips are the way to go.

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