This zucchini chocolate cake is super moist and indulgent but not extremely sweet and makes good use of all that extra zucchini you grew.
If you have seen my zucchini Instagram picture then you already know why I am posting a zucchini recipe. If you haven't then you should pop over and check it out because it is actually kind of hilarious.
Because of my massive amount of zucchini to eat, we decided to make some yummies and one of them is this zucchini chocolate cake.
If you have been thinking about a way to sneak some veggies into your stubborn kiddos then here you go. Although I can't say the rest of the ingredients are that great for you. It certainly is tasty, though, and that is a win in my book.
Easy Zucchini Chocolate Cake
Ingredients:
Cake Ingredients
- 2 ½ c. all-purpose flour
- 2 c. sugar
- 1 tsp. baking soda
- ¼ tsp. baking powder
- ½ tsp. salt
- 1 c. unsalted butter
- ¼ c. unsweetened cocoa powder
- 3 eggs
- ½ c. buttermilk
- 2 tsp. vanilla
- 2 c. shredded zucchini
Frosting Ingredients
- 3 ½ c. powdered sugar
- ½ c. unsalted butter
- ¼ c. unsweetened cocoa powder
- ⅓ c. buttermilk
- 1 tsp. vanilla
Instructions for Zucchini Chocolate Cake
Preheat oven to 350 degrees.
In a large bowl mix the flour, sugar, baking soda, baking powder, and salt.
In a saucepan, melt the butter then add in the cocoa powder and stir until smooth.
Bring to a boil, remove from heat, and add to the dry ingredients you previously mixed.
Now add in the eggs, buttermilk, vanilla, and zucchini, mix until well combined.
Pour the mix into a 13 x 9 cake pan and bake for approximately 40 minutes or until the cake comes out clean by testing with a toothpick.
Remove from oven and top with frosting.
Frosting Instructions:
In another large bowl add the powdered sugar and set aside.
In a saucepan, melt the butter and then add in the cocoa powder and buttermilk. Stir until well combined and smooth.
Bring to a boil, remove from heat and pour over the powdered sugar.
Add in the vanilla and whisk together until smooth.
Pour over the hot cake and spread evenly.
Allow cooking before slicing and serving.
EVEN MORE YUMMY CHOCOLATE DESSERTS:
- Gluten-Free Chocolate Chip Cookies
- No-Bake Chocolate Oatmeal Cookies
- Chocolate Covered Frozen Bananas
- Double Fudge Coca Cola Cake
- Butterfinger Cake
Want to print this Zucchini Chocolate Cake recipe?
Zucchini Chocolate Cake
Ingredients
- Cake Ingredients
- 2 ½ c. all-purpose flour
- 2 c. sugar
- 1 tsp. baking soda
- ¼ tsp. baking powder
- ½ tsp. salt
- 1 c. unsalted butter
- ¼ c. unsweetened cocoa powder
- 3 eggs
- ½ c. buttermilk
- 2 tsp. vanilla
- 2 c. shredded zucchini
- Frosting Ingredients
- 3 ½ c. powdered sugar
- ½ c. unsalted butter
- ¼ c. unsweetened cocoa powder
- ⅓ c. buttermilk
- 1 tsp. vanilla
Instructions
- Preheat oven to 350 degrees.
- In a large bowl mix the flour, sugar, baking soda, baking powder and salt.
- In a saucepan, melt the butter then add in the cocoa powder and stir until smooth.
- Bring to a boil, remove from heat and add to the dry ingredients you previously mixed.
- Now add in the eggs, buttermilk, vanilla and zucchini, mix until well combined.
- Pour the mix into a 13 x 9 cake pan and bake for approximately 40 minutes or until cake comes out clean by testing with a toothpick.
- Remove from oven and top with frosting.
Frosting Instructions:
- In another large bowl add the powdered sugar and set aside.
- In a saucepan, melt the butter and then add in the cocoa powder and buttermilk. Stir until well combined and smooth.
- Bring to a boil, remove from heat and pour over the powdered sugar.
- Add in the vanilla and whisk together until smooth.
- Pour over the hot cake and spread evenly.
- Allow to cook before slicing and serving.
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