Amazing Chocolate Zucchini Cake

Chocolate Zucchini Cake Recipe

I'm always looking for new ways to use zucchini. Little did I know that you could use zucchini to make this delicious chocolate cake! 

Trust me, You will not believe how moist and delicious this chocolate zucchini cake is. 

Honestly, I think it is the best chocolate cake I have ever made from scratch. The flavor reminds me a chewy brownie with the texture of a fluffy cake. If you love chcocolate cake you owe it to yourself to give this recipe a try!

I made peanut butter frosting for mine but you can use canned vanilla or chocolate  frosting or whip up a batch of cream cheese frosting if you prefer.

Chocolate Zucchini Cake Ingredients

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• 2 cups all-purpose flour
• 1 cup white sugar
• 1 cup brown sugar
• ¾ cup Hershey’s cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 ½ cups vegetable oil
• 4 large eggs (lightly beaten)
• 3 cups shredded zucchini

Directions

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1. Mix the dry ingredients together in a medium bowl.
2. Add the eggs and oil and stir to mix completely.
3. Add the shredded zucchini and mix thoroughly.
4. Pour into a greased 9” X 13” pan or two 8-inch round pans. I used an angel food cake pan.
5. Bake in a preheated 350-degree oven for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean.

 

Notes: 
I used a small zucchini directly from the garden. This likely affected how moist and fudgy the cake came out. You could use a big, overgown zucchini for this recipe but my experience has been that zucchini bread also comes out better with a youg zucchini.

Some recipes for Chocolate Zucchini Cake use all white sugar. I liked the boost in flavor from the brown sugar.

​Likewise, some recipes call for walnuts in the Chocolate Zucchini Cake. I'm sure walnuts would be good, but it is perfectly fine without it.