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Chocolate Zucchini Cake

A delicious slice of chocolate zucchini cake with white frosting, served on a white plate.
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A moist and rich chocolate cake that secretly includes zucchini, perfect for potlucks or as a family-friendly dessert. This recipe makes a generous sheet pan cake.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini)
  • 1 cup chopped pecans or walnuts (optional)
  • Cream Cheese Frosting (recipe follows)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and chopped nuts, if using.
  6. Pour the batter evenly into the prepared baking pan.
  7. Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. Once cooled, frost with Cream Cheese Frosting.

Notes

  • For a dairy-free version, substitute the buttermilk with an equal amount of unsweetened plant-based milk (like almond or soy) and a teaspoon of lemon juice or vinegar, let it sit for 5 minutes before using.
  • Ensure your zucchini is well-drained after grating to prevent a soggy cake.
  • This cake is delicious served at room temperature or slightly chilled.

Nutrition

Find it online: https://cutcooktaste.com/chocolate-zucchini-cake/