Zucchini Chocolate Cake

Zucchini Chocolate Cake

I like experimenting when it comes to baking. I like to try new ideas, new methods, and new ingredients. I once tried making a Zucchini Cake and I loved it!  Just like my Chocolate Quinoa Cake, you wouldn’t be able to tell that there is Zucchini in this cake. Well, Zucchini doesn’t really have a taste, what it does is that it gives moisture to the cake. So, you end up having a soft and moist cake. That’s good, not to mention you are eating your veggie while enjoying the cake or vice versa.

Zucchini Chocolate Cake

I have to admit that I found the recipe interesting but at the same time, I was also hesitant to try it. Zucchini in a cake? Well, I gave it a try, and I am glad I did! This cake is so good and I am keeping this recipe and making this part of my blog so that you could try to make it yourself too. So, go ahead and eat your cake and have your veggies too! Let’s get started!




13 by 9-inch baking dish (Big Batch)

  • 2 cups (283g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 2 1/2 Tbsp (16g) dark cocoa powder
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 cup (120ml) vegetable oil
  • 1 3/4 cups (375g) granulated sugar
  • 3 large eggs
  • 1/2 cup (120ml) buttermilk
  • 2 tsp vanilla extract
  • 2 1/2 cups (330g) unpeeled shredded zucchini, preferably at room temperature 1
  • Chocolate Buttercream Whipped Frosting
  • Chocolate Ganache or any melted chocolate

9 by 5-inch baking dish (Small Batch)

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 Tbsp dark cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1/2 + 3 tbsp granulated sugar
  • 2 large eggs
  • 1/4 cup buttermilk ( To make buttermilk: 1/4 cup milk + 1/2 tsp lemon juice or any white vinegar)
  • 1 tsp vanilla extract
  • 1 cup unpeeled shredded zucchini, preferably at room temperature
  • Chocolate Buttercream Whipped Frosting
  • Chocolate Ganache or any melted chocolate



  1. Preheat oven to 350F. Spray baking dish with non-stick cooking spray, set aside.
  2. In a medium mixing bowl whisk together flour, both cocoa powders, salt, baking soda and baking powder for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with a paddle attachment, mix together butter, oil and granulated sugar.
  4. Mix in eggs one at a time.
  5. Blend in greek yogurt, buttermilk and vanilla extract.
  6. Set on low-speed slowly add in dry ingredients and mix until well combined. Do not over mix.
  7. Remove from stand mixer, add zucchini and fold to combine.
  8. Pour batter into prepared baking dish and spread into an even layer.
  9. Baking Time:
    1. 13 by 9-inch baking dish: in preheated oven 32 – 38 minutes until toothpick inserted into center comes out clean.
    2. 9 by 5-inch baking dish: in preheated oven 40 -43 minutes until toothpick inserted into center comes out clean.
  10. Allow to cool on a wire rack 30 minutes. Once cooled, add your favorite frosting and store in an airtight container in refrigerator.

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Zucchini Chocolate Cake Recipe

Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥





Categories: Baking, Cakes, Recipe

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Hi, I'm Marilou. Welcome to my website SweetNSpicyLiving. My website is where I share my passion for baking, cooking, photography and traveling. It's a small piece of my Sweet & Spicy Life that I like to share with you.

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