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Delicious Dark Chocolate Zucchini Cake Recipe

Delicious Dark Chocolate Zucchini Cake

A moist 9 x 13-inch chocolate zucchini cake made with unsweetened cocoa, shredded zucchini, and chocolate chips. Finish it with optional chocolate frosting for an especially rich dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 1/2 cups (313 g) All-purpose flour
  • 1/2 cup (43-50 g) Unsweetened dark or Dutch-process cocoa powder
  • 1 1/2 teaspoons Baking soda
  • 1 teaspoon Salt
  • 1 teaspoon, optional Ground cinnamon
  • 3 large Large eggs, room temperature
  • 2 cups (400 g) Granulated sugar
  • 1 cup (240 ml) Vegetable or canola oil
  • 2 teaspoons Vanilla extract
  • 2 cups (about 230-250 g) Finely shredded zucchini, unpeeled
  • 1 cup (170 g) Semisweet or dark chocolate chips
Optional Chocolate Frosting
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1/3 cup (30-35 g) Unsweetened cocoa powder
  • 3 cups (about 360 g) Confectioners' sugar
  • 1/3 cup (80 ml), added gradually Milk
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan or line it with parchment paper.
  2. Whisk the flour, cocoa powder, baking soda, salt, and optional cinnamon together in a medium bowl.
  3. In a large bowl, beat the room-temperature eggs, sugar, oil, and vanilla until smooth.
  4. Gradually mix the dry ingredients into the wet mixture just until combined. Do not overmix.
  5. Fold in the shredded zucchini and chocolate chips. The batter will become moister as the zucchini releases its liquid.
  6. Spread the batter evenly in the prepared pan and bake for 45–55 minutes. The center should be set, and a toothpick inserted into a section without a chocolate chip should come out with a few moist crumbs.
  7. Cool the cake completely in the pan before frosting or slicing.
Optional Frosting
  1. Beat the softened butter and cocoa until smooth. Add the confectioners' sugar, milk, vanilla, and salt in stages, beating until spreadable, then frost the completely cooled cake.

Notes

Do not peel or completely squeeze the zucchini dry. If it is exceptionally watery, lightly drain it. For the most reliable leavening, use natural unsweetened cocoa unless the recipe is adjusted for Dutch-process cocoa. Store the frosted cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.