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Ultimate Ultra Moist Chocolate Zucchini Cake with Decadent Chocolate Fudge Frosting

Close-up of a rich, moist slice of chocolate zucchini cake topped with glossy dark chocolate frosting.
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Create a rich, fudgy chocolate cake that stays incredibly moist thanks to hidden shredded zucchini. This easy one-bowl recipe delivers bakery-style results perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded zucchini (about 2 medium)
  • 1 cup chocolate chips (optional)
  • For the Frosting: 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup unsweetened cocoa powder
  • 4 cups powdered sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and cinnamon.
  3. Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on low speed until just combined. Do not overmix.
  4. Gently fold in the shredded zucchini and chocolate chips, if using. The batter will be thick.
  5. Pour the batter evenly into your prepared pan(s).
  6. Bake for 30 to 35 minutes for a 9×13 pan, or 30 to 40 minutes for round layers, or until a wooden pick inserted into the center comes out with moist crumbs attached.
  7. Let the cake cool completely in the pan on a wire rack before frosting.
  8. To make the frosting, beat the softened butter in a large bowl until creamy.
  9. Gradually beat in the cocoa powder and powdered sugar alternately with the milk, mixing until smooth.
  10. Stir in the salt and vanilla extract. Beat on high speed until the frosting is light and fluffy. Add more milk, one teaspoon at a time, if the frosting is too stiff.
  11. Spread the decadent chocolate fudge frosting evenly over the cooled cake.

Notes

  • Shred the zucchini using the small holes of a box grater for the best moisture distribution. You do not need to squeeze the excess water out.
  • For a richer flavor, substitute half the vegetable oil with melted, cooled unsalted butter.
  • This cake freezes well unfrosted for up to three months. Thaw overnight in the refrigerator.

Nutrition

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