Chocolate Zucchini Cake – moist chocolate zucchini cake layers with a lemon cream cheese frosting.
The Best Chocolate Zucchini Cake Recipe
Looking for a way to use up all your zucchini from your garden? I’ve got you covered! My Chocolate Zucchini Cake is as easy as it is delicious! It’s a recipe from Ryan’s family and a fan favorite around here.
The zucchini adds moisture to the cake, but you can’t even tell it’s there once the cakes are baked. I also added some lemon zest to the cake to carry that flavor throughout each bite.
I also added a bit of lemon to the cream cheese frosting. Chocolate and lemon may seem a bit unusual to some, but it’s oh-so-good!
Can this cake be made in a sheet pan?
Absolutely! Just like all of my cakes, you can simplify them by baking them in a 9″ x 13″ baking pan. In fact, Ryan’s parents used to serve this cake with chocolate chips sprinkled on top. The frosting is my addition 🙂
To bake in a rectangular baking pan, don’t change a thing except the baking time. You’ll add about 10 minutes to my suggested time below.
Tips for Making Chocolate Zucchini Cake
1. Choose Fresh Zucchini
- Use Fresh Zucchini: Fresh zucchini will provide the best texture and moisture. Smaller zucchinis are often less watery and have more flavor.
2. Prepare the Zucchini Properly
- Grate Finely: Use a fine grater to grate the zucchini. This helps it blend seamlessly into the cake batter.
- Drain Excess Moisture: After grating, lightly squeeze the zucchini to remove excess moisture. This prevents the cake from becoming too wet.
3. Enhance the Chocolate Flavor
- High-Quality Cocoa Powder: Use high-quality unsweetened cocoa powder for a rich chocolate flavor. I recommend Extra Brute Cacao Barry Cocoa Powder.
- Add Chocolate Chips: Stir in a generous amount of chocolate chips or chunks for extra decadence.
4. Proper Mixing
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cake.
5. Baking Time and Temperature
- Correct Temperature: Bake at the temperature recommended in your recipe, usually around 325°F.
- Check for Doneness: Use a toothpick to test the cake. It should come out with a few moist crumbs but not wet batter.
6. Let It Cool
- Cool Completely: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This helps it set and makes it easier to frost or serve.
7. Frosting
- Pair with the Right Frosting: Cream cheese frosting, chocolate ganache, or a simple dusting of powdered sugar can complement the cake well. I’m adding a hint of lemon to my cream cheese frosting and it’s delightful!
8. Storage
- Keep It Fresh: Store the cake in an airtight container. It stays moist for several days and can be frozen if needed.
How to Assemble this Chocolate Zucchini Cake
With only two layers to handle, the assembly of this cake is incredibly easy. The first time I made it, I actually didn’t even frost the outside of the cake and made it a naked cake.
This time around, I created a rustic look with my straight icing spatula. You can easily get this look with just a regular kitchen knife too. Check out my tutorial for this technique HERE.
I love the simplicity of this cake, but the flavor is really the show-stopper!
Enjoy!
Chocolate Lemon Zucchini Cake
Ingredients
For the Cake
- 2 1/4 cup (270 g) all-purpose flour
- 1/2 cup (109 g) unsweetened cocoa powder
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (6 g) salt
- 2 cups (400 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, at room temperature
- 1/2 cup (109 g) vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon (4.2 g) pure vanilla extract
- 1/2 cup (120 g) buttermilk, room temperature
- 2 cups (300 g) grated unpeeled zucchini, about 2 ½ medium
- 1 teaspoon lemon zest
For the Buttercream
- 1 cup (226 g) unsalted butter, slightly chilled
- 4 oz. cream cheese, slightly chilled
- 5 cups (625 g) powdered sugar, measured and then sifted
- 1 teaspoon (4.2 g) lemon extract
- Pinch of salt
Instructions
For the Cake
- Preheat your oven to 325 degrees F. Spray your two 8-inch round cake pans, line with parchment paper and spray the parchment. Set aside.
- Whisk together the flour, cocoa powder, baking soda, and salt into a medium bowl. Set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, beat the sugar, butter, and oil until well blended.
- Add the eggs, one at a time, beating for about 30 seconds after each addition. Beat in the vanilla.
- Mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients.
- Mix in the grated zucchini and lemon zest.
- Pour the batter evenly into the two cake pans and bake for about 35-40 minutes.
- Cool completely in pan.
For the Buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed until smooth, about 2 to 3 minutes.
- With the mixer on low speed, gradually add the powdered sugar, followed by the lemon extract and salt.
- Turn the mixer to medium speed and beat for about 5 minutes, until light in color.
Hey Courtney,
Do I need to squeeze out the water from the zucchini or do I just grate and use as-is?
Thanks!
No, I didn’t. It helps maintain the moisture in the cake.
Can you also provide baking instructions to make it a sheet cake?
I have an IGTV about making my cakes into sheet cakes.
Can you use lemon juice in icing or does it have to be lemon extract?
I would use extract.