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Chocolate Zucchini Cake

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Chocolate Zucchini cake is moist, delicious, and loaded with chocolate. It is the perfect way to get the kids to eat their vegetables as well as use up all the zucchini from the garden. This is the one dessert you will always say yes to with the kids. 

Chocolate Zucchini Cake

When my boys were younger, they were so picky, if it was green it was an automatic, “I’m not eating this!” I was talking to a friend telling her my dilemma and she shared with me her secret, she said, “Make them cake with vegetables!” She gave me this chocolate zucchini cake recipe and ever since then my boys have gotten plenty of servings of vegetables because this is their favorite cake! 

Chocolate Zucchini Cake

You and your kids will love this cake for so many reasons!

  • Easy to make 
  • Moist
  • Loaded with chocolate flavor
  • Loaded with vegetable servings without your kids knowing it! 

If you are looking for more zucchini recipes you definitely want to check out our Zucchini Pie, Instant Pot Zucchini Pie Bites, and our Air Fryer Zucchini Chips

Can you taste the Zucchini in Chocolate Zucchini Cake?

I know you are probably thinking that you will be able to taste the zucchini in this chocolate zucchini cake, but you cannot. All you will taste is delicious moist cake loaded with chocolate flavor. 

Chocolate Zucchini Cake

What will I need to make chocolate zucchini cake? 

You will need the following supplies: 

  • measuring cups and spoons of various sizes
  • mixing bowls (large and small)
  • electric mixer
  • spatula
  • 9” x 13” baking pan
  • non-stick cooking spray
  • grater

How to Make Chocolate Zucchini Cake: 

  • Preheat the oven to 350 degrees F. 
  • Spray a 9” x 13” baking pan well with non-stick cooking spray. Set aside for now. 
  • In a large bowl, stir together chocolate cake mix (dry*), chocolate pudding mix (dry*), chocolate chips, cinnamon, baking soda and nutmeg. Stir until well mixed. 
  • Beat in eggs and vegetable oil just until mixed (1 minute).
  • Stir in grated zucchini until well mixed. 
  • Spread batter evenly into the prepared baking dish. 
  • Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean. 
  • Let cool at room temperature for an hour before frosting the cake. 
Chocolate Zucchini Cake

How to Make Chocolate Cream Cheese Frosting: 

  • In a large bowl, beat together cream cheese and butter until smooth.
  • Beat in confectioners’ sugar, cocoa powder, and vanilla extract until light and fluffy (about 2 – 3 minutes). 
  • Spread evenly over the cake. 
  • Store leftover cake and frosting in the fridge. Make sure cake is wrapped well in plastic food wrap or stored in a sealed food-safe container. Store in the fridge for up to 5 days. 

Tips Tricks and FAQs

  • When adding the chocolate cake mix and the pudding, be sure you are only adding the dry ingredients, not the ingredients needed to prepare the pudding or the cake. 
  • If you prefer you can use chocolate fudge frosting or chocolate buttercream frosting. 
Chocolate Zucchini Cake

Storage

Since this cake has a cream cheese frosting, you will want to store your leftover chocolate zucchini cake in the fridge covered in the fridge for up to 5 days. 

Can you freeze chocolate zucchini cake?

Yes, you can freeze chocolate zucchini cake, but I recommend freezing it prior to icing it. 

Chocolate Zucchini Cake

To freeze the cake you will want to store it in a freezer-safe container for up to 2 months. You will want to thaw it back to room temperature prior to icing and serving. 

You can freeze the icing separately. This will store for about 2 months. When you’re ready to enjoy, thaw in the fridge and then frost. You do not want to defrost or warm up the frosting in the microwave. 

Chocolate Zucchini cake

Can I make a healthy version of chocolate zucchini cake?

While this is not intended to be healthy, you can cut down the calories and the sugar by not adding the frosting to the top of the cake. 

chocolate zucchini cake

Chocolate Zucchini Cake

Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes

Chocolate Zucchini cake is moist, delicious, and loaded with chocolate. It is the perfect way to get the kids to eat their vegetables as well as use up all the zucchini from the garden. This is the one dessert you will always say yes to with the kids.

Ingredients

  • Chocolate Zucchini Cake:
  • 1 chocolate cake mix (dry mix) (approximately 430 grams)
  • 1 package (4-serving size) chocolate pudding mix (dry mix)
  • 1 cup mini semi-sweet chocolate chips
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¾ cup vegetable oil
  • 4 large eggs
  • 2 ½ cups grated zucchini (300 grams, about 1 ½ zucchini)
  • Chocolate Cream Cheese Frosting:
  • 6 ounces cream cheese, softened (block of cream cheese, full fat)
  • ¼ cup (57 grams) unsalted butter, slightly melted
  • 2 cups (240 grams) confectioners’ sugar
  • 1/3 cup (35 grams) unsweetened cocoa powder
  • 2 teaspoons vanilla extract

Instructions

    How to Make Chocolate Zucchini Cake: 

  1. Preheat the oven to 350 degrees F. 
  2. Spray a 9” x 13” baking pan well with non-stick cooking spray. Set aside for now. 
  3. In a large bowl, stir together chocolate cake mix (dry*), chocolate pudding mix (dry*), chocolate chips, cinnamon, baking soda, and nutmeg. Stir until well mixed. 
  4. Beat in eggs and vegetable oil just until mixed (1 minute).
  5. Stir in grated zucchini until well mixed. 
  6. Spread batter evenly into the prepared baking dish. 
  7. Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean. 
  8. Let cool at room temperature for an hour before frosting the cake. 

How to Make Chocolate Cream Cheese Frosting: 

  1. In a large bowl, beat together cream cheese and butter until smooth.
  2. Beat in confectioners’ sugar, cocoa powder, and vanilla extract until light and fluffy (about 2 – 3 minutes). 
  3. Spread evenly over the cake. 
  4. Store leftover cake and frosting in the fridge. Make sure the cake is wrapped well in plastic food wrap or stored in a sealed food-safe container. Store in the fridge for up to 5 days.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 198Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 207mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 3g

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