Chocolate Zucchini Cake
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!
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.
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.
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.
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.
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.
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 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:
- 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.
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 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:
20Serving Size:
1Amount Per Serving: Calories: 198Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 207mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 3g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
