I am so excited to have an abundance of veggies coming out of our garden this summer! With all the zucchini, tomatoes, and peppers we’re harvesting, it’s been a fantastic growing season despite the intense heat. Gardening can be a real challenge when the temperatures are so high, but it is worth it when we get to use homegrown produce in our meals. I know I keep saying that it’s too hot to bake, but when a request came in for this chocolate zucchini cake, I had to make an exception because it is that good!

This moist and decadent cake is a great way to sneak in some extra veggies, and it’s a real crowd pleaser. Plus, it’s a wonderful solution for those of us with an overflowing garden and too much zucchini to know what to do with. If you’re in the same boat, I highly recommend giving this recipe a try!

Recipe Tips and Suggestions

If you prefer to bake the cake in two 9-inch round cake pans to make a layer cake, divide the batter evenly between the two pans and bake for a slightly shorter time, around 25-30 minutes, or until a toothpick inserted into the center comes out clean.
If you’re using a 10-cup bundt pan, grease and flour the pan well to prevent sticking. The baking time will be around 40-45 minutes but check for doneness as it may vary slightly.
For a more understated sweetness, consider skipping the frosting and keep it simple with a light dusting of powdered sugar.

Moist Chocolate Zucchini Cake with Chocolate Frosting

Print Recipe

Servings: 12 slices (approx)

Ingredients Method

Ingredients

For the Cake

2 cups all purpose flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 1/2 cups granulated sugar
2 tsp vanilla extract
2 cups grated zucchini about two medium zucchinis
1/2 cup milk or dairy-free alternative I use almond or oatmilk
1 cup chocolate chips

For the Frosting

1/2 cup butter I use Earth Balance vegan butter
2 cups powdered sugar
1/4 cup cocoa powder
1 tsp vanilla extract
2-4 tbsp milk or dairy-free alternative

Method

For the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In a large bowl, combine the vegetable oil, applesauce, sugar, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the grated zucchini and dairy-free milk until evenly distributed. If using, fold in the chocolate chips.
Pour the batter into the prepared baking pan and spread it out evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

For the Frosting

In a large bowl, beat the butter until creamy.
Add the powdered sugar and cocoa powder, mixing until well combined.
Stir in the vanilla extract.
Gradually add the dairy-free milk, one tablespoon at a time, until the frosting reaches your desired consistency.
Once the cake has cooled completely, spread the chocolate frosting evenly over the top.