Moist chocolate zucchini cake is a perfect way to use up some of those extra zucchinis that you have. This cake is so moist and delicious. 

 

Moist Chocolate Zucchini Cake

 

What Ingredients Do I Need for Moist Chocolate Zucchini Cake?

 

Cake:

  • Granulated sugar
  • Eggs
  • Cooking Oil
  • Buttermilk
  • Vanilla extract
  • Shredded zucchini
  • All-purpose flour
  • Baking cocoa
  • Salt
  • Baking soda
  • Baking powder

 

Whipped Topping:

  • Whipping cream
  • Powdered sugar
  • Baking cocoa
  • Vanilla extract

 

 

How Do I Make Moist Chocolate Zucchini Cake?

 

Cake:

  • Preheat the oven to 350 degrees.
  • Grease a 9″X13″ baking pan.
  • To a mixing bowl, add the sugar, and the eggs, mixing well.
  • Then add the oil and the buttermilk.
  • Add the vanilla.
  • Mix in the shredded zucchini.
  • Next add the flour, cocoa, salt, baking soda and baking powder.
  • Stir to combine.
  • Place the batter in the prepared pan and bake in the oven for 35-45 minutes.
  • Check the center of the cake with a wooden pick or a cake tester, making sure the center is cooked.
  • Let the cake cool.
  • Serve with ice cream, frosting, or whipped topping!

 

Whipped Topping:

  • Place the whipping cream in a mixing bowl.
  • Mix with a hand mixer until thicker.
  • Then add the powdered sugar, cocoa and vanilla extract and mix them into the cream.

 

 

Moist Chocolate Zucchini Cake

 

 

Tips and Tricks for Moist Chocolate Zucchini Cake?

 

Cake:

  • Do not use a huge zucchini. I have never had to squeeze any of the water out of the zucchini before, and I usually use a middle size zucchini. 
  • Grate your zucchini with a fine grater. You will not even be able to tell that there is zucchini in the cake. If you want, you could also use a larger grater, but I was happy that no one even knew I had zucchini in the cake. It looked like a regular delicious chocolate cake.
  • You could also garnish the cake with chocolate chips, ice cream, grated chocolate or my husbands favorite – a few fresh raspberries.
  • Frosting could be used on this cake, but I do not recommend it as this cake is already very sweet. 
  • If you like nuts, you could go ahead and add some pecans or walnuts.

 

Whipped Topping:

  • Put the whipping cream in a bowl, then mix it with the hand mixer until it is thicker, but not too thick –  you do not want butter.
  • Then add 1/4 cup powdered sugar with 2 teaspoon’s of baking cocoa, and a teaspoon of vanilla extract.
  • I have to be careful or I could eat the whole bowl of whipped topping just by itself!

 

 

 

Zucchini Carrot Oatmeal Muffins

Lemon Zucchini Bread

Zucchini Waffles

Creamy Zucchini Soup

Zucchini Chocolate Chip Cookies

Easy Zucchini and Yellow Squash Casserole

Zucchini Cupcakes with Frosting

 

Yield: 16 people

Moist Chocolate Zucchini Cake

Moist Chocolate Zucchini Cake

Moist chocolate zucchini cake is a perfect way to use up that zucchini and it is so delicious. Top it with some chocolate whipped topping!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Cake:

  • 1 1/4 cups granulated sugar
  • 3 large eggs room temperature
  • 1/2 cup oil, (I used avocado)
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups fine shredded zucchini; blot with a paper towel if it has too much moisture in it.
  • 1 1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 3/4 salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder

Whipped Topping:

  • 1 (8 ounce) container whipping cream
  • 1/4-1/3 cup powdered sugar
  • 2 teaspoons baking cocoa
  • 1 teaspoon vanilla extract

Instructions

    Cake:

    1. Preheat the oven to 350 degrees.
    2. Grease or spray a 9"X13" baking pan.
    3. To a mixing bowl, add the sugar, and the eggs, mixing well.
    4. Then add the oil and the buttermilk. Make sure that your eggs are room temperature to help prevent your oil from solidifying.
    5. Add the vanilla.
    6. Mix in the shredded zucchini.
    7. Next add the flour, cocoa, salt, baking soda and baking powder.
    8. Stir to combine.
    9. Place the batter in the prepared pan and bake in the oven for 35-45 minutes.
    10. Check the center of the cake with a wooden pick or a cake tester, making sure the center is cooked and the pick comes out clean.
    11. Let the cake cool.
    12. Serve with ice cream, frosting, or whipped topping!

    Whipped Topping:

    1. Place the whipping cream in a mixing bowl.
    2. Mix with a hand mixer until thicker.
    3. Then add the powdered sugar, cocoa and vanilla extract and mix them into the cream.

    Nutrition Information

    Yield

    16

    Serving Size

    1

    Amount Per Serving Calories 214Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 37mgSodium 150mgCarbohydrates 30gFiber 1gSugar 21gProtein 3g

     

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