Looking for a way to use up the endless zucchini or summer squash from your garden? Make this decadent chocolate zucchini cake and share it with your neighbors, take it to a potluck, or have it ready for an after-school snack.
Anyone you share this chocolate zucchini cake with will love you and they don’t even have to know the secret ingredient that makes it so moist. It probably won’t last long, but this cake keeps well for up to a week in the fridge if you have enough will-power.
This recipe is one that our mom made for us as kids and she continues to make it today. We enjoy making it for our families now and it’s always fun and kind of nostalgic to cook things with our kids that we made as kids. This chocolate zucchini cake recipe is tried and true and it’s always a crowd-pleaser. We’d love to hear what you think if you decide to make it!
If you do make it, please note that with all the moisture in the zucchini, the batter will be quite thin before baking, which is totally normal, so don’t be alarmed if it seems much more runny than your typical cake batter.
- 3 eggs
- 2 cups sugar
- ¾ cup milk
- ¾ cup oil
- 2 cups grated, raw zucchini
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup cocoa
- 1 teaspoon vanilla
- 2 cups flour
- For the frosting:
- ¼ cup butter, melted
- ⅓ cup cocoa
- 2 cups powdered sugar
- ¼ cup milk (more if needed)
- ⅛ teaspoon salt
- Grease a 9x13 baking pan and preheat oven to 350. Combine all cake ingredients and mix with a stand or hand mixer for 2 minutes. Pour cake batter into prepared pan and bake for 45 minutes or until set and a toothpick comes out clean. Move pan to a cooling rack to cool.
- Prepare frosting by melting butter and stirring in cocoa. Add the powdered sugar, milk, and salt to the cocoa and butter mixture and mix until smooth. If necessary, add more milk a little at a time until you reach your desired consistency. Once cake is fully cooled, spread frosting evenly over cake and serve. If not serving immediately, refrigerate until ready to serve.
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