Rich Chocolate Zucchini Cake and Cupcakes

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This recipe for Chocolate Zucchini Cake and Cupcakes is SO easy! Super rich and fudgy; studded with chocolate chips, frosted with creamy, chocolate buttercream — nobody will even know there’s zucchini hidden inside! It will become a family favorite!

I love tucking veggies in where they seemingly don’t belong, like in these recipes: Snickerdoodle Zucchini Bread; Authentic Spaghetti Sauce or Firecracker Chili!

Healthy Chocolate Zucchini Cake?

Well, yes, it’s healthy-ish! It’s made with all natural ingredients; like greek yogurt, avocado oil, organic cocoa powder AND it has a healthy dose of shredded zucchini in the batter. Seriously, like 3 heaping, nutrient rich, green cups worth!

Don’t knock zucchini, I am pretty sure God created zucchini to go into chocolate baked goods, because it adds amazing texture, moisture! I’m not a huge zucchini fan, but I’ll eat it all day long in my desserts or quickbreads!

WHAT’S YOUR “WOW” DESSERT?

Do you have a go-to, never fail to WOW ’em dessert recipe?! If your answer is no, then print this recipe right now (sorry, I know I can be bossy, but this is one time you will thank me for being bossy).

If you do, I’d love to hear what it is! But still print this recipe, because can you ever really have too many go-to dessert recipes? Hey, what can I say, I have 3 brothers, being bossy is natural!

I am NOT a chocolate cake fan, in general, I’m not a cake fan; give me cookies, especially Chocolate Chip Cookies all day long, or a good fruit inspired pie, or even brownies, but cakes have never been my thing (except frostings), until I started making this cake! I LOVED IT!

CHOCOLATE ZUCCHINI CUPCAKES

• Have I mentioned that it’s really moist, decadent, super rich, fudgy with amazing flavor and the fact that it was really easy to make!
• Okay, okay, I’m getting on with the recipe! First things first, take out your butter and eggs and allow them to come to room temperature (takes about 30 minutes on the counter). Oops, you forgot didn’t you!? Me too, always!

Cake Baking Hacks 

How to Soften Butter Quickly

• Dice your butter into small cubes, more surface area will soften quicker. In the meantime gathery our ingredients your butter will probably be ready by the time you have everything out.
• Microwave to soften. Unwrap stick of butter, place on a plate. Heat in micro starting at 8 seconds, every microwave is different, slowly add more time if not soft enough. Mine takes exactly 12 seconds for a cold stick of butter.
• You can try the hot glass over cold butter trick to soften a stick, but by the time you find a heat proof glass, heat water and let it sit over the cold butter for 15 minutes, you could have let it sit on the counter and it probably would have been just as soft. 
• Or what I often do, is leave it out overnight, the house is much cooler at night and it will be ready for me the next day.

How to Bring Eggs to Room Temp Quickly

• Place your cold eggs in a bowl and run very, very warm (but not hot) tap water over your eggs. Let them sit for 5-7 minutes.
• Typically it takes about 30 minutes to bring eggs to room temperature if sitting on the counter.

When I’m baking, I like to grab all of my ingredients and prep them for the recipe, that way it’s mostly at my fingertips and assembly goes quickly.

How to Make Chocolate Zucchini Cake

1. Preheat oven to 350° and grease two 9″ cake pans, line pans, if desired with parchment, I love these pre-cut rounds with little “wings”. The original recipe by Sally’s Baking Addiction calls for two deep dish 9″ pans (at least 2 inches deep).
2. I only had shallow 9″ pans, and not wanting the cakes to overflow, I reserved some of the batter and filled a jumbo cupcake pan and made 3 jumbo cupcakes. If you are in the same boat, fill your pans until about 1/2-2/3 full, use leftover batter for cupcakes. 

Making the Healthy Chocolate Zucchini Cake Batter

1. In a large mixing bowl, add all-purpose flour, natural unsweetened cocoa powder, baking soda, baking powder, espresso powder (optional), and sea salt together, whisking well.

I’ve been using the wrong cocoa powder all my life, there is a big difference between dutch-proces and natural unsweetened cocoa powder, Sally does a great job of explaining it here.

2. In the bowl of a stand mixer or a large mixing bowl; beat the oil, all natural cane sugar, brown sugar, eggs, greek yogurt (or sour cream), vanilla extract, and shredded zucchini* until combined.

*After you shred your zucchini, take some paper towels and lightly blot the zucchini removing some of the water.

3. With mixer on low/stir setting, add 1/2 cup of dry ingredients at a time. Once dry ingredients are incorporated increase speed to medium, scraping down sides of bowl until completely combined and no flour can be seen, about 1 minute.
4. Stir or beat in chocolate chips, on low. Batter will be a bit thick.

5. Pour batter evenly into deep dish cake pans. If you have regular 9″ pans or are using 8″ pans, fill to about 2/3 full, reserve batter for cupcakes.
6. Sometimes I pull out my kitchen scale making sure the batter is evenly distributed.

7. If you end up with extra batter, pour into a lined jumbo cupcake pan or regular muffin pan, filled to about 2/3 full. I made 3 jumbo cupcakes. Probably would have made 4-5 regular cupcakes.

8. Bake for 20-32 minutes, watch closely, check for doneness at 20 minutes. If toothpick inserted in center of cake, comes out clean it’s done. If toothpick comes out with batter (not crumbs), return to oven for another 3-4 minutes, retest until clean.
9. When done, cakes should spring back when lightly touched in middle. For jumbo cupcakes, check at about 15-20 minutes and regular cupcakes, check at about 12-14 minutes. 

Remember ovens vary significantly in temperatures, it’s okay to check early to make sure they aren’t baking too fast.

10. Cool cakes (cupcakes) completely in pans, on a wire cooling rack. Be sure the cakes or cupcakes are completely cooled before frosting, you don’t want your frosting slipping off!
11. If necessary to speed up process, you may place cakes in fridge or freezer after cooling for 15 minutes and cool completely, 20-30 minutes.

HOW TO MAKE (the best) CHOCOLATE BUTTERCREAM FROSTING

1. Add softened butter to bowl of stand mixer fit with paddle or whisk attachment or if you own a KitchenAid mixer try this crazy good, sideswipe blade attachment (make sure you get the one that fits your KitchenAid, placing model number in at top).
2. Beat butter on high speed for 3-4 minutes, until light and fluffy. Add natural unsweetened cocoa powder or dutch-process cocoa powder and mix on low until combined, scrape sides of bowl.
3. With mixer on low, add vanilla extract, slowly pour in powdered sugar alternating with cream/milk. Once sugar is incorporated, scrape sides of bowl and beater, and add a pinch of sea salt.
4. Increase speed to high and beat for a full 3-4 minutes, until light and fluffy. If desired, add 1/2 – 1 teaspoon of espresso powder to the frosting.

5. If frosting too thick, add a few teaspoons of cream/milk until correct consistency, if too thin, add a few tablespoons of powdered sugar mixing in thoroughly.

Assemble and Frost the Chocolate Zucchini Cake

If your cakes dome too high, using a long serrated knife, slice a thin layer off the top of the cakes, creating a flat surface. Give to your husband or kids to eat!

Place 1 cake layer on cake plate or platter. Evenly cover the top with frosting, I like using an offset spatula. Top with second cake layer and spread additional frosting over the top smooth out and covering the sides of the cake.

There will be enough frosting for you to pipe frosting on top (I like this beginner tip set) practice on parchment paper or a cookie sheet first, it’s easier than you think! And enough if you had a few extra cupcakes to pipe those as well.

If desired, decorate with chocolate jimmies, mini chocolate chips or chocolate curls. Slice and devour!

Cover any leftover take and store at room temperature for 2-3 days, fridge up to 5-7 and freezer up to 2-3 months — like it will last that long!

These are perfect for Christmas and Valentine’s day too! Try them today!

Original recipe slightly adapted from Sally’s Baking Addiction.

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Easy Rich Chocolate Zucchini Cake

Author: Kathleen | The Fresh Cooky

5 from 1 vote

Super rich and fudgy, Chocolate Zucchini Cake is studded with chocolate chips, frosted with creamy, chocolate buttercream — nobody will even know there’s zucchini hidden inside! It will become a family favorite! 

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Cake

Cuisine American Dessert

Servings 10 -16

Calories 573 kcal

Equipment

• ▢
  Nordic Ware 9 in; Round Non-stick Natural Aluminum Cake Pans (2 Pack), Metallic
• ▢
  Cuisinart AMB-6JMP Chef’s Classic Nonstick Bakeware 6-Cup Jumbo Muffin Pan, Silver
• ▢
  Classic.Simple.Good. Cupcake/Cake Decorating Kit

Ingredients

  

1x2x3x

For the Cake

• ▢ 2 cups all-purpose flour, I like unbleached
• ▢ [3/4 cup unsweetened natural cocoa powder, like Hershey’s]
• ▢ 2 teaspoons baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ [1 teaspoon espresso powder, optional]
• ▢ [1/2 teaspoon sea salt]
• ▢ [1 cup avocado or vegetable oil l]
• ▢ [1 cup all natural cane sugar]
• ▢ 3/4 cup packed light or dk brown sugar, mix it up, use a little of each
• ▢ 4 large eggs, at room temperature
• ▢ 1/3 cup plain yogurt, I used Greek or use sour cream
• ▢ 2 teaspoons pure vanilla extract
• ▢ 3 cups shredded zucchini, about 3 medium*
• ▢ 1 cup semi-sweet chocolate chips

Making the Frosting

• ▢ 1-1/2 cups 3 sticks butter, (I used salted) softened to room temperature
• ▢ 5 ½-6 cups powdered sugar
• ▢ 3/4 cup natural unsweetened or dutch-process cocoa powder
• ▢ 1/4 teaspoon sea salt
• ▢ 2 teaspoons pure vanilla extract
• ▢ ¼-⅓ cup heavy cream, half-and-half, or whole milk
• ▢ chocolate sprinkles, curls or mini chocolate chips for decorating (optional)

Instructions

 

• Preheat oven to 350° and grease two 9" cake pans, line pans, if desired with parchment, I love these pre-cut rounds with little "wings". The original recipe by Sally’s Baking Addiction calls for two deep dish 9" pans (at least 2 inches deep).

Making the Cake Batter

• In a large mixing bowl, add all-purpose flour, natural unsweetened cocoa powder, baking soda, baking powder, espresso powder (optional), and sea salt together, whisking well.
• In the bowl of a stand mixer or a large batter bowl; beat the oil, all natural cane sugar, brown sugar, eggs, greek yogurt (or sour cream), vanilla extract, and shredded zucchini* until combined. 
• With mixer on low/stir, add 1/2 cup of dry ingredients at a time, until all in, then increase speed to medium for about 1 minute. Stir or beat in chocolate chips, on low. Batter will be a bit thick.
• Pour batter evenly into deep dish cake pans. If you don’t have deep pans, fill 2/3 full, reserve leftover batter for cupcakes.
• Extra batter, pour into lined jumbo cupcake pan or regular muffin pan, filled to about 2/3 full. I made 3 jumbo cupcakes. Probably would have made 4-5 regular sized cupcakes. 
• Bake for 20-32 minutes, watch closely, check for doneness at 20 minutes. If toothpick inserted in center of cake, comes out clean it’s done. If toothpick comes out with batter (not crumbs), return to oven for another 3-4 minutes, retest until clean. When done, cakes should spring back when lightly touched in middle.
• Cool cakes (cupcakes) completely in pans, on a wire cooling rack. Be sure the cakes or cupcakes are completely cooled before frosting, you don’t want your frosting slipping off! If necessary to speed up process, you may place cakes in fridge or freezer after cooling for 15 minutes and cool completely, 20-30 minutes. 
• 
  FOR THE CHOCOLATE BUTTERCREAM
• Add softened butter to bowl of stand mixer fit with paddle or whisk attachment.Beat butter on high speed for 3-4 minutes, until light and fluffy.
• Add natural unsweetened cocoa powder or dutch-process cocoa powder and mix on low until combined, scrape sides of bowl. With mixer on low, add vanilla extract, slowly pour in powdered sugar alternating with cream/milk.
• Once sugar is incorporated, scrape sides of bowl and beater, and add a pinch of sea salt. Increase speed to high and beat for a full 3-4 minutes, until light and fluffy.
• If desired, add 1/2 – 1 teaspoon of espresso powder to the frosting.If frosting too thick, add a few teaspoons of cream/milk until correct consistency, if too thin, add a few tablespoons of powdered sugar mixing in thoroughly.
• There will be enough frosting for you to pipe frosting on top, practice on parchment paper or a cookie sheet first, it’s easier than you think! And enough if you had a few extra cupcakes to pipe those as well.If desired, decorate with chocolate jimmies, mini chocolate chips or chocolate curls.
• Slice and devour! Cover any leftover take and store at room temperature for 2-3 days, fridge up to 5-7 and freezer up to 2-3 months — like it will last that long!

Frosting Cakes and/or Cupcakes

• Place 1st cake layer on serving plate, spread frosting on top until even. Top with 2nd layer, spreading frosting over the top and sides. Smooth out if desired. If extra frosting, if desired, pipe leftover frosting on top and decorate with sprinkles.
• To frost cupcakes, instead of spreading frosting, place frosting in piping bag and pipe desired designs onto cupcakes.
• Cover cake and store at room temp for 2-3 days, refrigerate up to 7 days, freeze up to 2-3 months.

Video

✱ Kathleen’s Tips

How to Soften Butter Quickly

• Dice your butter into small cubes, more surface area will soften quicker.
• Microwave to soften. Unwrap butter, place on a plate. Heat in micro starting at 8 seconds, every microwave is different, slowly add more time if not soft. Mine takes 12 seconds for a cold stick of butter.

How to Bring Eggs to Room Temp Quickly

• Place your cold eggs in a bowl and run very, very warm (but not hot) tap water over your eggs. Let them sit for 5-7 minutes. 
• Typically it takes about 30 minutes to bring eggs to room temperature if sitting on the counter.

*After you shred your zucchini, take some paper towels and lightly blot the zucchini removing some of the water.

Original recipe slightly adapted from Sally’s Baking Addiction.

I had shallow 9" pans, and not wanting the cakes to overflow, I reserved some of the batter and filled a jumbo cupcake pan and made 3 jumbo cupcakes. If you are in the same boat, fill your pans until about 1/2-2/3 full, use the leftover batter for cupcakes. 

Cupcakes | For jumbo cupcakes, check at about 15-22 minutes and regular cupcakes, check at about 12-14 minutes. Recipes yields about 12 jumbo cupcakes and 24+ regular cupcakes.

9×13" Cake | Grease or line pan with parchment, bake at 350 for 35-50 minutes.

Remember ovens vary significantly in temperatures, it’s okay to check early to make sure they aren’t baking too fast.

Make Ahead | I love to bake my cakes ahead of time and freeze until ready to use. You can bring to room temperature or frost frozen and then bring to room temperature. Frosting may be made ahead, stored in fridge or freezer. If desired, whip once thawed.

Nutrition

Serving: 1 slice Calories: 573 kcal Carbohydrates: 107 g Protein: 11 g Fat: 13 g Saturated Fat: 5 g Polyunsaturated Fat: 5 g Cholesterol: 50 mg Sodium: 250 mg Fiber: 8 g Sugar: 71 g

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.