Total Time
1hr 20mins
Prep 50 mins
Cook 30 mins

Chocolate Zucchini Cake

Ingredients Nutrition

Directions

  1. In a large bowl, beat eggs until fluffy.
  2. Add sugar gradually, beating until mixture is thick and lemon-colored.
  3. Beat in vanilla and butter.
  4. Combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk.
  5. Beat until smooth.
  6. Fold in zucchini and walnuts.
  7. Divide batter into four greased and floured 8 or 9-in. round pans.
  8. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until top springs back when gently pressed.
  9. Cool in pans 10 minutes; remove to wire wracks and cool completely.
  10. For frosting, beat all ingredients in a large bowl until creamy.
  11. Frost between layers and on sides and top of cake.
Most Helpful

I have tried different recipes and found that this one is the best! I took another recommendation and used a 9x13" pan using 1/2 cream cheese and 1/2 can of chocolate frosting and everyone really loved the cake. The only difference I made was using the remaining batter and putting it into a loaf pan which I froze to bring out at a later date for Choc. Zucchini loaf. Thanks for a great recipe!

JFitz May 28, 2010

This was nice and moist, but I felt it wasn't chocolatey enough for a chocolate cake. I will probably add chocolate chips next time to give it a boost.<br/><br/>With this recipe, I made 24 cupcakes PLUS a standard loaf, which was nice. Cupcakes cooked for 20 minutes. Loaf longer, but I just kept checking at 10 min intervals until it was done. Maybe 45-50 min.

Soozaler June 30, 2013

This cake is awesome. I made it because I had so many zucchini to use up in my garden. I made mine without nuts and I made it into 3 cake layers. Rich, moist and decadent. I am going to try to replace half of the butter with applesauce the next time I make this cake. This would also be good with some chocolate peanut butter icing/frosting. Thanks for sharing this recipe.

Shannon Holmes June 16, 2010