5 from 2 votes
Chocolate Zucchini Cake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

Nothing beats a moist, decadent chocolate zucchini cake - that also is topped with my Best Buttercream Frosting Ever! 

Course: Dessert
Cuisine: American
Servings: 12
Calories: 507 kcal
Dry Ingredients
  • 2 cups of flour
  • 1 cup of cocoa
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
Wet Ingredients
  • 2/3 cup of vegetable oil
  • 1 cup of white sugar
  • 1 cup of packed brown sugar
  • 4 eggs
  • 2 tsp vanilla
  • 3 cups of shredded zucchini
  • 2 cups of chocolate chips optional
  1. Preheat your oven to 325 °F. Grease and flour a standard bundt pan, then set aside.
  2. In a large bowl, whisk together your dry ingredients, then set aside.
  3. In a bowl attached to a stand mixer with the paddle attachment on, combine the oil, sugars, eggs and vanilla. Beat on low until they are combined.
  4. Add the dry mixture to the egg mixture, combining well on low speed.
  5. Remove the bowl from the mixer and fold in the zucchini and the chocolate chips.
  6. Grease and flour a standard bundt pan, then pour the batter in.
  7. Bake at 325 for 50-60 minutes, until a fork inserted comes out clean. Remember to check in the inner part of the bundt cake as they are notorious for baking in the middle LAST!
Recipe Notes

You can easily substitute in applesauce for the oil if wanted, I've tested it and it works like a charm!

Nutrition Facts
Chocolate Zucchini Cake
Amount Per Serving
Calories 507 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 15g 75%
Cholesterol 59mg 20%
Sodium 452mg 19%
Potassium 260mg 7%
Total Carbohydrates 76g 25%
Dietary Fiber 4g 16%
Sugars 53g
Protein 6g 12%
Vitamin A 2.9%
Vitamin C 0.2%
Calcium 11.1%
Iron 15.7%
* Percent Daily Values are based on a 2000 calorie diet.