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chocolate zucchini cake

Chocolate Zucchini Cake

Indulgent and tender Chocolate Zucchini Cake with a great texture and a hint of orange dancing in the background.
Course Dessert
Cuisine American
Keyword Chocolate Zucchini Cake
Prep Time 1 hour
Cook Time 35 minutes
Cooling time 4 hours
Total Time 5 hours 35 minutes
Servings 12 slices
Calories 642kcal
Author Cathy



  • 2-1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa, sifted
  • 2-1/2 tsps baking powder
  • 1-1/2 tsps baking soda
  • 1 tsp table salt
  • 1 tsp ground cinnamon
  • 3/4 cup butter, softened
  • 1-1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 tsps vanilla extract
  • zest of one orange
  • 1/2 cup whole milk
  • 2 cups shredded or grated zucchini
  • 1 cup chopped walnuts

Cream Cheese Frosting:

  • 2 (8 oz packages) cream cheese, room temperature
  • 1/2 cup butter, softened
  • 1 tsp vanilla extract
  • 2 cups confectioners' sugar, sifted


  • Preheat oven to 350 degrees F. Grease and flour to 8-inch baking pans. Set aside.
  • In a medium-size bowl whisk together flour, cocoa (sifted), baking powder, baking soda, salt, cinnamon. Set aside.
  • Using a stand mixer or a regular mixer cream together butter and sugar until light and fluffy; about three minutes. Add eggs, one at a time, until each is fully combined. Continue to mix adding vanilla extract and the zest of one orange.
  • Add the flour mixture in thirds alternating with whole milk; begin and end with the flour mixture. Mix on low speed only until combined. Don't overmix. Fold in zucchini and nuts with a spatula.
  • Bake for 35 minutes or until a toothpick inserted in the middle returns clean. Let cakes cool for five minutes in the pan and then flip them out onto wire racks to cool completely.
  • Once the cakes have cooled, make the Cream Cheese Frosting. In a large bowl beat together cream cheese, butter and vanilla extract. Once combined continue to beat in confectioners' sugar on low speed. (If not using right away, place frosting in the refrigerator.)
  • Frost completely cooled cake and place cake in the refrigerator until ready to serve.


You can also make this cake in a 9 x 13 pan without the layers. Baking time will increase. 


Calories: 642kcal | Carbohydrates: 71.4g | Protein: 9g | Fat: 37.4g | Saturated Fat: 19.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.8g | Cholesterol: 136.1mg | Sodium: 503.7mg | Potassium: 467mg | Fiber: 4.1g | Sugar: 46.7g | Vitamin A: 155.3IU | Vitamin C: 3.5mg | Calcium: 50.5mg | Iron: 5.7mg