buttercream & frosting/ cakes

Chocolate Zucchini Cake with Chocolate Chips

This Chocolate Zucchini Cake with Chocolate Chips recipe is moist, rich, and slightly fudgy with little semi-sweet chocolate chips baked in for an added treat! Top if off with this devilishly good chocolate frosting and your guests will be asking for seconds!

Chocolate Zucchini Cake with Chocolate Chips - Overhead angles shot of a Chocolate Zucchini Cake with a slice taken out and two gold forks placed next to it | Image and Copyright Policy: © Beyond the Butter, LLC
Chocolate Zucchini Cake with Chocolate Chips - Photo of Chocolate Zucchini Cake on a white cake stand | Image and Copyright Policy: © Beyond the Butter, LLC

I was in the mood to bake a Chocolate Zucchini Cake with Chocolate Chips this past Friday for the sole reason that I was just craving a really good chocolate cake! Probably not one of the best decisions I ever made and I ended up eating way too much, but damn people—it was GOOD!

I felt like Miranda Hobbes from that Sex and the City episode where she’s obsessed with eating chocolate and ends up baking a chocolate cake. My favorite part is when she leaves this voicemail on Carrie’s answering machine:

Your good friend has just taken a piece of cake out of the garbage and eaten it. You will probably need this information when you check me into the Betty Crocker Clinic.

Thankfully, it didn’t get that far for me, but it was close!

Chocolate Zucchini Cake with Chocolate Chips - Overhead angled shot of a Chocolate Zucchini Cake with a slice taken out | Image and Copyright Policy: © Beyond the Butter, LLC

what’s in this chocolate zucchini cake?

This particular chocolate zucchini cake includes all-purpose flour, granulated sugar, unsalted butter, vegetable shortening, vegetable oil, eggs, milk, unsweetened cocoa powder, baking powder, baking soda, salt, cinnamon, zucchini, and chocolate chips.

how do you make sour milk?

To make sour milk, you add 1 1/2 teaspoons of lemon juice to 1/2 cup of milk. Mix it up and let it sit for a minute before adding it to the rest of the ingredients.

chocolate zucchini cake baking tips

  • I added my Wilton Cake Strips to each pan to help keep the tops level. If you don’t have them, I recommend getting a couple!
  • I used 3, 6″ x 2″ cake pans to bake this cake.
  • To retain some of the moisture from the cake, cool them upside down on a cooling rack still in their cake pans.
  • If you’re not going to be frosting the cake after cooling it, you can store them in the cake pans tightly wrapped in plastic wrap in the refrigerator.
Chocolate Zucchini Cake with Chocolate Chips - Overhead angled shot of a Chocolate Zucchini Cake | Image and Copyright Policy: © Beyond the Butter, LLC
Overhead image of Chocolate Zucchini Cake with Chocolate Chips | All Images © Beyond the Butter™

recommended baking tools to make chocolate zucchini cake

KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
Nordic Ware 43174 3 Piece Baker’s Delight Set, Aluminum
Good Cook Medium Grater Zester
OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper
Nordic Ware Ultimate Bundt Cleaning Tool
Nordicware 3.5 Cup Geo Bundtlette Pan
Nordic Ware Platinum Collection Anniversary Bundtlette Pan
Ateco 1325 2-Pack Icing Spreaders
Plastic Spatula Palette Knives
Martha Stewart Laser-Cut Stencils – Otomi
Wilton Decorating Open Star Icing Tip #8B
Wilton Decorating Open Star Icing Tip #6B
Wilton Decorating Open Star Icing Tip #4B
GIR Get it Right Mini Stainless Steel Whisk, 8″
Wilton Icing Spatula Set for Baking, 3-Piece – 13 and 9-Inch Angled and 11-Inch Straight Spatulas
Nordic Ware Freshly Baked Square Cake Pan, 9″, Metallic
Wilton Aluminum 8-Inch Round Cake Pan Set, Multipack of 2
USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
Wilton Master Decorating Tip Set, 55-Piece decorating tips, Cake Decorating Supplies
Wilton Color Right Performance Coloring System
Bob’s Red Mill Super Fine Almond Flour, 16 oz.
Nordic Ware Heritage Bundt® Pan
Wilton Springform Cake Pan Set, 3-Piece
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Pouring Chute
Anchor Hocking 10pc Glass Mixing Bowl Set
Joseph Joseph Shake-It Self-Tapping Sieve, Large
Wilton Aluminum Round Cake Pan Set, 6″ x 2″ in, (4-Pack)
Wilton 12-cup Muffin Pan
The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper – Pre-Cut Parchment Paper Baking Sheets
Wilton 2-Piece Bake Even Strip Set
(Set of 100) Non-Stick Round Parchment Paper 6 Inch Diameter, Baking Paper Liners for Round Cake Pans Circle
The Perfect Cake: Your Ultimate Guide to Classic, Modern, and Whimsical Cakes
Cake Carrier by Sweet Course Official 12″ Large Round Container
J.A. Henckels International Forged Synergy 8-Inch Bread Knife
Cakewalk 6466 Melamine Cake Stand
Wilton Angel Food Tube Cake Pan, 10-Inch
Cooling Rack Stainless Steel Half size – Commercial Grade Steel 11.5″ x 16.5″ | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
Fox Run 4254 Kitchen Timer with Magnet 55-Minute
Baker’s Joy Cake Pan Spray
Nordic Ware 9″ x 13″ Rectangular Cake Pan with Lid, Silver

can you taste the zucchini in the chocolate cake?

Nope. Not at all!

I’m serious!

The reason zucchini is used in, not just this recipe, but also my One Bowl Chocolate Zucchini Bread recipe, is to give it that extra level of moistness! And while you may be tempted to drain the liquid from the shredded zucchini—do not do it! It’s important to leave that with the zucchini!

Print
Chocolate Zucchini Cake with Chocolate Chips - Overhead angles shot of a Chocolate Zucchini Cake with a slice taken out and two gold forks placed next to it | Image and Copyright Policy: © Beyond the Butter, LLC

Chocolate Zucchini Cake with Chocolate Chips

  • Author: Jennifer
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: 1012 slices 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: Dessert

Description

This Chocolate Zucchini Cake with Chocolate Chips recipe is moist, rich, and slightly fudgy with little semi-sweet chocolate chips baked in for an added treat! Top it off with some of this devilishly good chocolate frosting and your guests will be asking for seconds!


Scale

Ingredients

chocolate zucchini cake with chocolate chips

chocolate frosting

  • 1 1/4 pounds (5 sticks) Unsalted Butter, room temperature
  • 2 cups Confectioners Sugar, sifted
  • 1 1/2 cups Unsweetened Cocoa Powder
  • 1/8 teaspoon Salt
  • 1 cup Light Corn Syrup
  • 1 1/2 teaspoons Vanilla Extract
  • 1 pound 0f Chocolate, melted and cooled

Instructions

chocolate zucchini cake with chocolate chips

  1. Set your oven rack to the 2nd level position and preheat your oven to 325ºF.
  2. Spray your 3, 6 inch cake pans with a flour-based baking spray. Place a circle of parchment paper in each pan, and respray the bottom with the flour-based spray. Alternatively, you can grease the pans with butter and coat in flour, but it’s important to still add in the parchment paper circles (it helps to release the cake from the pan).
  3. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking soda. Set to the side.
  4. Using your hand-held mixer or stand mixer fitted with a paddle attachment cream the unsalted butter, vegetable shortening, vegetable oil, and granulated sugar together on medium-high speed until well blended.
  5. Add in the egg, vanilla extract, and sour milk.
  6. Switching your mixer speed to low, gradually add in the whisked dry ingredients and mix until just combined. Add in the shredded zucchini.
  7. Fold in the chocolate chips.
  8. Evenly distribute the cake batter into each prepared cake pan, then place in the oven to bake for 45-50 minutes at 325ºF or until an inserted toothpick comes out clean from the center of each cake.
  9. Cool cakes in the pans for 10 minutes, then carefully invert to cool completely on wire cooling racks.

chocolate frosting

  1. Using your hand-held mixer or stand mixer fitted with a paddle attachment mix the unsalted butter, granulated sugar, unsweetened cocoa powder, and salt on medium speed until well blended. Scrape down the sides of the bowl as needed. Alternatively, you can use a food processor – America’s Test Kitchen recommendation to make this frosting.
  2. Add in the light corn syrup, vanilla extract, and the melted and cooled chocolate, and mix until the frosting is well blended and smooth in texture.
  3. Frost your cake once it’s completely cooled.

Notes

Cake recipe is adapted from the 2001, “A Taste of Bedminster Elementary” Cookbook.

Frosting recipe is adapted from “The Perfect Cake” book by America’s Test Kitchen.

Keywords: chocolate zucchini cake, cake, chocolate cake, zucchini cake, chocolate zucchini cake, how to make chocolate zucchini cake, chocolate chips, chocolate zucchini cake with chocolate chips

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you may also like these other chocolate desserts!

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2 Comments

  • Reply
    Beverly Kaye
    July 3, 2019 at 6:13 PM

    But you left out the gold on the frosting! Why are you holding out on us?

    • Reply
      Jennifer
      July 3, 2019 at 9:29 PM

      Gah, Beverly, I’m so sorry! I thought I mentioned it in the blog post. It’s gold dust from Truly Mad Plastics. It’s a very small jar, but a little goes a loooong way! You can apply it using a small craft brush and either clear vanilla extract or vodka.

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