Chocolate Zucchini Cake

Go Bold With Butter

My garden has produced lots of zucchini this year. With my latest crop, instead of making another batch of zucchini fritters, or loaf of zucchini bread, I decided to sweeten the pot and incorporate it into an ultra-decadent chocolate cake.

Cake + vegetables = amazing. Who knew?

Chocolate Zucchini Cake with cream cheese frosting incorporates shredded fresh zucchini to keep the cake ultra-moist. Whipped cream cheese frosting slathered on top cuts through the sweetness, providing a rich and tangy flavor contrast. This chocolate zucchini cake is the ultimate sweet (and garden-fresh!) summery treat.

Chocolate Zucchini Cake


For the cake:
1/2 cup butter, at room temperature
2 cups sugar
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla
1/2 cup buttermilk
2 cups shredded zucchini
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoons baking powder
1/2 teaspoon salt

For the cream cheese frosting:
8oz cream cheese, softened
1/4 cup butter, at room temperature
2 teaspoons vanilla
2 cups powdered sugar


Preheat oven to 350°F. In the bowl of an electric mixer, or with a hand mixer, cream butter, sugar, and oil together until light and fluffy, about 2 minutes. Add eggs and vanilla then beat to combine. With the mixer on low speed, slowly pour in buttermilk then beat to combine. Add zucchini, and mix to combine.

In a separate bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients in three batches, mixing just until combined before adding the next batch. Pour batter into a buttered 9×13” baking dish and bake for 40-45* minutes, or until a toothpick inserted into the center comes out clean. Cool completely then top with cream cheese frosting. *Check cake at 30 minutes. If corners begin to brown before the center is cooked through, lay a piece of tin foil loosely on top.

For the cream cheese frosting: In the bowl of an electric mixer, cream together cream cheese, butter and vanilla until light and fluffy, about 2 minutes. Add half the powdered sugar, and mix to combine. Add remaining powdered sugar then beat until light and fluffy.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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3 thoughts on “Chocolate Zucchini Cake

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  1. Trudy said:

    Thank you for the recipes. They look yummy

  2. Kim Rickey said:

    This looks so good, going to make it this weekend.
    Thanks for sharing!

  3. Feisty Eats said:

    Wow! This was a hit! Excellent dessert, easy to make. Mine only took the initial 30 minutes to bake. I bet these would be great cupcakes too. Delicious!