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Chocolate Zucchini Cake

This easy chocolate zucchini cake is moist, rich, and fudgy! Delicious topped with smooth chocolate frosting or cream cheese icing for a summer treat everyone will love.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American
Servings 24 people
Calories 3809.7 kcal

Equipment

  • 1 9x13 inch Baking Pan Essential for baking the cake.
  • 1 Large Mixing Bowl For combining wet and dry ingredients.
  • 1 Whisk or Spatula For mixing and folding ingredients.
  • 1 Box Grater For shredding zucchini.
  • 1 Measuring Cups and Spoons For accurate ingredient measurement.

Ingredients
  

Main

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups vegetable oil
  • 4 large eggs
  • 3 cups shredded zucchini
  • ¾ cup chopped walnuts

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Dotdash Meredith Food Studios
  • Mix flour, sugar, cocoa, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Dotdash Meredith Food Studios
  • Add oil and eggs; mix well until just combined. Dotdash Meredith Food Studios
  • Fold in shredded zucchini and walnuts until just combined. Dotdash Meredith Food Studios
  • Pour cake batter into the prepared pan. Dotdash Meredith Food Studios
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Dotdash Meredith Food Studios
  • Cool cake completely before frosting with your favorite frosting. Dotdash Meredith Food Studios

Notes

To achieve a truly moist and tender cake, avoid overmixing the batter once the wet ingredients are combined with the dry; mix only until just incorporated. The moisture from the zucchini is crucial for texture, so do not squeeze it out after shredding. For an enhanced chocolate flavor, consider adding a teaspoon of espresso powder to the dry ingredients; it deepens the cocoa notes without imparting a coffee taste. Toasting the walnuts briefly before folding them in will also significantly boost their aroma and flavor. Ensure the cake cools completely before applying any frosting, preventing it from melting and creating a smooth finish. Proper pan preparation (greasing and flouring) is key for easy release.