Chocolate Zucchini Cake with Chocolate Buttercream Frosting
Who knew veggies could taste this indulgent? Our Chocolate Zucchini Cake is moist, fudgy and packed with two cups of zucchini that no one will ever guess!
Topped with silky chocolate buttercream, it’s the perfect treat for birthdays, afternoon teas, lunchboxes or family gatherings. This clever cake sneaks in extra goodness without compromising on flavour, keeping it soft, chocolatey and delicious for days.
Easy, budget-friendly and irresistibly decadent - your new favourite chocolate cake is here!
Chocolate Zucchini Cake
If you’ve never baked a cake with zucchini before, this recipe might just convert you! This Chocolate Zucchini Cake is soft, moist and full of chocolate flavour—without being heavy or overly rich. It’s topped with a fluffy chocolate buttercream that’s easy to whip up and makes the whole cake extra special.
Whether you’re baking for a birthday, a weekend treat, or sneaking veggies into the lunchbox, this cake ticks all the boxes. You’ll love the texture, and no one will guess there’s zucchini inside!
Ingredients
- ½ cup vegetable oil
- 1 ½ cups caster sugar
- 2 tsp vanilla extract
- 2 eggs, room temperature
- ½ cup milk, room temperature
- 1 tsp white vinegar
- 2 cups zucchini, finely grated
- 2 cups plain flour
- 1 ½ tsp bicarbonate of soda
- ½ cup cocoa powder
- Pinch of salt
- 250g unsalted butter, softened
- 1 tsp vanilla extract
- ½ cup cocoa powder
- 1-2 tbsp thickened cream (or full cream milk)
- 3 cups icing sugar mixture
Instructions
- Preheat oven to 160ºC fan-forced. Grease and line a 20cm round cake tin with baking paper.
- In a small cup, mix the milk and vinegar and set aside for a few minutes to sour.
- In a separate bowl, sift together the flour, bicarbonate of soda, cocoa powder, and salt.
- In a large mixing bowl, whisk together the oil, sugar, vanilla, eggs, and soured milk. Stir in the grated zucchini.
- Gently fold in the dry ingredients until just combined—do not overmix.
- Pour the batter into your prepared tin and bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
- Cool in the tin for 10–15 minutes before transferring to a wire rack to cool completely.
- In a large bowl, beat the softened butter with electric beaters for 5–6 minutes, or until pale and fluffy. This creates the light, creamy base for your frosting.
- Sift in the cocoa powder and beat for another 1–2 minutes, or until well combined and smooth.
- Sift in 1 cup of icing sugar at a time, beating well between each addition (about 1 minute per cup). Continue until all the icing sugar is incorporated.
- Add the vanilla and 1 tablespoon of cream (or milk) and beat on high speed for 5 minutes or until your buttercream is light, fluffy and spreadable. Add more cream if needed to reach your desired consistency.
Notes
HANDY HINTS:
- You will need approximately 3 regular sized zucchinis for this recipe.
- If your kids are expert green-spotters, simply peel the zucchini before grating. It disappears into the batter, making the veggies completely undetectable!
- Every oven is different—if your cakes usually take longer, this one may need 60–70 minutes to bake fully. Keep an eye on the centre with a skewer or cake tester.
- You can also bake this chocolate zucchini cake in a lamington tin or a loaf tin—just adjust the baking time accordingly. A lamington tin may reduce the baking time, while a loaf tin may take a little longer.
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for extra freshness.
- The unfrosted cake can be frozen for up to 2 months. Wrap well in cling film and foil or place in a freezer-safe container.
Nutrition Facts
Calories
702Fat
43 gSat. Fat
20 gCarbs
100 gFiber
5 gNet carbs
95 gSugar
46 gProtein
8 gSodium
273 mgCholesterol
113 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
