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Chocolate Zucchini Cake with Chocolate Cream Cheese Icing

Chocolate zucchini cake is a perfect way to use up that garden zucchini! Frost with chocolate cream cheese icing and you're in heaven.
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  • 2 1/2 cups grated zucchini
  • 1 3/4 cups all purpose flour
  • 1 1/4 cup sugar
  • cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 large eggs
  • 1 cup olive oil
  • 1 tablespoon vanilla extract

chocolate cream cheese frosting

  • 8 ounces cream cheese (or mascarpone!), softened
  • ½ cup unsalted butter
  • 2 cups powdered sugar
  • cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1/4 cup chocolate shavings, for topping


  • Preheat the oven to 350 degrees F. Spray a 9x13 inch baking sheet or dish with nonstick baking spray.
  • Grate the zucchini, place it on a towel and sprinkle it with a pinch of salt. Let it sit for 10 to 15 minutes while you make the rest of the cake.
  • In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, cinnamon and salt.
  • In a small bowl, whisk together the eggs, oil and vanilla extract. Whisk the wet ingredients into the dry until combined and smooth. Fold in the zucchini.
  • Spread the batter in the greased pan. Bake for 35 to 40 minutes, or until set in the center. Let cool completely before frosting. If you’d like to remove the cake from the pan before frosting, let it cool for 30 minutes in the pan then gently invert.

chocolate cream cheese frosting

  • Beat the cream cheese and butter together until creamy. Beat in the sugar and cocoa powder powder until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting - plus we love cold cake.


adapted from simply recipes

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