Go Back
To make this delicious cake, gather these key ingredients: - 2 cups grated zucchini - 1 ¾ cups all-purpose flour - ½ cup unsweetened cocoa powder - 1 cup granulated sugar - ½ cup brown sugar - ¾ cup vegetable oil - 3 large eggs - 2 teaspoons vanilla extract - 1 cup semi-sweet chocolate chips - Additional ingredients for frosting These ingredients create a rich and moist cake that packs a chocolate punch. The grated zucchini adds moisture without a strong flavor. You won’t even taste the zucchini, but you’ll love the texture it gives. - You can replace vegetable oil with applesauce or melted coconut oil for a different taste. - If you need gluten-free options, use a blend of gluten-free flour with xanthan gum. These swaps help customize the cake to fit your dietary needs. It’s nice to know you can adapt recipes easily. I have made this cake in many ways, and it always comes out great. Check the Full Recipe for more details on preparation. Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, grease two 9-inch round cake pans. Greasing the pans helps the cake slide out easily later. It also prevents sticking, so your cake stays intact. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This step is important for a smooth texture. Whisking ensures that all dry ingredients mix well. If you skip this, you might end up with clumps in your batter. In a large bowl, mix the granulated sugar, brown sugar, and oil. Blend them until they look uniform. Next, add the eggs one at a time, mixing well after each. Stir in the vanilla extract. This helps to combine the flavors and gives the cake a rich taste. Now, gently fold in the grated zucchini and chocolate chips. Be careful not to overmix; you want to keep the batter light. Check the consistency. It should be thick but pourable. This mix adds moisture and sweetness to the cake. Pour the batter evenly into the prepared cake pans. Bake in your preheated oven for 25-30 minutes. To check if the cakes are done, insert a toothpick into the center. If it comes out clean, the cakes are ready. Let them cool in the pans for 10 minutes before moving them to wire racks. This cooling time is key for perfect frosting later. For the full recipe, check out the details. To keep your cake moist, use fresh zucchini. Grate it and pack it lightly. The moisture from the zucchini adds a rich texture. Avoid squeezing out the water, as it helps keep the cake tender. Mix the batter gently. Overmixing can make your cake dense. Stir until the dry and wet ingredients are just combined. This way, your cake stays light and fluffy. For your frosting, start with powdered sugar and cocoa powder in a bowl. Add milk slowly to get a smooth mix. If it's too thick, add a little more milk until you reach the right consistency. To make your cake look great, add chocolate chips on top or a sprinkle of grated zucchini. These touches make your cake pop and look inviting! Prevent your cake from sticking to the pans by greasing them well. Use butter or cooking spray to coat the bottom and sides. This makes for easy removal after baking. Ensure even baking by placing the pans in the center of the oven. Rotate them halfway through baking to help them cook evenly. This will give you a perfectly baked cake every time. For the full recipe of Easy Zucchini Chocolate Layer Cake, check out the section above. {{image_2}} You can add spices to give the cake a warm touch. Cinnamon and nutmeg work well. They add depth to the chocolate flavor. You might also want to try adding nuts like walnuts or pecans. They create a nice crunch. Dried fruits like raisins or cranberries can add sweetness and texture. If you love cream cheese, try that for the frosting. Mix cream cheese with powdered sugar for a tangy taste. You can also swap that for a vegan frosting. Use coconut cream or cashew cream for a dairy-free option. Flavored extracts can enhance these frostings, too. Want to make a smaller version? You can bake this cake as cupcakes. Just adjust the baking time to about 18-20 minutes. For a mini cake, use smaller pans. Check for doneness with a toothpick. It should come out clean. To store leftover cake, let it cool completely. Wrap the cake in plastic wrap. This keeps it fresh. You can also place it in an airtight container. This helps to preserve moisture. If you have cut slices, stack them with parchment paper between each slice. This prevents sticking. For freezing cake layers, first wrap them tightly in plastic wrap. Then, place the wrapped layers in a freezer bag. Squeeze out as much air as possible. This helps to prevent freezer burn. When you’re ready to use them, move the layers to the fridge overnight. For best results, let them thaw slowly. The cake lasts up to three days at room temperature. If you store it in the fridge, it can last up to a week. Look for signs of spoilage, such as a sour smell or mold. If the cake feels dry or crumbly, it’s past its prime. For the best taste, eat the cake while it’s still fresh. For the full recipe, check the details above. Yes, you can use frozen zucchini. First, thaw it completely and drain any excess water. This helps keep your cake from getting too wet. After draining, you can use it just like fresh zucchini in the recipe. To check if the cake is done, use the toothpick test. Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. Look for a firm top and slightly pulled edges from the pan. These are good signs too. Yes, you can bake this cake ahead of time. Let the cake cool completely, then wrap it tightly in plastic wrap. Store it in the fridge for up to three days. This keeps it fresh until you are ready to serve. Pair this cake with a glass of milk or a scoop of vanilla ice cream. You can also serve it with fresh berries or a drizzle of chocolate sauce. These flavors work well together and add a nice touch to your dessert. You can create a delicious Zucchini Chocolate Layer Cake with simple steps and ingredients. Remember to prep your oven and greased pans for the best results. Mix your dry and wet ingredients carefully to ensure a smooth batter. Avoid common mistakes, like overmixing, to achieve the perfect texture. Explore flavor variations and frosting options to make it unique. With proper storage, your cake stays fresh and tasty. Enjoy baking this treat for friends and family; they'll love it!

Easy Zucchini Chocolate Layer Cake

Indulge in a slice of decadence with this Easy Zucchini Chocolate Layer Cake! This delightful dessert combines rich chocolate flavor with the goodness of zucchini, making it a perfect treat for any occasion. From moist layers to creamy frosting, this recipe is simple to follow and sure to impress. Click through to explore the recipe and create your own luscious cake that will have everyone asking for seconds!
Print Recipe Pin Recipe

Ingredients
  

2 cups grated zucchini (about 2 medium zucchinis)

1 ¾ cups all-purpose flour

½ cup unsweetened cocoa powder

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup granulated sugar

½ cup brown sugar, packed

¾ cup vegetable oil

3 large eggs

2 teaspoons vanilla extract

1 cup semi-sweet chocolate chips

1 cup powdered sugar (for frosting)

2 tablespoons unsweetened cocoa powder (for frosting)

2 tablespoons milk (or more, to achieve desired consistency)

Instructions
 

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

    In a medium bowl, prepare the dry ingredients by whisking together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

      In a large bowl, combine the granulated sugar, brown sugar, and oil. Mix until well blended.

        Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Gradually add the dry mixture to the wet mixture, alternating with the grated zucchini, until just combined. Fold in the chocolate chips.

            Divide the batter evenly between the prepared cake pans and smooth the tops.

              Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

                Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

                  While the cakes cool, prepare the frosting by combining the powdered sugar, cocoa powder, and milk in a bowl. Mix until smooth, adjusting the consistency with more milk if needed.

                    Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of frosting on top.

                      Place the second cake layer on top and spread frosting over the top and sides of the cake.

                        Optionally, decorate the top with additional chocolate chips or a sprinkle of grated zucchini for a fun touch.

                          Prep Time: 20 minutes | Total Time: 1 hour | Servings: 10-12

                            - Presentation Tips: Serve slices on decorative plates with a dollop of whipped cream and a sprig of mint for a fresh touch.