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Sue’s Chocolate Zucchini Cake

Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    15 servings


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup dark baking cocoa
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup reduced-fat plain yogurt
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1 can (5 ounces) evaporated milk
  • 1 cup sugar
  • 1/4 teaspoon vanilla extract
  • 4 ounces unsweetened chocolate, chopped
  • 1/4 cup butter, cubed


  • Preheat oven to 350°. Grease a 13x9-in. baking pan.
  • In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini.
  • Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack.
  • For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

Test Kitchen Tips
  • Be wary when microwaving chocolate—it can scorch easily. To avoid this pitfall, stir every 10-15 seconds, or use a lower power level.
  • Baking cocoa has a tendency to clump. Sift it into your other dry ingredients to make sure it's evenly distributed.
  • Nutrition Facts
    1 piece: 369 calories, 13g fat (6g saturated fat), 37mg cholesterol, 330mg sodium, 59g carbohydrate (43g sugars, 3g fiber), 6g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • Vera
      Jul 25, 2020

      Absolutely the BEST chocolate zucchini cake ever! Very moist! I threw some chocolate chips on top before putting it into the oven. Will definitely make this again! Thank you for sharing your recipe!

    • Sunshinebakerpa
      Jul 21, 2020

      I made these as muffins and mini loaves. I lowered the sugar to 1 2/3 cup and still found them quite sweet. I didn’t make the icing.

    • dylan's mama
      Jul 20, 2020

      BEST.CAKE.EVER. The cake is moist and delicious and the frosting is pretty much my favorite thing in the world. I followed the directions exactly.

    • mamaknowsbest
      Jun 26, 2020

      Delicious! Easy! Made into cupcakes. Perfection. Made a ToH cream cheese frosting but so good doesn’t even need any. As volunteer field editor for Taste of Home magazine I love recipes that use common ingredients and make them shine!

    • misscoffeepot
      Jun 25, 2020

      I confess that I only made the cake, as I had frosting to use up in the fridge. The cake is fantastic! Great rise and texture, and lots of chocolate flavor. My zuchinni may have had extra moisture, as I had to bake it 42 min.

    • Amy
      May 19, 2020

      I was little nervous as I was reading peoples review while I was making the frosting. I started making it in a blender, but them moved it to my miser before adding the chocolate (looking back it would have been fine in the blender). It turned out perfect!! It's not grainy. I plan to use this frosting revise next time I make brownies. Entire recipe, 5 stars!!!

    • Appy_Girl
      Oct 15, 2019

      Very moist recipe. I added 1/2 cup chocolate chips to the batter. Baked in a springform pan and added extra bake time. 20-25 minutes. I did not use the frosting recipe. This would also make excellent cupcakes! VFE.

    • kered
      Nov 26, 2018

      Loved this cake, especially since it may have fewer calories than most chocolate cakes. I was skeptical about only a cup of oil, but it had plenty of moisture from the zucchini. I'll probably make it for Christmas since I'm in the mood for a dessert that's not so rich and overly sweet.

    • Dan
      Oct 14, 2017

      Cake 5 stars - Frosting 1 overall I gave this a 3 Star. I kept reading over and over again on the 1 cup of sugar in the frosting (wanted to use powdered sugar-but the recipe called for sugar). Going only 45 seconds - it was fault I did not taste it then or maybe I could have saved it from being grainy - I added the melted ing. and then ran it about 1 minute and was very disapointed on the grainy frosting. I wished I would have came in and read the reviews before I baked this - would have saved me some frustration.

    • askeiser
      Sep 14, 2017

      Exceptional Recipe. The best chocolate cake I've ever made. As is, yummy, moist and a hit with the whole family. Thank you!