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You are here: Home / Recipes / Desserts and Treats / Chocolate Zucchini Cake with Chocolate Cream Cheese Icing – The Best-Ever Recipe For Extra Zucchini

Chocolate Zucchini Cake with Chocolate Cream Cheese Icing – The Best-Ever Recipe For Extra Zucchini

September 16, 2012 by Kathryn 19 Comments

Jump to Recipe

Every year I plant zucchinis in our backyard garden and every year I seem to end up with more than I can use, but this year has really been something else. I literally have a countertop full of zucchinis.

chopped-zucchini

I’m not sure how I’ll use them all, but I do know many are going to be used to make my very favourite zucchini recipe of all time: Chocolate Zucchini Cake.

Whether or not you like zucchini, you will LOVE this recipe. And if your kids turn up their noses at vegetables, it’s a great way to sneak a little extra nutrition into their sweets!

Making Chocolate Zucchini Cake

The steps to making this cake are pretty much the same as for any cake. First, mix eggs, oil, and sugar.

zucchini-cake-eggs-and-sugar

Next, in a separate bowl, sift together all the dry ingredients: flour, baking soda, cinnamon, salt, and cocoa powder. The cinnamon is an unexpected addition to this cake that adds an extra special flavour, so even if you’re hesitant about it, make sure to give it a try the first time!

zucchini-cake-dry-ingredients

While the original recipe uses a jellyroll pan for the squares, I find it much more effective to double the recipe and pour it into three 13x9x2 inch cake pans instead. Since that means I need a full six cups of zucchini for my double batch, I always use my food processer to shred the zucchini rather than hand grating. If you have a food processor, I highly recommend using it for this recipe.

shredding-zucchini

Finally, blend the dry ingredients into the egg mixture until well-mixed, then stir in the zucchini and vanilla. It may not look appetizing now, but just wait until it’s finished!

chocolate-zucchini-cake-batter

I use the disposable foil pans that are available at most grocery stores for this recipe, because they cost only a few dollars and give me the ability to freeze pan after pan of Chocolate Zucchini Cake without spending a fortune on bakeware.

whole chocolate zucchini cake
Doubling both the batter and the icing makes the perfect amount of zucchini cake to fill three 13×9 inch cake pans. One to eat and two to freeze; that’s my motto!

Freezing Chocolate Zucchini Cake

In addition to being absolutely delicious, this chocolate zucchini cake freezes beautifully. The zucchini keeps the cake nice and moist even after months in the freezer and unlike some cakes and squares, these can even be iced before they are frozen so that your treat is ready to eat as soon as it’s thawed.

I have yet to meet anyone that doesn’t love this recipe; men, women and children of all ages find it absolutely irresistible. The squares taste a great deal like rich, fudgy brownies and the zucchini is undetectable.

chocolate-zucchini-cake-sprinkles
Seriously, doesn’t that look delicious? No wonder my family can finish a whole Chocolate Zucchini Cake in a day!

The only downside? After doubling the recipe and making three big, moist, delicious cakes, I used a grand total of TWO zucchinis. One was a big one, but…well, what do I do with the other 27 zucchinis?

In the mood for a savoury snack instead of a sweet one? These Lightened Up Zucchini Chips from About a Mom are crispy and addictive!

And for those that just can’t get enough of any type of squash, this Pumpkin Cream Cheese Roll is another delicious dessert choice that’s easy to make and looks amazing!

If you have a surplus of zucchinis and you’re wondering how to use them, you really have to give this recipe a try. Having a few pans of these chocolaty treats in the freezer is always a good idea.

If you do try it, let me know how they turned out! I’d love to hear if your family loves this Zucchini Cake as much as mine does!

best-ever-chocolate-zucchini-cake-pin

Continue to Content
chocolate-zucchini-cake-sprinkles

Chocolate Zucchini Cake with Chocolate Cream Cheese Icing

Yield: 36
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Moist and tender chocolate cake with the nutrition of added zucchini and an addictive chocolate cream cheese frosting!

Ingredients

Cake:

  • 4 eggs
  • 1 ½ cups vegetable or canola oil
  • 2 cups sugar
  • 2 cups flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • ¼ cup cocoa
  • 1 tsp. vanilla
  • 3 cups grated zucchini
  • 1 cup chopped nuts (optional)

Icing:

  • 4 oz. cream cheese
  • 1/2 cup butter, softened
  • 2 tbsp. cocoa powder
  • 2 cups icing sugar
  • 1 tsp. vanilla

Instructions

Cake

  1. Beat together eggs, oil and sugar.
  2. In separate bowl, combine flour, baking soda, cinnamon, salt and cocoa until well mixed.
  3. Add dry ingredients to wet ingredients and mix well.
  4. Add vanilla, zucchini and nuts, if desired, and mix well.
  5. Pour into greased and floured 15x10x1 inch pan.
  6. Bake at 350 degrees for thirty minutes or until toothpick inserted into cake comes out clean.

Icing

  1. Cream butter and cream cheese together until light and fluffy.
  2. Stir in cocoa powder, then gradually blend in icing sugar until icing is smooth and creamy.
  3. Add vanilla and mix well. Spread on completely cooled cakes, or use a piping bag to cover cake with rosettes of icing.

Notes

Freezes well! Wrap tightly and freeze uncut for up to six months. A double recipe makes the perfect amount for three 9x13 pans; just bake for an additional 15-20 minutes.

Recommended Products

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Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 13.4gSaturated Fat: 3.2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 173mgCarbohydrates: 24.1gFiber: 1gSugar: 18gProtein: 1.9g
© Kathryn Gignac | Mommy Kat and Kids
Cuisine: American / Category: Dessert/Squares

Filed Under: Desserts and Treats, Recipes Tagged With: cake, chocolate cake, chocolate squares, chocolate zucchini, chocolate zucchini cake, chocolate zucchini squares, dessert, dessert recipe, recipes, squares, zucchini cake, zucchini squares

Comments

  1. Jennifer says

    September 17, 2012 at 7:01 am

    totally pinning this and making them soon! I love that you have a garden in your yard, so handy! So doubling the recipe makes 3 9×13’s right?

    Reply
    • Kathryn says

      September 17, 2012 at 7:33 am

      Thanks Jen, I love it too! Saves us so much on food in the summer. 🙂 Yup, that’s exactly right! I ALWAYS double it and make three 13x9s, but I thought I should put the original recipe too for those that aren’t as totally obsessed by cake as my family is! lol

      Reply
  2. Michelle S. says

    September 17, 2012 at 9:37 am

    Thanks for sharing the recipe, I may give this a try today!

    Reply
    • Kathryn says

      September 17, 2012 at 9:39 am

      You’re welcome, Michelle! If you do, you’ll have to let me know how you like it! 🙂

      Reply
      • Michelle S. says

        September 22, 2012 at 1:57 pm

        Finally got me, ingredients and time all together yesterday and made the cake. I really like it and hubby ate it too. Please nobody tell him his cake had veggies in it! LOL

        Reply
        • Kathryn says

          September 22, 2012 at 3:48 pm

          lol! My hubby loves it too; he just ignores the fact there’s veggies in it! 😉

          Reply
  3. Monica says

    September 17, 2012 at 9:51 am

    These look soooo…..good, I’m going to make them this weekend and do as you suggested and double the recipe. Pinned it!!

    Reply
    • Kathryn says

      September 17, 2012 at 10:05 am

      Hurray! Let me know what you think, Monica! I have to say, I’m pretty addicted. 😉

      Reply
  4. Chris Fretwell says

    September 17, 2012 at 11:00 am

    You had me at chocolate….
    okay, farmers market searches this week plums and zucchini!

    Reply
    • Kathryn says

      September 17, 2012 at 1:45 pm

      Now THAT is going to be a delicious week! 🙂

      Reply
  5. nicolthepickle says

    September 18, 2012 at 7:05 am

    Those looks really good. I’ve been making a lot of Zucchini stuff this year.

    Reply
    • Kathryn says

      September 18, 2012 at 8:02 am

      They really are Nicole! What have you been making? I’ve been wanting to try zucchini jam; I’ve heard great things!

      Reply
  6. Terra Heck says

    September 27, 2012 at 11:44 pm

    That looks sooo good. I’m going to have to go get the zucchini and ingredients to make it.

    Reply
    • Kathryn says

      September 28, 2012 at 8:54 am

      Oh you’ll love it, Terra! Let me know how it turns out if you do make it! 🙂

      Reply
  7. Katie says

    December 15, 2014 at 10:33 am

    We have a garden and in the summer I look for different ways to use all my zucchini. LOVE this cake! I have made it a 10 times at least and it is the first thing gone and I never bring it back home from a party.

    Reply
  8. Annette says

    July 26, 2017 at 6:26 pm

    i love love love this cake. i too double it but i give the other 2 away. its so good i dont even put icing on it. but i think next time around i will try it with the pudding / cool whip icing just because its sooo easy to whip up and i can use different flavors for it.

    Reply
    • Kathryn says

      July 27, 2017 at 9:28 am

      That is so great to hear, Annette! I really need to take some new photos for this recipe because the cake is SO good that it deserves it. Lol And please tell me how you like it with the other icing if you try it; I love the idea of having a different flavour of icing! 😀

      Reply
  9. Debbie Beattie says

    January 23, 2020 at 11:51 pm

    This recipe looks so good but I was wondering if salad oil is

    Reply
    • Kathryn says

      January 24, 2020 at 10:03 am

      Haha I never really realized I had included that wording! This recipe is based on one from a super old church cookbook in my collection, and back then they referred to vegetable oil as salad oil. I’ll update it so it’s more clear; thanks for pointing that out!

      Reply

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