Go Back
Square of double chocolate zucchini cake with glossy fudge frosting and a scoop of vanilla ice cream on top, showing the moist cake–brownie hybrid texture.
Summer Dempsey

Double Chocolate Zucchini Dream Cake

Double Chocolate Zucchini Dream Cake is a rich cake–brownie hybrid made with shredded zucchini for incredible moisture and topped with warm, fudgy chocolate frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 310

Ingredients
  

Brownies
  • ½ cup coconut oil melted (can substitute with vegetable oil)
  • 1 ½ cups sugar
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups finely shredded zucchini
Frosting
  • 6 tablespoon unsweetened cocoa powder
  • ¼ cup butter melted
  • 2 cups powdered sugar
  • ¼ cup milk
  • ½ teaspoon vanilla extract

Equipment

  • Stand Mixer
  • 9 x 13 Baking Dish

Method
 

  1. Preheat your oven to 350°F. Grease a 9×13-inch baking pan and set aside.
  2. In a large mixing bowl, mix together the oil, sugar, and vanilla until well blended.
  3. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Mix the dry ingredients into the wet mixture.
    At this point, the batter will look dry and sandy—don’t worry, that’s expected!
  4. Mix in the zucchini.
    If you're using large, garden-fresh zucchini, include all the liquid that comes out while grating—it's what gives the batter moisture.
    If your zucchini is smaller and doesn't release much liquid, add milk 1 tablespoon at a time until the batter reaches a cake batter-like consistency.
  5. Spread the batter evenly into the prepared baking pan.
  6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Make the Frosting:
  1. In a bowl whisk together the cocoa powder, powdered sugar, milk, and vanilla.
  2. Stir in the melted butter last, and continue whisking until smooth and glossy.
  3. Spread the frosting over the cake as soon as they come out of the oven. It will melt into the top and form a rich, fudgy layer.
Cool and Serve:
  1. Allow the cake to cool completely before slicing, or enjoy them warm for an extra gooey treat. We love serving it with vanilla ice cream too!

Notes

• Texture Note: This recipe is intentionally a cake–brownie hybrid. It has more structure than a fudgy brownie but is denser and richer than a traditional chocolate cake.
• Zucchini Moisture Matters: If using fresh, garden zucchini, do not squeeze out the liquid. The natural moisture helps create the soft, tender crumb. If your zucchini seems dry, add milk gradually until the batter resembles thick brownie batter.
• Grate Finely: Finely shredded zucchini blends seamlessly into the batter and prevents large green strands from being visible in the finished cake.
• Don’t Overbake: Bake just until a toothpick inserted in the center comes out clean. Overbaking will make the texture more cake-like and less moist.
• Frost While Warm: For the signature glossy, fudgy top layer, spread the frosting over the cake immediately after it comes out of the oven. It will soften and melt slightly into the surface before setting.