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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

This chocolate zucchini cake is rich, ultra-moist, and topped with a fudgy frosting—an easy homemade dessert that tastes like a cross between cake and brownies.
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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. 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.
  7. Make the Frosting: In a bowl whisk together the cocoa powder, powdered sugar, milk, and vanilla.
  8. Stir in the melted butter last, and continue whisking until smooth and glossy.
  9. Pour the frosting over the cake as soon as it comes out of the oven. It will melt into the top and form a rich, fudgy layer.
  10. 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

  • Do not squeeze the zucchini dry. The natural moisture from the zucchini is what makes this cake incredibly soft and tender.
  • If your batter feels too dry after mixing, add milk 1 tablespoon at a time until it reaches a thick cake batter consistency.
  • This cake is meant to be very moist—avoid overbaking, or it can lose that soft, brownie-like texture.
  • For best results, spread the frosting while the cake is still warm so it melts into the top and creates a rich, fudgy layer.
  • You can substitute coconut oil with vegetable oil if needed without affecting texture.
  • Store covered at room temperature for up to 2 days, or refrigerate for longer freshness.