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Zucchini Chocolate Cake

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Prep Time:

Cook Time:

30 Min

25 Min


15 Servings



Zucchini Chocolate Cake

This is one of my grandma’s favorite recipes. She always loved a good cake, and she made this one many times. It is so moist and chocolatey! It goes perfect with a chocolate buttercream icing. We always joke that this is the best way to eat zucchini!



½ c. Salted Butter

1 ¾ c. Sugar

2 Eggs

2 c. Grated Zucchini

½ c. Buttermilk

1 tsp. Vanilla

½ c. Cocoa

1 tsp. Baking Soda

1 tsp. Cinnamon

½ tsp. Salt

2 c. Flour

Bake in 2 round cake pans at 350°F for 25 minutes or in 9x13 cake pan for 45 minutes.

Chocolate Buttercream Frosting

½ c. Salted Butter

½ c. Cocoa

2 tsp. Vanilla

¼ c. Milk

3-4 c. Powdered Sugar


1. Preheat your oven to 350°F.

2. In a mixing bowl, mix the Butter and the Sugar till they are creamed.

3. Add the Eggs and the Oil and mix well.

4. Grate the Zucchini in a bowl until you have 2 cups.

5. Add the Zucchini, Buttermilk, Vanilla, Baking Soda, Salt, Cinnamon, Cocoa, and flour. Mix everything together really well.

6. You can bake this cake in two round cake pans, or you can bake it in a 9x13 glass baking dish. If you are going to do round cakes, you will want to cut out parchment paper, or wax paper to the shape of the pan. Then grease the pan and the paper with butter and sprinkle it with flour. You will want a thin layer of flour on the parchment paper, but you don’t want to have extra flour. Dump out any remaining flour.

7. Split the cake batter evenly between the 2 round cake pans. Bake for 25 minutes, or until an inserted toothpick comes out clean.

8. Take the cake out of the pans and place the cakes on a cooling rack and carefully pull away the paper.

9. When the cakes are cooled completely, then make the frosting. In a mixing bowl mix the Butter, Cocoa, Vanilla, Milk, and Powdered Sugar. Frost the cake.

10. Serve and Enjoy!

Troubleshooting and Tips

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Michelle Bartlett 2

Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find: 

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