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Double Chocolate Zucchini Snack Cake

  • Author: Laura
  • Total Time: 45 minutes + cooling time


Double Chocolate Zucchini Snack Cake, a single layer, moist, chocolatey zucchini cake topped with fluffy chocolate buttercream. 



Chocolate Zucchini Cake

1 cup white sugar

2/3 cup vegetable oil

3 eggs, room temperature

1/4 cup sour cream

1 tsp vanilla extract

1 1/2 cups white all-purpose flour

1/2 cup cocoa powder

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp espresso powder (optional)

1/2 tsp ground cinnamon (optional)

2 cups zucchini shredded and drained

Chocolate Buttercream Frosting

1 cup (2 sticks) unsalted butter, room temperature

3 cups powdered sugar

1/2 cup cocoa powder

1 tbsp heavy cream

1/4 tsp sea salt


Chocolate Zucchini Cake

Preheat oven to 350°F

Add the sugar and vegetable oil to the bowl of your electric mixer fitted with blade attachment, beat on high

Add the eggs one at a time, beating in between adds

Add the sour cream and vanilla extract, mix

In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, espresso powder and cinnamon

Slowly add the dry ingredient mixture to the wet ingredients in the mixing bowl, mix until dry ingredients are fully combined

Fold in the zucchini

Prepare a 9X13 inch pan with cooking spray or parchment paper

Spoon the batter into the pan and spread into an even layer

Bake for 20 minutes, cake should be fully cooked through

Remove from oven and allow cake to cool completely before frosting

Chocolate Buttercream Frosting

In the bowl of your electric mixer fitted with blade attachment, beat the butter on high until smooth

Use a rubber spatula to scrape down the sides of the mixer

Add the powdered sugar 1 cup at a time and beat until smooth

Add the cocoa powder, beat

Add the heavy cream and sea salt

Beat on high for 3-5 minutes until the frosting is light and fluffy

Spread frosting in a thick layer on top of the cooled cake



  • Prep Time: 25
  • Cook Time: 20

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