Zucchini Double Chocolate Cake

filed under: Chocolate Cakes on August 28, 2019

This is the best Chocolate Zucchini Cake, ever. Totally moist, full of amazing flavor, and destined to be your go-to recipe! Even if you just make the cake part of the recipe, you will be blown away by how dense and rich it is!

Zucchini Chocolate Cake

Zucchini Double Chocolate Cake

And while I did add poured chocolate ganache AND piped chocolate ganache… the truth is that this cake really doesn’t need any frosting at all.

All on its own it’s full of rich chocolate flavor and a delicate and glorious crumb.

In spite of its stand-alone amazingness, I went a step further. Well, a couple steps further.

I added not only a beautifully poured ganache but a whipped ganache!

Double Chocolate Zucchini Cake with Chocolate Ganache!

While this recipe is definitely all about the beauty of a perfect chocolate cake, I couldn’t help myself. I was mesmerized by these sweet little whipped ganache stars.

Chocolate Zucchini Cake

Tips for Success:

  • Let’s talk zucchini: I typically leave the peeling on because I happen to love seeing little flecks of green through my dessert. You can certainly peel yours if you do not want to see any trace of the vegetable. If you do end up peeling it, people will never know there is zucchini in your cake… unless you tell them of course!
  • When peeling zucchini I try to choose the smallest size on the grater. I also did not drain my zucchini for this recipe. It benefits from all the moisture the zucchini offers. The level of moisture varies depending on the size of the zucchini… the bigger the zucchini the less moisture.
  • I chose a rich, dark, bold coffee. Here is where I am going to be a bit bold myself: No. No, you cannot replace the coffee with hot water. I mean, yes, of course, you can, but NO you do not want to. The cake will not taste like coffee in the slightest, I promise. It simply enhances the chocolate flavor. If you replace the coffee or simply omit it, your cake will not taste as rich.
  • I followed the recipe above for my pourable ganache… but then I made another batch. And when that batch had cooled I whipped it and added 3 cups of powder sugar. Working quickly, I piped the mini stars on top of the cake. (The frosting stiffens the longer it sits.)

PRO TIP: Put the frosting right into a disposable pastry bag for storage as well as easy use!

Cut into Chocolate Zucchini Cake

It is just as moist and rich as you would imagine it to be. More even.

This is definitely my new go-to Zucchini Chocolate Cake!

Can we just look at the frosting again?!?!

Triple Chocolate Zucchini Cake

5 from 1 vote
Double Chocolate Zucchini Cake with Chocolate Ganache!
Zucchini Double Chocolate Cake
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This is the best Chocolate Zucchini Cake, ever. Totally moist, full of amazing flavor, and destined to be your go-to recipe!

Course: Dessert
Cuisine: American
Keyword: Zucchini Double Chocolate Cake
Servings: 8 servings
Author: Amanda Rettke
  • 1/2 cup (113g) butter
  • 1/2 cup (99g) vegetable oil
  • 1 3/4 cups (350g) granulated sugar
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 1/2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1/4 cup hot coffee (or espresso)
  • 3 cups shredded zucchini
  • 1 cup chocolate chips
  • 1 cup (225g) whipped cream
  • 2 cups (350g) semi-sweet chocolate chips
  1. Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.
  2. In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.

  3. Beat in the eggs.
  4. In a small bowl, combine buttermilk and coffee.
  5. Add the buttermilk mixture to the butter mixture alternating with the flour.
  6. Add the cocoa mixing until smooth.
  7. Fold in the zucchini and chocolate chips and then pour batter into pan.
  8. Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, or center no longer appears wet.

  1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully so that it does not boil over.

  2. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
  3. Allow the ganache to cool slightly before pouring over a cake.
  4. Start at the center of the cake and work outward.

If you love baking with Zucchini, don’t miss these recipes!

Butterscotch Zucchini Bars

Zucchini Cake Recipe

Zucchini Brownies (one of my most popular recipes!)

Chocolate Chip Zucchini Cookies

Double Chocolate Zucchini Cupcakes

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  • Jocelyn (Grandbaby cakes) says:

    This cake is a stunner! And I love the zucchini addition!

    • Amanda says:

      You are so sweet. Thanks girl!

    • Laura ~ Raise Y our Garden says:

      I’m always trying to figure out what it is about zucchini and chocolate that makes a homer every time but it sure does! Loving every single ingredient in here. Scrumptious. We are so past zucchini bread and onto something special here. My girls (3 and 5) and gonna pound this, gobble it down.

      • Amanda says:

        Yay!! Hope you love it!

  • Jen | Baked by an Introvert says:

    Can I eat my veggies this way all the time? This cake is simply gorgeous!

    • Amanda says:

      Great idea! 🙂

  • amanda @ fake ginger says:

    Gorgeous! I want to eat all my veggies in a cake like this!

  • Eva @ Eva Bakes says:

    I love zucchini this time of year and can’t get enough. This looks so incredible! Pinned! 🙂

  • Tasha @thatssoyummy says:

    I just want to rub my face in that chocolate ganache!!!!!

  • Beth @ bethcakes says:

    Oh, this cake looks so chocolaty! I have recently joined the zucchini club so I’m going to have to try this cake 🙂

  • kelley {mountain mama cooks} says:

    I’ve been on the hunt this summer for the “perfect” chocolate zucchini cake. I for one say the ganache and buttercream are mandatory! This looks amazing!!

  • Elio says:

    Hi Amanda, This looks amazing! I have a craving for some chocolate cake now.

  • Cakespy says:

    INTO IT.

  • Katalina @ Peas and Peonies says:

    I love ganache so much but have never tried to make a whipped version, that must change very soon, I like how your zucchinis are loaded with chocolate 🙂

  • Cathie says:

    OMG, You are right, this is the best chocolate cake ever! Thanks for the recipe!

  • Olga says:

    Wow is my first time visit your blog and you have delicious recipes.

  • Thalia @ butter and brioche says:

    Yes to everything zucchini and chocolate at the moment! I can’t get enough of the pairing.

  • Robin says:

    I’ve made your chocolate cake before, and it’s the best EVER!! The coffee cannot be tasted but adds something special to the cake for sure. Cannot wait to try this with the addition of zucchini and mouthwatering ganache. Oh my heavenly stars! lol

    • Karen says:

      You said that when peeling zucchini you choose the smallest size on the grater. I’ve never used a grater for peeling. How is it done?

  • Jessica @ Jessica in the Kitchen says:

    Knowing how easy it is to make that ganache will tempt me so much! I’m the girl who makes mug cakes, so that’ll definitely be a feature on top of them. This cake is just absolutely beautiful and I can only imagine how much moisture the zucchini adds in each bite!

  • Sabrina says:

    I cannot wait to try this! I loved all the other cakes I made from your blog, amazing!!! Just one question, can I use cream instead of the buttermilk in the cake? I can only get the half gallon jugs of buttermilk and I never know what else to use it for so I don’t want it to go to waste… ?

  • Coco in the Kitchen says:

    This is how I want to eat my veggies.

  • Alison says:

    This looks delicious! I have some zucchini in my freezer from last summer and now I know what I want to do with it!

  • Faathima says:

    Hi. is it possible to use the recipe as a normal chocolate cake, without the zuccini? really need a moist chocolate cake recipe. thanks 🙂

  • jeftini kolaci says:

    Wow this look amazing tasty, I love this recipe. Very nicely decorated cake.

  • Sonam says:

    What can I replace egg with??

  • Caroline Mallatt says:

    Your recipes look delicious!
    Since I am 89 years old I do not do much baking but in my dy I had a desert on the table almost every night.
    My favorites are pies and I still make our Thanksgiving pies for our family gathering.
    Thank you for sharing all the delicious recipes with us.

  • janet says:

    Looks delicious! Just wondered – do you use a chopped chocolate bar for the Ganache, or chocolate chips? In the ingredient list it lists chocolate chips, but in the instructions it mentions chopped chocolate. Thank you!

  • Patty Bales says:

    Very good, although a bit rich with ganache. Was wonderinf if this would freeze well for a month or so?

    • Elizabeth Keeney says:

      Hi, Patty! I work with iambaker and am happy to help with questions. Yes, you could freeze this cake. Let the cake and ganache cool completely before freezing it. Wrap it tightly in plastic wrap and aluminum foil, or you could use an airtight freezer-safe container. Label and date it, and it should be fine for up to two months. Have a great day!

  • deb says:

    i love all your recipies