Chocolate Zucchini Cake

Zucchini will soon be starting to flow in the gardens. This hearty cake is a great way to use some of it. While it has sugar, it’s far lower than a traditional cake.

Chocolate Zucchini Cake


  • 2½ cups all-purpose flour
  • ¾ cup cocoa powder
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup packed brown sugar
  • 2/3 cup avocado oil
  • ½ cup milk + 1 Tbsp lemon juice
  • 4 large eggs
  • 6 Tbsp granulated sugar
  • 2 tsp pure vanilla extract
  • 2 medium zucchini, trimmed and shredded (about 2½ cups)
  • ¾ cup chocolate chips


Preheat oven to 350°, lightly oil a 9″x13″ glass pan.

In a small bowl, whisk the flour through salt.

Whisk the brown sugar, oil, milk, eggs, sugar, and vanilla in a large mixing bowl until smooth.

Stir in the zucchini and chocolate chips, then add the flour mixture. Stir till flour is mixed in.

Spread in the baking pan.

Bake for 30 minutes; check the center. Depending on the zucchini’s moisture, my cake took 45 minutes to bake, so check every 5 minutes after 30.

Let cool fully on a wire rack.

Cream Cheese Frosting


  • 8-ounce block of cream cheese
  • 2/3 cup powdered sugar
  • 1/3 cup plain greek yogurt
  • 1 tsp pure vanilla extra
  • 2 Tbsp milk


Add the cream cheese through vanilla to a stand mixer bowl. Beat on low till combined, then increase speed to medium and let whip for 2 minutes. Add milk as needed to make it spreadable.

Frost cooled the cake and chill the cake it to set up the frosting.

Keep the cake refrigerated and consume it within 3 days.