Zucchini Chocolate Cake

Cakes, Desserts, Summer

For some reason, I’m still totally enthralled with the idea of Azalea Banks wandering around Elon Musk’s house. It’s truly hilarious story that I hope we learn more about. If you’re into procrastinating, it’s a fascinating lil’ story.

Secondly, on this beautiful Wednesday morning, I made a little playlist on Spotify. It’s a cooking playlist but can be used anytime when you want to feel peaceful and escape the world around you. For me this is always at the grocery store. I always bring my headphone with me so I can be in my own world while I pick up things and put them in my cart.

Now, let’s move to this cake. This zucchini cake started with the highest hopes. It was meant to be a watercolored cake with yellow petal flower with dark green vines. Well…it didn’t work exactly according to plan. I mean does it ever? But there are plenty of happy accidents and this is one of them.

I am fervently against fondant. I actually hear marshmallow fondant tastes delicious but I can’t buy it and well, it simply sounds like too much work. So, when my buttercream watercolor dreams failed, I turned to piping tips and it was pretty simple.

1. I followed this YouTube video.
2. I used this this nail. I swear by this kit.
3. And I used these gel colors to get the yellow and green.

The good news is that if you want to make this cake, you don’t need to pipe on flowers. You can simply make the cake, smear on the frosting and you’re good to go!

The cake is delicious. It’s lightly chocolate, almost like how a red velvet cake is chocolate-y but not really. The zucchini what makes this cake extremely moist and light.

If you have extra zucchini and need a way to use it up, here’s is your recipe!

Zucchini Chocolate Cake

Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Serving Size: 1 (8-inch) cake


Zucchini Cake:


    • 2 1/2 cups all-purpose flour
    • 1/4 cup cocoa powder
    • 2 teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon freshly ground nutmeg
    • 1 teaspoon salt


    • 1/2 cup unsalted butter, at room temperature
    • 1 cup white granulated sugar
    • 1 cup brown sugar
    • 1/2 cup vegetable oil
    • 3 large eggs
    • 1 cup buttermilk
    • 2 1/2 cups grated zucchini, from about 3 small zucchini
    • 1/2 cup chopped walnuts


    • 1 cup unsalted butter
    • 3 cups powdered sugar, sifted
    • 2 teaspoons pure vanilla extract
    • 2 tablespoons buttermilk


    To Make the Zucchini Cake:

    • Preheat the oven to 350°F. Grease two (8-inch) round cake pans and line the bottoms with parchment paper.
    • In a medium bowl, whisk together the flour, cocoa, baking soda, cinnamon, nutmeg and salt.
    • To the bowl of a stand-up mixer (you could also do this in a large bowl with a whisk), with the paddle attachment, add the butter and white and brown sugar; beat until light and fluffy, about 2 minutes. Pour in the vegetable oil, eggs, one at a time and then the buttermilk. Add the dry ingredients and beat until just smooth, about 1 minute. Pour in the grated zucchini and walnuts and mix once more.
    • Divide the batter between the pans and bake for 27 to 30 minutes, or until a wooden pick inserted into the center comes out clean. Allow to cool in the pans for about 5 minutes and then invert them on cooling racks.
    • I sliced my cakes in half so I would have four layers, but you certainly don’t have to do this!

    To Make the Frosting:

    • *If you’re making petal flowers and vines, you’ll want to double the recipe above. It’ll give you enough frosting in order to have extra to decorate. After you make a double batch, you’ll want to remove about 1/4 of it and color it yellow. Remove another 1/4 and color it green.
    • Add the butter to the bowl of a stand-up mixer (or medium bowl with an electric hand mixer) and beat until smooth about 30 seconds or so. Take the paddle attachment off and place a sieve on top of the bowl and sift in the powdered sugar. Turn the mixer to low until the powdered sugar is almost incorporated. Add the vanilla extract and buttermilk; and beat once more until combined.

    To assemble the cake:

    • Place one layer on a cake board or cake stand or plate (I also love turning plates upside down and using them as cake stands). Add about 1/4 cup (you can eyeball this measurement) to the top of the first cake layer; smooth it out so it’s a nice even layer of frosting. Place the second layer on top and repeat the process. Skim the top and sides and transfer it to the fridge to chill for about 15 minutes.
    • Remove from the fridge and give it one last layer of frosting. If you like, this is totally optional, divide the frosting amongst a few piping bags with different tips on them and decorate the top! Slice up and serve.
    Nutrition Facts
    Zucchini Chocolate Cake
    Amount Per Serving (6 g)
    Calories 0
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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    Leave a Reply

  • Reply Zucchini Chocolate Cake – A Cozy Kitchen – Food Blog August 22, 2018 at 9:44 am

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  • Reply Karen Hilliard August 22, 2018 at 10:24 am

    I can’t take it, looks delicious and so beautiful!

  • Reply Stephanie August 22, 2018 at 10:51 am

    Wow can’t get past that post about Azalea Banks and Elon Musk. How on earth was that magical? It sounded like a petulant child trying to put someone on blast using the crudest of terms. Just demanding for attention. How do we go from a very lovely looking cake to something so ridiculous. I feel stupider and filthier for having bothered to read it. Really wish I hadn’t.

    • Reply Adrianna Adarme August 22, 2018 at 2:42 pm

      i don’t think it’s that serious. i think you’re taking it really personally lol.

  • Reply Sam August 22, 2018 at 2:40 pm

    Looks delicious! Can I sub almond milk for buttermilk? Would baking it in a 9×13 work, and how? Thanks 😛

    • Reply Adrianna Adarme August 22, 2018 at 2:41 pm

      hi! unfortunately almond milk won’t as a substitute. but baking in a 9×13 would work!

      • Reply Bea September 2, 2018 at 4:00 pm

        I subbed a cup of almond milk with 2 tbs of lemon juice for the buttermilk. Actually I veganized the whole recipe, and while it isn’t the exact same cake obviously , it was delicious and tender, with a wonderful combination of spices. Thanks, Adrianna!

  • Reply Lenae C August 23, 2018 at 12:54 pm

    Those flowers are amazing!

  • Reply Emma Warner August 29, 2018 at 8:35 pm

    I’m trying to stay away from gluten and wonder if other flours could be substituted. I recognize it is just a 1/2 cup but if others would work it would be that much better. Oops just noticed that it’s actually 2 cups. Either way would subbing other flours work.

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  • Reply Denise June 8, 2019 at 10:37 am

    I love chocolate flavored anything and this cake looks divine! I did want to ask what type of cocoa powder do you use in your recipes: Dutch or Natural?