Chocolate Zucchini Cake

Use garden zucchini in this easy 9×13 chocolate zucchini cake recipe. Top with easy fudge sauce or your favorite chocolate frosting.

Jump to Recipe

easy chocolate zucchini cake with fudge frosting

Chocolate Zucchini Cake

What to do with all of the fresh garden zucchini that you are harvesting in full force right now?

Sure, you can make stir-frys and zucchini chips, but there’s not much more delicious than a homemade chocolate cake with zucchini.

This easy chocolate zucchini cake is extra moist from buttermilk, oil and the zucchini itself. It’s a thick cake made rich by the butter that is blended into the batter.

It’s a simple cake made in a 9×13 baking pan that makes it idea for taking to picnics and potlucks.

And to top the cake?

I was looking for something a little bit different than the traditional whipped chocolate frosting. If you love frosting, that is definitely the way to go, but I wanted something a little fudgier in flavor. I decided to top the cake with a rich chocolate sauce that is easy to make.

simple fudge sauce frosting recipe

This fudge sauce is made with sweetened condensed milk, butter, a touch of vanilla and unsweetened chocolate. The chocolate melts right in to create a creamy, rich fudge sauce.

Make this fudge sauce in advance. It will get thicker as it cools. I like to make it ahead of time and pop it into the fridge. You can either spread the “frosting” on the cake as I show here…

Or you can serve the cake “naked” and spoon the fudge sauce frosting over each individual piece.

Even better? Serve with ice cream and let that fudge sauce drip over the cake and the frosting.

Mmmm… 🙂

chocolate zucchini sheet cake
chocolate zucchini sheet cake

Chocolate Zucchini Cake

5 from 1 vote
Use garden zucchini in this easy 9x13 chocolate zucchini cake recipe. Top with easy fudge sauce or your favorite chocolate frosting.
Servings 15
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


For the Fudge Sauce


Make the fudge sauce in advance.

  • Heat the sweetened condensed milk in the microwave for 2 minutes.
  • Add the butter and unsweetened chocolate to the condensed milk and stir until creamy and smooth.
  • Add the vanilla extract and stir again.
  • Place the fudge sauce in the refrigerator until you are ready to use it.

For the cake:

  • Preheat the oven to 325 degrees.
  • Cream together the butter, oil and sugar.
  • Add the eggs, vanilla and buttermilk. Beat well.
  • In another bowl, mix together the dry ingredients and add them to the creamed mixture. Beat well.
  • Stir in the shredded zucchini.
  • Sprinkle the top of the cake with chocolate chips (optional).
  • Pour into a greased 9x13 baking pan and bake for 40-45 minutes or until the center of the cake bounces back when you touch it.
  • Allow the cake to cool, then top with fudge sauce.


Calories: 569kcal | Carbohydrates: 76g | Protein: 9g | Fat: 27g | Saturated Fat: 18g | Cholesterol: 68mg | Sodium: 247mg | Potassium: 378mg | Fiber: 2g | Sugar: 56g | Vitamin A: 520IU | Vitamin C: 4.4mg | Calcium: 194mg | Iron: 2.8mg
Course Dessert
Cuisine American
Calories 569

About Julie Clark

We are Julie, Maddie, and Kinslee – a mother and daughter team sharing with you the best cakes to satisfy any need or sweet craving that you may have. Welcome to our family’s kitchen!

You might also like

Join the Discussion

5 from 1 vote (1 rating without comment)
Notify of

Inline Feedbacks
View all comments