Mimi's Organic Eats » Cake & Cupcake Recipes » Chocolate Almond Zucchini Cake

Chocolate Almond Zucchini Cake

Moist, decadent, and incredibly light — this Chocolate Almond Zucchini Cake allows you to have your cake and eat it too! This delicious chocolate cake is the perfect ending to any meal.

If you love chocolate cake, be sure to check out my Avocado Oil Chocolate Cake, Simple Chocolate Layer Cake, or my Chocolate Oreo Cake for Two.

chocolate almond zucchini cake

One of my old friends who I used to go snowboarding with all the time turned me on to chocolate zucchini cake. Well, really, her mom did. Whenever I would visit them and stay at their house, her mom would make her famous chocolate zucchini cake. And, it has been a favorite of mine ever since then!

While this Chocolate Almond Zucchini Cake isn’t her exact recipe, it was inspired by it. And this easy chocolate zucchini sheet cake is the best moist chocolate cake ever! If you like moist chocolate cake, but also want it really light, then this is the cake for you.

chocolate almond zucchini cake

Why You'll Love This Recipe

One Bowl Cake: This easy chocolate zucchini sheet cake recipe is one that comes together in one bowl. You can basically call it a dump cake because it is that easy! You can use a stand mixer, a whisk, or even a spatula or wooden spoon – as long as you have a bowl, and something to stir with, then you can make this Chocolate Almond Zucchini Cake.

Best Moist Chocolate Cake Ever: This is the best moist chocolate cake ever and it can be served for any occasion. The zucchini lends moisture to the cake, making it incredibly moist and fudgy, but it does not taste like vegetables! If you love light, moist, fudgy chocolate cake, you will love this cake!

Perfect for Any Occasion: However you decide to celebrate with this easy chocolate zucchini sheet cake, I bet that whoever you are sharing it with will be thanking you for making it. See what I’m talking about and enjoy the best moist chocolate cake ever with this Chocolate Almond Zucchini Cake.

chocolate almond zucchini cake

Ingredients

Organic Zucchinis

La Tourangelle Organic Canola Oil

Wholesome Organic Cane Sugar

Homemade Organic Dark Brown Sugar

Frontier Co-Op Organic Korintje Cinnamon

NuNaturals Organic Dutch Cocoa Powder

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Food to Live Organic Sliced Almonds

Nuts.com Organic Mini Chocolate Chips

chocolate almond zucchini cake

Tools Needed

Digital Food Scale

Stand Mixer

USA Pan 9 x 9-inch Baking Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper. 

Step 2

To make the batter: In a large bowl with a whisk (or in the bowl of your stand mixer fitted with the paddle attachment), add the grated zucchini, canola oil, cane sugar, dark brown sugar, cinnamon, and eggs. Mix on low until combined. 

Add the flour, cocoa, baking powder, and sea salt in that order. Fold in with a spatula (or mix on low again) until combined. Transfer to the prepared baking pan.

Step 3

Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 4

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cooca, and heavy whipping cream. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. 

Step 5

Spread the frosting over the top of the cake and top it with almonds and mini chocolate chips.

chocolate almond zucchini cake

FAQ's

Do I need a mixer for this recipe?

You don't need a mixer for the cake, you can easily do that in a bowl with a whisk. But, for the frosting you will need some kind of mixer. You can use a stand mixer or a hand mixer.

What kind of pan is best for this recipe?

My favorite type of 9 x 9-inch pan is from USA Pan. Their pans with the ridges really help cakes bake in the best way!

Can I make this Chocolate Almond Zucchini Cake ahead of time?

Yes, you can make this cake one day in advance. If you do make it ahead of time, be sure to store it in the fridge as the frosting has heavy whipping cream in it. If you frost it to the edges, you can leave it in the pan as the pan and the frosting will act as a seal, so the cake stays moist.

What if I don't have mini chocolate chips?

You can use regular chocolate chips in place of mini chocolate chips. Or you could even use dark chocolate chunks or milk chocolate chunks if that’s all you have. Or you can leave off the chocolate entirely, this cake is very chocolatey, so this is just a bonus!

How should I store this Chocolate Almond Zucchini Cake?

This is the best moist chocolate cake ever! In order to keep moist cakes moist, then they need to be store in an airtight container. This can be a Tupperware or cake dome. Stay away from foil as that isn’t airtight. You could use plastic warp if that’s all you have, but Tupperware or a cake dome is a much eco-friendlier option!

chocolate almond zucchini cake

Craving More?

chocolate almond zucchini cake

Chocolate Almond Zucchini Cake

Mimi Council
The best moist chocolate cake – ever. Yes, this easy chocolate zucchini sheet cake is one that you will want to make again and again. I hope you love this Chocolate Almond Zucchini Cake as much as I do!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Makes 9 servings
Calories 490 kcal

Ingredients
 
 

Batter

Frosting

Topping

Instructions
 

  • Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
  • To make the batter: In a large bowl with a whisk (or in the bowl of your stand mixer fitted with the paddle attachment), add the grated zucchini, canola oil, cane sugar, dark brown sugar, cinnamon, and eggs. Mix on low until combined.
  • Add the flour, cocoa, baking powder, and sea salt in that order. Fold in with a spatula (or mix on low again) until combined. Transfer to the prepared baking pan.
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cooca, and heavy whipping cream. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
  • Spread the frosting over the top of the cake and top it with almonds and mini chocolate chips.
  • Serve immediately, or store in an airtight container in the fridge for up to 3 days.

Video

Notes

Gluten Free — Replace the all purpose flour with 212 grams (1 ⅓ cups) gluten free flour blend.
High Altitude — Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 490kcalCarbohydrates: 66gProtein: 5gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 67mgSodium: 280mgPotassium: 247mgFiber: 4gSugar: 49gVitamin A: 454IUVitamin C: 3mgCalcium: 66mgIron: 2mg
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