Chocolate Almond Zucchini Cake
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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.
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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.
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.
Ingredients
Organic Zucchinis
La Tourangelle Organic Canola Oil
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!)
Food to Live Organic Sliced Almonds
Nuts.com Organic Mini Chocolate Chips
Tools Needed
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.
FAQ's
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.
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!
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.
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!
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!
Craving More?
Chocolate Almond Zucchini Cake
Ingredients
Batter
- 170 grams zucchini (finely grated)
- ½ cup canola oil
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 2 large eggs
- ½ teaspoon ground cinnamon
- 43 grams Dutch cocoa powder (sifted)
- 127 grams all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 113 grams salted butter (softened)
- 212 grams powdered sugar (sifted)
- 43 grams Dutch cocoa powder (sifted)
- 2 to 3 tablespoons heavy whipping cream
Topping
- sliced almonds with their skins
- mini chocolate chips
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.
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