Chocolate Zucchini Brownie Cake is a great chocolate cake recipe that tastes very much like a cakey brownie with zucchini added in to make it very moist!
Ok, it’s time to grab the bounty of zucchini again to make a cake! I’ve shared a recipe for Blueberry Zucchini Sheet Cake a few years ago. But this time it’s a chocolate cake! You’ll need 2 cups of shredded zucchini for this recipe. It turns out to be a nicely flavored chocolate cake that is rather brownie-like, and it has an amazing chocolate frosting on top. It’s time to bake a chocolate zucchini brownie cake!
Ingredients needed:
- butter
- white sugar
- eggs
- plain yogurt
- vanilla extract
- all purpose flour
- unsweetened cocoa powder
- baking soda and salt
- zucchini
- powdered sugar
- 2% milk
How to make Chocolate Zucchini Brownie Cake:
The complete, printable recipe is at the end of this post. Preheat the oven to 350°F. Spray a 13×9-inch pan with nonstick spray.
The first step is making the brownie cake.
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In a large bowl, use an electric mixer to combine the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Beat in the yogurt and vanilla.
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In a separate bowl, whisk together the flour, cocoa, baking soda and salt. Gradually beat the flour mixture into the wet ingredients. Then stir in the zucchini.
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Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the brownie cake cool.
Next you’ll add the fudgy frosting. In a large bowl, use an electric mixer to combine the butter and powdered sugar until light and fluffy, 5 to 7 minutes. Beat in the cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread the frosting evenly over the brownie cake. Cut into pieces to serve.
Who doesn’t love a good chocolate cake? And when you can’t decide between baking cake and brownies, this recipe has you covered with both. Enjoy!
The Best Chocolate Cake Recipes:
- Best Chocolate Cake Recipe
- Hershey’s Perfectly Chocolate Chocolate Cake
- Six Minute Chocolate Cake
- Chocolate Glazed Cake
- Chocolate Wasted Cake
Chocolate Zucchini Brownie Cake
Ingredients
BROWNIE CAKE:
- 1 cup (2 sticks) butter, at room temperature
- 1½ cups granulated white sugar
- 2 large eggs, at room temperature
- ½ cup plain yogurt
- 1 teaspoon vanilla extract
- 2½ cups all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups shredded zucchini
FROSTING:
- 6 tablespoons butter, at room temperature
- 2⅔ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ to ⅓ cup 2% milk
Instructions
- Preheat the oven to 350°F. Spray a 13x9-inch pan with nonstick spray.
MAKE THE BROWNIES:
- In a large bowl, use an electric mixer to combine the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Beat in the yogurt and vanilla.
- In a separate bowl, whisk together the flour, cocoa, baking soda and salt. Gradually beat the flour mixture into the wet ingredients. Then stir in the zucchini.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the brownie cake cool.
PREPARE THE FROSTING AND SERVE:
- In a large bowl, use an electric mixer to combine the butter and powdered sugar until light and fluffy, 5 to 7 minutes. Beat in the cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread the frosting evenly over the brownie cake. Cut into pieces to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
