Home ยป Blog ยป Chocolate Coconut Zucchini Cake Recipe

Chocolate Coconut Zucchini Cake Recipe

As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.

This post contains affiliate links.

It seems like everyone has too much zucchini this time of year, because it is so prolific! Here is a fun way to use up some of that extra zucchini from the garden. Shredded zucchini added to the batter makes this cake nice and moist.

Chocolate Coconut Zucchini Cake - a recipe to sneak some veggies into dessert. This chocolate zucchini cake is topped with chocolate frosting and sprinkled with coconut.

It would be healthier if you left off the frosting, but cake isn’t really supposed to be healthy, even if it has zucchini in it.ย  My younger daughter doesn’t like chocolate cake much, but she took a small piece and like it so much she asked for seconds.ย  Once she found out there was zucchini in it she made a face, but she still finished her piece off and had another piece the next day!

Zucchini

Yield: 18

Chocolate Coconut Zucchini Cake

Chocolate Coconut Zucchini Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 1/4 cup sugar
  • 1/2 cup butter
  • 1/2 cup coconut oil
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 cup grated zucchini
  • 4 Tablespoon cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 1/2 cup flour
  • 1/2 cup chocolate chips
  • chocolate frosting
  • 1 cup unsweetened coconut chips

Instructions

  1. Preheat oven to 350, and grease a 9 x 13 inch baking pan.
  2. Cream the oil, butter and sugar. Then add the eggs and mix well.
  3. Mix buttermilk and zucchini together.
  4. Combine all dry ingredients (cocoa powder, baking soda, salk, baking powder, flour) in a bowl.
  5. Then add the dry and wet mixtures alternately to the sugar mixture. Stir until well combined but don't over mix.
  6. Fold in chocolate chips, if desired, and put into the prepared pan. Bake for 45-60 minutes, until the middle of the cake is firm.
  7. Frost when cool and decorate with coconut chips.

Notes

Nutrition facts are estimates.

Nutrition Information:

Yield:

18

Amount Per Serving: Calories: 255Saturated Fat: 9gCholesterol: 33mgSodium: 254mgCarbohydrates: 32gFiber: 1gSugar: 17gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Chocolate Coconut Zucchini Cake - a recipe to sneak some veggies into dessert. This chocolate zucchini cake is topped with chocolate frosting and sprinkled with coconut.

By on August 5th, 2016

25 thoughts on “Chocolate Coconut Zucchini Cake Recipe”

  1. I have a teenager who would make the same face and then come back for seconds. Have you tried putting a piece in a lunch box or picnic basket? I'm wondering how portable it would be if it's moist.

    Reply
  2. This is the second time I’ve seen zucchini and chocolate in the same recipe! What an interesting combo! I’m sure the cake would be seriously moist and soft! I’ll have to give this a try! Thank you for sharing! ๐Ÿ™‚

    Reply
  3. I love everything about this recipe! I just grated up a couple of big zucchinis today…will have to try this. Really love the addition of coconut oil too. So glad I found this recipe at Full Plate Thursday. Pinning!!

    Reply
  4. Congratulations!
    Your recipe is featured on Full Plate Thursday today! Hope you have a very special day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    Reply
  5. Hi there
    Just stopped by to let you know that I featured this on my Saturday Spotlight post this week!
    Thanks again for linking up! Hope you have a great weekend!
    Jill @ Creating my way to Success

    Reply
  6. Zucchini cake was one of the first things I learned to make in home ec class way back in junior high. This version looks delicious – can’t wait to try it!

    Reply

Leave a Comment

Skip to Recipe