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Chocolate Coconut Zucchini Cake Recipe

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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.

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Zucchini cake with chocolate and 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.  My younger daughter doesn’t like chocolate cake much, but she took a small piece and like it so much she asked for seconds.  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!

Love chocolate cake? Try these mini lava cakes or chocolate dump cake!

Two zucchini sitting on a wooden table.
5 from 6 votes

Chocolate Coconut Zucchini Cake

Published By Anne
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 18
Print Save Rate Pin

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

  • Preheat oven to 350, and grease a 9 x 13 inch baking pan.
  • Cream the oil, butter and sugar. Then add the eggs and mix well.
    1 1/4 cup sugar, 1/2 cup butter, 1/2 cup coconut oil, 2 eggs
  • Mix buttermilk and zucchini together.
    1/2 cup buttermilk, 2 cup grated zucchini
  • Combine all dry ingredients (cocoa powder, baking soda, salt, baking powder, flour) in a bowl.
    4 Tablespoon cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon baking powder, 2 1/2 cup flour
  • Then add the dry and wet mixtures alternately to the sugar mixture. Stir until well combined but don't over mix.
  • 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.
    1/2 cup chocolate chips
  • Frost when cool and decorate with coconut chips.
    chocolate frosting, 1 cup unsweetened coconut chips

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Nutrition Information

Calories: 254kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 250mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 234IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

Nutrition facts are estimates.

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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.
anne

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

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! 🙂

    Reply
  3. 5 stars
    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

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