Coconut Chocolate Zucchini Cake

Affiliate link disclosure for coconut chocolate zucchini cakeI’ve had chocolate zucchini cake with chocolate frosting, but I think I loved this Coconut Chocolate Zucchini cake even more!
This Coconut Chocolate Zucchini Cake is a must try recipe!

It is a dense and moist cake with a tender crumb. The frosting is yummy, but the toasted coconut takes it over the top!
This Coconut Chocolate Zucchini Cake is dense and moist, and the frosting is so yummy!

Everyone in my family loved this cake. The first night I served it on it’s own, and it was quickly devoured. The next day we had it with vanilla ice cream, and that was a perfect addition if you want to be extra naughty.

This coconut chocolate zucchini cake is a great way to use summer zucchini!If you love chocolate and coconut together, you must try this cake! It will be a new staple at our house during zucchini season!
Recipe for chocolate zucchini cake with coconut frosting. So good!

5 from 1 reviews
Coconut Chocolate Zucchini Cake
 
Prep time
Cook time
Total time
 
Author:
Yield: 16-20 servings
Ingredients
  • Cake:
  • 1/2 cup soft butter
  • 1/2 cup coconut oil, melted and cooled
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup sour cream
  • 3 cups shredded zucchini
  • 1/2 cup coconut
  • 1/2 cup semi sweet chocolate chips
  • 2 1/2 cups flour
  • 3/4 cup cocoa
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • Frosting:
  • 1/2 cup butter, softened
  • 3 Tbsp sour cream
  • 2 tsp coconut flavoring
  • dash of salt
  • 2 1/2- 3 cups powdered sugar
  • 1/2 cup toasted coconut
Instructions
  1. Beat butter, coconut oil, and sugar in a large mixing bowl till creamy. Beat in eggs, vanilla, and sour cream. Stir in the zucchini, coconut, and chocolate chips. Combine the dry ingredients in a small bowl. Whisk together, then fold into the wet ingredients. Pour into a greased 9"x13" cake pan. Bake at 350° for about 40-45 minutes or till toothpick inserted in the middle comes out clean. Cool completely and frost, then top with toasted coconut.
  2. For frosting:
  3. Beat together butter, sour cream, coconut flavoring, salt, and enough powdered sugar to make a spreadable consistency. Spread over cooled cake and sprinkle toasted coconut over the top.

This chocolate coconut zucchini cake is a new family favorite!

Supplies used to make this cake:

Other tasty ways to use up extra zucchini:

Zucchini Brownies with Chocolate Frosting
Lemon Blueberry Zucchini Cake
Unbelievable Zucchini Cobbler (Mock Apple Crisp)
Pina Colada Zucchini Bread

Speak Your Mind

*

521 Shares
Pin403
Share13
+11
Yum104
Tweet