August 29, 2023

Zucchini Chocolate Layer Cake

This zucchini chocolate layer cake hides the summer squash in plain sight! This seasonal veggie, along with the yogourt and oil, give the cake its tender crumb, yet I promise you won’t be able to taste it. The subtle notes of cinnamon and nutmeg blend well with the chocolate flavour. The fragrant spices make their presence known, and complement the tangy goat cheese and cream cheese icing. To intensify the rich chocolate taste, the cake is covered in a glossy and luscious chocolate icing. This recipe is a personal favourite come August and September. I hope you enjoy it too!


Cream Cheese Icing

This recipe makes just over 4 cups of icing.  I used 2 cups as the filling between the layers of cake. You can use the rest to cover the cake if you want to forgo the chocolate icing.  I love the tangy and quirky taste of the goat cheese with the zucchini chocolate cake.  I think this icing tastes great cold, straight from the fridge.  It is lovely and creamy at room temperature as well.

Chocolate Icing

You will notice the chocolate icing never quite hardens.  It remains silky smooth, and so glossy.  This recipe requires patience, though.  You don’t want it to be runny, you must wait for it to reach a spreadable consistency. Instead of going for a perfectly smooth finish, I used the offset spatula to give the cake a rustic look.


This summer squash, also known as courgette, is in season in August and September. This cake requires about 2 and a half fresh zucchini. Just chop off both ends and use a grater to shred the zucchini.

Baking with Vegetables

This recipe is one of my coups de coeur! I love the tenderness of cakes with veggies as star ingredients. They pair so well with fragrant spices and cream cheese icing. For another great veggie cake, check out my carrot cake.



All-purpose flour

Cocoa powder

Baking soda

Baking powder

Ground cinnamon

Ground nutmeg


Vegetable oil

Granulated sugar

Dark brown sugar

Large eggs

Plain yogourt

Pure vanilla extract


Cream Cheese Icing

Goat cheese

Cream cheese

Icing sugar

Pure vanilla extract

Unsalted butter

Chocolate Icing

Dark brown sugar

Unsalted butter

Semi-sweet chocolate



Kitchen scale

Oven thermometer

2 8-inch round cake pans 

Cooking spray

Parchment paper


Stand-mixer fitted with the paddle attachment



Teaspoons and tablespoons

Measuring cup 

Small offset spatula

Large offset spatula

Small saucepan


Wire rack

Large serrated knife


Bon appétit!


Zucchini Chocolate Layer Cake

This zucchini chocolate cake hides the summer squash in plain sight! This veggie gives the cake its tender crumb, yet you won’t be able to taste it. The fragrant spices are subtle, the cream cheese icing is tangy, and the chocolate icing so glossy.


Ariane | Miel et Ganache










  • 2 cups (260g) all-purpose flour
  • ⅔ cup (60g) cocoa powder
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp salt
  • 1 cup vegetable oil
  • 1 cup (200g) granulated sugar
  • ¾ cup (150g) packed dark brown sugar
  • 4 large eggs, room temperature
  • ⅓ cup plain yogourt, room temperature
  • 2 tsp pure vanilla extract
  • 2 ¾ cups (360g) shredded zucchini

Cream Cheese Icing:

  • ½ cup (113g) goat cheese, room temperature
  • 1 brick (250g) cream cheese, room temperature
  • 4 ½ cups icing sugar
  • 1 tsp pure vanilla extract
  • ½ cup (1 stick) unsalted butter, room temperature

Chocolate Icing:

  • 2 tbsp (30g) dark brown sugar
  • ¾ cup (1 ½ sticks) unsalted butter
  • 2 cups (300g) semi-sweet chocolate, chopped
  • ½ cup water


  1. Cake: Preheat the oven to 350°F.
  2. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  3. Whisk the flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg and salt together in a bowl until incorporated.  Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, both sugars, eggs, yogourt, vanilla and shredded zucchini together on medium speed until combined.
  5. Pour the dry ingredients into the bowl of the stand mixer and beat on slow speed until incorporated.
  6. Pour the batter evenly into the two prepared pans.
  7. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool completely in the pans set on a wire rack.
  9. Run a small offset spatula along the sides of the pans, then flip the cakes out of the pans.
  10. Cream Cheese Icing: In the bowl of a stand mixer fitted with the paddle attachment, beat the goat cheese and cream cheese together on high speed until smooth and airy.
  11. Add the butter and keep beating until incorporated. 
  12. Add the vanilla.
  13. Bring the speed down to low and slowly add the icing sugar.
  14. If your kitchen is running hot, you might need to put the icing in the fridge and let it set.
  15. Chocolate Icing: Put the water, sugar and butter in a small saucepan.
  16. Melt the ingredients over low heat.
  17. Remove the saucepan from the heat once the mixture starts bubbling.
  18. Add the chopped chocolate to the saucepan.  Swirl the saucepan to make sure the chocolate is all covered with the butter mixture.
  19. Let the chocolate melt for 1 minute.
  20. Whisk the chocolate icing until it is glossy and smooth.
  21. Let the chocolate icing set for 1 hour, whisking from time to time until it reaches a spreadable consistency.
  22. Assembly: Use a large serrated knife to slice off the top of each cake to ensure a flat, even surface.
  23. Place one of the layers of cake on a cake platter.
  24. Use a large offset spatula to spread 2 cups of the cream cheese icing on the cake.
  25. Place the second layer of cake on top of the cream cheese icing.  
  26. Place the cake in the fridge and let it set for 20 minutes.
  27. Use a large offset spatula to spread the chocolate icing on top of the cake and on the sides.  
  28. Slice the cake into 10 portions.
  29. Cover the cake leftovers and refrigerate for up to 5 days.
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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!