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Triple fudge, peanut butter and zucchini cake with rich avocado frosting

I know what you’re thinking, I’m crazy. I’ve officially gone off the deep end and there’s no possible way on this green earth that a cake with that many vegetables is going to be good. Well, I will admit that I’m crazy, and I’ll also tell you a little secret — this cake is probably one of the richest, most decadent cakes I’ve had in a long time.

I promise you, I wouldn’t lie about cake. The avocado in the frosting adds a velvety richness, and the cake is more moist thanks to peanut butter and fudge. If your garden is overflowing with crazy zucchini, this is the cake to throw it in. The flavors just work in a way you never thought possible.

Fudge, peanut butter and zucchini cake with rich avocado frosting

Fudge, peanut butter and zucchini cake with rich avocado frosting recipe

Cake slightly adapted from Taste of Home.

Serves about 16


  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup canola oil
  • 1/3 cup unsweetened applesauce
  • 1/3 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1/2 cup heavy cream
  • 2 cups shredded zucchini
  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts

For the frosting

  • 2 large ripe avocados
  • 5 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • Chopped nuts and chocolate chips for garnish


  1. Preheat oven to 350 degrees F. Grease a large circular baking pan with nonstick cooking spray.
  2. In a stand mixer fitted with a whisk attachment, whisk the sugars with the eggs until fully combined. Add the oil, applesauce, peanut butter and vanilla. Whisk until combined.
  3. In another bowl, whisk the flour, baking cocoa and baking soda. Add the flour to the egg mixture, alternating with the heavy cream, until mixture is fully combined.
  4. Gently stir in the zucchini, chocolate chips and nuts. Pour the mixture into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the middle comes out clean.
  5. Cool on a wire cooling rack. Meanwhile, prepare the frosting by placing the avocados into the bowl. On medium-high speed, beat the avocado until thick and creamy, about 4 minutes. Gradually add in the sugar, cocoa powder and vanilla extract into the stand mixer fitted with a heavy whisk attachment. Beat until creamy and thick. This will take about 4-5 minutes until it’s thick like a chocolate buttercream.
  6. Once cake has cooled, liberally spread the top of the cake with frosting and sprinkle with additional chocolate chips and chopped walnuts.

More chocolate zucchini dessert recipes

Devilish chocolate zucchini cake
Chocolate zucchini muffins
Low-carb chocolate zucchini whoopie pies

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