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Moist Chocolate Zucchini Cake Recipe with Easy Cream Cheese Frosting

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A moist chocolate zucchini cake that cleverly hides shredded zucchini for added moisture and nutrition, topped with a tangy cream cheese frosting. This crowd-pleasing dessert is simple, forgiving, and perfect for any occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (can substitute half with whole wheat flour)
  • 3/4 cup (75g) unsweetened cocoa powder, sifted
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (300g) granulated sugar (organic cane sugar preferred)
  • 3/4 cup (180ml) vegetable oil (or light olive oil or melted coconut oil)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis, shredded and gently squeezed)
  • 1/2 cup (120ml) buttermilk or plain yogurt (dairy-free yogurt can be used)
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan with butter or nonstick spray and line with parchment paper if desired.
  2. Shred 2 medium zucchinis using a box grater. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess water.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  4. In a separate bowl, whisk sugar and vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and buttermilk or yogurt.
  5. Fold shredded zucchini into the wet mixture gently.
  6. Gradually add dry ingredients to the wet mixture, folding with a spatula just until combined. Do not overmix; batter should be thick and slightly lumpy.
  7. Pour batter into prepared pan and spread evenly. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool cake completely in the pan on a wire rack for at least 1 hour.
  9. For frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract and a pinch of salt.
  10. Spread frosting evenly over cooled cake. Use the back of a spoon or spatula to create soft swirls if desired.
  11. Slice into squares and serve at room temperature.

Notes

Squeeze zucchini gently to avoid soggy cake. Do not overmix batter to keep cake tender. Cool cake completely before frosting to prevent melting. Tent cake with foil if edges bake faster than center. For dairy-free or vegan versions, substitute ingredients accordingly. Frosting sugar can be adjusted to taste.

Nutrition

Keywords: chocolate zucchini cake, moist chocolate cake, cream cheese frosting, zucchini dessert, easy chocolate cake, healthy chocolate cake, vegetable in dessert

Find it online: https://sofiaspice.com/moist-chocolate-zucchini-cake-recipe-with-easy-cream-cheese-frosting/