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Moist Homemade Chocolate Zucchini Cake Recipe with Cream Cheese Frosting Made Easy

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A rich, fudgy chocolate zucchini cake that is moist and tender, topped with tangy cream cheese frosting. This easy recipe sneaks veggies into dessert and is perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 cups (about 260g) shredded zucchini, squeezed lightly
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease your baking pan(s) with butter or non-stick spray and line with parchment paper if desired.
  2. Shred 2 cups of zucchini using a box grater or food processor. Lightly squeeze out excess moisture with a clean kitchen towel or paper towels.
  3. In a large bowl, sift together 2 cups all-purpose flour, 1/2 cup cocoa powder, 1 1/2 teaspoons baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Whisk to combine evenly.
  4. In another bowl, beat 1 cup granulated sugar, 1/2 cup packed light brown sugar, and 3 large eggs until pale and fluffy (about 2-3 minutes). Slowly add 1 cup vegetable oil and 2 teaspoons vanilla extract, mixing until smooth.
  5. Gently fold the shredded zucchini into the wet mixture using a rubber spatula, ensuring it’s evenly distributed but without over-mixing.
  6. Add the dry ingredients to the wet zucchini mixture in two additions, folding carefully until just combined.
  7. Transfer the batter into your prepared baking pan(s), smoothing the top with a spatula.
  8. Bake at 350°F (175°C) for 40-45 minutes for a 9×13 pan, or 30-35 minutes for round pans. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely before frosting.
  10. Beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth and creamy. Gradually add 3 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt, beating until fluffy and spreadable.
  11. Spread the cream cheese frosting evenly over the cooled cake with a spatula. For a rustic look, swirl the frosting lightly.
  12. Slice and enjoy! The cake tastes even better after resting a few hours or overnight.

Notes

Do not over-squeeze zucchini; some moisture keeps the cake tender. Use room temperature ingredients for best results. Let the cake cool completely before frosting to prevent melting. If frosting is too soft, chill for 15-20 minutes before spreading. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free frosting, use vegan cream cheese and margarine.

Nutrition

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

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