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Moist Chocolate Zucchini Cake Recipe with Easy Creamy Frosting

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A rich and tender chocolate zucchini cake with a creamy frosting that balances indulgence with a touch of nutrition. Perfect for hiding veggies in a delicious dessert.

Ingredients

Scale
  • 2 cups (260g) shredded zucchini (about 2 medium zucchinis, unpeeled)
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons instant espresso powder (optional)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • ¾ cup (180ml) vegetable oil or melted coconut oil
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) buttermilk or plain yogurt
  • For the Creamy Frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream or whole milk
  • Pinch of salt

Instructions

  1. Rinse and dry the zucchini. Shred using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze to remove excess moisture. Set aside.
  2. Preheat oven to 350°F (175°C). Grease baking pan(s) with butter or cooking spray and lightly dust with flour or cocoa powder.
  3. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Whisk briefly to blend evenly.
  4. In a separate bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and pale.
  5. Add buttermilk or yogurt to the wet mixture and mix just until combined.
  6. Gradually fold dry ingredients into wet ingredients until just combined. Batter will be thick and fudgy.
  7. Fold shredded zucchini into the batter evenly.
  8. Spread batter evenly into prepared pan(s), smoothing the top with a spatula.
  9. Bake for 35–40 minutes (9×13-inch pan) or 25–30 minutes (8-inch rounds). Test doneness with a toothpick; it should come out with a few moist crumbs but no wet batter.
  10. Cool cake in pan on wire rack for 15 minutes, then turn out onto rack to cool completely before frosting.
  11. Beat softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar, vanilla, and salt. Add cream or milk a tablespoon at a time until frosting reaches spreadable consistency.
  12. Once cake is fully cool, spread an even layer of frosting over the top. Optionally pipe rosettes or swirls.
  13. Serve immediately or refrigerate for firmer frosting. Bring to room temperature before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy cake. Use room temperature eggs and dairy for better batter texture. Start checking cake 5 minutes before baking time ends to avoid drying out. Chill frosting 20 minutes before spreading for easier handling. Optional: add chopped walnuts or chocolate chips for crunch.

Nutrition

Keywords: chocolate zucchini cake, creamy frosting, easy dessert, moist cake, zucchini dessert, chocolate cake, healthy dessert, vegetable cake

Find it online: https://juliamadeit.com/moist-chocolate-zucchini-cake-recipe-with-easy-creamy-frosting/