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Moist Chocolate Zucchini Cake Recipe with Creamy Frosting Made Easy

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A moist chocolate zucchini cake with creamy chocolate frosting that combines tender crumb and rich chocolate flavor, perfect for any occasion and easy to make at home.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) vegetable oil (can substitute with melted coconut oil)
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) buttermilk (or plain yogurt diluted with 1 tablespoon milk)
  • 2 medium zucchinis (about 2 cups shredded), finely grated and squeezed to remove excess water
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • ⅓ cup (33g) unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 2 to 3 tablespoons heavy cream (to thin frosting if needed)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch (23×33 cm) pan or line with parchment paper.
  2. Shred 2 medium zucchinis finely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a large bowl, sift together 2 cups all-purpose flour, ¾ cup cocoa powder, 1 ½ tsp baking soda, 1 ½ tsp baking powder, ½ tsp salt, and 1 ¾ cups granulated sugar. Whisk to combine.
  4. In another bowl, whisk 3 large eggs, 1 cup vegetable oil, 1 cup buttermilk, and 2 teaspoons vanilla extract until smooth.
  5. Gradually add wet ingredients to dry ingredients, stirring gently with a rubber spatula until just combined. Avoid overmixing.
  6. Fold in the shredded zucchini until evenly distributed.
  7. Pour batter into prepared pan and smooth the top with an offset spatula.
  8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Allow cake to cool completely on a wire rack (about 1 hour) before frosting.
  10. For frosting, beat 8 ounces softened cream cheese and ½ cup softened unsalted butter until smooth and creamy.
  11. Sift in 3 cups powdered sugar and ⅓ cup cocoa powder, add 1 teaspoon vanilla extract, and beat until fluffy.
  12. If frosting is too thick, add heavy cream 1 tablespoon at a time until spreadable.
  13. Spread frosting evenly over cooled cake using an offset spatula.
  14. Chill cake for 30 minutes before slicing for a neat finish.

Notes

Squeeze shredded zucchini gently but thoroughly to avoid soggy cake. Avoid overmixing batter to keep crumb tender. Use room temperature ingredients for smooth frosting. Let cake rest overnight in fridge for best flavor. Use an oven thermometer for even baking. Frosting can be thinned with heavy cream if too thick.

Nutrition

Keywords: chocolate zucchini cake, moist chocolate cake, creamy chocolate frosting, easy chocolate cake, zucchini dessert, homemade chocolate cake

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