Description
A rich, chocolatey, and unbelievably moist cake made with shredded zucchini and topped with a smooth, creamy frosting. Perfect for sneaking veggies into dessert while impressing guests.
Ingredients
- 2 cups all-purpose flour (250g)
- 3/4 cup unsweetened cocoa powder (75g), preferably Dutch-processed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar (200g)
- 1/2 cup vegetable oil (120ml)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 300g), shredded with skin and excess moisture squeezed out
- 1/2 cup buttermilk (120ml) or 1/2 cup milk + 1 tablespoon lemon juice, rested 5 minutes
- For the Creamy Frosting:
- 8 oz cream cheese (225g), softened
- 4 tablespoons unsalted butter (60g), softened
- 2 cups powdered sugar (240g), sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (optional, to loosen frosting)
Instructions
- Prep Your Zucchini: Wash and finely shred zucchini using a box grater. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk sugar and vegetable oil until combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract. Add buttermilk and mix until smooth.
- Bring It All Together: Pour wet ingredients into dry ingredients and gently fold with a rubber spatula until just combined. Fold in shredded zucchini evenly. Avoid overmixing.
- Bake the Cake: Pour batter into a greased 9×13 inch baking pan and smooth the top. Bake at 350°F (175°C) for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool Completely: Let cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
- Make the Creamy Frosting: Beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and beat until fluffy. Stir in vanilla extract. Add heavy cream 1 tablespoon at a time if frosting is too thick.
- Frost and Serve: Spread frosting evenly over cooled cake. Optionally, top with chocolate shavings or chopped nuts. Slice and serve immediately or refrigerate until ready.
Notes
[‘Squeeze out excess moisture from zucchini to avoid a soggy cake.’, ‘Use fresh baking soda and baking powder for best rise.’, ‘Mix batter just until combined to prevent toughness.’, ‘Allow cake to cool completely before frosting to prevent melting.’, ‘Use room temperature cream cheese and butter for smooth frosting.’, ‘Add a pinch of espresso powder or cinnamon to enhance chocolate flavor.’, ‘Store cake covered in fridge up to 4 days; frosting softens quickly at room temperature.’, ‘Cake freezes well unfrosted; frost after thawing.’, ‘Frosting can be made up to 2 days ahead and stored in fridge.’]
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Sugar: 28
- Sodium: 210
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 3
- Protein: 5
Keywords: chocolate zucchini cake, moist chocolate cake, zucchini dessert, creamy frosting, vegetable dessert, easy chocolate cake, sneaky veggies dessert