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Moist Chocolate Zucchini Cake Recipe with Creamy Frosting Easy and Best

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A moist and tender chocolate zucchini cake with a creamy frosting, perfect for last-minute desserts or cozy occasions. This recipe uses simple pantry staples and sneaks in zucchini for extra moisture without the veggie taste.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 3/4 cup (75 g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) packed brown sugar
  • 3/4 cup (6 fl oz / 180 ml) vegetable oil (canola oil preferred)
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), squeezed lightly to remove excess water
  • 1/4 cup (2 fl oz / 60 ml) buttermilk (optional, can substitute with milk plus 1 teaspoon vinegar)
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (113 g) unsalted butter, softened
  • 2 cups (240 g) 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 baking pan with non-stick spray or line with parchment paper.
  2. Grate the zucchini using a box grater or food processor, then squeeze gently in a clean kitchen towel to remove excess moisture. Set aside.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine evenly.
  4. In a separate bowl, whisk together granulated sugar, brown sugar, and vegetable oil until mixed well.
  5. Add eggs one at a time to the wet mixture, beating after each addition. Stir in vanilla extract and buttermilk (or milk + vinegar). Mix until glossy and smooth.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Fold in the grated zucchini carefully until evenly distributed. The batter will be thick and slightly fudgy.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
  9. Let the cake cool in the pan on a wire rack for about 30 minutes. Remove from pan (if using parchment) and cool completely before frosting.
  10. To make the frosting, beat cream cheese and unsalted butter together until smooth and fluffy using an electric mixer.
  11. Gradually add powdered sugar, beating well after each addition. Stir in vanilla extract and a pinch of salt until creamy and spreadable.
  12. Once the cake is completely cool, spread the frosting evenly over the top with an offset spatula or butter knife.
  13. Optionally, sprinkle shaved chocolate or cocoa powder on top for garnish.
  14. Slice the cake into squares and serve.

Notes

[‘Squeeze excess moisture from zucchini to avoid soggy cake.’, ‘Fold dry ingredients gently to prevent tough cake.’, ‘Check cake doneness at 40 minutes with a toothpick.’, ‘Use softened cream cheese and butter for smooth frosting.’, ‘Chill frosting briefly if too soft before spreading.’, ‘Make frosting while cake bakes to save time.’, ‘For gluten-free, substitute flour with 1:1 gluten-free blend.’, ‘For dairy-free frosting, use coconut cream and dairy-free margarine.’, ‘Add nuts or spices for variations.’, ‘Mini cupcakes can be baked for 18-22 minutes.’]

Nutrition

Keywords: chocolate zucchini cake, moist chocolate cake, creamy frosting, easy dessert, zucchini dessert, chocolate cake recipe, quick cake, vegetable in cake

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