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Moist Zucchini Chocolate Cake Recipe Easy Homemade with Cream Cheese Frosting

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A moist and tender zucchini chocolate cake balanced with tangy cream cheese frosting, perfect for a comforting dessert that sneaks in veggies without sacrificing flavor.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or almond flour for gluten-free)
  • ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (about 300g) finely grated zucchini, squeezed to remove excess moisture
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) buttermilk or whole milk (dairy-free milk optional)
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and grease baking pan(s). Line with parchment paper if desired.
  2. Grate zucchini finely and squeeze out excess moisture using a clean kitchen towel. Set aside.
  3. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  4. In a separate bowl, whisk sugar and oil until just combined. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix gently after each addition.
  6. Fold in grated zucchini with a rubber spatula until evenly distributed.
  7. Pour batter into prepared pan(s) and smooth the top. Bake 35-40 minutes for 9×13 pan or 30-35 minutes for round pans. Test doneness with a toothpick.
  8. Let cake rest in pan for 15 minutes, then transfer to cooling rack to cool completely.
  9. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating after each addition. Stir in vanilla and salt. Adjust consistency with milk or powdered sugar as needed.
  10. Frost cooled cake evenly with cream cheese frosting. Chill frosted cake for 30 minutes before slicing.
  11. For clean slices, warm knife under hot water and dry between cuts.

Notes

Squeeze zucchini thoroughly to avoid soggy cake. Use room temperature ingredients for better texture. Mix batter gently to prevent toughness. Use Dutch-processed cocoa for mellow flavor. Frost only when cake is completely cool. For clean slices, warm and dry knife between cuts. Variations include adding nuts, spices, or using gluten-free and dairy-free substitutions.

Nutrition

Keywords: zucchini chocolate cake, moist chocolate cake, cream cheese frosting, easy chocolate cake, vegetable dessert, gluten-free option, dairy-free option

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