Chocolate Zucchini Cake
User Reviews
5
Chocolate Zucchini Cake
Description
The cake batter blends sugar, neutral cooking oil, eggs, and vanilla, then combines with a dry mix of flour, sifted cocoa powder, baking soda, and salt. Grated zucchini is folded in gently, adding moisture and texture without overpowering the chocolate taste. Baking in a greased pan for 20-25 minutes creates a tender cake with a slightly fudgy interior. Once cooled, a frosting made from room temperature cream cheese, butter, powdered sugar, cocoa powder, and vanilla is whipped until smooth and spread over the cake. This frosting adds a creamy, slightly tangy contrast to the rich chocolate layers.
This cake serves as a way to use zucchini in dessert form, providing moistness and subtle texture. The cocoa frosting complements the cake and can be adjusted in sweetness or thickness depending on ambient temperature or personal preference. It stores well in an airtight container at room temperature for a few days; chilling the frosted cake briefly can improve slicing on warmer days.
Ingredients
For the Chocolate Zucchini Cake
- 1 ½ cups sugar
- ¾ cups neutral cooking oil generic cooking oil
- 4 egg
- 2 tsp vanilla extract
- 2 cups flour
- ½ cup cocoa powder sifted
- 1 ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups zucchini grated
For the Chocolate Cream Cheese Frosting
- 8 oz cream cheese at room temperature, light
- 2 tbsp butter at room temperature
- 1 ½ cups powdered sugar
- ¼ cup cocoa powder sifted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350. Grease a 9x13 or 7x11 inch pan and line with baking parchment. Set aside.
- Whisk together the sugar, oil, eggs, and vanilla in a large liquid measuring cup or medium size mixing bowl.
- In a large mixing bowl, whisk together the flour, cocoa, baking soda and salt.
- Pour the wet mixture into the dry and whisk until just combined.
- Add the zucchini and fold into the mixture using a rubber spatula.
- Scrape the batter into the prepared pan and bake for 20-25 minutes or until an inserted knife comes out mostly clean. Allow to cool.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually beat in the powdered sugar and the cocoa. Beat in the vanilla. Spread over the cooled cake and allow to set.
Notes
- Store the cake in an airtight container at room temperature for up to three days.
- On hot days, add more powdered sugar to the frosting for thickness and chill in the fridge for 20 minutes before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 280mg | 12% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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