Chocolate Zucchini Cake
User Reviews
5.0
54 reviews
Excellent
Chocolate Zucchini Cake
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This chocolate zucchini cake is so chocolatey, so moist, and so flavorful, you'll never taste the zucchini! I top mine with a chocolate cream cheese frosting that's simple and not-too-sweet. Recipe includes a how-to video!
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Ingredients
For Cake
- 2 2 cups all-purpose flour
- 1 1 cup granulated sugar
- 1 1 cup light brown sugar firmly packed
- 1 ½ 1 ½ teaspoons baking soda
- ½ ½ teaspoon table salt
- ½ ½ cup natural cocoa powder
- ½ ½ cup steaming hot or boiling water
- 10 10 Tablespoons melted butter
- 1 1 cup sour cream
- 2 2 large eggs lightly beaten
- 2 2 teaspoons vanilla extract
- 1 ½ 1 ½ cups shredded zucchini I pat dry with a paper towel after weighing/measuring
For Frosting
- 8 8 oz cream cheese softened
- ½ ½ cup unsalted butter softened
- 2 ½ 2 ½ cups powdered sugar
- ⅓ ⅓ cup cocoa powder
- ¾ ¾ teaspoon vanilla extract
- ⅛ ⅛ teaspoon table salt
- 2 2 Tablespoons mini chocolate chips for topping optional
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Instructions
For Cake
- Preheat oven to 350F (175C) and lightly grease a 9x13 baking dish with butter.
- In a large mixing bowl, whisk together flour, sugars, baking soda, and salt until well-combined.
- Pour cocoa powder into a separate, heatproof mixing bowl and then pour hot/boiling water overtop. Whisk until smooth.
- Add butter and whisk until combined.
- Add sour cream, egg, and vanilla extract and whisk well.
- Add dry ingredients to the wet and use a spatula to gently fold ingredients together until about halfway combined. Add zucchini and continue to stir until ingredients are well incorporated and batter is uniform – do not overmix or cake will be dense and dry.
- Spread batter evenly into prepared pan and transfer to center rack of 350F (175C) oven and bake for 33-35 minutes and until a toothpick inserted in center comes out clean or with moist crumbs. Allow cake to cool completely before covering with frosting.
For Frosting
- Combine cream cheese and butter in a mixing bowl and stir until smooth and creamy. Gradually add powdered sugar and stir until combined.
- Stir in cocoa powder.
- Add vanilla extract and salt and stir until smooth and well combined.
- Spread frosting evenly over cooled cake (I ice it directly in the pan) then sprinkle with mini chocolate chips for decoration. Slice and enjoy.
Equipments used:
Notes
- Cover with foil or plastic wrap and store at room temperature for up to 24 hours or in the refrigerator for up to 5 days. Cake may also be frozen for several months.
Nutrition Information
Show Details
Serving
1serving
Calories
604kcal
(30%)
Carbohydrates
83g
(28%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
103mg
(34%)
Sodium
421mg
(18%)
Potassium
244mg
(7%)
Fiber
3g
(12%)
Sugar
62g
(124%)
Vitamin A
977IU
(20%)
Vitamin C
3mg
(3%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 604kcal | 30% |
| Carbohydrates | 83g | 28% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 421mg | 18% |
| Potassium | 244mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 62g | 124% |
| Vitamin A | 977IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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