Chocolate Zucchini Cake
User Reviews
5
Chocolate Zucchini Cake
Description
This Chocolate Zucchini Cake uses all-purpose flour blended with granulated and brown sugars, baking soda, salt, and cocoa powder. The cocoa powder is first mixed with boiling water and melted butter for depth. Sour cream, eggs, and vanilla are added to enrich the batter, followed by shredded zucchini, which adds moisture and subtle vegetable complexity without dominating the chocolate flavor. Careful folding prevents overmixing, preserving a tender crumb.
Baked in a greased 9x13 pan for about 33-35 minutes, the cake is finished with a creamy chocolate cream cheese frosting made from softened cream cheese, butter, powdered sugar, cocoa powder, vanilla, and salt. Mini chocolate chips on top are optional for extra texture.
This cake can be served at room temperature and stores well covered at room temperature for up to 24 hours or refrigerated for up to 5 days. It also freezes well for longer storage, maintaining flavor and texture.
Ingredients
For Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed
- 1 ½ teaspoons baking soda
- ½ teaspoon table salt
- ½ cup cocoa powder natural
- ½ cup water steaming hot or boiling
- 10 Tablespoons butter melted
- 1 cup sour cream
- 2 egg lightly beaten, large
- 2 teaspoons vanilla extract
- 1 ½ cups zucchini I pat dry with a paper towel after weighing/measuring, shredded
For Frosting
- 8 oz cream cheese softened
- ½ cup butter softened, unsalted
- 2 ½ cups powdered sugar
- ⅓ cup cocoa powder
- ¾ teaspoon vanilla extract
- ⅛ teaspoon table salt
- 2 Tablespoons mini chocolate chips optional, for topping
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.
Notes
- Store the frosted cake covered at room temperature for up to 24 hours or refrigerate for up to 5 days.
- The cake freezes well and can be stored frozen for several months without loss of texture or flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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