Chocolate Zucchini Cake with Chocolate Cream Cheese Icing
User Reviews
4.9
Chocolate Zucchini Cake with Chocolate Cream Cheese Icing
Description
Grated zucchini is incorporated into a chocolate cake batter made with cocoa powder, flour, sugar, and warming cinnamon. The grated zucchini is drained with a pinch of salt to reduce moisture before folding it into the batter, ensuring the cake remains moist yet not soggy. The cake is baked in a 9x13 pan, developing a tender, even crumb that holds the moisture from the zucchini.
The homemade chocolate cream cheese frosting combines softened cream cheese with butter, powdered sugar, cocoa powder, and vanilla for a smooth, rich topping that balances the cake's mild cocoa flavor. Chocolate shavings can be added for texture and decoration.
This cake should be cooled completely before frosting for best results. It can be served as a dessert or a special treat, offering a way to include vegetables in a sweet format without overpowering the chocolate profile.
Ingredients
- 2 1/2 cups zucchini grated
- 1 3/4 cups all-purpose flour
- 1 1/4 cup sugar
- ⅓ cup cocoa powder unsweetened
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 egg large
- 1 cup olive oil
- 1 tablespoon vanilla extract
chocolate cream cheese frosting
- 8 ounces cream cheese (or mascarpone!), softened
- ½ cup butter unsalted
- 2 cups powdered sugar
- ⅓ cup cocoa powder unsweetened
- 2 teaspoons vanilla extract
- 1/4 cup chocolate for topping, shavings
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking sheet or dish with nonstick baking spray.
- Grate the zucchini, place it on a towel and sprinkle it with a pinch of salt. Let it sit for 10 to 15 minutes while you make the rest of the cake.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, cinnamon and salt.
- In a small bowl, whisk together the eggs, oil and vanilla extract. Whisk the wet ingredients into the dry until combined and smooth. Fold in the zucchini.
- Spread the batter in the greased pan. Bake for 35 to 40 minutes, or until set in the center. Let cool completely before frosting. If you’d like to remove the cake from the pan before frosting, let it cool for 30 minutes in the pan then gently invert.
chocolate cream cheese frosting
- Beat the cream cheese and butter together until creamy. Beat in the sugar and cocoa powder powder until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting - plus we love cold cake.
Notes
- Use fresh grated zucchini and let it sit with salt to draw out excess moisture before adding to the batter.
- Allow the cake to cool completely before applying the cream cheese frosting to prevent melting.
- The cake can be inverted out of the pan after partial cooling for a more attractive presentation before frosting.
- The cream cheese frosting can be kept chilled before serving to maintain firmness.
User Reviews
Overall Rating
4.9
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