Chocolate Zucchini Snack Cake
User Reviews
5
Chocolate Zucchini Snack Cake
Description
This recipe entails combining eggs, sugar, cocoa powder, vegetable oil, vanilla, and cinnamon, then incorporating baking soda, baking powder, salt, flour, grated zucchini, and chocolate chips folded delicately to preserve moisture and texture. The prepared batter is spread evenly and baked until the top springs back lightly, ensuring a soft crumb with moist pockets from zucchini.
Cooling completely before applying the cream cheese frosting is essential for a clean finish. The frosting is made from butter, cream cheese, powdered sugar, and vanilla, providing a smooth, sweet contrast to the slightly dense cake. The zucchini imparts moisture without overpowering the chocolate profile.
This cake works well as a snack or dessert, suitable for casual gatherings or lunchboxes. The moisture from zucchini keeps the cake tender even on subsequent days if stored properly.
Ingredients
- 2 large egg
- 1 cup white sugar
- 1/3 cup cocoa powder Dutch process, unsweetened
- 3/4 cup vegetable oil
- 1 Tbsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1/3 cup chocolate chips
- 1 1/2 cups zucchini grated
cream cheese frosting
- 4 Tbsp butter salted
- 8 ounces cream cheese
- 3 cups powdered sugar
- 1 Tbsp vanilla
Instructions
- Preheat oven to 350F and either line your pan with parchment paper or butter it. You can also use baking spray if you prefer.
- In a large mixing bowl whisk the eggs. Then whisk in the sugar, cocoa powder, oil, vanilla and cinnamon to combine thoroughly.
- Whisk in the baking soda, baking powder, and salt. Then switch to a silicone spoonula and fold in the flour. When almost finished folding in the flour, add the zucchini and chocolate chips and continue gently folding until there is no dry flour left and the zucchini and chips are evenly incorporated. Don't over mix your batter.
- Turn the batter into your prepared pan and spread out evenly.
- Bake for about 30-35 minutes or until the top springs back when lightly touched and a toothpick inserted in the center comes out without wet batter on it (moist crumbs are fine.)
- Let the cake cool on a rack completely before frosting. I like to lift out my cake using the parchment paper for neater frosting and slicing.
make the cream cheese frosting
- I like to use my food processor to make the frosting, in which case I can use cold cream cheese. If you are using electric beaters you will want to soften your cream cheese first. Process or beat the butter and cream cheese together until creamy, then beat in the powdered sugar and vanilla until smooth and creamy. If you want a thicker frosting add a bit more sugar, if you want to thin it down, add a small amount of milk or lemon juice.
- Spread the frosting on the cooled cake and enjoy! Store leftovers in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 247mg | 10% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 51g | 102% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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