Chocolate Zucchini Cake

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!

Course Cake, Dessert

Cuisine American

Prep Time 25

Cook Time 32

Total Time 57

Servings servings

Calories 604kcal

Author Sam Merritt

Equipment

Ingredients

For Cake

2 cups (250 g) all-purpose flour
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar firmly packed
1 ½ teaspoons baking soda
½ teaspoon table salt
½ cup (50 g) natural cocoa powder
½ cup (118 ml) steaming hot or boiling water
10 Tablespoons (141 g) melted butter
1 cup (240 g) sour cream
2 large eggs lightly beaten
2 teaspoons vanilla extract
1 ½ cups (200 g) shredded zucchini I pat dry with a paper towel after weighing/measuring

For Frosting

8 oz (226 g) cream cheese softened
½ cup (113 g) unsalted butter softened
2 ½ cups (315 g) powdered sugar
⅓ cup (35 g) cocoa powder
¾ teaspoon vanilla extract
⅛ teaspoon table salt
2 Tablespoons mini chocolate chips for topping optional

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.
2 cups (250 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1 cup (200 g) light brown sugar, 1 ½ teaspoons baking soda, ½ teaspoon table salt
Pour cocoa powder into a separate, heatproof mixing bowl and then pour hot/boiling water overtop. Whisk until smooth.
½ cup (50 g) natural cocoa powder, ½ cup (118 ml) steaming hot or boiling water
Add butter and whisk until combined.
10 Tablespoons (141 g) melted butter
Add sour cream, egg, and vanilla extract and whisk well.
1 cup (240 g) sour cream, 2 large eggs, 2 teaspoons vanilla extract
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.
1 ½ cups (200 g) shredded zucchini
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.
8 oz (226 g) cream cheese, ½ cup (113 g) unsalted butter, 2 ½ cups (315 g) powdered sugar
Stir in cocoa powder.
⅓ cup (35 g) cocoa powder
Add vanilla extract and salt and stir until smooth and well combined.
¾ teaspoon vanilla extract, ⅛ teaspoon table salt
Spread frosting evenly over cooled cake (I ice it directly in the pan) then sprinkle with mini chocolate chips for decoration. Slice and enjoy.
2 Tablespoons mini chocolate chips for topping

Video

Notes

Storing

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