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Moist Double Chocolate Zucchini Cake with Easy Homemade Cream Cheese Frosting

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A rich, fudgy double chocolate zucchini cake that stays incredibly moist thanks to grated zucchini, topped with a tangy cream cheese frosting. Perfect for chocolate lovers looking to sneak veggies into dessert.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220 g), sifted
  • ¾ cup unsweetened cocoa powder (75 g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ cups granulated sugar (300 g)
  • ½ cup vegetable oil (120 ml) (can substitute with melted coconut oil)
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), squeezed of excess moisture
  • ½ cup mini chocolate chips (90 g), optional
  • ½ cup buttermilk (120 ml) (or plain yogurt as substitute)
  • 8 oz cream cheese (225 g), softened
  • ½ cup unsalted butter (115 g), softened
  • 3 cups powdered sugar (360 g), sifted
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper. Grate zucchini finely and squeeze out excess moisture.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In a medium bowl, whisk granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened. Add buttermilk and mix gently.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined; do not overmix.
  5. Fold in grated zucchini and mini chocolate chips evenly.
  6. Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  8. For frosting, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating on low speed. Add vanilla and salt, then beat until fluffy and spreadable.
  9. Place one cake layer on serving plate. Spread a thick layer of frosting on top. Add second layer and frost top and sides evenly. Chill for 15 minutes and optionally add a second thin layer of frosting.

Notes

[‘Squeeze excess moisture from zucchini to avoid soggy cake.’, ‘Use room temperature eggs and cream cheese for smoother batter and frosting.’, ‘Spoon and level flour for accurate measurement to prevent dryness.’, ‘Watch baking time closely; test with toothpick at 30 minutes.’, ‘Frost only when cake is completely cool to prevent melting.’, ‘Chill frosting if too soft before spreading.’, ‘Grate zucchini while oven preheats to save time.’]

Nutrition

Keywords: double chocolate zucchini cake, chocolate zucchini cake, cream cheese frosting, moist chocolate cake, vegetable dessert, easy chocolate cake, homemade frosting

Find it online: https://wigglebite.com/moist-double-chocolate-zucchini-cake-recipe-easy-homemade-cream-cheese-frosting/