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Moist Chocolate Zucchini Cake Recipe Easy 5-Step Homemade Delight

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A moist and tender chocolate zucchini cake with creamy frosting that balances richness and freshness, perfect for any occasion and easy to make in under an hour.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 3/4 cup (75 g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups (250 g) granulated sugar
  • 2/3 cup (160 ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), do not squeeze out liquid
  • 3/4 cup (180 ml) buttermilk (or milk with 1 tablespoon lemon juice, let sit 5 minutes)
  • For the frosting:
  • 8 oz (225 g) cream cheese, softened
  • 4 tablespoons (56 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Wash and trim the ends of about 2 medium zucchinis. Grate finely using a box grater or food processor. Do not squeeze out the liquid. Set aside.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  3. In another bowl, beat the granulated sugar with vegetable oil until combined. Add eggs one at a time, beating each fully. Stir in vanilla extract and buttermilk until smooth.
  4. Fold the grated zucchini into the wet mixture, then gently fold in the dry ingredients using a spatula or wooden spoon. Mix just until combined to avoid overmixing.
  5. Pour batter into a greased 9×13-inch baking pan and spread evenly. Bake at 350°F (175°C) for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Cool completely on a wire rack.
  6. While the cake cools, beat cream cheese and butter until fluffy. Gradually add powdered sugar, beating on low speed to avoid sugar clouds. Add vanilla extract and salt, then beat until smooth and creamy.
  7. Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula. Swirl for a rustic look or smooth for a polished finish.

Notes

Do not squeeze out the zucchini liquid as it keeps the cake moist. Let the cake cool completely before frosting to prevent melting. For extra texture, fold in mini chocolate chips before baking. Adjust baking time if using frozen zucchini. Variations include gluten-free, vegan, nutty, and spiced versions.

Nutrition

Keywords: chocolate zucchini cake, moist chocolate cake, zucchini dessert, easy chocolate cake, homemade chocolate cake, creamy frosting, vegetable in dessert

Find it online: https://eliplate.com/moist-chocolate-zucchini-cake-recipe-easy-5-step-homemade-delight/