Description

A rich and moist chocolate cake with a secret ingredient – zucchini! Topped with luscious cream cheese frosting, this cake is a perfect balance of indulgence and sneaky veggies.

Ingredients

Scale

1 ½ cups (180 g) all-purpose flour
¼ cup (25 g) unsweetened cocoa powder (not Dutch process)
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup (200 g) granulated sugar
½ cup (120 ml) vegetable oil
2 large eggs
½ teaspoon pure vanilla extract
1 medium zucchini (170 g), grated and squeezed dry (about 2 cups or 6 oz)

For the cream cheese frosting:

8 oz (226 g) cream cheese, softened
½ cup (60 g) unsalted butter, softened
4 cups (480 g) powdered sugar
2 tablespoons milk
1 teaspoon pure vanilla extract

Instructions

Grate the zucchini and squeeze out excess moisture using a kitchen towel.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, mix sugar and vegetable oil. Add eggs one at a time, then stir in vanilla.
Gradually combine dry and wet ingredients, stirring gently. Fold in zucchini.
Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and pour in the batter.
Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes, then transfer to a wire rack.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then milk and vanilla, mixing until fluffy.
Once the cake has cooled, spread the frosting over the top and serve.

Notes

Make sure to squeeze out as much moisture as possible from the zucchini to avoid a soggy cake. Let the cake cool completely before frosting for the best results.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 32g
Sodium: 180mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: chocolate, zucchini, cake, cream cheese frosting, dessert