Chocolate Zucchini Cake With Cream Cheese Frosting
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.
Equipment
- Mixing Bowl
- 9-inch Round Cake Pan
- Wire Rack
Ingredients
Dry Ingredients
- 1.5 cup All-purpose flour (180 g)
- 0.25 cup Unsweetened cocoa powder (not Dutch process, 25 g)
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Kosher salt
Wet Ingredients
- 1 cup Granulated sugar (200 g)
- 0.5 cup Vegetable oil (120 ml)
- 2 Large eggs
- 0.5 teaspoon Pure vanilla extract
- 1 medium Zucchini (grated and squeezed dry, about 2 cups or 6 oz, 170 g)
Cream Cheese Frosting
- 8 oz Cream cheese (softened, 226 g)
- 0.5 cup Unsalted butter (softened, 60 g)
- 4 cup Powdered sugar (480 g)
- 2 tablespoon 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.