Desserts & Sweets

Heavenly Chocolate Zucchini Cake

By Emma :

Everyday Culinary Delights👩‍🍳

Chocolate Zucchini Cake Recipe

Hello, dear readers! Today, I want to extend a warm and heartfelt thank you for joining me on yet another culinary adventure. We’ve explored many delightful recipes together, and your enthusiastic feedback keeps the passion in my kitchen burning brightly. I’m especially excited to share today’s recipe with you—a decadent, moist, and absolutely heavenly Chocolate Zucchini Cake. Yes, you read that right! Zucchini in a cake, and it’s anything but boring!!

Ingredients

For the Cake:

  • 2 cups flour
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ cup cocoa powder
  • ½ cup boiling water
  • 10 tbsp melted butter
  • 1 cup sour cream
  • 2 large eggs, beaten
  • 2 tsp vanilla extract
  • 1½ cups dried shredded zucchini

For the Frosting:

  • 8 oz softened cream cheese
  • ½ cup softened unsalted butter
  • 2½ cups powdered sugar
  • ⅓ cup cocoa powder
  • ¾ tsp vanilla extract
  • ⅛ tsp salt
  • Optional: 2 tbsp mini chocolate chips (for topping)

How to Make Instructions

  1. Prepare the Cake Batter:
    • Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
    • In a large bowl, whisk together flour, both sugars, baking soda, and salt.
    • Dissolve the cocoa powder in boiling water and let it cool slightly before adding to the dry ingredients along with melted butter, sour cream, eggs, and vanilla extract. Mix until smooth.
    • Fold in the dried shredded zucchini and pour the batter into the prepared pan.
  2. Bake the Cake:
    • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cake to cool completely in the pan on a wire rack.
  3. Make the Frosting:
    • In a medium bowl, beat the cream cheese and butter until creamy.
    • Gradually add powdered sugar, cocoa powder, vanilla extract, and salt, continuing to beat until smooth and fluffy.
    • Spread the frosting evenly over the cooled cake.
  4. Add the Final Touch:
    • Sprinkle mini chocolate chips over the frosted cake, if using, for an extra chocolatey crunch.

Helpful Tips

  • Moisture Magic: Ensure your zucchini is well-drained but still moist. It’s the secret to a perfectly moist cake!
  • Smooth Frosting: For the silkiest frosting, sift your powdered sugar and cocoa powder before mixing them in.

Substitutions/Variations

  • Dairy-Free Delight: Use dairy-free sour cream and butter alternatives for a vegan-friendly version.
  • Gluten-Free Goodness: Swap in your favorite gluten-free flour blend to accommodate gluten sensitivities.

Frequently Asked Questions

  • Can I make this cake ahead of time? Absolutely! This cake stays moist and tasty for days. Just keep it refrigerated.
  • Can I freeze this cake? Yes, both frosted and unfrosted versions of this cake freeze beautifully for up to 2 months.

Storage Instructions

Store the cake covered in the refrigerator for up to 5 days. For longer storage, wrap the cake slices individually and freeze.

More Relevant Recipes

If you loved this Chocolate Zucchini Cake, check out these other tantalizing treats:

Thank you for baking along with me today! Remember, the kitchen is not just a place to cook, but a place to create memories, one recipe at a time. Keep experimenting, keep enjoying, and, most importantly, keep sharing the joy of cooking with those you love! Happy baking!

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Chocolate Zucchini Cake


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  • Author: Emma
  • Total Time: 60 minutes
  • Yield: 1 cake (12 servings) 1x

Description

Dive into the surprising delight of our Heavenly Chocolate Zucchini Cake! This decadent dessert masterfully combines the moisture of zucchini with rich cocoa for a cake that’s as moist as it is flavorful. Topped with a creamy, chocolatey frosting, it’s the perfect treat for any occasion that calls for something uniquely delicious and satisfyingly sweet.


Ingredients

Scale

For the Cake:

2 cups flour

1 cup granulated sugar

1 cup packed light brown sugar

1½ tsp baking soda

½ tsp salt

½ cup cocoa powder

½ cup boiling water

10 tbsp melted butter

1 cup sour cream

2 large eggs, beaten

2 tsp vanilla extract

1½ cups dried shredded zucchini

For the Frosting:

8 oz softened cream cheese

½ cup softened unsalted butter

2½ cups powdered sugar

⅓ cup cocoa powder

¾ tsp vanilla extract

⅛ tsp salt

Optional: 2 tbsp mini chocolate chips (for topping)


Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.

In a large bowl, combine flour, sugars, baking soda, and salt. Mix well.

Dissolve cocoa in boiling water, let cool slightly, and add to dry ingredients along with melted butter, sour cream, eggs, and vanilla. Stir until smooth.

Fold in shredded zucchini and pour batter into prepared pan.

Bake for 35-40 minutes or until a toothpick inserted comes out clean.

For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar, cocoa powder, vanilla, and salt.

Spread frosting on cooled cake and sprinkle with mini chocolate chips if desired.

Notes

Ensure zucchini is not overly wet to maintain the cake’s perfect texture.

Sift powdered sugar and cocoa powder for the smoothest frosting.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 490
  • Sugar: 36g
  • Sodium: 320mg
  • Fat: 24g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 85mg

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