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
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