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Moist One-Bowl Chocolate Zucchini Cake with Cream Cheese Frosting

moist one-bowl chocolate zucchini cake - featured image
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A moist, dense, and chocolatey zucchini cake made in one bowl, topped with a tangy cream cheese frosting. This easy homemade dessert sneaks in veggies while delivering rich flavor and tender texture.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ⅓ cup (35g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon espresso powder (optional)
  • 1 cup (200g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchinis), squeezed dry
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
  2. Shred zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess liquid. Set aside.
  3. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and espresso powder (if using).
  4. Add sugar, vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir with a wooden spoon or spatula until just combined; do not overmix.
  5. Gently fold in the shredded zucchini until evenly distributed.
  6. Pour batter into prepared pan and spread evenly with a spatula.
  7. Bake for 35 to 40 minutes, checking at 30 minutes with a toothpick. It is done when toothpick comes out with a few moist crumbs.
  8. Cool cake completely in the pan on a wire rack for at least 20 minutes.
  9. To make frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and pinch of salt. Beat until fluffy and creamy. Adjust consistency with milk or more powdered sugar if needed.
  10. Spread frosting evenly over cooled cake. Refrigerate for 30 minutes before slicing for cleaner cuts.
  11. Serve at room temperature. Store leftovers covered in the refrigerator for up to 4 days.

Notes

Squeeze zucchini dry to avoid soggy cake. Do not overmix batter to keep cake tender. Soften cream cheese and butter before making frosting for smooth texture. Refrigerate frosted cake for 30 minutes before slicing for neat pieces. Use gluten-free flour or dairy-free substitutes to adapt recipe. Frozen zucchini can be used if thawed and drained.

Nutrition

Keywords: chocolate zucchini cake, one-bowl cake, easy dessert, cream cheese frosting, moist chocolate cake, zucchini dessert, homemade cake

Find it online: https://sunnysavory.com/moist-one-bowl-chocolate-zucchini-cake-recipe-easy-homemade-dessert/