Chocolate Zucchini Cake with Cream Cheese Frosting
Indulge in the ultimate fusion of decadence and comfort with this Chocolate Zucchini Cake with Cream Cheese Frosting. Every bite of this moist, chocolate-rich cake hides a surprising secret—shredded zucchini, which adds incredible texture and natural moisture while staying completely undetectable. Infused with cozy hints of cinnamon and dotted with melty semi-sweet chocolate chips, this cake strikes the perfect balance between indulgence and homey charm. Topped with a luxuriously creamy and tangy cream cheese frosting, it’s a show-stopping dessert that’s easy enough for weeknight baking yet impressive enough for special occasions. Ready in just over an hour, this crowd-pleaser serves 12 and is bound to become one of your go-to recipes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1.5 cups Granulated sugar
- 0.75 cup Vegetable oil
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 2 cups Shredded zucchini
- 0.75 cup Semi-sweet chocolate chips
- 8 ounces Cream cheese
- 0.5 cup Unsalted butter, softened
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, combine the granulated sugar and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The batter will be thick.
Fold in the shredded zucchini and semi-sweet chocolate chips until evenly distributed.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake in the preheated oven for 45-50 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 before preparing the frosting.
To make the cream cheese frosting, beat the cream cheese and softened butter together until smooth and fluffy.
Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition. Stir in the vanilla extract.
Spread the frosting over the cooled cake using an offset spatula or butter knife.
Slice into squares, serve, and enjoy this chocolatey, moist treat!
Nutrition Facts
Calories |
7048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.7 g | 506% | |
| Saturated Fat | 163.3 g | 817% | |
| Polyunsaturated Fat | 104.2 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 4420 mg | 192% | |
| Total Carbohydrate | 909.7 g | 331% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 621.7 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 549 mg | 42% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 3222 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
