Chocolate Zucchini Cake
Moist, rich, and downright decadent. This Chocolate Zucchini Cake is the perfect way to use up the abundant summer zucchini harvest and curb your chocolate cravings at the same time!
Servings:12 servings
Ingredients
For the Chocolate Zucchini Cake
- 1 ½ cups sugar
- ¾ cups oil
- 4 eggs
- 2 tsp vanilla extract
- 2 cups flour
- ½ cup cocoa powder , sifted
- 1 ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups grated zucchini
For the Chocolate Cream Cheese Frosting
- 8 oz light cream cheese, at room temperature
- 2 tbsp butter, at room temperature
- 1 ½ cups powdered sugar
- ¼ cup cocoa powder, sifted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350. Grease a 9x13 or 7x11 inch pan and line with baking parchment. Set aside.
- Whisk together the sugar, oil, eggs, and vanilla in a large liquid measuring cup or medium size mixing bowl.
- In a large mixing bowl, whisk together the flour, cocoa, baking soda and salt.
- Pour the wet mixture into the dry and whisk until just combined.
- Add the zucchini and fold into the mixture using a rubber spatula.
- Scrape the batter into the prepared pan and bake for 20-25 minutes or until an inserted knife comes out mostly clean. Allow to cool.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually beat in the powdered sugar and the cocoa. Beat in the vanilla. Spread over the cooled cake and allow to set.
Notes
- Store in an airtight container at room temperature for up to three days.
- If you’re making this on a hot day you may want to add a little more powdered sugar for thicker frosting, and allow the frosting to set in the fridge for 20 minutes before slicing.
Nutrition
Calories: 432 kcal, Carbohydrates: 61 g, Protein: 7 g, Fat: 19 g, Saturated Fat: 4 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 10 g, Trans Fat: 0.1 g, Cholesterol: 65 mg, Sodium: 280 mg, Potassium: 217 mg, Fiber: 3 g, Sugar: 42 g, Vitamin A: 219 IU, Vitamin C: 3 mg, Calcium: 52 mg, Iron: 2 mg