Description
A deeply chocolatey, moist cake that hides grated zucchini for extra tenderness, topped with a tangy cream cheese frosting. This forgiving one-bowl dessert is perfect for using up garden surplus.
Ingredients
Scale
- 2 cups medium zucchini, grated (about 300g)
- 2 cups all-purpose flour (250g)
- 1 ½ cups sugar (300g)
- ¾ cup unsweetened cocoa powder (75g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs, room temperature
- ½ cup vegetable oil (120ml)
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water (240ml)
- 8 oz full-fat cream cheese, softened (225g)
- ½ cup unsalted butter, softened (115g)
- 3–4 cups powdered sugar, sifted (360-480g)
- 1 teaspoon vanilla extract (for frosting)
- ¼ teaspoon salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Wash and grate the zucchini using the large holes of a box grater. Place shredded zucchini in a clean kitchen towel or paper towels and squeeze out as much liquid as possible until damp but not dripping.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugars until no lumps remain.
- Add the eggs, vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients. Beat with a hand mixer on medium speed for about 2 minutes until the batter is thick and dark.
- Stir in the squeezed zucchini by hand. Slowly pour in the hot coffee or hot water. Mix until just combined; the batter will be thin.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, make the frosting: In a separate bowl, beat the softened cream cheese and butter until smooth. Add 1 teaspoon vanilla and ¼ teaspoon salt.
- Gradually add the powdered sugar, one cup at a time, beating on low speed to avoid dust. Once all sugar is added, beat on high for 2 minutes until fluffy.
- Spread the frosting evenly over the completely cooled cake. Slice and serve.
Notes
Squeeze the zucchini thoroughly to remove excess water to prevent a soggy cake. Do not overmix the batter after adding the hot liquid to keep the cake tender. Ensure all ingredients for the frosting are at room temperature for a smooth consistency. The cake keeps well in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38
- Sodium: 350
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 2
- Protein: 5
Keywords: zucchini chocolate cake, moist chocolate cake, cream cheese frosting, garden zucchini recipe, one bowl cake, hidden vegetable dessert