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Moist Double Chocolate Zucchini Cake Recipe with Cream Cheese Frosting

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A moist and rich double chocolate zucchini cake with a tangy cream cheese frosting that sneaks in veggies while delivering indulgent flavor. Perfect for any occasion and easy to make with pantry staples.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (for gluten-free, try almond or oat flour)
  • ½ cup (50g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk (or sub with 1 tbsp lemon juice + milk for 10 minutes)
  • 1 ½ cups (about 225g) grated zucchini, packed (no need to peel)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your 9×13-inch pan or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. No need to peel. Set aside and let it drain slightly if watery.
  3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
  4. In a mixer bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry mix. Mix just until combined after each addition.
  7. Gently fold in the shredded zucchini with a spatula, ensuring even distribution without overmixing.
  8. Pour the batter into the prepared pan and spread evenly.
  9. Bake for 40-45 minutes, checking doneness with a toothpick inserted in the center; it should come out with a few moist crumbs but no wet batter.
  10. Cool the cake completely on a wire rack before frosting.
  11. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and salt, mixing until fluffy and spreadable.
  12. Spread the frosting evenly over the cooled cake. Chill for 20 minutes if a firmer finish is desired.

Notes

Do not squeeze all moisture out of the zucchini; slight draining is enough to keep the cake moist. Use room temperature ingredients for best results. Beat butter and sugar thoroughly to aerate the batter. Fold zucchini gently to avoid toughness. Test doneness with a toothpick that comes out with moist crumbs. Chill cake before frosting to prevent melting. If batter is too thick after adding zucchini, add 1-2 tablespoons of milk to loosen. Sift powdered sugar for a silky frosting finish.

Nutrition

Keywords: double chocolate zucchini cake, chocolate cake, zucchini dessert, cream cheese frosting, moist chocolate cake, easy chocolate cake, vegetable dessert

Find it online: https://ariaappetite.com/moist-double-chocolate-zucchini-cake-recipe-with-cream-cheese-frosting-thats-perfect-and-easy/