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Fudgy Double Chocolate Zucchini Cake with Cream Cheese Frosting

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A rich, moist, and fudgy double chocolate zucchini cake topped with tangy cream cheese frosting. This easy homemade dessert sneaks in zucchini for moisture and subtle freshness without any veggie taste.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 180g) shredded zucchini, squeezed dry
  • ½ cup (90g) semi-sweet chocolate chips or chunks
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) 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 1 ½ cups zucchini using a box grater. Squeeze out excess moisture using a clean kitchen towel.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a large bowl, beat granulated sugar, brown sugar, and vegetable oil with a hand mixer on medium speed until glossy and smooth, about 2 minutes.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. Gradually fold in the dry ingredients to the wet ingredients, mixing gently to avoid overmixing.
  7. Fold in shredded zucchini and chocolate chips gently until combined.
  8. Pour batter evenly into prepared pan and smooth the top with a spatula.
  9. Bake for 35–40 minutes, checking at 33 minutes with a toothpick. Cake is done when toothpick comes out with moist crumbs but no wet batter.
  10. Cool cake completely in the pan on a wire rack for about 1 hour before frosting.
  11. For frosting, beat cream cheese and butter until smooth and creamy, about 3 minutes.
  12. Gradually add powdered sugar, 1 cup at a time, beating on low speed until fully incorporated.
  13. Stir in vanilla extract and a pinch of salt. Adjust consistency with a teaspoon of milk if needed.
  14. Spread frosting evenly over cooled cake. Optionally, sprinkle mini chocolate chips or cocoa nibs on top.
  15. Slice into squares and serve.

Notes

Use room temperature eggs and butter for best results. Squeeze out zucchini moisture thoroughly to avoid soggy cake. Do not overmix batter to keep cake tender. Frost only after cake is completely cooled to prevent melting. Tent cake with foil if browning too quickly. Refrigerate frosting if not using immediately and bring to room temperature before spreading.

Nutrition

Keywords: chocolate zucchini cake, fudgy chocolate cake, cream cheese frosting, easy dessert, homemade cake, zucchini dessert, double chocolate cake

Find it online: https://jodierecipes.com/fudgy-double-chocolate-zucchini-cake-recipe-easy-homemade-dessert-with-cream-cheese-frosting/