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Chocolate Zucchini Cake

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Chocolate Zucchini Cake is a rich, moist chocolate cake packed with zucchini for extra moisture and a slightly healthier twist. Topped with creamy frosting or enjoyed on its own, it’s a delightful treat that no one will guess is hiding some veggies!

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour

  • 1 cup unsweetened cocoa powder

  • 1 ½ teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 ½ teaspoons ground cinnamon

  • 2 large eggs

  • 1 cup granulated sugar

  • 1 cup packed brown sugar

  • 1 cup vegetable oil

  • 2 teaspoons vanilla extract

  • 2 cups grated zucchini (about 2 medium zucchinis, unpeeled)

  • 1 cup semi-sweet chocolate chips (optional, for added chocolatey goodness)

For the Frosting (optional but recommended):

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 3 cups powdered sugar

  • ¼ cup unsweetened cocoa powder

  • 2 teaspoons vanilla extract

  • 2 tablespoons milk (or more for desired consistency)

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two round cake pans.

2. Prepare the Zucchini:

Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or paper towel and gently squeeze to remove excess moisture.

3. Mix the Dry Ingredients:

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.

4. Mix the Wet Ingredients:

In a large mixing bowl, whisk together eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.

5. Combine Wet and Dry Ingredients:

Add the dry ingredients to the wet ingredients in batches, mixing until just combined.
Fold in the grated zucchini and chocolate chips (if using). The batter will be thick.

6. Bake the Cake:

Pour the batter into the prepared baking dish or pans. Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

7. Prepare the Frosting (Optional):

For the frosting, beat the cream cheese and butter until smooth and creamy.
Add powdered sugar, cocoa powder, vanilla extract, and milk, and beat until smooth and fluffy. Adjust consistency with more milk if necessary.

8. Frost the Cake:

Once the cake has cooled completely, spread the frosting over the top. If you made two layers, frost in between the layers as well. Optionally, sprinkle with extra chocolate chips or shaved chocolate.

Serving Suggestions:

  • Serve with a scoop of vanilla ice cream or whipped cream for an extra treat.

  • Pair with a cup of coffee or cold milk to enhance the chocolatey experience.

Notes

Pro Tips:

  • Do not overmix the batter – mix just until combined to avoid a dense cake.

  • Squeeze out excess moisture from the zucchini – this will help ensure the cake isn’t too soggy.

  • You can add chopped walnuts or pecans to the batter for extra crunch and flavor.

Common Mistakes to Avoid:

  • Not draining the zucchini properly – this can make the cake too wet.

  • Overbaking – check the cake with a toothpick to make sure it’s done, as overbaking can lead to a dry cake.

  • Using cold cream cheese for the frosting – this can lead to a lumpy frosting, so make sure it’s softened.

Storage Instructions:

  • Store leftover cake in an airtight container in the refrigerator for up to 5 days.

  • The cake can also be frozen (without frosting) for up to 2 months. Let it thaw before frosting and serving.

 

Enjoy your Chocolate Zucchini Cake — a rich, chocolatey, and surprisingly moist cake with a secret healthy twist! 

Find it online: https://bakesbliss.com/chocolate-zucchini-cake/