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Chocolate Zucchini Cake with Creamy Cocoa Frosting Recipe

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3.9 from 30 reviews

This rich and moist Chocolate Zucchini Cake combines the subtle earthiness of zucchini with deep cocoa flavors to create a decadent yet wholesome dessert. Perfect for gatherings, this cake is frosted with a creamy cocoa butter frosting that balances sweetness and texture, making every bite luscious and satisfying.

Ingredients

Cake

  • 1 ¾ cups (217g) all-purpose flour
  • ½ cup (40g) natural unsweetened cocoa powder
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (200g) lightly packed brown sugar
  • ¾ cup (150g) granulated sugar
  • 2 cups (220g) shredded zucchini

Frosting

  • ¼ cup (20g) natural unsweetened cocoa powder
  • 2 cups (226g) powdered sugar
  • Pinch of salt
  • ½ cup (113g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy whipping cream

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch rectangular cake pan, or use a nonstick baking spray that contains flour to ensure the cake releases easily.
  2. Mix dry ingredients: In a medium bowl, whisk together the salt, baking powder, baking soda, ground cinnamon, cocoa powder, and all-purpose flour. Set this mixture aside to combine flavors evenly.
  3. Beat wet ingredients: In a large bowl, vigorously whisk the eggs until fully beaten. Add vegetable oil, vanilla extract, brown sugar, and granulated sugar, then whisk until the mixture is smooth and well combined.
  4. Combine wet and dry: Using a spatula, gently fold the dry ingredients into the wet mixture. Stir just until incorporated to avoid over-mixing. Then fold in the shredded zucchini, which adds moisture and subtle texture.
  5. Bake the cake: Pour the batter evenly into the prepared pan. Place it in the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.
  6. Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan. This helps the cake firm up and makes it easier to frost.
  7. Prepare frosting: Sift cocoa powder into a bowl with powdered sugar and a pinch of salt to avoid lumps. At the same time, use a stand mixer or hand mixer to beat softened butter until creamy and smooth.
  8. Combine frosting ingredients: Add the powdered sugar and cocoa mixture to the beaten butter and mix until it looks crumbly. Stir in vanilla extract for flavor.
  9. Add cream for consistency: Slowly add 1 to 2 tablespoons of heavy whipping cream, beating continuously. Mix on high speed for at least one minute and add more cream as needed to achieve a smooth, spreadable frosting.
  10. Frost the cake: Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve.

Notes

  • Make sure to shred the zucchini finely and squeeze out excess moisture if it seems too wet to prevent sogginess in the cake.
  • Do not overmix the batter once the dry ingredients are added; overmixing can make the cake dense and tough.
  • The frosting consistency can be adjusted by adding more or less heavy cream depending on your preference.
  • This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • For a nutty twist, consider adding ½ cup chopped walnuts or pecans to the batter.

Find it online: https://recipethrive.com/chocolate-zucchini-cake-with-creamy-cocoa-frosting-recipe/