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Moist Homemade Shredded Zucchini Chocolate Cake Recipe with Cream Cheese Frosting

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A moist and decadent chocolate cake made with shredded zucchini for added moisture and nutrition, topped with a tangy cream cheese frosting. Perfect for any occasion and a great way to sneak veggies into dessert.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups (350 g) sugar, granulated or a blend of granulated and brown sugar
  • 3/4 cup (6 fl oz / 180 ml) vegetable oil (can substitute with melted coconut oil)
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (8 fl oz / 240 ml) buttermilk (or milk + 1 tbsp vinegar as substitute)
  • 2 medium zucchinis (about 2 cups shredded), packed but not squeezed dry
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Rinse and trim the ends of the zucchinis. Shred them using a box grater on the large holes. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture, but don’t dry completely. Set aside.
  2. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk briefly to combine evenly.
  4. In a separate bowl, whisk the sugar and oil until integrated. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and buttermilk.
  5. Fold the shredded zucchini into the wet ingredients gently to distribute evenly without breaking down the shreds.
  6. Gradually add the dry ingredients to the wet, folding carefully with a spatula. Do not overmix; the batter should be thick but smooth.
  7. Divide the batter evenly between the prepared pans. Tap the pans lightly on the counter to release air bubbles.
  8. Bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  9. Let cakes cool in pans for 15 minutes, then turn out onto a cooling rack to cool completely before frosting.
  10. For the frosting, beat softened cream cheese and butter together until smooth and creamy. Add vanilla and salt. Gradually add powdered sugar and mix on low until fluffy.
  11. Place one cake layer on a serving plate, spread a generous amount of frosting. Top with the second layer and frost the top and sides evenly.
  12. If frosting is too soft, chill for 15 minutes before spreading.

Notes

Do not overmix the batter to avoid a dense cake. Gently squeeze excess moisture from zucchini but keep some moisture for tenderness. Use room temperature cream cheese and butter for smooth frosting. Chill frosting if too soft before spreading. Cake cools best on a rack to avoid sogginess. Baking times may vary by oven; start checking at 30 minutes.

Nutrition

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

Find it online: https://recipebelle.com/moist-homemade-shredded-zucchini-chocolate-cake-recipe-with-cream-cheese-frosting/