Chocolate Zucchini Cake With Chocolate Cream Cheese Frosting
This moist chocolate cake is hiding two whole cups of zucchini inside! It is a perfect way to use some of the extra harvest and who doesn't love cake? The easy frosting takes it to a whole new stratosphere of deliciousness. This great recipe for zucchini chocolate cake is sure to have you looking forward to zucchini season.
Servings: 12 Servings
Ingredients
Cake
- ½ cup vegetable oil
- 1½ cups granulated sugar
- 1 teaspoon vanilla extract
- 1⅔ cups all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups shredded zucchini packed
Chocolate Cream Cheese Frosting
- ½ cup butter soft
- 8 oz. cream cheese soft
- 3 cups powdered sugar
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 to 2 Tablespoons milk
Makes: 9 x 13inch rectangle
Instructions
Chocolate Zucchini Cake
- Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick spray.
- In a large mixing bowl, stir together ½ cup vegetable oil, 1½ cups granulated sugar, and 1 teaspoon vanilla extract.
- Add 1⅔ cups all purpose flour, ½ cup cocoa powder, 1 teaspoon baking powder and 1 teaspoon salt. Stir to combine. The mixture will look very dry, almost like wet sand, at this point.
- Finely shred zucchini, pack it into a measuring cup, being sure to add the liquid.
- Stir 2 cups shredded zucchini into the dry ingredients. As it releases its moisture, it should start to form a thick cake batter. (If your zucchini was dry, you may want to add a teaspoon or two of water to help it form a batter. Dry batter will result in more of a brownie consistency of cake.)
- Pour batter into prepared baking pan and bake for 25-30 minutes or until the center bounces back when lightly touched with a finger.
- Allow to cool before frosting.
Chocolate Cream Cheese Frosting
- Beat ½ cup butter and 8 oz. cream cheese together until the mixture is smooth and airy.
- Add 3 cups powdered sugar, ½ cup cocoa powder, and 1 teaspoon vanilla extract, mixing until combined.
- Stir 1 to 2 Tablespoons milk. Add more milk if necessary to get the desired texture.
- Spread over cooled cake. Lightly cover with plastic wrap and refrigerate until ready to serve.
- Serve slightly chilled or at room temperature.
Nutrition
Serving: 1piece | Calories: 513kcal | Carbohydrates: 74g | Protein: 5g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 354mg | Potassium: 213mg | Fiber: 3g | Sugar: 56g | Vitamin A: 534IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg
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