Chocolate Zucchini Cake
Chocolate Zucchini Cake - an incredibly moist chocolate cake topped with a cloud of chocolate cream cheese frosting. No one will ever guess the secret ingredient is green!
Ingredients
For the Chocolate Zucchini Cake:
- 2 cups (283g) all-purpose flour
- ¾ cup (75g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup (113g) unsalted butter, melted and cooled
- ½ cup (112g) vegetable oil
- 1 ¾ cups (347g) granulated sugar
- 3 large eggs
- ½ cup (113g) buttermilk
- 2 teaspoons vanilla
- 2 ½ cups (330g) finely shredded zucchini
For the Chocolate Cream Cheese Frosting:
- ½ cup (113g) unsalted butter, at a cool room temperature
- 8 oz (226g) cream cheese, at a cool room temperature
- 3 cups (375g) powdered sugar
- 6 tablespoons (36g) unsweetened natural cocoa powder
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F. Spray a 9 by 13-inch baking pan with nonstick cooking spray.
For the Chocolate Zucchini Cake:
- In a medium bowl, whisk together the dry ingredients: the flour, cocoa, baking soda, baking powder, and salt.
- In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, mix together the butter, oil, and sugar until combined, about 1 minute.
- Add the eggs, one at time, beating for 20 seconds after each addition.
- Mix in the buttermilk and vanilla until thoroughly combined.
- On low speed, mix in the dry ingredients until combined.
- Stir in the grated zucchini with a wooden spoon or spatula.
- Pour into prepared pan and bake on the middle rack until a toothpick inserted into the center comes out clean, about 30 minutes.
- Cool completely before frosting.
For the Chocolate Cream Cheese Frosting:
- In the bowl of a stand mixer or in a mixing bowl with a hand mixer, beat the butter and cream cheese until smooth. Add the vanilla, cocoa, confectioners’ sugar, and pinch of salt. Beat until light and fluffy.
- Spread on cooled cake.
Nutrition
Calories: 505kcal
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