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Moist Double Chocolate Zucchini Cake with Cream Cheese Frosting

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A rich, moist double chocolate zucchini cake topped with tangy cream cheese frosting. This easy homemade recipe uses simple pantry staples and fresh zucchini for a tender, flavorful dessert perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (can substitute with almond flour for gluten-free)
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon instant coffee granules (optional)
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini (about 1 medium zucchini, squeezed to remove excess water)
  • ½ cup (90g) semi-sweet chocolate chips
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease your pan(s) and line with parchment paper if desired.
  2. Grate the zucchini finely using a box grater or food processor. Place in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and instant coffee granules. Whisk to blend evenly.
  4. In a large bowl, beat sugar and eggs until pale and fluffy, about 3 minutes with an electric mixer. Slowly add oil and vanilla, mixing until smooth.
  5. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Stop mixing when no flour streaks remain.
  6. Fold in the grated zucchini and chocolate chips evenly.
  7. Pour the batter into prepared pan(s). Bake for 35-40 minutes for a 9×13-inch pan or 25-30 minutes for two 8-inch round pans. Test doneness with a toothpick; it should come out with a few moist crumbs.
  8. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
  9. To make the frosting, beat softened cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and salt, mixing until smooth and spreadable. Adjust consistency with a teaspoon of milk if needed.
  10. Spread the cream cheese frosting evenly over the cooled cake. If using two layers, frost between layers and on top.

Notes

Squeeze excess moisture from zucchini to avoid soggy cake. Use good quality cocoa and chocolate for best flavor. Frost only when cake is completely cooled to prevent melting. Frosting can be chilled briefly if too soft. Optional to sprinkle extra chocolate chips or shaved chocolate on top for texture. For vegan option, substitute eggs with flax eggs and use dairy-free cream cheese.

Nutrition

Keywords: double chocolate zucchini cake, chocolate cake, zucchini dessert, cream cheese frosting, easy chocolate cake, moist chocolate cake, healthy chocolate cake, gluten-free adaptable, dairy-free option

Find it online: https://tempotaste.com/moist-double-chocolate-zucchini-cake-recipe-easy-homemade-frosting/