Rich Chocolate Zucchini Cake: A Moist, Decadent Treat (Print Version)

Bake a surprisingly moist and rich chocolate zucchini cake! This easy recipe uses garden zucchini for a deliciously fudgy dessert you'll love.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cake Base Essentials

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 1/2 cup (100g) packed light brown sugar
04 - 2 large eggs, room temperature
05 - 1/2 cup (120ml) vegetable oil
06 - 1/2 cup (120ml) buttermilk

→ Rich Chocolate Elements

07 - 3/4 cup (75g) unsweetened cocoa powder
08 - 1 teaspoon vanilla extract
09 - 1 cup (170g) chocolate chips

→ Flavor Boosters & Moisture Makers

10 - 1 teaspoon baking soda
11 - 1/2 teaspoon baking powder
12 - 1/2 teaspoon salt
13 - 2 cups (about 2 medium) shredded zucchini, lightly squeezed

→ Cream Cheese Frosting Goodness

14 - 8 ounces (226g) cream cheese, softened
15 - 1/2 cup (113g) unsalted butter, softened
16 - 3-4 cups (360-480g) powdered sugar, sifted
17 - 1-2 tablespoons milk

# Instructions:

01 - First things first, let's get that oven ready. Preheat your oven to 350°F (175°C). Then, grab a 9x13 inch baking pan. Grease it well with butter or cooking spray, and if you're feeling fancy (or just want extra insurance against sticking), dust it lightly with cocoa powder instead of flour. It just makes the edges look so much prettier and keeps them from getting that white floury look. I always forget this step and then regret it when the cake tries to cling to the pan for dear life!
02 - In a large bowl, whisk together your all-purpose flour, granulated sugar, brown sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Give it a good whisk until everything is combined and there are no lumpy bits of cocoa powder hiding out. This step is crucial for an even bake, so don't rush it! I once thought a quick stir was enough, and ended up with pockets of dry cocoa in my cake – not ideal, folks.
03 - In a separate, medium bowl, whisk your eggs, vegetable oil, buttermilk, and vanilla extract until they're well combined. You want a nice, smooth, slightly pale mixture. The smell of the vanilla and buttermilk together is just lovely, hinting at the deliciousness to come! Make sure your eggs are room temperature; it really does make a difference in how well everything emulsifies. I used to pull them straight from the fridge and the batter always felt a bit off.
04 - Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until *just* combined. And I mean *just* combined! Overmixing is the enemy of a tender cake. You'll see some streaks of flour, and that's totally okay. This is where I always have to resist the urge to keep stirring, but less is more here for a truly moist Chocolate Zucchini Cake.
05 - Now for the good stuff! Gently fold in your shredded zucchini and chocolate chips. The batter will look thick and lovely, flecked with green and dark chocolate. Distribute them evenly, but again, don't overmix. You're just coaxing them into the batter, not beating them into submission! It's amazing how much zucchini disappears into this cake, making it so incredibly moist.
06 - Pour the batter into your prepared pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, not wet batter. Let it cool completely in the pan before frosting. While it cools, whip up your cream cheese frosting! Beat softened cream cheese and butter until smooth, then gradually add powdered sugar and a splash of milk until it's light and fluffy. Once the cake is completely cool, spread that glorious frosting all over your Chocolate Zucchini Cake. Enjoy!

# Notes:

01 - Don't overmix the batter; it makes for a tough cake, trust me, I've done it!
02 - This cake actually tastes better the next day, so it’s a great make-ahead dessert for potlucks.
03 - No buttermilk? A splash of vinegar or lemon juice in regular milk works in a pinch - I've used it many times.
04 - A sprinkle of flaky sea salt on top of the frosting just before serving really elevates the chocolate.

# Equipment Needed:

01 - 9x13 inch baking pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - electric mixer (optional
06 - for frosting)

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 20-25g
Total Carbohydrate: 45-55g
Protein: 5-7g

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