This Chocolate Zucchini Cake is a delightful surprise, blending rich cocoa with the subtle sweetness of zucchini for a moist, indulgent treat. In just under an hour, you’ll have a dessert that’s both decadent and secretly wholesome, perfect for satisfying any chocolate craving. The tender crumb and velvety texture make every bite irresistible, while the zucchini adds a subtle freshness that balances the richness. It’s a clever way to sneak in a veggie without compromising on flavor.
With its deep chocolatey aroma and luscious frosting, this cake is a crowd-pleaser that’s as easy to make as it is delicious. The zucchini keeps it incredibly moist, ensuring each slice melts in your mouth. Whether for a special occasion or a cozy afternoon treat, this cake delivers comfort and joy in every forkful. Plus, it’s ready in less than an hour—perfect for when you need something sweet, fast!
Ingredients for Chocolate Zucchini Cake
- For the Cake:
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar (firmly packed)
- 1 ½ teaspoons baking soda
- ½ teaspoon table salt
- ½ cup (50 g) natural cocoa powder
- ½ cup (118 ml) steaming hot or boiling water
- 10 Tablespoons (141 g) melted butter
- 1 cup (240 g) sour cream (can substitute with Greek yogurt)
- 2 large eggs (lightly beaten)
- 2 teaspoons vanilla extract
- 1 ½ cups (200 g) shredded zucchini (pat dry with a paper towel after measuring)
- For the Frosting:
- 8 oz (226 g) cream cheese (softened)
- ½ cup (113 g) unsalted butter (softened)
- 2 ½ cups (315 g) powdered sugar
- ⅓ cup (35 g) cocoa powder
- ¾ teaspoon vanilla extract
- ⅛ teaspoon table salt
- 2 Tablespoons mini chocolate chips (optional, for topping)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13 baking dish with butter.
- Mix dry ingredients: In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, and salt until well-combined.
- Prepare cocoa mixture: In a separate heatproof bowl, pour hot or boiling water over cocoa powder. Whisk until smooth.
- Add wet ingredients: Whisk in melted butter, followed by sour cream, eggs, and vanilla extract until fully combined.
- Combine wet and dry ingredients: Gently fold the dry ingredients into the wet mixture using a spatula until halfway combined. Add shredded zucchini and continue mixing until uniform. Do not overmix to avoid a dense cake.
- Bake: Spread the batter evenly into the prepared pan. Bake on the center rack for 33-35 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool: Allow the cake to cool completely before frosting.
- Make the frosting: In a mixing bowl, combine softened cream cheese and butter until smooth. Gradually add powdered sugar, cocoa powder, vanilla extract, and salt, stirring until creamy and well combined.
- Frost the cake: Spread the frosting evenly over the cooled cake. Sprinkle with mini chocolate chips if desired. Slice and enjoy!
Creative Topping Ideas for Your Chocolate Zucchini Cake
While the recipe includes mini chocolate chips for topping, you can get creative with other options! Try a drizzle of caramel sauce or a sprinkle of chopped nuts like pecans or walnuts for added crunch. For a fruity twist, add fresh berries like raspberries or strawberries on top. If you’re feeling indulgent, a dollop of whipped cream or a scoop of vanilla ice cream pairs perfectly with this rich cake.
How to Store and Keep Your Cake Fresh
Store your Chocolate Zucchini Cake in an airtight container or cover the baking dish tightly with plastic wrap. It will stay fresh at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you’d like to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Time-Saving Tips for Busy Bakers
To save time, shred the zucchini ahead of time and store it in the fridge in an airtight container. You can also measure out all your dry ingredients the night before and keep them in a sealed bag. If you’re short on time, skip the frosting and dust the cake with powdered sugar for a simpler finish. These small steps can make the process smoother and faster!
Recipe Variations to Try
This recipe is versatile! For a gluten-free version, swap the all-purpose flour with a gluten-free blend. If you prefer a dairy-free cake, use plant-based butter and sour cream alternatives. You can also add spices like cinnamon or nutmeg for a warm, cozy flavor. For a nutty twist, fold in chopped walnuts or pecans into the batter before baking.
Common Questions Answered
Wondering if you can use frozen zucchini? Yes, but make sure to thaw and squeeze out excess moisture before adding it to the batter. Can you make this cake in a different pan? Absolutely! A 9-inch round pan or bundt pan works well, but adjust the baking time accordingly. Lastly, don’t worry if the batter seems thin—the zucchini adds moisture, and the cake will bake up perfectly!
Zucchini Cake
Ingredients
For the cake
- 2 cups all-purpose flour (250 g)
- 1 cup granulated sugar (200 g)
- 3/4 cup dark brown sugar firmly packed (150 g) (you may substitute light brown sugar)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon table salt
- 1 cup sour cream (226 g)
- 10 Tablespoons unsalted butter melted (140 g)
- 2 large eggs lightly beaten (room temperature preferred)
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini patted dry (225 g) (weigh before patting dry)
For the frosting
- 8 oz cream cheese softened (226 g)
- 1/2 cup unsalted butter softened (113 g)
- 2 1/2 cups powdered sugar (315 g)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon table salt
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour a 13×9 metal baking pan. Set aside.
- In a large mixing bowl, whisk together flour, sugars, baking soda, and table salt.
- In a separate mixing bowl, whisk together melted butter, sour cream, eggs, and vanilla extract.
- Add the wet ingredients to the dry and use a spatula to gently fold together until about 50% combined.
- Add zucchini and continue to fold together until all ingredients are well-combined (don’t over-mix as cake could be dense or rubbery if you do).
- Spread batter evenly into prepared baking pan and transfer to center rack of 350F (175C) preheated oven. Bake for about 27-30 minutes – until cake is lightly golden on top and is baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cake to cool completely in pan before frosting.
- Combine cream cheese and butter in a large mixing bowl and use an electric mixer to stir until smooth and creamy.
- Gradually, with mixer on low-speed, add powdered sugar until completely combined.
- Stir in vanilla extract and salt. Scrape the sides and bottom of the bowl to ensure ingredients are well-combined.
- Spread evenly over cooled cake. Slice, serve, and enjoy!