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Chocolate zucchini cake is moist, fluffy, and delicious. Loaded with fresh zucchini for a burst of nutrition, and topped with a homemade cream cheese icing. | aheadofthyme.com

Chocolate Zucchini Cake


  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour
  • Yield: 9-12
  • Diet: Vegetarian

Description

Chocolate zucchini cake is moist, fluffy, and delicious. Loaded with fresh zucchini for a burst of nutrition, and topped with a homemade cream cheese icing.


Ingredients

For the chocolate zucchini cake:

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder
  • 1/3 cup mini chocolate chips, semi-sweet 
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 medium zucchinipeeled and grated (about 1 cup) 
  • 3/4 cup vegetable oil
  • 2 eggs

For the cream cheese icing:

  • 1/2 cup cream cheese, softened at room temperature
  • 1 tablespoon milk
  • 2 tablespoons honey (or maple syrup)
  • 1/2 cup confectioners’ sugar

Instructions

  1. Preheat oven to 350F. Grease an 8-inch square pan with cooking oil spray.
  2. In a large mixing bowl, whisk to combine all the dry ingredients including flour, sugar, cocoa powder, chocolate chips, baking soda, baking powder and salt.
  3. In a medium mixing bowl, whisk to combine all the wet ingredients including grated zucchini, oil, and eggs. 
  4. Pour the wet ingredients into the dry ingredients. Stir with a silicone spatula until the ingredients are distributed evenly.  Make sure not to over mix.
  5. Carefully transfer the mixture into the greased baking pan. Bake for 50 to 55 minutes, until a toothpick inserted into the center of the cake comes out clean. 
  6. Let the cake cool in the pan for 10 minutes, then invert onto a wire cooling rack and cool completely. 
  7. Meanwhile, make the cream cheese icing by combining the softened cream cheese, milk, honey and sugar into a small mixing bowl. Mix well using a whisk or a hand mixer until smooth.
  8. Use an icing spatula to spread the cream cheese icing evenly over the chocolate cake. Slice and serve.

Notes

How to store un-iced cake: Store un-iced zucchini chocolate cake in an airtight container or wrapped tightly in plastic wrap at room temperature for 1-2 days. If you want your cake to last longer, store it in the refrigerator for up to one week. Store the icing separately in another airtight container for up to 3 days. To extend the life of homemade cream cheese icing, keep it in the freezer for up to one month.

How to store leftover iced cake: If you’ve already iced the whole cake, store it in an airtight container in the refrigerator for up to 3 days.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Cake
  • Method: Bake
  • Cuisine: American

Keywords: chocolate zucchini cake, zucchini chocolate cake, chocolate cake with zucchini, zucchini cake,