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Chocolate Zucchini Cake with Cream Cheese Frosting

A rich, ultra-moist chocolate zucchini cake topped with tangy cocoa cream cheese frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate zucchini cake
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 cups zucchini shredded and lightly squeezed dry
  • 3/4 cup semisweet chocolate chips
For the cream cheese frosting
  • 8 ounces cream cheese softened
  • 4 tablespoons unsalted butter softened
  • 2 cups powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt

Equipment

  • 1 8-inch square baking pan lined with parchment
  • 2 mixing bowls
  • 1 whisk
  • 1 spatula for folding and spreading
  • 1 box grater for shredding zucchini
  • 1 hand mixer for frosting

Method
 

Prepare the cake
  1. Preheat the oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  3. In a large bowl, whisk the oil, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, then whisk in the vanilla and buttermilk.
  4. Fold the dry ingredients into the wet ingredients just until combined. Stir in the shredded zucchini and chocolate chips.
  5. Spread the batter evenly in the prepared pan. Bake for 32 to 35 minutes, until the center springs back lightly and a tester comes out with a few moist crumbs.
  6. Cool the cake in the pan for 15 minutes, then lift it out and cool completely on a rack.
Make the frosting
  1. Beat the softened cream cheese and butter until smooth and creamy.
  2. Add the powdered sugar, cocoa powder, vanilla, and salt. Beat until fluffy and spreadable.
  3. Spread the frosting over the completely cooled cake. Slice into 12 pieces and serve.

Notes

Lightly squeeze the shredded zucchini to remove excess moisture, but do not dry it out completely. Cool the cake fully before frosting. Store frosted cake covered in the refrigerator for up to 4 days.