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–+ servings
chocolate zucchini cake with cream cheese frosting and edible flowers on a cake stand.
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Chocolate Zucchini Cake

Fluffy, decadent, and gooey, chocolate zucchini cake is a quick and easy dessert! With the tangy cream cheese frosting playing off the flavors of rich chocolate, the cake has quickly become an easy favorite in my home. 
Prep Time20 minutes
Cook Time40 minutes
Course: Cakes, Dessert
Cuisine: American
Servings: 8 servings
Calories: 492kcal
Author: Natasha Minocha

Ingredients

  • 1 cup All-purpose flour
  • 1/2 cup Almond meal
  • 1/2 cup Cocoa powder
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 2 Eggs
  • 1/2 cup Oil
  • 1 tsp Vanilla extract
  • 3/4 cup Brown sugar
  • 1/3 cup Milk, lukewarm
  • 1 cup Shredded zucchini
  • 1/2 cup Dark chocolate chips

Cream Cheese Frosting

  • 1/2 cup Cream cheese, room temperature
  • 3 tbsp Cream
  • 1/3 cup Powdered sugar
US Customary - Metric

Instructions

  • Preheat your oven to 180 C / 350 F. Grease an 8" cake tin.
  • Whisk together the all-purpose flour, almond meal, cocoa powder, baking soda, and salt.
    1 cup (130g) All-purpose flour, 1/2 cup (65g) Almond meal, 1/2 cup (45 g) Cocoa powder,1 tsp Baking soda,1/4 tsp Salt
  • Combine the eggs, oil, brown sugar, and vanilla extract in a blender. Blend until smooth.
    2 Eggs, 1/2 cup (100g) Oil, 3/4 cup (115g) Brown sugar,1 tsp Vanilla extract
  • Add to the dry ingredients and mix well. Add lukewarm milk.
    1/3 cup ( 80g) Milk, lukewarm
  • Fold in the grated zucchini and chocolate chips.
    1 cup (120 g) Shredded zucchini, 1/2 cup (90 g) Dark chocolate chips
  • Pour the batter into the prepared pan and bake at 180 C / 350 F for 35-40 minutes or until a skewer inserted in the center comes out clean.
  • Cool the cake in the pan for a few minutes before turning it out on a cooling rack.
  • Spread the cream cheese frosting on the cooled cake. Decorate with edible flowers and sprinkles. Slice and serve. Enjoy!

Cream cheese frosting

  • Combine the cream cheese, cream, and icing sugar in a small bowl until light and fluffy.
    1/2 cup (115g) Cream cheese, 3 tbsp Cream, 1/3 cup (40g) powdered sugar

Video

Notes

  • There is no need to squeeze moisture out of the zucchini for this cake. That's what makes this a super moist chocolate zucchini cake. You can lightly blot it if it's too wet.
  • I used 1 cup of tightly packed shredded zucchini, but feel free to use up to 1.5 cups, if you wish. The baking time may increase by a few minutes for the cake.
  • You also don't need to peel the zucchini!
  • Don't overmix the batter. That can make the cake dense instead of light and tender.
  • Don't overbake the cake. The cake will be ready when a skewer inserted in the center comes out with a few moist crumbs attached.

Nutrition

Serving: 1 Serving | Calories: 492kcal | Carbohydrates: 51g | Protein: 8g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 297mg | Potassium: 297mg | Fiber: 4g | Sugar: 31g | Vitamin A: 385IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 2mg