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Moist Cream Cheese Frosted Chocolate Zucchini Cake

moist cream cheese frosted chocolate zucchini cake - featured image
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A moist, rich chocolate zucchini cake topped with tangy cream cheese frosting, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk (or milk with 1 tbsp lemon juice as substitute)
  • 2 medium zucchinis (about 2 cups grated, packed), shredded and squeezed to remove excess moisture
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest (optional)

Instructions

  1. Grate 2 medium zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
  2. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine evenly.
  4. In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir in the buttermilk.
  5. Gradually add the wet ingredients to the dry mixture, stirring gently with a spatula until just combined. Do not overmix.
  6. Fold in the grated zucchini evenly throughout the batter.
  7. Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for about 15 minutes, then transfer to cooling racks to cool completely before frosting.
  9. To make the frosting, beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating on low speed then increasing to fluffy texture.
  10. Mix in vanilla extract and fresh lemon zest.
  11. Place one cake layer on a serving plate. Spread a thick layer of frosting over the top. Add the second layer and frost the top and sides evenly.
  12. Refrigerate the cake for at least 30 minutes to let the frosting set before serving.

Notes

Squeeze out excess moisture from zucchini to avoid soggy cake. Use room temperature eggs and dairy for better mixing. Avoid overmixing batter to keep cake tender. Chill frosting if too runny before spreading. For more intense chocolate flavor, add 1 tablespoon instant espresso powder to dry ingredients.

Nutrition

Keywords: chocolate zucchini cake, cream cheese frosting, moist chocolate cake, easy chocolate cake, zucchini dessert, homemade cake, quick dessert

Find it online: https://sweetstirring.com/moist-cream-cheese-frosted-chocolate-zucchini-cake-easy-homemade-recipe-to-try-today/