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Easy One-Bowl Double Chocolate Zucchini Cake Recipe with Cream Cheese Frosting

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A moist and chocolatey zucchini cake made in one bowl, topped with tangy cream cheese frosting. This easy recipe sneaks veggies into a delicious homemade treat perfect for any occasion.

Ingredients

Scale
  • 1¼ cups (150g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-process recommended)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or light olive oil
  • 1 teaspoon pure vanilla extract
  • 1½ cups (about 150g) grated zucchini, squeezed dry
  • 1 cup (175g) semi-sweet chocolate chips or chunks
  • For the Cream Cheese Frosting:
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Wash and dry 1½ cups of zucchini, then shred using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  2. Preheat oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan and line with parchment paper, leaving some overhang for easy removal.
  3. In a large mixing bowl, sift together 1¼ cups flour, ½ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk gently to combine.
  4. Add 1 cup granulated sugar, 2 large eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract to the dry ingredients. Mix with a whisk or electric mixer on low speed until just combined, avoiding overmixing.
  5. Gently fold in the squeezed zucchini and 1 cup chocolate chips.
  6. Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. The cake should spring back lightly when pressed.
  7. Let cake cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely (at least 1 hour).
  8. Prepare the cream cheese frosting by beating 8 ounces softened cream cheese with ¼ cup softened butter until smooth. Gradually add 2 cups powdered sugar, beating well after each addition. Stir in 1 teaspoon vanilla extract and a pinch of salt until silky and spreadable.
  9. Spread the cream cheese frosting generously over the cooled cake. Slice into squares and serve immediately or refrigerate for a firmer frosting texture.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy cake. Do not overmix batter to keep cake tender. Use room temperature eggs and butter for smooth frosting. If zucchini is very watery, sauté briefly before folding in. For richer chocolate flavor, add 1 teaspoon instant espresso powder to dry ingredients. Frosting can be chilled before spreading to prevent melting.

Nutrition

Keywords: double chocolate zucchini cake, chocolate cake, zucchini dessert, cream cheese frosting, one-bowl cake, easy chocolate cake, vegetable dessert, moist chocolate cake

Find it online: https://zorbmeal.com/easy-one-bowl-double-chocolate-zucchini-cake-recipe-with-cream-cheese-frosting-for-perfect-homemade-treats/