Description
Chocolate zucchini cake sneaks veggies into a delightful dessert that’ll make your sweetheart swoon. Rich chocolate flavor and hidden zucchini create a surprisingly delicious Valentine’s Day surprise perfect for sharing.
Ingredients
Scale
Cake Dry Ingredients:
- 2 cups all-purpose flour
- ½ cup natural cocoa powder
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon table salt
Cake Wet Ingredients:
- 1 ½ cups shredded zucchini
- 1 cup sour cream
- 10 tablespoons melted butter
- 2 large eggs
- ½ cup steaming hot or boiling water
- 2 teaspoons vanilla extract
Frosting Ingredients:
- 2 ½ cups powdered sugar
- 8 ounces cream cheese
- ½ cup unsalted butter
- ½ cup cocoa powder
- ¾ teaspoon vanilla extract
- ½ teaspoon table salt
- 2 tablespoons mini chocolate chips
Instructions
- Warm your oven to precisely 350°F and thoroughly coat a 9×13 inch baking dish with butter, ensuring complete surface coverage.
- Combine 2 cups flour, 1 cup granulated sugar, 1 cup brown sugar, 1½ teaspoons baking soda, and ½ teaspoon salt in a large mixing bowl.
- Whisk ½ cup cocoa powder with ½ cup boiling water until the mixture transforms into a smooth, glossy liquid.
- Pour 10 tablespoons melted butter into the cocoa mixture, blending thoroughly with a whisk.
- Incorporate 1 cup sour cream, 2 lightly beaten eggs, and 2 teaspoons vanilla extract, mixing until the ingredients create a uniform consistency.
- Merge wet and dry ingredient mixtures, then gently fold in 1½ cups patted-dry zucchini until evenly distributed.
- Transfer batter to the prepared baking dish, spreading it uniformly across the surface.
- Bake for 33-35 minutes at 350°F, checking doneness by inserting a toothpick into the center – it should emerge completely clean.
- Allow cake to cool completely before frosting, giving it approximately 60-90 minutes at room temperature.
- Beat 8 ounces cream cheese and ½ cup butter until they reach a silky, integrated texture.
- Gradually add 2½ cups powdered sugar, stirring consistently to prevent lumps.
- Blend in ½ cup cocoa powder and mix until the frosting achieves a smooth consistency.
- Stir in ¾ teaspoon vanilla extract and ½ teaspoon salt, creating a rich, balanced flavor profile.
- Spread frosting evenly across the cooled cake’s surface using a spatula.
- Optionally garnish with 2 tablespoons mini chocolate chips for extra visual appeal and crunch.
Notes
- Grate zucchini on the larger holes of a box grater to ensure moisture and texture throughout the cake.
- Squeeze out excess liquid from zucchini using a clean kitchen towel to prevent a soggy cake bottom.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend that contains xanthan gum.
- Store cake covered in the refrigerator for up to 5 days, letting it sit at room temperature for 15 minutes before serving to soften the frosting.
- Prep Time: 20 minutes
- Cook Time: 33-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 395 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 55 mg