Moist Chocolate Zucchini Cake – Oh Sweet Basil


this Chocolate zucchini cake is so juicy and chocolatey that you won’t believe it’s made with zucchini. And the frosting is chocolate and cream cheese perfection!

This cake is my answer to all the zucchini squash that sits on my counter! It’s the juiciest, richest cake, and adding zucchini makes it pretty healthy, right?

Ok, not at all, but it sure makes a good excuse to eat multiple pieces. Shhhhh … don’t judge!

I keep seeing people posting about all of their excess zucchini on our neighborhood facebook group. It must be put in this cake or our chocolate zucchini banana bread. Or if you fancy something hearty, try our BBQ zucchini nachos or our Mexican zucchini boats! Zucchini is so versatile!

(Mom, you really are the cutest and please oh please let my hair become like yours)

This chocolate zucchini snack cake is actually the perfect picture of my life. Well, it’s the perfect picture of how my life is going. I go to Idaho and tell my mom that I made the tastiest zucchini bundt dark chocolate cake in the history of the world.

Mom applauds me and praises me all sorts.

Mom makes an even better chocolate zucchini cake and serves it for Sunday dinner and I ask her for the recipe.

I’d get anything whomp, whomp on you, but I really love it when she hits me in the kitchen and proves herself the real cook in the family. Your food is always the best.

What ingredients do you need for chocolate courgette cake?

Not a shocker here, but you need zucchini and cocoa! Madness i know! Then everything else is pretty much your typical cake ingredient. The details are on the recipe card below, but here is your basic list:

cakes

  • Eggs
  • sugar
  • Brown sugar
  • Rapeseed oil
  • vanilla
  • flour
  • baking powder
  • Baking soda
  • cocoa
  • cinammon
  • salt
  • zucchini

glaze

  • cocoa
  • cream cheese
  • butter
  • powdered sugar
  • Chocolate milk
A pan of chocolate zucchini cake that has been cut into pieces and removed, and covered with smooth, creamy chocolate icing.

How to make chocolate zucchini cake

Who has ever devoured a piece of chocolate cake only to find it totally dry and almost inedible? Oh, it’s the worst! With this dream ship of a chocolate cake you won’t have this problem! The recipe card has all of the detailed instructions, but here are the basic steps:

cakes

  • Preheat the oven and spray a 9 × 13 cake pan with cooking spray
  • Beat the eggs
  • Add the other wet ingredients (oil, sugar and vanilla) and mix everything together
  • Mix all dry ingredients (flour, baking powder, baking soda, cocoa, cinnamon and salt) in another bowl
  • Add the dry ingredients and the grated zucchini to the wet ingredients and stir until everything goes together
  • Bake the cake
  • Let the cake cool completely before adding the frosting

glaze

  • Beat the cream cheese and butter until creamy
  • Add vanilla
  • Sift in the powdered sugar and cocoa
  • Add the salt
  • Mix on a low level, add a little milk until the desired consistency is achieved

A top view of a moist chocolate zucchini cake with chocolate and cream cheese frosting. The cake was cut but not served.

Why is zucchini added to desserts?

Zucchini gives baked goods moisture and keeps cakes and breads moist and tender.

Can this recipe be made into a Bundt cake?

Necessarily! Pour the batter into a well-greased 10-cup mold and bake for 50-60 minutes.

Can this recipe be made into cupcakes?

Yes!! I would use cupcake liners and they will bake for about 18-20 minutes. About 20-24 cupcakes are made.

A piece of chocolate and zucchini cake with a creamy chocolate and cream cheese frosting on a wooden dessert plate.

Do you peel zucchini for cake?

Zucchini do not have to be peeled for cakes.

Just wash, cut the ends and rub. I like to rub it on the smallest wire rack, and then it won’t even stand out in the cake.

This is how I get my kids to eat it without even knowing it!

Is Zucchini Good For You?

Zucchini is rich in vitamins and minerals.

Zucchini has many valuable minerals, including calcium, iron, magnesium, phosphorus and a lot of potassium.

A piece of chocolate zucchini cake on a wooden plate with a fork next to it. The cake is rich, moist chocolate and there are a few other dessert plates with cakes on top.

Can chocolate zucchini cake be frozen?

You can freeze chocolate zucchini cakes for up to 3 months. It is best to freeze before frosting and add the frosting just before serving.

How long can zucchini cake keep?

Stored at room temperature it can be kept for 2 days.

Cake can be kept in the refrigerator for 1 week.

Can I prepare zucchini cakes in advance?

This cake is great to cook and freeze before serving.

A piece of moist chocolate zucchini cake on a wooden dessert plate.  The cake is covered with chocolate and cream cheese frosting.

Grate and add the zucchini Chocolate zucchini cake with chocolate and cream cheese frosting! The chocolate lovers in your life will love you forever!

More zucchini recipes you’re sure to love:

Cute

Savory

A piece of chocolate zucchini cake on a wooden dessert plate.  The cake is covered with a creamy chocolate and cream cheese frosting.

Servings: 20th

  • 3 Eggs
  • 1 Cup sugar
  • 1 Cup Brown sugar
  • 1 Cup Rapeseed plus 3 tablespoons
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon Baking soda
  • 1/2 Cup cocoa
  • 1 teaspoon cinammon
  • 1 teaspoon salt
  • 2 cups zucchini grated, does not have to be peeled, approx. 2 zucchini

For the frosting

  • 8th ounce cream cheese Room temperature
  • 1/4 Cup butter unsalted, soft
  • 3 cups powdered sugar
  • 1/2 Cup cocoa unsweetened
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon milk Chocolate milk is a game changer if you have it

For the cake

  • Beat eggs until smooth and lemon colored

  • Add the oil sugar and vanilla.

  • Mix well.

  • Mix the flour, baking powder, baking powder, cocoa, cinnamon and salt in a separate bowl.

  • Mix the dry ingredients and zucchini with the wet ingredients.

  • Pour into a 9X13 inch cake pan and bake at 350 degrees for 30-40 minutes. Insert a toothpick after 30 minutes, if it comes out clean, it’s done.

  • Let the cake cool completely, which can take a good 1-3 hours depending on the heat in your house. Then freeze the cake and serve.

  • Cover leftovers and store for up to 1 week.

For the frosting

  • In the bowl of a paddle-top electric mixer (or a hand-held electric mixer with a large bowl), whip 8 ounces of cream cheese with butter on medium / high speed until creamy, scraping the bowl as needed. Add vanilla.

  • Sift 3 cups of powdered sugar with 1/2 cup of cocoa powder to make sure there are no lumps, then add 1/4 teaspoon of salt. Mix on low speed and add the splash of milk when it comes together. If necessary, add an extra tablespoon of milk.

Chocolate zucchini cake can be baked in a Bundt pan for 50-60 minutes.
This cake is great to cook and freeze before serving.

Nutritional information

Chocolate zucchini cake

Amount per serving (1 g)

Calories 422
Calories from Fat 207

% Daily Value *

fat 23g35%

Saturated fat 12g75%

cholesterol 74mg25%

sodium 373mg16%

potassium 209mg6%

carbohydrates 53g18%

Fiber 3g13%

Sugar 39g43%

protein 5g10%

Vitamin A 638IE13%

vitamin C 2mg2%

calcium 59mg6%

iron 2mg11%

* The daily percentage values ​​are based on a 2000 calorie diet.

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