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Fudgy Double Chocolate Zucchini Cake with Whipped Cream Cheese Frosting

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A rich, moist, fudgy chocolate cake that sneaks in shredded zucchini for moisture and a subtle veggie note, topped with a tangy whipped cream cheese frosting. Perfect for a quick, comforting dessert that feels a little less guilty.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or almond flour for gluten-free)
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk or plain yogurt (dairy-free yogurt for vegan)
  • 1 ½ cups (about 2 medium) zucchini, shredded and squeezed dry
  • 1 cup (175g) semi-sweet chocolate chips (or chopped dark chocolate)
  • For the Whipped Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2–3 tablespoons heavy cream or milk (to adjust consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan and line with parchment paper.
  2. Shred zucchini using a box grater or food processor. Squeeze out excess moisture with a towel.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a separate bowl, beat eggs and sugar until light and fluffy (2-3 minutes). Add oil, vanilla, and buttermilk/yogurt; mix until combined.
  5. Fold shredded zucchini into wet ingredients, then gradually fold in dry ingredients gently to avoid overmixing.
  6. Fold in chocolate chips evenly.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 35-40 minutes, checking at 30 minutes with a toothpick until it comes out with moist crumbs.
  9. Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, salt, and heavy cream until fluffy and spreadable.
  11. Once cake is fully cooled, spread frosting evenly over the top.
  12. Slice and serve.

Notes

Squeeze excess moisture from zucchini to prevent soggy cake. Use room temperature eggs and dairy for better texture. Fold batter gently to avoid toughness. Cool cake completely before frosting to prevent melting. If frosting is too thin, chill before spreading; if too thick, add more cream. Toss chocolate chips in flour before folding to prevent sinking.

Nutrition

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

Find it online: https://magnetmeal.com/fudgy-double-chocolate-zucchini-cake-recipe-easy-homemade-dessert/