Description
This Chocolate Zucchini Snack Cake is rich, moist, and full of deep chocolate flavor. Fresh grated zucchini keeps the cake soft and tender, while chocolate chips and cream cheese frosting make it an easy dessert for summer gatherings, family meals, and everyday treats.
Ingredients
2 large eggs
1 cup granulated sugar
1/3 cup Dutch-process unsweetened cocoa powder
3/4 cup vegetable oil
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup all-purpose flour
1/3 cup chocolate chips
1 1/2 cups fresh grated zucchini
4 tablespoons salted butter
8 ounces cream cheese
3 cups powdered sugar
1 tablespoon vanilla extract
Instructions
1. Preheat the oven to 350°F.
2. Grease a 9 x 9-inch baking pan or line it with parchment paper.
3. Whisk the eggs in a large mixing bowl until smooth.
4. Add the granulated sugar, cocoa powder, vegetable oil, vanilla extract, and cinnamon.
5. Whisk until the mixture is fully combined.
6. Add the baking soda, baking powder, and salt.
7. Fold in the all-purpose flour gently.
8. Before the flour is fully incorporated, add the grated zucchini and chocolate chips.
9. Continue folding just until no dry flour remains.
10. Pour the batter into the prepared baking pan and spread it evenly.
11. Bake for 30 to 35 minutes, or until the top springs back lightly and a toothpick inserted into the center comes out without wet batter.
12. Let the cake cool completely on a wire rack.
13. Beat the butter and cream cheese together until smooth and creamy.
14. Gradually add the powdered sugar and vanilla extract.
15. Beat until the frosting is smooth.
16. Spread the cream cheese frosting evenly over the cooled cake.
17. Slice into 12 portions and serve.
Notes
Use freshly grated zucchini for the best moisture and texture.
There is no need to peel the zucchini.
Avoid overmixing the batter because it can make the cake dense.
Do not overbake. A few moist crumbs on a toothpick are fine.
Cool the cake completely before frosting.
For thicker frosting, add a little more powdered sugar.
For thinner frosting, add a small amount of milk or lemon juice.
Store frosted cake in an airtight container in the refrigerator for up to 5 days.
Freeze the unfrosted cake or individual slices for up to 3 months.
Thaw frozen cake overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 491
- Sugar: 51 g
- Sodium: 247 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 61 mg