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Moist Zucchini Chocolate Chip Cake with Dark Chocolate Frosting

moist zucchini chocolate chip cake - featured image
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A moist and flavorful zucchini chocolate chip cake topped with luscious dark chocolate frosting. This easy homemade recipe balances chocolate richness with veggie goodness for a comforting dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup packed (110g) brown sugar
  • ¾ cup (180ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 1 cup (175g) mini semi-sweet chocolate chips
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar, sifted (for frosting)
  • ¾ cup (75g) unsweetened cocoa powder (for frosting)
  • 3–4 tbsp (45-60ml) heavy cream (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
  2. Wash and trim zucchinis. Finely shred using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, sift together flour, baking soda, baking powder, salt, and ground cinnamon. Whisk to combine and set aside.
  4. In another large bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth and well blended, about 2 minutes with an electric mixer on medium speed.
  5. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. Gradually add dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed. Stop as soon as no flour streaks remain.
  7. Gently fold in the squeezed shredded zucchini and mini chocolate chips.
  8. Pour batter into prepared pan and spread evenly. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 40 minutes.
  9. Let cake cool in pan on a rack for 15 minutes, then remove from pan and cool completely before frosting.
  10. To make frosting: Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed to avoid sugar clouds.
  11. Add heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and spreadable, adjusting cream for desired consistency.
  12. Spread frosting evenly over cooled cake using a spatula or knife. For decoration, create swirls with the back of a spoon.

Notes

Squeeze out excess moisture from zucchini to avoid soggy cake. Use room temperature eggs and oil for better batter texture. Fold chocolate chips in last to prevent sinking. Chill frosting if too soft and re-whip before spreading. Tent cake with foil if top browns too fast.

Nutrition

Keywords: zucchini cake, chocolate chip cake, moist cake, dark chocolate frosting, easy dessert, homemade cake, vegetable dessert

Find it online: https://merrymorsel.com/moist-zucchini-chocolate-chip-cake-recipe-easy-homemade-dark-chocolate-frosting/