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Moist One-Bowl Chocolate Zucchini Cake Easy Recipe with Cream Cheese Frosting

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A simple, moist chocolate zucchini cake made in one bowl, topped with light whipped cream cheese frosting. Perfect for a quick, no-fuss dessert that sneaks in veggies without sacrificing flavor.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 3/4 cup unsweetened cocoa powder (75 g), sifted
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar (granulated or mix of granulated and brown sugar) (300 g)
  • 1/2 cup vegetable oil (120 ml) (can substitute with melted coconut oil)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), squeezed lightly to remove excess water
  • 8 oz cream cheese, softened (Philadelphia brand recommended)
  • 1/2 cup unsalted butter, softened (113 g)
  • 3 cups powdered sugar, sifted (360 g)
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line with parchment paper.
  2. Grate the zucchini using a fine grater or food processor attachment. Place in a clean kitchen towel and squeeze out excess moisture, keeping it moist but not dripping.
  3. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to blend evenly.
  4. Add sugar, vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir gently with a wooden spoon or whisk until just combined; some lumps are okay.
  5. Fold in the grated zucchini gently, ensuring even distribution without overmixing.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 40-45 minutes, checking doneness with a toothpick starting at 40 minutes. The toothpick should come out clean or with a few moist crumbs.
  8. Cool the cake completely on a wire rack before frosting.
  9. To make the frosting, beat the softened cream cheese and butter until smooth and creamy.
  10. Gradually add powdered sugar, beating slowly to avoid a sugar cloud.
  11. Add vanilla extract and heavy cream, then whip on high speed for 3-5 minutes until light and fluffy.
  12. Spread the frosting evenly over the cooled cake. Chill for 15-20 minutes to set before slicing.

Notes

Squeeze zucchini well to avoid soggy cake. Do not overmix batter; lumps are okay. Frosting should be made with room temperature ingredients for best texture. Chill frosting if too soft and whip again. Use a sharp knife wiped clean between cuts for neat slices.

Nutrition

Keywords: chocolate zucchini cake, one-bowl cake, cream cheese frosting, easy dessert, moist chocolate cake, vegetable dessert, quick cake recipe

Find it online: https://dahliadishes.com/moist-one-bowl-chocolate-zucchini-cake-easy-recipe-with-cream-cheese-frosting/