Chocolate zucchini cake might be the only green dessert I’ll happily eat.
Hi there! I’m back with another sheet cake — and this one sneaks in vegetables. Can we call it dinner? Or at least convince ourselves it’s a little healthier? Let’s go with yes.
I’ve done a few zucchini experiments over the years. My whole wheat zucchini snack cake is light and excellent, and a past version of chocolate zucchini cupcakes with an avocado fudge frosting is one of my favorites — rich, fudgy and irresistible. This recipe is similar in flavor but made as a sheet cake, perfect for slicing and sharing.
Of course this gets cream cheese frosting. Right now it’s my favorite topping — tangy, silky and perfect with chocolate. If you prefer, mascarpone makes a lovely substitute. I sometimes spread this on the cake and finish it with chocolate shavings or sprinkles for a little extra flair.
I didn’t grow up loving zucchini bread because most versions I had included nuts, and I avoided nuts in dessert for years. Over time that changed after tasting an unforgettable slice of zucchini bread that converted me. Now I welcome zucchini in both sweet and savory dishes, especially during summer when gardens deliver an abundance.
You know?
Eventually I relaxed my no-nuts rule in certain desserts, but I still prefer classic cookies, brownies and quick breads without them. Zucchini in cake keeps the crumb soft and moist without being heavy. It’s a great way to use extra summer squash and yields a tender cake that stores well in the fridge.
When zucchini is plentiful, this cake is one of my go-to weekend bakes. It’s mostly mixed in one bowl, bakes in under an hour and finishes with a quick chocolate cream cheese icing. Keep it chilled if you like your cake cold — we do.
Make it today and enjoy slices for the next few days. You can frost the completely cooled cake and top it with chocolate shavings for an elegant touch. Then grab a fork and dig in.
Then grab a fork!
Chocolate Zucchini Cake with Chocolate Cream Cheese Frosting
Chocolate Zucchini Cake with Chocolate Cream Cheese Icing
8 to 12 people
Ingredients
- 2 1/2 cups grated zucchini
- 1 3/4 cups all purpose flour
- 1 1/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 large eggs
- 1 cup olive oil
- 1 tablespoon vanilla extract
Chocolate cream cheese frosting
- 8 ounces cream cheese (or mascarpone), softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/4 cup chocolate shavings, for topping
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch pan with nonstick spray.
- Grate the zucchini, place it on a towel and sprinkle with a pinch of salt. Let it sit 10–15 minutes while you prepare the batter.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, cinnamon and salt.
- In a separate bowl, whisk the eggs, oil and vanilla. Stir the wet ingredients into the dry until combined, then fold in the zucchini.
- Spread the batter into the prepared pan and bake 35–40 minutes, until set in the center. Cool completely before frosting. If removing from the pan, cool 30 minutes in the pan, then invert gently.
Chocolate cream cheese frosting
- Beat the cream cheese and butter until smooth. Add the powdered sugar and cocoa, mixing until combined. Stir in the vanilla. Spread over the cooled cake and top with chocolate shavings. Store chilled if keeping for more than a day.
Notes
Did you make this recipe?
If you try it, tag your photos with #howsweeteats. I appreciate you so much!
Just look at that crumb!