How To Make Chocolate Zucchini Cake with Chocolate Cream Cheese Frosting
Vegetable in a cake? You better believe it because zucchini adds a moist and soft texture to this chocolatey zucchini cake recipe.
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
In a medium mixing bowl whisk together flour, both cocoa powders, salt, baking soda and baking powder for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment mix butter, oil and granulated sugar.
Mix in eggs one at a time, then blend in buttermilk and vanilla extract. Set on low speed, slowly add in dry ingredients and mix until well combined.
Remove from stand mixer, add zucchini and fold to combine. Pour batter into prepared baking dish and spread into an even layer.
Bake in preheated oven 32 to 38 minutes until toothpick inserted into center comes out clean.
Allow to cool on a wire rack 30 minutes then cover and let cool completely. Once cool frost with Chocolate Cream Cheese Frosting and store in an airtight container in refrigerator.
In a bowl of an electric stand mixer fitted with the paddle attachment, cream butter and cream cheese until smooth.
Mix in powdered sugar and cocoa powder, then add vanilla and mix until combined.
- Calories: 375.83kcal
- Fat: 19.94g
- Saturated Fat: 8.87g
- Trans Fat: 0.42g
- Monounsaturated Fat: 7.80g
- Polyunsaturated Fat: 1.69g
- Carbohydrates: 47.73g
- Fiber: 1.34g
- Sugar: 36.30g
- Protein: 3.84g
- Cholesterol: 65.02mg
- Sodium: 226.70mg
- Calcium: 41.38mg
- Potassium: 128.44mg
- Iron: 1.17mg
- Vitamin A: 133.55µg
- Vitamin C: 2.84mg
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