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Chocolate Zucchini Cake with Cream Cheese Frosting

A rich, moist chocolate zucchini cake topped with tangy cream cheese frosting and baked in a simple 9x13 pan.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 382 kcal

Equipment

  • 1 9x13-inch baking pan
  • 1 box grater for shredding zucchini
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 Whisk
  • 1 spatula
  • 1 hand mixer for frosting

Ingredients
  

For the chocolate zucchini cake

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups zucchini shredded, lightly packed
  • 1/2 cup buttermilk
  • 3/4 cup mini chocolate chips optional

For the cream cheese frosting

  • 8 ounces cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt

Instructions
 

Make the cake

  • Preheat the oven to 350°F. Grease a 9x13-inch baking pan and line with parchment if desired.
  • Shred the zucchini using the large holes of a box grater. Lightly blot if very wet, but do not squeeze completely dry.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  • In a large bowl, whisk together the oil, sour cream, granulated sugar, brown sugar, eggs, and vanilla until smooth.
  • Add the dry ingredients to the wet ingredients in two additions, alternating with the buttermilk. Stir just until combined.
  • Fold in the shredded zucchini and mini chocolate chips, if using. The batter will be thick.
  • Spread the batter evenly in the prepared pan. Bake for 32 to 38 minutes, until the top springs back lightly and a tester inserted in the center comes out with a few moist crumbs.
  • Cool the cake completely in the pan before frosting.

Make the frosting and finish

  • Beat the softened cream cheese and butter until smooth.
  • Add the powdered sugar, vanilla, and salt. Beat until creamy and spreadable.
  • Spread the frosting over the cooled cake, then slice and serve.

Notes

Do not over-drain the zucchini or the cake may lose moisture. For neat slices, chill the frosted cake for 20 to 30 minutes before cutting. Store covered in the refrigerator for up to 4 days.