Description

An indulgent, moist chocolate zucchini cake made with simple pantry ingredients and topped with a rich, dark fudge frosting. This one-bowl recipe is easy to make, kid-friendly, and stays tender for days.

Ingredients

Scale

1/2 cup (115g) unsalted butter, melted and cooled
1 1/2 cups (300g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups (190g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups (about 2 medium) grated zucchini, lightly salted and squeezed dry
1/2 cup (115g) butter, softened (for frosting)
3/4 cup (75g) unsweetened cocoa powder (for frosting)
3 cups (360g) powdered sugar, sifted (for frosting)
2–3 tablespoons whole milk (for frosting)
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
Grate the zucchini using the large holes of a box grater. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Squeeze dry in a clean kitchen towel or paper towels until damp but not dripping.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the melted butter and sugar together until smooth. Add eggs one at a time, beating well after each. Stir in the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with the grated zucchini. Mix on low speed or fold gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes. Check at 50 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 1-2 hours).
While the cake cools, make the frosting: Beat softened butter until creamy. Add cocoa powder and mix. Gradually add powdered sugar and milk, alternating, until spreadable. Add vanilla and salt. Beat on high for 2 minutes until fluffy.
Spread the frosting over the completely cooled cake. Slice and serve at room temperature.

Notes

Ensure zucchini is squeezed dry to prevent a soggy cake. Do not overmix the batter to avoid a tough texture. The cake must be completely cool before frosting to prevent the frosting from melting. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 4 days. Can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 40
Sodium: 250
Fat: 16
Saturated Fat: 9
Carbohydrates: 55
Fiber: 2
Protein: 4

Keywords: chocolate zucchini cake, fudge frosting, moist cake, easy baking, one bowl recipe, vegetable dessert, kid friendly baking