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Moist Zucchini Chocolate Cake Recipe with Easy Espresso Cream Cheese Frosting

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A quick and easy moist chocolate cake made with shredded zucchini and topped with a smooth espresso cream cheese frosting. Perfect for last-minute desserts and crowd-pleasing occasions.

Ingredients

Scale
  • 2 cups shredded zucchini (about 2 medium zucchinis, no need to peel)
  • 1¾ cups all-purpose flour (can substitute with almond flour for gluten-free option)
  • ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup vegetable oil (can use melted coconut oil)
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk (or ½ cup milk + 1 tsp vinegar)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3–4 cups powdered sugar, sifted
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line with parchment paper.
  2. Shred zucchini using a box grater or food processor; no need to squeeze out moisture. Set aside.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Mix well.
  4. In another bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly thickened.
  5. Stir in buttermilk (or milk + vinegar mixture) into the wet ingredients.
  6. Gradually fold dry ingredients into wet ingredients until combined, avoiding overmixing.
  7. Gently fold shredded zucchini into the batter.
  8. Pour batter into prepared pan and smooth the top. Tap pan gently to release air bubbles.
  9. Bake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  10. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
  11. For frosting: Beat cream cheese and butter until smooth and creamy.
  12. Dissolve espresso powder in 1 tablespoon hot water, then add to cream cheese mixture along with vanilla and salt.
  13. Gradually beat in powdered sugar until fluffy and desired sweetness is reached.
  14. Spread frosting evenly over cooled cake. Optionally, dust with cocoa or espresso powder.
  15. Slice and serve at room temperature. Cake tastes better the next day once flavors meld.

Notes

Do not squeeze zucchini before adding to batter to keep cake moist. Be gentle when folding ingredients to avoid a dense texture. Dissolve espresso powder in hot water before adding to frosting to avoid graininess. Cool cake completely before frosting to prevent melting. Optional variations include adding nuts, using gluten-free flour, or making vegan substitutions.

Nutrition

Keywords: zucchini chocolate cake, espresso cream cheese frosting, moist chocolate cake, quick chocolate cake, easy dessert, zucchini dessert, gluten-free option, vegan option

Find it online: https://milacook.com/moist-zucchini-chocolate-cake-recipe-with-easy-espresso-cream-cheese-frosting/