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Moist Chocolate Zucchini Cake with Easy Homemade Fudge Frosting

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A quick and easy moist chocolate zucchini cake with rich fudge frosting that sneaks veggies into dessert without compromising flavor. Perfect for busy nights and crowd-pleasing occasions.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (or almond flour for gluten-free)
  • 1 cup (200g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 180g) grated zucchini, squeezed dry
  • 1 cup (240ml) heavy cream
  • 8 oz (225g) semi-sweet chocolate chips or chopped chocolate
  • 2 tablespoons unsalted butter
  • ¼ cup (30g) powdered sugar, sifted
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line baking pan(s) with parchment paper.
  2. Grate zucchini and squeeze out excess moisture until damp but not dripping.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and sugar; whisk to combine.
  4. In a separate bowl, beat eggs lightly, then add oil and vanilla extract; stir gently to blend.
  5. Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
  6. Fold in grated zucchini gently until evenly distributed.
  7. Pour batter into prepared pan(s) and smooth the top.
  8. Bake 35-40 minutes for 9×13-inch pan or 25-30 minutes for two 8-inch round pans; test doneness with toothpick.
  9. Cool cake completely on a wire rack before frosting.
  10. For frosting, heat heavy cream in a small saucepan until just simmering; do not boil.
  11. Pour hot cream over chocolate chips in a heatproof bowl; let sit 2 minutes, then stir until smooth.
  12. Add butter, powdered sugar, and vanilla; stir until incorporated.
  13. Let frosting cool to room temperature, then whisk until thick and spreadable.
  14. Spread frosting evenly over cooled cake; chill frosted cake 15 minutes before slicing for neat edges.

Notes

Squeeze zucchini well to avoid soggy cake. Sift cocoa powder and flour to prevent clumps. Let hot cream sit on chocolate to melt gently to avoid seizing. Frost cake only when completely cool to prevent melting. Frosting can be made up to 2 days ahead and refrigerated. Adjust powdered sugar in frosting to taste. For dairy-free frosting, substitute heavy cream with canned coconut milk.

Nutrition

Keywords: chocolate zucchini cake, fudge frosting, moist chocolate cake, easy dessert, zucchini dessert, homemade frosting, quick cake recipe, gluten-free adaptable, dairy-free option

Find it online: https://breezybake.com/moist-chocolate-zucchini-cake-recipe-easy-homemade-fudge-frosting-tutorial/