This cake, you guys. This cake! I made a couple versions of it, and had neighbors and family taste it. They all weighed in and universally loved this version of the cake. This Chocolate Zucchini Cake is everything you want it to be. It has the most subtle zucchini flavor, while being rich in chocolate taste. This cake recipe has just the perfect amount of spices so as not to over throw the chocolate. Besides all of that, it is moist, easy to make, and comes with the BEST cream cheese frosting.
How to Make Chocolate Zucchini Cake
In theory you could make this in one bowl, but I like to make sure that I get all of my wet and dry ingredients incorporated correctly before we mix them together.
Baking a Layer Cake Recipe
Layer cakes look tricky, but they are actually a lot easier than you think. Here are a few things to consider:
Invest in good cake pans. I love USA Pans, Wilton and Nordic Ware. They are all baking brands that I think you can count on.Use parchment paper and cooking spray. I cut a circle of parchment paper to put on the bottom of the cake pan and then spray the sides with cooking spray.Divide the batter evenly. You can eye ball it or weigh the pans when you are done filling them, but you want to make sure that they all have relatively the same amount of batter. This allows them to bake evenly.Rotate the pans while baking. My oven (and a lot of others) have hot spots. Rotating the pans ensures that no layers cook faster than others.When you check to see if the cake is done, check all of the pans. Insert a toothpick into each cake pan. It should come out with just a few crumbs. One layer may need another minute or two and you can leave it in while pulling out the others.
Make this Cake in a 9 x 13 inch Pan
This cake can be made into a sheet cake with these changes:
Skip the parchment paper.Spray a 9 by 13 inch baking dish with cooking spray and add all the batter to it.Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the middle comes out clean.
Using Zucchini in Baking
I love cooking with zucchini. It gets super soft and lends a really great quality to the cake. But I often get the question within my baking recipes: Do I need to squeeze out the moisture? The answer in all of my baking recipes is: Nope! I account for the moisture of the zucchini in my ingredients. So actually if you do squeeze it out, the recipe won’t work right.
How Much Zucchini to Use
This recipe calls for 1 pound of shredded zucchini. In my experience that is about three medium zucchini or approximately 3 cups.
Making Cream Cheese Frosting
The key to making this frosting is making sure that the butter and cream cheese are room temperature but not too soft. You should be able to easily dent them without pushing your finger all the way through. I have had the experience of frosting this cake on way too hot of a day. The frosting did not want to cooperate because the butter had been too soft when I made it. If that happens to you, put the frosting in the refrigerator for 30 minutes and try again. Additionally, I typically only use 4 cups of powdered sugar in my cream cheese frosting. I added an extra cup to this recipe to make it more substantial and it worked perfect with this cake recipe.
Storing
Because of the cream cheese frosting, I would recommend that you store this cake in your refrigerator. Use plastic wrap pressed against the exposed cake pieces to keep it from drying out. This cake is best eaten within four days of making.
Other Great Zucchini Recipes
If you can’t get enough zucchini recipes, here are a few others that I love broken up into savory and baking.
Savory Zucchini Recipes
Zucchini FrittersBaked Zucchini FriesZucchini Salad
Baked Zucchini Recipes
Zucchini Banana BreadZucchini MuffinsZucchini Sheet CakeCaramel Zucchini Poke Cake
If you make this Chocolate Zucchini Cake recipe or any of my other recipes, please leave me a comment and let me know what you think! I love hearing from you!
