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Moist Chocolate Zucchini Cake with Decadent Fudge Frosting

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A moist and tender chocolate zucchini cake topped with rich, creamy fudge frosting. This easy homemade recipe sneaks veggies into dessert for a delicious and comforting treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 ¼ cups (125g) shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
  • ½ cup (115g) unsalted butter, softened
  • ¼ cup (25g) unsweetened cocoa powder (for frosting)
  • 2 cups (240g) powdered sugar
  • 3–4 tbsp (45-60ml) milk (dairy-free milk optional)
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your cake pan and line the bottom with parchment paper for easy removal.
  2. Shred 1 medium zucchini using the coarse side of a box grater. Place the shreds in a clean towel and squeeze gently to remove excess moisture.
  3. In a large bowl, sift together 1 ½ cups all-purpose flour, ½ cup cocoa powder, 1 tsp baking soda, ½ tsp baking powder, and ¼ tsp salt.
  4. In a separate bowl, whisk 2 large eggs, 1 cup granulated sugar, ½ cup vegetable oil, and 1 tsp vanilla extract until smooth and slightly pale, about 2-3 minutes.
  5. Stir the shredded zucchini into the wet mixture until evenly distributed.
  6. Gradually add the dry ingredients to the wet, folding gently with a spatula. Avoid overmixing—stop once you see no flour streaks.
  7. Pour batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
  10. For the fudge frosting, beat ½ cup softened butter with ¼ cup cocoa powder until creamy.
  11. Gradually add 2 cups powdered sugar alternated with 3-4 tablespoons milk, beating until smooth and spreadable.
  12. Stir in 1 teaspoon vanilla extract.
  13. Once the cake is fully cooled, spread the fudge frosting evenly over the top. Optionally, sprinkle a pinch of sea salt or chocolate shavings.

Notes

Squeeze zucchini well to remove excess moisture to avoid soggy cake. Use room temperature eggs and oil for smoother batter. Fold batter gently to keep cake tender. Adjust frosting thickness with milk or powdered sugar as needed. Cool cake completely before frosting to prevent melting.

Nutrition

Keywords: chocolate zucchini cake, moist chocolate cake, fudge frosting, easy chocolate cake, homemade dessert, zucchini dessert, healthy chocolate cake

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