This chocolate zucchini cake is so chocolatey, so moist, and so flavorful, you’ll never taste the zucchini! I top mine with a chocolate cream cheese frosting that’s simple and not-too-sweet.
Ingredients
For Cake
2 cups (250 g) all-purpose flour
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar firmly packed
1 ½ teaspoons baking soda
½ teaspoon table salt
½ cup (50 g) natural cocoa powder
½ cup (118 ml) steaming hot or boiling water
10 Tablespoons (141 g) melted butter
1 cup (240 g) sour cream
2 large eggs lightly beaten
2 teaspoons vanilla extract
1 ½ cups (200 g) shredded zucchini I pat dry with a paper towel after weighing/measuring
For Frosting
8 oz (226 g) cream cheese softened
½ cup (113 g) unsalted butter softened
2 ½ cups (315 g) powdered sugar
⅓ cup (35 g) cocoa powder
¾ teaspoon vanilla extract
⅛ teaspoon table salt
2 Tablespoons mini chocolate chips for topping optional
Instructions
For Cake
Preheat oven to 350F (175C) and lightly grease a 9×13 baking dish with butter.
In a large mixing bowl, whisk together flour, sugars, baking soda, and salt until well-combined.
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