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Chocolate Zucchini Cake - Rich and moist chocolate zucchini cake topped with chocolate peanut butter frosting.
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Chocolate Zucchini Cake

Rich and moist chocolate zucchini cake topped with chocolate peanut butter frosting.
Prep Time30 minutes
Cook Time40 minutes
Course: Desserts
Cuisine: American
Keyword: cake
Servings: 16
Calories: 937kcal
Author: Sara

Ingredients

For the cake:

  • 1 cup butter softened
  • 1 ½ cups sugar
  • 2 eggs
  • ½ cup vanilla yogurt 5.3 oz container
  • 1 teaspoon vanilla
  • 2 ½ cups flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups zucchini shredded

For the frosting:

  • ⅔ cup milk chocolate chips
  • ½ cup peanut butter

Instructions

For the cake:

  • Preheat oven to 350º Fahrenheit.
  • In a large mixing bowl, cream butter and sugar together until fluffy.
  • Beat in eggs.
  • Add yogurt and vanilla. Mix well.
  • In a separate bowl, combine flour, cocoa powder, baking soda, and salt.
  • Add to wet ingredients and mix until uniform.
  • Stir in zucchini.
  • Transfer to greased 9x13 baking pan.
  • Bake for 35-40 minutes.

For the frosting:

  • Add chocolate chips and peanut butter to a small saucepan.
  • Cook on medium heat until melted and smooth. Stir frequently.
  • Spread over cake.

Notes

  1. Proper Zucchini Preparation: Ensure the zucchini is properly shredded and excess moisture is removed before adding it to the cake batter. Use a box grater or food processor to shred the zucchini, then gently squeeze out any excess moisture using paper towels or a clean kitchen towel. This step prevents the cake from becoming too wet and ensures a moist but not soggy texture.
  2. Frosting Consistency: When making the frosting, melt the chocolate chips and peanut butter together in a small saucepan over medium heat until smooth and well combined. Stir frequently to prevent burning and ensure a silky-smooth consistency. Once melted, remove from heat promptly to prevent overcooking, which can lead to a grainy texture in the frosting.
  3. Cooling Before Frosting: Allow the chocolate zucchini cake to cool completely in the baking pan before frosting. Attempting to frost a warm cake can cause the frosting to melt and slide off, resulting in a messy presentation. Letting the cake cool ensures that the frosting sets properly and adheres to the cake surface, creating a deliciously decadent finish.

Nutrition

Calories: 937kcal | Carbohydrates: 114g | Protein: 15g | Fat: 50g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 752mg | Potassium: 473mg | Fiber: 4g | Sugar: 68g | Vitamin A: 1116IU | Vitamin C: 8mg | Calcium: 97mg | Iron: 4mg