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Moist Chocolate Zucchini Cake Recipe with Easy Espresso Cream Cheese Frosting

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A moist chocolate zucchini cake with a velvety, almost molten crumb texture, topped with a silky espresso cream cheese frosting that balances sweetness with a subtle bitterness.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 225g) grated zucchini, squeezed to remove excess water
  • ½ cup (120ml) buttermilk or plain yogurt
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment paper.
  2. Grate 1 ½ cups zucchini and squeeze out excess moisture.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, beat granulated sugar, brown sugar, and eggs until slightly thickened (2-3 minutes). Add oil and vanilla; mix until smooth.
  5. Stir shredded zucchini into wet mixture, then add buttermilk and mix well.
  6. Fold dry ingredients into wet ingredients gently until no dry streaks remain.
  7. Pour batter into prepared pan and smooth the top. Tap pan to release air bubbles.
  8. Bake for 35-40 minutes, checking at 35 minutes with a toothpick; it should come out with moist crumbs but no wet batter.
  9. Cool cake in pan for 15 minutes, then transfer to wire rack to cool completely (about 1 hour).
  10. For frosting, beat cream cheese and butter until smooth. Add dissolved espresso powder, vanilla, and salt.
  11. Gradually add powdered sugar, mixing until fluffy and spreadable.
  12. Spread frosting evenly over cooled cake and swirl lightly for texture.
  13. Slice with a sharp knife dipped in hot water and wiped dry. Serve at room temperature.

Notes

Do not over-squeeze zucchini to retain moisture. Use room temperature ingredients for better texture. Fold dry ingredients gently to avoid tough cake. Start checking cake early to avoid overbaking. Let cake cool completely before frosting to prevent melting. For gluten-free, substitute almond flour; for dairy-free, use dairy-free cream cheese and coconut milk with lemon juice instead of buttermilk.

Nutrition

Keywords: chocolate zucchini cake, espresso cream cheese frosting, moist chocolate cake, zucchini dessert, easy chocolate cake, vegetable dessert, baking with zucchini

Find it online: https://spoonmira.com/moist-chocolate-zucchini-cake-recipe-with-easy-espresso-cream-cheese-frosting/