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Cream cheese glazed chocolate zucchini cake with slices on a plate

Chocolate Zucchini Cake with Cream Cheese Glaze

A delightful dessert that harmoniously blends rich chocolate flavors with the moist texture of zucchini, perfect for family gatherings or as a comforting treat at home.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 1/4 cups cake flour Gives the cake its airy texture.
  • 1/2 cup cocoa Lends the deep chocolate flavor.
  • 2 tsp baking powder Essential for giving the cake lift.
  • 1 1/2 tsp baking soda Works with baking powder for fluffiness.
  • Pinch salt Balances the sweetness.
  • 3/4 cup butter Adds moisture and depth.
  • 1 cup brown sugar Provides warm sweetness.
  • 1 cup granulated sugar Necessary sweetness for the cake.
  • 2 tsp vanilla extract Elevates the flavor.
  • 3 large eggs Binds and provides tender structure.
  • 1/2 cup milk Contributes to the moistness.
  • 2 cups grated zucchini Adds moisture and health benefits.
For the cream cheese glaze
  • 4 oz cream cheese Base of the glaze.
  • 2 cups powdered sugar For a sweet, thick glaze.
  • 2 tsp vanilla extract Adds flavor to the glaze.

Method
 

Preparation
  1. Grease and dust a bundt pan (or two 8-inch cake pans) with cocoa powder.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Sift together cake flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  4. In a large bowl, beat the butter, brown sugar, granulated sugar, and vanilla extract until fluffy and pale.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Gradually fold in the dry ingredients alternately with the milk, starting and ending with the dry mixture.
  7. Fold in the grated zucchini gently until just combined.
Baking
  1. Pour the batter into the prepared pan and bake at 350 degrees F for about 40-50 minutes for bundt pans or 25-30 minutes for 8-inch pans.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
  3. Let it cool completely before adding the cream cheese glaze.
Glaze
  1. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
  2. Add milk as needed to adjust the consistency of the glaze.
  3. Spoon the cream cheese glaze over the cooled cake.

Notes

Tips: Grate zucchini finely for seamless blending. Use fresh ingredients for better flavor. Let the cake cool fully before glazing to prevent melting.