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Moist Chocolate Zucchini Cake Recipe with Easy Brown Butter Cream Cheese Frosting

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A moist and tender chocolate zucchini cake with a rich, nutty brown butter cream cheese frosting. This cake sneaks in zucchini for moisture and a subtle earthiness, making it a delicious and surprising dessert.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 3/4 cup unsweetened cocoa powder (75g)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup granulated sugar (200g)
  • 1/2 cup packed light brown sugar (110g)
  • 2 large eggs, room temperature
  • 3/4 cup vegetable oil (180ml)
  • 2 tsp vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
  • 1/2 cup unsalted butter (115g) for frosting, browned
  • 8 oz cream cheese (225g), softened
  • 2 to 3 cups powdered sugar (240 to 360g)
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Wash and trim the ends of about 2 medium zucchinis. Grate them using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture. (Approx. 10 minutes)
  2. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper. (5 minutes)
  3. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Whisk to combine evenly. (3 minutes)
  4. In another bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and pale. (3 minutes)
  5. Gently fold the squeezed grated zucchini into the wet mixture using a rubber spatula to keep the batter airy. (2 minutes)
  6. Slowly add the dry ingredients to the wet ingredients, folding carefully until just combined. Avoid overmixing. (2 minutes)
  7. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 30 minutes. (35-40 minutes)
  8. Let the cake cool in the pan on a wire rack for about 15 minutes, then invert onto the rack and cool completely before frosting. (At least 1 hour)
  9. In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter foams, turns golden brown, and smells nutty (about 5-7 minutes). Remove from heat and let cool to room temperature but not solidify. (10 minutes)
  10. Beat the softened cream cheese with the browned butter until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Beat until light and fluffy. Adjust powdered sugar for desired sweetness and consistency. (5-7 minutes)
  11. Spread the frosting evenly over the cooled cake with an offset spatula or butter knife. Cut into squares and serve. (5 minutes)

Notes

Squeeze out excess moisture from zucchini to avoid a soggy cake. Brown the butter carefully to avoid burning; the nutty aroma signals readiness. Do not frost the cake while warm to prevent frosting from melting. If batter is too thick, add 1-2 tablespoons of milk to loosen without losing moisture. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free frosting, use vegan cream cheese and vegan butter (browning vegan butter not tested).

Nutrition

Keywords: chocolate zucchini cake, brown butter frosting, cream cheese frosting, moist cake, easy dessert, zucchini dessert, chocolate cake, vegetable dessert

Find it online: https://avabowls.com/moist-chocolate-zucchini-cake-recipe-with-easy-brown-butter-cream-cheese-frosting/