Easy Chocolate Zucchini Cake

Shredded zucchini is the secret weapon in this chocolate cake, and nobody will guess it’s in there. The zucchini melts into the batter during baking, adding moisture without any vegetable flavor. Combined with a deep chocolate cake mix and a hit of cinnamon, you get a cake that stays incredibly moist for days.

The tube pan gives it an elegant shape that looks like you spent way more time than you actually did. Beat the mix with eggs, oil, and water for two full minutes to develop structure, then fold the zucchini in gently. You want it distributed evenly, not beaten into oblivion.

The cream cheese frosting is rich and tangy, made adjustable with the option to add more powdered sugar to thicken or more milk to thin. Spread it only on a fully cooled cake. This frosting slides right off warm cake, and you’ll end up with a puddle instead of a finish.

Pro Tips

• Don’t squeeze moisture out of the zucchini. Unlike zucchini bread recipes, this cake wants that extra liquid for an ultra-moist crumb.
• Leave the skin on. The green flecks disappear completely into the dark chocolate batter.
• Cool in the pan for 25 minutes before turning out. Too soon and the cake tears; too long and it sticks.
• Refrigerate the frosted cake. Cream cheese frosting needs to stay cold.

Variations

• Add a cup of chocolate chips folded in with the zucchini for pockets of melted chocolate.
• Use yellow squash instead of zucchini. Same moisture benefit, slightly sweeter flavor.
• Dust the top with cocoa powder instead of frosting for a lighter finish.