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Moist One-Bowl Chocolate Chip Zucchini Cake with Cream Cheese Frosting

moist one-bowl chocolate chip zucchini cake - featured image
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A moist, rich chocolate chip zucchini cake made in one bowl, topped with tangy cream cheese frosting. Perfect for quick, easy homemade dessert cravings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon (optional)
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 1 cup (175g) chocolate chips (semi-sweet or dark)
  • For the cream cheese frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line with parchment paper.
  2. Grate zucchini using a box grater or food processor. Squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
  3. In a large mixing bowl, sift together flour, baking soda, baking powder, salt, and cinnamon if using.
  4. Add sugar, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with a hand mixer or stand mixer on medium speed until smooth and combined, about 2-3 minutes.
  5. Fold in the grated zucchini gently with a spatula.
  6. Fold in the chocolate chips carefully, avoiding overmixing.
  7. Pour batter into prepared pan and spread evenly.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cake edges will pull slightly away from the pan when done.
  9. Cool the cake completely in the pan on a wire rack, about 1 hour.
  10. To make the frosting, beat cream cheese and butter together until smooth and fluffy, about 3 minutes.
  11. Gradually add powdered sugar, beating until combined.
  12. Mix in vanilla extract and fresh lemon juice. Adjust sweetness if needed.
  13. Spread the cream cheese frosting evenly over the cooled cake.
  14. Slice into squares and serve at room temperature.

Notes

Squeeze zucchini dry to avoid soggy cake. Use room temperature eggs for better texture. Fold ingredients gently to preserve air bubbles. Chill frosting if too soft before spreading. Start checking cake doneness at 40 minutes to avoid overbaking.

Nutrition

Keywords: zucchini cake, chocolate chip cake, one-bowl cake, easy dessert, cream cheese frosting, homemade cake, quick cake recipe

Find it online: https://vexifood.com/moist-one-bowl-chocolate-chip-zucchini-cake-recipe-easy-homemade-dessert-ideas/