We’re at that time of the year where gardens are overflowing with zucchini, a problem we all love. Might I add this to your zucchini list?? A soft zucchini cake with chocolate cream cheese whipped cream. The cake is soft and moist and the frosting is creamy and rich. It’s the perfect pairing and makes for the ideal afternoon snack or late night treat.

why zucchini works so beautifully in baked goods

I know you’ve heard of zucchini in bread, so adding it to a cake should be an easy, logical jump. As a reminder, here’s why zucchini works so well in baked goods:

• Moist but light – Zucchini’s water content keeps your cake tender and springy without needing a ton of oil.
• Invisible veggie win – It has a neutral flavor that blends effortlessly into the batter, so no one will taste “vegetable,” just pure comfort.
• Sneaky nutrition – You get fiber, vitamins, and a veggie boost without any fuss.
• That perfect crumb – Finely grated zucchini gives the cake a soft, almost pillow-like texture.

why you should squeeze out a bit of water

Okay, zucchini = hydration. But too much can go left.

If your grated zucchini is waterlogged, your cake might turn out soggy, bake unevenly, or disappoint with a gooey center. Here’s what I do:

1. Shred the zucchini.
2. Wrap it in a clean kitchen towel or a couple of paper towels.
3. Gently press or squeeze—just enough to drain excess liquid, not to bone?dry.

You want the zucchini to be lightly damp, not dripping. It helps your batter stay just right.

ingredients you’ll need

for the zucchini cake:

• 1 cup grated zucchini (squeezed)
• ½ cup (110g) neutral oil
• ¾ cup (162g) brown sugar
• ¼ cup (50g) granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1½ cups (195g) all-purpose flour
• 1 tsp cinnamon
• 1 tsp baking powder
• ¾ tsp kosher salt
• ½ tsp baking soda

for the chocolate cream cheese whipped frosting:

• 8oz cream cheese, softened
• 1/2 (42 g) cup Dutch-process cocoa powder
• 1/3 cup (72g) brown sugar
• 1 tsp vanilla extract
• Pinch of kosher salt
• 1 cup (240g) heavy cream

how to make it

prep the zucchini: Grate the zucchini, wrap it in a towel, and gently press out the moisture. Set it aside—this is key to a great cake.

mix the wet ingredients: In a bowl, whisk together the oil, both sugars, eggs, and vanilla until smooth and inviting.

combine the dry ingredients: In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Add this dry mix to the wet ingredients and stir until just combined.

fold in the zucchini: Gently fold the drained zucchini into the batter—like you’re giving it a gentle hug so everything stays light.

bake the cake: Pour the batter into a greased 8×8inch pan. Bake at 350°F (175°C) for 30–45 minutes, or until a toothpick comes out clean.

make the frosting: Beat the cream cheese until silky. Add cocoa, brown sugar, vanilla, and salt, and mix until smooth. Slowly whip in the heavy cream until the frosting is fluffy and spreadable—like chocolate clouds.

frost & enjoy: Once the cake is fully cool, spread on that frosting and slice into generous squares.

other recipes you’ll love

• tahini banana bread
• blackberry upside down cake
• banana streusel muffins
• lemon raspberry tart

zucchini cake with chocolate cream cheese whipped cream

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Servings 9 servings

ingredients

  

zucchini cake:

• 1 cup grated zucchini
• 1/2 cup (110 g) neutral oil
• 3/4 cup (162 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups (195 g) all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking soda

chocolate cream cheese whipped cream:

• 8 oz cream cheese
• 1/2 cup (42 g) dutch processed cocoa powder
• 1/3 cup (72 g) brown sugar
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 1 cup (240 g) heavy cream

instructions

 

• Preheat the oven to 350F. Grease and line an 8-inch square baking pan with parchment paper.
• Grate the zucchini and transfer to a few paper towels to absorb some of the water.
• Add the oil, brown sugar, granulated sugar, eggs, and vanilla extract in a large bowl. Use a whisk to mix until well combined.
• Add the flour, cinnamon, baking powder, salt, and baking soda. Use a rubber spatula to mix until the flour is almost mixed in.
• Squeeze out some additional water from the shredded zucchini then place in the large bowl. Carefully mix until the zucchini is evenly distributed throughout the dough, making sure to not over mix.
• Transfer to the 8-inch pan and bake for 30-45 minutes, until the middle is set and an inserted toothpick comes out clean.
• While the cake cools, make the frosting. Add the cream cheese, cocoa powder, sugar, and vanilla to a small bowl. Use a hand mixer (or stand mixer) to mix until well combined and smooth, about 1 minute.
• Add the heavy cream and mix until soft peaks form, about 1 minute.
• Once the cake has completely cooled, top the cake with frosting and spread until smooth.