Go Back
+ servings
Print

Chocolate Zucchini Cake with Matcha Frosting

Delicious and dense this chocolate zucchini cake is a winner for any occasion. You'll be wow'ed by the crazy good match frosting on top too.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Calories 244kcal
Author foodnessgracious

Ingredients

  • 8 ounces peeled and grated zucchini
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1/4 cup olive oil or sunflower oil
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • 3/4 cup Dutch processed cocoa powder
  • 3/4 cup plus 2 tbsp sorghum flour
  • 1/4 cup sweet rice flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 6 ounces cream cheese softened
  • 3 tbsp unsalted butter softened
  • 3/4 cup powdered sugar
  • 1 tbsp high quality matcha powder
  • 1 pinch fine sea salt

Instructions

  • Preheat the oven to 350 degrees F and line an 8 inch cake pan with parchment paper.
  • Place the cup of grated zucchini into a bowl and add the brown sugar, eggs, oil, milk and vanilla. Mix well with a fork.
  • Using a sieve, add the cocoa powder, sorghum, rice flour, baking powder and salt and mix until lump free.
  • Pour the batter into the prepared cake pan and bake for 45 minutes and the center is no longer soft. Let cool.
  • Make the frosting by combining the cream cheese, butter, powdered sugar, matcha and salt in the bowl of a stand mixer.
  • Beat until light and fluffy making sure to scrape the sides of the bowl a few times.
  • Once the cake is cool, spread the frosting all over the top. Serve at room temperature or store in the fridge until needed remembering to bring back to room temp.

Nutrition

Calories: 244kcal