Chocolate Zucchini Cake with Chocolate Malted Cream Frosting

Slice of chocolate zucchini cake with a forkful resting on the side of the plate. Teh full cake is next to the plate.

Chocolate Zucchini Cake with Chocolate Malted Cream Frosting

This Chocolate Zucchini Cake is ultra-moist, rich, and packed with deep chocolate flavor—thanks to the secret ingredient: zucchini! You’d never guess there’s a veggie hidden in every bite! Topped with a luscious malted chocolate frosting, this cake delivers a nostalgic malt shop twist that makes it irresistible. Perfect for potlucks, birthdays, or just a sweet treat to satisfy your chocolate cravings. Easy to make, impossible to resist!

Course Dessert

Cuisine American

Keyword baking, cake recipe, chocolate, chocolate buttercream frosting, Chocolate zucchini cake, cream cheese, malt

Prep Time 15 minutes

Cook Time 30 minutes

Frosting Time 15 minutes

Total Time 1 hour

Servings

Calories 488kcal

Author Bite Me Industries

Ingredients

Cake Dry Goods

2 cups all-purpose flour unbleached, (250 g)
¾ cup unsweetened natural cocoa powder (62 g)
2 teaspoon baking soda (8.4 g)
½ teaspoon baking powder (2 g)
½ teaspoon espresso powder optional, (1.5 g)
½ teaspoon salt (2.5 g)

Cake Wet Goods

1 cup olive oil (215 g)
1 cup granulated sugar (200 g)
¾ cup light brown sugar packed, or dark brown sugar (150 g)
4 large eggs at room temperature, (185 g)
⅓ cup sour cream at room temperature, or plain yogurt (80 g)
2 tsp pure vanilla extract (8.6 g)
3 cups zucchini shredded, about 3 medium or 117g per cup (350 g)

The Chocolate Malted Frosting

½ cup butter softened, (113 g)
½ cup cream cheese (113 g)
1 tbs vanilla extract (13 g)
2 cups powdered sugar (260 g)
½ cup cocoa powder (60 g)
2 tbs pure malt powder (25 g)
2 tbs heavy cream (30 g)

US Customary - Metric

Instructions

Method for Cake

Preheat oven to 350°F (177°C). Prepare two 9×2 inch round pans (30 min baking) or one 9x13 cake pan (35-40 mins baking). I prefer parchment lined, but you can grease as well.
Make the cake: Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt together in a bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, sugars, eggs, sour cream, vanilla, together. Add dry ingredients, then fold in zucchini until combined.
Pour batter evenly into cake pan, bake 40-45 minutes for 9x13 pan. Bake for around 25-32 minutes for 9x2 pans. Test for doneness by inserting a toothpick into the center of the cake. If it comes out clean, it is done. Always adjust for altitude, higher altitudes take longer. Allow to cool completely in the pan on a wire rack. The cake must be completely cool before frosting.
Frost: Evenly cover the top with frosting of your choice. Here I’m using a chocolate malted cream frosting. Slice and serve. Also consider a simple cream cheese frosting.
Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

Method for frosting

In a mixer, beat together butter, cream cheese, and vanilla extract until smooth.
Add in powdered sugar, cocoa powder, malt powder, until well mixed.
Add in cream, mix until fluffy, color will turn milky.

Notes

Here’s my flavor trick, I use pure malt from the beer supply store. Not malted milk powder from the grocery store. Remember, malt is gluten, for all my intolerant friends out there.
If you’d like to enjoy this without frosting, consider also folding in some chocolate chips for a chocolatey snacking cake. The batter will be slightly thicker.

Nutrition