Mexican Chocolate Zucchini Cake with a Cream Cheese Glaze
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Updated Sep 15, 2020
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I have been wanting to bake a chocolate zucchini cake with the zucchini in our garden and was looking for a recipe when my mom reminded me I had made one before. I looked on the blog and realized I never shared it. Silly me! This recipe was originally developed for KitchenAid and I can’t wait to remake it. If you like carrot cake and zucchini bread you will love this recipe combined with exotic Mexican chocolate.
Get the step-by-step instructions on the Kitchenthusiast blog »
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Mexican Chocolate Zucchini Cake with a Cream Cheese Glaze
Ingredients
Cake:
- 1 3/4 cups sugar
- 1/2 cup canola oil
- 1/4 cup butter, softened
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, sifted
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 cups finely shredded zucchini
- 3.3 ounces Mexican chocolate tablet , (recommend Nestle-Abuelita), shredded into a powder
- 1/2 cup chopped pecans
Cream cheese glaze:
- 1/4 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
- 2 cups confectioner’s sugar
- 1/2 cup milk
Instructions
Cake:
- Preheat oven 325 degrees. Grease and flour a 10-inch bundt pan.
- Using a stand mixer, beat sugar, oil, and butter until well blended. Gradually beat in buttermilk, eggs, and vanilla.
- In another bowl, whisk sifted flour, cocoa, baking soda, cinnamon, and cloves. Gradually combine slowly into sugar mixture.
- Stir in zucchini, Mexican chocolate, and pecans.
- Transfer to a greased pan and bake for 55 to 60 minutes or until a toothpick inserted in center comes out clean. Let cake cool for 10 minutes before removing from pan to a wire rack to cool.
Cream cheese glaze:
- In a large mixing bowl cream together butter, cream cheese, and vanilla extract using a hand mixer.
- Gradually beat in confectioner’s sugar. Add milk to desired consistency. Don’t make it too thin or it will slide off the cake.
- Drizzle the glaze over the cake.
Notes
- If you cannot find Mexican chocolate, use regular chocolate and add some cinnamon to the batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was created in partnership with KitchenAid®. All opinions are my own.
this looks amazing. Do it think it would affect the flavor much if I reduced the sugar by 1.2 cup or more? we like cake but not super sweet cakes
This sounds delish and I am anxious to try your recipe. I am also interested in your answer to Evy’s question ! Can this recipe be made in bread loaf pans instead of a bundt pan? Thank you!
Hi Barbara! Yes, this recipe can be made in a loaf pan or even a cake pan. Please keep me posted.
Looks so yummy, is it ok to use a bread loaf pan instead of bundt pan? Thank you!
Absolutely Evy! Just be sure not to overflow your pan — you MIGHT need two.
Made this recipe and it came out delish. Love Abuelitas chocolate. I used food processor for Zucchini and for chocolate. This recipe is a keeper.
Thanks
So very happy to hear that Maria. Thank you for letting me know.
How did you shred the Mexican chocolate?
Hi Mary,
I used a cheese grater. Super simple!