Chocolate Zucchini Loaf with Cream Cheese Icing

Yield: Serves 6-8

The versatile zucchini does not disappoint in the dessert area either. This delicious zucchini loaf is a favourite at any time of day, and a healthier option!

Photo by Natalie Findlay


Chocolate Zucchini Loaf

400 g all-purpose flour

200 g sugar

125 g brown sugar

175 g cocoa

1 tsp baking soda

1½ tsp baking powder

pinch salt

pinch nutmeg

1½ tsp cinnamon

2 eggs

1 Tbs (15 mL) vanilla extract

1¼ cups (300 mL) vegetable oil

2 small zucchini, grated

Icing to frost 2 loaves

225 g cream cheese, room temperature

60 g butter, room temperature

250 g icing sugar, sifted

½ vanilla bean, scraped

½ orange, zested

candied walnuts, for garnish (optional)


    Chocolate Zucchini Loaf
  1. Preheat oven to 350º F
  2. Butter and flour a 9x5 loaf pan.
  3. In a medium bowl add dry ingredients.
  4. In another medium bowl add the eggs and oil and whisk to combine. Add the egg mixture to the dry ingredients and mix to combine by hand or with a mixer.
  5. Stir in the zucchini until incorporated and pour into pan, bake for 45 minutes or until a toothpick comes out clean. Let cool 5 minutes.
  6. Remove from pan and cool completely.
  7. Icing
  8. Place the cream cheese in a medium bowl and beat with and electric mixer until smooth.
  9. Add the butter and beat until smooth.
  10. Add the icing sugar in 2 batches and beat until smooth.
  11. Scrape ½ a vanilla bean and add the orange zest and add into the icing, mix until incorporated. Refrigerate until ready to spread unto cake.
  12. Spread icing on loaf, grate over some extra orange zest and garnish with candied walnuts.

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