Double-Chocolate Zucchini

This simple one-bowl chocolate zucchini cake from pastry expert Michele Song's Chocolate Lover cookbook will sweeten your life. 

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Cocoa powder and chocolate chips make this cake fudgy and delicious. Shredded zucchini, which you can't taste, gives it a soft crumb. The thick icing has melted dark chocolate and cream cheese for acidity to temper the sweetness.  

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Sprinkle the dessert or forgo the icing for a simpler dessert. The unfrosted cake is great with afternoon coffee or tea.

Chocolate Zucchini Cake

Ingredient

– Cooking spray – 2 cups loosely packed grated zucchini (from about 1 medium zucchini) – 1/2 cup (100 g) packed light brown sugar – 1/2 cup (100 g) granulated sugar – 2 large eggs, at room temperature – 1/3 cup (5 1/3 Tbsp.) unsalted butter, melted and cooled – 1/4 cup neutral oil (such as canola)

– 1/4 cup sour cream, at room temperature – 1 tsp. pure vanilla extract – 1 1/4 cups (156 g) all-purpose flour – 1/2 cup (45 g) Dutch-process cocoa powder – 1 tsp. baking powder – 3/4 tsp. kosher salt – 1/4 tsp. baking soda – 1/2 cup semisweet chocolate chip

Chocolate Cream Cheese Frosting

– 1/4 cup (4 Tbsp.) unsalted butter, at room temperature – 4 oz. cream cheese, at room temperature – 1 1/2 cups (180 g) confectioners’ sugar, sifted – 1/4 tsp. kosher salt – 1 1/2 oz. dark chocolate, melted and cooled – Sprinkles, for decorating

Tip

Replace ordinary cocoa powder with unsweetened Dutch-process for this recipe. The rich, dark Dutch-process cocoa powder gives this cake its deep chocolate color and powerful flavor.

Direction 

Step 1

Make Chocolate Zucchini Cake: Heating of the oven; Bake at 350°F. To do this, grease a 2-quart of any shape with cooking spray and line it with parchment paper and only use a square 8-inch baking pan for this recipe.

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Zucchini should be towel-dried and then put to one side. In a large bowl mix the sugars and eggs together for one minute until foamy. Add butter, oil, sour cream and vanilla for the flour mixture. This step will ensure that flour, cocoa powder, baking powder, salt and baking soda are well sieved and mixed together. Whisk until well blended. Fold in zucchini with a rubber spatula and then fold in chocolate chips. 

Step 2

Smooth top of batter in baking pan. It takes 30 to 35 minutes in the oven until a toothpick comes out clean. Let baking pan cool on wire rack for 1 hour.

Step 3

Make Chocolate Cream Cheese Frosting: Beat butter in a large basin with an electric mixer on medium speed until smooth. Add cream cheese and stir well. Mix confectioners' sugar and salt slowly until combined. Increase speed to medium and mix 1 minute until smooth. Stir in melted chocolate for 30 seconds, being careful not to overbeat.

Step 4

Remove cake from pan. Cover with frosting and sprinkles. Cover and refrigerate for 3 days.

Step 5

Make ahead: Wrap the cake well and store at room temperature for three days. This cake can be made a month in advance, wrapped, and frozen without frosting. Defrost at room temp.

Tip

 Macaroni Salad 

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