Food Recipes Double-Chocolate Zucchini Cake 5.0 (1) 1 Review Double the chocolate, double the fun in this fudgy zucchini cake with a luscious chocolate cream cheese frosting. By Studio Baked." tabindex="0" data-inline-tooltip="true"> Michele Song Michele Song Michele Song is a pastry chef and food photographer who lives in sunny San Diego. She graduated from the pastry arts program at San Francisco Cooking School and externed on the pastry team at the highly acclaimed Manresa Bread. Find Song’s recipes and more inspiration on her blog, Studio Baked. Real Simple's Editorial Guidelines Published on September 02, 2024 Rate PRINT Share Close Photo: Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Nabors Hall Prep Time: 30 mins Total Time: 2 hrs 15 mins Servings: 8 Make life a little sweeter with this easy one-bowl chocolate zucchini cake recipe from pastry chef Michele Song’s cookbook, Chocolate Lover. Cocoa powder and chocolate chips ensure this cake is extra chocolatey, fudgy, and rich. It’s got a tender crumb, thanks to moisture brought by shredded zucchini, which, don't worry, you can't taste at all. The luscious frosting includes melted dark chocolate for richness and cream cheese for just enough tang to balance out the sweetness of everything else. Fancy up the dessert with sprinkles, or for a simpler affair, skip both the sprinkles and the frosting. The unfrosted cake is still plenty delicious and ideal with a cup of afternoon coffee or tea. Make sure to shop for unsweetened Dutch-process cocoa powder instead of standard cocoa powder for this recipe. Dutch-process cocoa powder is rich and dark, and it’s the reason this cake has its deep chocolate color and intense flavor. Ingredients Chocolate Zucchini Cake 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 chips 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 Directions Make the Chocolate Zucchini Cake: Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray and line with parchment paper. Pat zucchini with a towel to remove excess moisture; set aside. Whisk sugars and eggs in a large bowl until frothy, about 1 minute. Add butter, oil, sour cream, and vanilla; mix well. Place a large sieve over bowl and sift in flour, cocoa powder, baking powder, salt, and baking soda. Whiskuntil well combined. Using a rubber spatula, fold in zucchini and chocolate chips. Transfer batter to prepared baking pan and smooth top. Bake until a toothpick comes out clean, 30 to 35 minutes. Transfer baking pan to a wire rack and let cool completely, about 1 hour. Make the Chocolate Cream Cheese Frosting: Beat butter with an electric mixer on medium speed in a large bowl until smooth. Add cream cheese; mix until well combined. Add confectioners’ sugar and salt; mix on low speed until incorporated. Increase speed to medium and mix until smooth, about 1 minute. Add melted chocolate; mix until well combined, about 30 seconds, taking care not to overbeat. Remove cake from pan. Spread frosting over top and scatter with sprinkles. Refrigerate, covered, for up to 3 days. Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Nabors Hall Make Ahead: Cover the cake tightly and store at room temperature for up to three days. You can also make the cake up to a month ahead of time, wrap, and freeze it (without the frosting). Defrost at room temperature. Rate It Print