Easy Chocolate Zucchini Cake (Print Version)
# Ingredients:
→ For the cake
01 -
1 cup plus 2 tablespoons (143 grams) all-purpose flour
02 -
1/2 cup (43 grams) unsweetened cocoa
03 -
1 cup (200 grams) light brown sugar
04 -
1 teaspoon salt
05 -
1 teaspoon baking soda
06 -
4 tablespoons (57 grams) unsalted butter, melted
07 -
1/4 cup fresh vegetable oil
08 -
1/2 cup (120 grams) full-fat sour cream or plain whole milk yogurt, at room temperature
09 -
2 large eggs plus 1 egg yolk, at room temperature
10 -
2 teaspoons vanilla extract
11 -
1 cup (136 grams) shredded zucchini, squeezed to remove excess moisture
12 -
1 cup (170 grams) semisweet chocolate chips
→ For the icing
13 -
1/2 cup (63 grams) powdered sugar, sifted
14 -
1 tablespoon milk
# Instructions:
01 -
Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment paper and spray with nonstick cooking spray.
02 -
In a large bowl, whisk together the flour, cocoa, sugar, salt, and baking soda.
03 -
In a small bowl, whisk together the melted butter, oil, sour cream, eggs, egg yolk, and vanilla extract.
04 -
Make a well in the center of the dry ingredients. Pour in the wet ingredients and stir until a few streaks of flour remain. Add the squeezed shredded zucchini and chocolate chips, stirring until just combined.
05 -
Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
06 -
In a medium bowl, stir together the powdered sugar and milk with a fork until smooth and thick but pourable. Drizzle evenly over the cooled cake and let set before serving.
# Notes:
01 -
If baking in a glass pan, reduce the oven temperature to 325°F and increase bake time to 35-40 minutes.