Double the chocolate, double the fun in this fudgy zucchini cake with a luscious chocolate cream cheese frosting.
The unfrosted cake is still plenty delicious and ideal with a cup of afternoon coffee or tea.
verify to shop for unsweetened Dutch-process cocoa powder instead of standard cocoa powder for this recipe.
Photo:Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Nabors Hall
This recipe was developed byMichele Song.
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.
Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Nabors Hall
Whisk sugars and eggs in a large bowl until frothy, about 1 minute.
Add butter, oil, sour cream, and vanilla; mix well.
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.
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.
Make Ahead:Cover the cake tightly and store at room temperature for up to three days.
Defrost at room temperature.
