Easy Chocolate Zucchini Cake Recipe 


Creamy, rich, and fudgy Summer chocolate lovers will love Easy Chocolate Zucchini Cake, which can be made in under an hour! No mixer needed. Rich chocolate flavor!



For the cake: – 1 cup plus 2 tablespoons (143 grams) all-purpose flour, measured correctly – 1/2 cup (43 grams) unsweetened cocoa, measured correctly – 1 cup (200 grams) light brown sugar – 1 teaspoon salt – 1 teaspoon baking soda – 4 tablespoons (57 grams) unsalted butter, melted – 1/4 cup fresh vegetable oil – 1/2 cup (120 grams) full fat sour cream or plain whole milk yogurt, at room temperature – 2 large eggs plus 1 egg yolk, at room temperature – 2 teaspoons vanilla extract – 1 cup (136 grams) shredded zucchini, from about 1 medium zucchini – 1 cup (170 grams) semisweet chocolate chip For the icing: – 1/2 cup (63 grams) powdered sugar, sifted – 1 tablespoon milk


Heat the oven to 350°F. Preheat an 8-by-8-inch metal baking pan* with parchment paper and nonstick spray.Mix flour, cocoa, sugar, salt, and baking soda in a large bowl.


Step 1

Stir melted butter, oil, sour cream, eggs, egg yolk, and vanilla extract in a small bowl. A well in dry ingredients holds wet ingredients. 


Step 2

Keep whisking until flour stains remain. Extract moisture from shredded zucchini before adding to batter. Add chocolate chips. Only barely mix.


Step 3

Bake the batter for 30 minutes or until a toothpick or cake tester comes out clean. Rich, moist cake may sink in the middle. Let cool completely.


Step 4

In a medium bowl, fork-whip sugar and milk until thick but pourable. Pour on cake. Set before serving.


Step 5

In an airtight container, cake can be stored at room temperature for 4 days.


Step 6

Frosted Gingerbread Cookies Recipe 


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