Easy Chocolate Zucchini Cake Recipe 

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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!

INGREDIENTS 

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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

INSTRUCTIONS

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.

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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. 

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Step 2

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

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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.

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Step 4

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

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Step 5

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

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Step 6

Frosted Gingerbread Cookies Recipe 

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