Chocolate and zucchini come together in a mouthwatering combination in this Double-Chocolate Zucchini Cake, topped with a creamy chocolate cream cheese frosting.

Photo by Greg Dupree, with prop styling by Julia Bayless and food styling by Emily Nabors Hall.

Ingredients

Chocolate Zucchini Cake

• Cooking spray

• 2 cups of loosely packed grated zucchini (about 1 medium zucchini)

• 1/2 cup (100g) of packed light brown sugar

• 1/2 cup (100g) of granulated sugar

• 2 large eggs, at room temperature

• 1/3 cup (5 1/3 Tbsp.) of unsalted butter, melted and cooled

• 1/4 cup of neutral oil (such as canola)

• 1/4 cup of sour cream, at room temperature

• 1 tsp. of pure vanilla extract

• 1 1/4 cups (156g) of all-purpose flour

• 1/2 cup (45g) of Dutch-process cocoa powder

• 1 tsp. of baking powder

• 3/4 tsp. of kosher salt

• 1/4 tsp. of baking soda

• 1/2 cup of semisweet chocolate chips

Chocolate Cream Cheese Frosting

• 1/4 cup (4 Tbsp.) of unsalted butter, at room temperature

• 4 oz. of cream cheese, at room temperature

• 1 1/2 cups (180g) of sifted confectioners' sugar

• 1/4 tsp. of kosher salt

• 1 1/2 oz. of dark chocolate, melted and cooled

• Sprinkles for decorating

Directions

• Prepare the Chocolate Zucchini Cake: Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan with cooking spray and line it with parchment paper.

• Pat the zucchini with a towel to absorb any extra moisture and set it aside. In a large bowl, whisk together the sugars and eggs until frothy, about 1 minute. Add the butter, oil, sour cream, and vanilla, and mix thoroughly. Place a large sieve over the bowl and sift in the flour, cocoa powder, baking powder, salt, and baking soda. Whisk everything together until fully combined. Use a rubber spatula to fold in the zucchini and chocolate chips.

• Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and let it cool completely on a wire rack for about 1 hour.

• To make the Chocolate Cream Cheese Frosting: Beat the butter in a large bowl with an electric mixer on medium speed until smooth. Add the cream cheese and mix until fully combined. Slowly add the confectioners' sugar and salt, mixing on low until incorporated. Increase the speed to medium and mix until the frosting is smooth, about 1 minute. Stir in the melted chocolate and mix for about 30 seconds, being careful not to overmix.

• Remove the cooled cake from the pan. Spread the frosting evenly on top and sprinkle with sprinkles. Cover and refrigerate for up to 3 days.

Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Nabors Hall