Ingredients

The following ingredients have 10 Servings
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder
  • 1/3 cup mini chocolate chips, semi-sweet 
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 medium zucchini, peeled and grated (about 1 cup) 
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1/2 cup cream cheese, softened at room temperature
  • 1 tablespoon milk
  • 2 tablespoons honey (or maple syrup)
  • 1/2 cup confectioners’ sugar

Instruction

  • Preheat oven to 350F. Grease an 8-inch square pan with cooking oil spray.
  • In a large mixing bowl, whisk to combine all the dry ingredients including flour, sugar, cocoa powder, chocolate chips, baking soda, baking powder and salt.
  • In a medium mixing bowl, whisk to combine all the wet ingredients including grated zucchini, oil, and eggs. 
  • Pour the wet ingredients into the dry ingredients. Stir with a silicone spatula until the ingredients are distributed evenly.  Make sure not to over mix.
  • Carefully transfer the mixture into the greased baking pan. Bake for 50 to 55 minutes, until a toothpick inserted into the center of the cake comes out clean. 
  • Let the cake cool in the pan for 10 minutes, then invert onto a wire cooling rack and cool completely. 
  • Meanwhile, make the cream cheese icing by combining the softened cream cheese, milk, honey and sugar into a small mixing bowl. Mix well using a whisk or a hand mixer until smooth.
  • Use an icing spatula to spread the cream cheese icing evenly over the chocolate cake. Slice and serve.