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Chocolate Zucchini Cake With Cream Cheese Frosting

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“This cake is moist and fudgy, a great way to use up some of your summer zucchini. Would also be good with chocolate ganache, a thin white icing or glaze or even just sprinkled with chocolate chips while hot. *i used hershey's special dark cocoa- it's a mix of dutch and regular unsweetened so i think either would work here”
READY IN:
50mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. cream sugar, oil and butter.
  2. add eggs, yogurt and vanilla.
  3. sift dry ingredients and add to wet- batter will be really thick, moisture from the zucchini will come out while cooking.
  4. fold in zucchini and chocolate chips.
  5. spread in greased 13x9 in pan and bake at 325 for 30-35 minutes.
  6. cool completely and frost
  7. beat cream cheese and butter until fluffy, beat in vanilla and powdered sugar until smooth- i start adding it by 1/2 cup increments and taste along the way.
  8. refrigerate until serving.

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