Chocolate Zucchini Loaf Cake with Walnuts & Cream Cheese Frosting
Dessert

Chocolate Zucchini Loaf Cake

with Walnuts & Cream Cheese Frosting

55 MIN
$17.99 8 Servings
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From the Test Kitchen

This delicious mash-up of zucchini bread and chocolate cake is packed with rich flavor, plus a savory-sweet finish from the mascarpone-cream cheese frosting spread on top.

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    380 Cals (est.)
fresh
ingredients
Chocolate Zucchini Loaf Cake with Walnuts & Cream Cheese Frosting
Title
  • 1 cup All-Purpose Flour
  • ¼ cup Dutch Processed Cocoa Powder (Processed With Alkali)
  • 1 tsp Baking Powder
  • 2 oz Salted Butter
  • ½ cup Sugar
  • 1 Tbsp Light Brown Sugar
  • ½ cup Sour Cream
  • 2 Pasture-Raised Eggs
  • 1 Zucchini
  • 2 oz Semi-Sweet Chocolate Chips
  • ¾ cup Cream Cheese Frosting
  • ½ cup Roasted Walnuts
  • 2 Tbsps Mascarpone Cheese
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 375°F. Wash and dry the zucchini. Using the large side of a box grater, grate the zucchini to get 1 packed cup (you may have extra). Roughly chop the walnuts.

Make the batter
2 Make the batter

In a bowl, combine the flour, baking powder, cocoa powder, and a pinch of salt. Whisk to thoroughly combine. Place the butter in a large bowl. Working in 30-second increments, microwave on high until melted (or melt in a small pot on the stove, then transfer to a large bowl). Add the granulated sugar, brown sugar, sour cream, and 1 egg (you will have an extra egg). Whisk to combine. Transfer the dry ingredients to the bowl of wet ingredients; stir to combine. Add the grated zucchini, chocolate chips, and half the chopped walnuts. Stir to incorporate.

Bake the cake
3 Bake the cake

Lightly grease a loaf pan (or line with parchment paper). Transfer the batter to the pan and spread into an even layer. Bake 32 to 37 minutes, or until a toothpick inserted into the middle comes out clean. Remove from the oven. Let cool to room temperature (for quicker cooling, place in the refrigerator).

Make the frosting & serve your dish
4 Make the frosting & serve your dish

Once the cake is cool, in a bowl, whisk together the cream cheese frosting and mascarpone until smooth. Top the cooled cake with the frosting. Cut into equal-sized pieces. Serve the finished cake garnished with the remaining chopped walnuts. Enjoy!

Tips from Home Chefs

Chocolate Zucchini Loaf Cake

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 375°F. Wash and dry the zucchini. Using the large side of a box grater, grate the zucchini to get 1 packed cup (you may have extra). Roughly chop the walnuts.

2 Make the batter

In a bowl, combine the flour, baking powder, cocoa powder, and a pinch of salt. Whisk to thoroughly combine. Place the butter in a large bowl. Working in 30-second increments, microwave on high until melted (or melt in a small pot on the stove, then transfer to a large bowl). Add the granulated sugar, brown sugar, sour cream, and 1 egg (you will have an extra egg). Whisk to combine. Transfer the dry ingredients to the bowl of wet ingredients; stir to combine. Add the grated zucchini, chocolate chips, and half the chopped walnuts. Stir to incorporate.

Make the batter
Bake the cake
3 Bake the cake

Lightly grease a loaf pan (or line with parchment paper). Transfer the batter to the pan and spread into an even layer. Bake 32 to 37 minutes, or until a toothpick inserted into the middle comes out clean. Remove from the oven. Let cool to room temperature (for quicker cooling, place in the refrigerator).

4 Make the frosting & serve your dish

Once the cake is cool, in a bowl, whisk together the cream cheese frosting and mascarpone until smooth. Top the cooled cake with the frosting. Cut into equal-sized pieces. Serve the finished cake garnished with the remaining chopped walnuts. Enjoy!

Make the frosting & serve your dish
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