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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.
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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.
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.
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).
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!
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