Chocolate Zucchini Snack Cake with Brown-Butter Frosting

Serves 6 · 25 min prep · 32 min cook

Ingredients

• 1 1/2 cups shredded zucchini, squeezed dry
• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 6 Tbsp unsalted butter
• 1 1/2 cups powdered sugar
• 2 Tbsp milk
• 1 pinch pinch of flaky salt

Instructions

1. 1Preheat the oven to 350°F. Grease an 8-inch square pan and line it with a parchment sling for easy lift-out.
2. 2After shredding the zucchini, wrap it in a clean kitchen towel and squeeze firmly over the sink until almost no liquid remains.
3. 3Whisk the flour, cocoa, baking soda, baking powder, salt, and cinnamon in a medium bowl until evenly combined.
4. 4In a large bowl, whisk both sugars with the oil, eggs, and vanilla until thick and glossy.
5. 5Stir the dry ingredients into the wet mixture just until combined, then fold in the squeezed zucchini and chocolate chips. The batter will look thick and speckled.
6. 6Spread the batter evenly in the prepared pan and smooth the top. Bake 28 to 32 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
7. 7Cool the cake completely in the pan on a wire rack, about 45 minutes.
8. 8Meanwhile, melt the butter in a light-colored skillet over medium heat, swirling until it foams and turns nutty brown with brown bits on the bottom, 3 to 5 minutes; cool 5 minutes.
9. 9Beat the brown butter with powdered sugar and milk until fluffy and spreadable; adjust milk by the teaspoon if needed.
10. 10Frost the cooled cake, sprinkle with flaky salt, cut into six squares, and serve. Store leftovers covered at room temperature up to two days.