Chocolate Zucchini Snack Cake with Hot-Honey Glaze

Serves 9 · 20 min prep · 32 min cook

Estimate for one serving

• 320 cal
• 4g protein
• 48g carbs
• 14g fat
• 3g fiber

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Ingredients

• 2 cups grated medium zucchini
• 1½ cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1/4 cup hot honey
• 1 cup powdered sugar
• 1–2 tbsp milk

Instructions

1. 1Preheat the oven to 350°F. Grease an 8-inch square baking pan and line the bottom with parchment. Grate the zucchini on the large holes of a box grater; squeeze firmly in a clean kitchen towel to remove excess moisture.
2. 2In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until no cocoa lumps remain.
3. 3In a large bowl whisk the granulated sugar, oil, eggs, and vanilla until smooth and slightly thickened. Fold in the squeezed zucchini.
4. 4Add the dry ingredients to the wet and stir just until combined and no dry streaks remain; the batter will be thick and glossy.
5. 5Scrape the batter into 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 and the cake springs back lightly when touched.
6. 6Cool the cake in the pan on a wire rack for 20 minutes, then lift out using the parchment and cool completely.
7. 7Warm the hot honey until fluid. Whisk the powdered sugar with enough milk to make a thick but pourable glaze, then stir in the warm hot honey until silky.
8. 8Drizzle the glaze over the cooled cake in thick ribbons so it pools in the cracks. Let set 10 minutes, then cut into 9 squares. The zucchini keeps every bite ultra-moist while the spicy-sweet glaze gives the viral hot-honey crunch finish.