Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 cups (300g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 3 large eggs
  • 3/4 cup (180ml) vegetable oil
  • 2 tsp (10ml) vanilla extract
  • 2 cups (250g) grated zucchini
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (115g) unsalted butter, softened
  • 1/3 cup (35g) unsweetened cocoa powder
  • 3 cups (360g) powdered sugar
  • 4 tbsp (60ml) heavy cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Grate the zucchini using the fine holes of a box grater without peeling the skin. Measure 2 cups firmly packed and lightly pat with a paper towel if excessively watery.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and cinnamon until no lumps remain.
  3. Stir in the eggs, vegetable oil, and vanilla extract until the batter is smooth and glossy.
  4. Gently fold in the grated zucchini and semi-sweet chocolate chips using a spatula until just combined.
  5. Pour the batter into a parchment-lined 9x9 inch square baking pan.
  6. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  7. Allow the cake to cool completely in the pan.
  8. Beat the softened unsalted butter until creamy, then sift in the cocoa powder and powdered sugar.
  9. Add vanilla extract and heavy cream one tablespoon at a time until the frosting reaches a spreadable consistency.
  10. Smooth the frosting over the cooled cake using a spatula.