Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 2 cups grated zucchini, squeezed dry
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup unsalted butter, melted
  • 1/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract

Instructions:

  1. Grate the zucchini using the medium holes of a box grater.
  2. Place shredded zucchini in a clean kitchen towel and twist tightly to remove excess water until it feels like a damp sponge.
  3. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until no lumps remain.
  4. In a separate bowl, beat the eggs, oil, sour cream, and vanilla until smooth.
  5. Fold the wet ingredients into the dry mixture using a spatula; stir until just combined.
  6. Gently fold in the squeezed zucchini and chocolate chips until evenly distributed.
  7. Transfer batter into a greased and floured 9-inch pan and bake at 350°F (175°C) for 30–35 minutes.
  8. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Whisk melted butter and cocoa powder together, then gradually beat in powdered sugar, milk, and vanilla until glossy.
  10. Spread the frosting evenly across the top and sides of the completely cooled cake.