Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup coconut sugar
  • 2 large eggs
  • 0.5 cup sour cream
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
  • 1.5 cups grated zucchini (squeezed dry)
  • 0.5 cup dark chocolate chips
  • 1 cup powdered sugar
  • 2 tbsp cocoa powder
  • 2 tbsp milk
  • 0.25 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan and line the bottom with parchment paper.
  2. Grate the zucchini using the fine side of a box grater. Place the shreds in a clean kitchen towel and gently squeeze out excess water.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir in the sugar until evenly distributed.
  4. Create a well in the center of the dry ingredients. Add the eggs, sour cream, oil, and vanilla. Whisk until the batter is smooth.
  5. Using a spatula, gently fold in the squeezed zucchini and dark chocolate chips until just combined.
  6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. For the glaze, whisk together powdered sugar, cocoa powder, milk, and vanilla extract, then apply to the cooled cake.