Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (65g) Dutch-processed cocoa powder
  • 1 1/2 cups (300g) granulated white sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 3 cups (600g) finely shredded zucchini, peeled
  • 1/2 cup (120ml) neutral oil
  • 1/2 cup (120g) sour cream
  • 2 large eggs
  • 2 tsp (10ml) vanilla extract
  • 1 cup (170g) bittersweet chocolate chips
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (45g) cocoa powder
  • 2 cups (200g) powdered sugar
  • 3 tbsp (45ml) heavy cream

Instructions:

  1. Peel the zucchini and use the fine side of a box grater to shred. Lightly pat with a paper towel if exceptionally watery, but do not squeeze dry.
  2. In a medium bowl, sift together the flour, 65g cocoa powder, granulated sugar, baking soda, baking powder, salt, and cinnamon. Whisk to remove clumps.
  3. In a separate large bowl, whisk together the neutral oil, sour cream, eggs, and vanilla extract until the mixture is smooth.
  4. Combine the wet ingredients into the dry base, stirring until just incorporated, then fold in the shredded zucchini and bittersweet chocolate chips.
  5. Pour the batter into a greased and parchment-lined 9-inch round cake pan or 8x8 square pan. Bake for 35-45 minutes or until a toothpick comes out clean.
  6. Prepare the frosting by mixing melted unsalted butter, 45g cocoa powder, powdered sugar, and heavy cream until smooth.
  7. Allow the cake to cool completely on a wire rack before applying the chocolate ganache frosting.