Ingredients:

  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tbsp ground cinnamon
  • 0.75 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup full-fat sour cream
  • 2 cups grated zucchini, squeezed dry
  • 1 cup semi-sweet chocolate chips
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter or non-stick spray and dust with flour, tapping out the excess.
  2. Sift together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon in a medium bowl.
  3. In a large bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, approximately 3 minutes.
  4. Beat in the eggs one at a time, followed by the vanilla extract and full-fat sour cream. Mix until the batter is velvety and incorporated.
  5. Gently stir the dry ingredients into the wet mixture using a spatula until just combined. Fold in the squeezed dry zucchini and semi-sweet chocolate chips by hand.
  6. Pour batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.
  8. For the optional glaze, whisk together powdered sugar, milk, and vanilla extract, then drizzle over the cooled cake.