Ingredients:

  • 2.25 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 2 cups grated zucchini, unpressed
  • 1 cup toasted pecans, roughly chopped
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup unsweetened cocoa powder (for glaze)
  • 3 cups powdered sugar
  • 4 tbsp unsalted butter, melted
  • 4 tbsp heavy cream
  • 1 tsp vanilla extract (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter or non-stick spray, then dust with a mixture of flour and cocoa powder, tapping out the excess.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla extract and sour cream.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until just combined.
  5. Using a rubber spatula, gently fold in the grated zucchini, toasted pecans, and chocolate chips until evenly distributed.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs.
  7. Let the cake cool in the pan for 10 minutes before flipping it onto a wire rack.
  8. Prepare the glaze by combining cocoa powder, powdered sugar, melted butter, heavy cream, and vanilla extract. Pour over the cooled cake.