Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 1/2 cup full fat sour cream
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups freshly grated zucchini
  • 4 tbsp unsalted butter, melted
  • 1/4 cup cocoa powder
  • 1 1/2 cups powdered sugar
  • 3 tbsp heavy cream
  • 1/2 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Sift together all-purpose flour, 3/4 cup cocoa powder, baking soda, baking powder, and salt into a medium bowl.
  2. In a large bowl, whisk together granulated sugar and brown sugar. Stir in vegetable oil, sour cream, eggs, and 2 tsp vanilla extract until smooth and thick.
  3. Slowly stir the sifted dry ingredients into the wet mixture using a spatula until just combined.
  4. Gently fold in the freshly grated zucchini until evenly distributed, being careful not to overmix.
  5. Pour batter into a greased and floured 9-inch round cake pan or Bundt pan. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Prepare the glaze by whisking together melted butter, 1/4 cup cocoa powder, powdered sugar, heavy cream, and 1/2 tsp vanilla extract until glossy.
  7. Allow cake to cool on a wire rack before pouring the chocolate glaze over the top.