Ingredients:

  • 2 cups (240g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder
  • 1 1/2 cups (300g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 3 large eggs
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) sour cream
  • 1 tsp (5ml) pure vanilla extract
  • 3 cups (350g) finely shredded zucchini
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 tbsp flour

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter or baking spray, then dust the pan with a mixture of cocoa powder and flour for release.
  2. Grate the zucchini using the fine side of a box grater, keeping all the natural juices.
  3. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until no lumps remain.
  4. Add the eggs, vegetable oil, sour cream, and vanilla extract to the dry ingredients. Mix on medium speed or by hand until the batter is smooth and mahogany-colored.
  5. Toss the semi-sweet chocolate chips in 1 tablespoon of flour. Using a rubber spatula, gently fold the shredded zucchini and flour-dusted chocolate chips into the batter until just combined.
  6. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 60–65 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached.
  7. Allow the cake to cool slightly in the pan before transferring it to a wire cooling rack.