Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup Dutch-processed cocoa powder
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 cups shredded zucchini
  • 1 cup semi-sweet chocolate chips
  • 8 oz cream cheese
  • 1/2 cup unsalted butter
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x9 inch square baking pan and line it with parchment paper.
  2. Peel the zucchini and grate it finely. Gently squeeze with a paper towel to remove excess moisture.
  3. In a large bowl, whisk together all-purpose flour, cocoa powder, sugar, baking soda, baking powder, cinnamon, and salt until no clumps remain.
  4. Add vegetable oil, eggs, vanilla, and sour cream to the dry ingredients. Stir with a spatula until just combined.
  5. Gently fold in the shredded zucchini and semi-sweet chocolate chips until evenly distributed.
  6. Pour batter into the prepared pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Remove from oven and allow the cake to cool completely in the pan before frosting.
  8. Prepare frosting by beating softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then stir in heavy cream until fluffy.
  9. Spread a thick layer of cream cheese frosting over the cooled cake.