Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 cups (300g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) instant espresso powder
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (225g) finely grated zucchini
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper.
  2. Grate the zucchini using the fine side of the grater. If exceptionally watery, press gently with a paper towel without squeezing it completely dry.
  3. In a medium bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder until no clumps remain.
  4. In a large bowl, whisk together the vegetable oil, eggs, and vanilla extract until the mixture is pale and combined.
  5. Gradually stir the dry ingredients into the wet ingredients, mixing until just combined.
  6. Gently fold in the grated zucchini and semi-sweet chocolate chips using a spatula.
  7. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Allow the cake to cool completely before applying the coffee glaze.