Ingredients:

  • 1 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 cup granulated sugar
  • ½ cup neutral oil
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ½ cup Greek yogurt
  • 2 cups grated zucchini
  • 1 cup semi-sweet chocolate chips
  • ½ cup chopped walnuts

Instructions:

  1. Grate the zucchini using the medium holes of your grater. Note: If it's dripping wet, pat it lightly with a paper towel, but don't squeeze it dry.
  2. Whisk the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a large bowl. Whisk until the cocoa clumps vanish and the powder looks uniform.
  3. Pour the sugar, oil, eggs, vanilla, and Greek yogurt directly into the dry ingredients.
  4. Whisk the mixture until just combined. Stop the moment you see no more flour streaks to keep the cake tender.
  5. Gently fold in the grated zucchini, chocolate chips, and walnuts with a spatula. Stir until the green shreds are evenly spread but not smashed.
  6. Line a 9x9 inch pan with parchment paper and pour in the batter.
  7. Bake at 350°F (175°C) for 30–35 minutes.
  8. Check for doneness by inserting a toothpick in the center. Pull it out when you see a few moist crumbs attached; if it's totally clean, you've overbaked it.
  9. Let it cool in the pan for 15 minutes before lifting it out to cool completely.