Moist Chocolate Zucchini Cake: Fudgy

Instructions:

1. Grate the zucchini using the fine holes of a box grater.
2. Place zucchini shreds in a clean kitchen towel or paper towels and gently squeeze to remove excess moisture.
3. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
4. In a large bowl, whisk together flour, cocoa powder, brown sugar, baking soda, and salt until no cocoa clumps remain.
5. Add eggs, oil, Greek yogurt, and vanilla to the dry ingredients; stir with a spatula until the batter is smooth.
6. Gently fold in the shredded zucchini and 1 cup of chocolate chips until just combined.
7. Spread the batter evenly into the prepared pan.
8. Bake on the center rack for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Allow the cake to cool completely in the pan before lifting it out using the parchment paper.
10. Optional: Melt the remaining chocolate chips, heavy cream, and butter together to create a glaze and spread over the cooled cake.