Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, melted
  • 1 large egg
  • 0.5 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1.5 cups grated zucchini
  • 0.5 cup semi-sweet chocolate chips
  • 8 oz full-fat cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan and line the bottom with parchment paper.
  2. Grate the zucchini using the coarse side of a grater; do not squeeze out the moisture.
  3. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt until no lumps remain.
  4. Stir in melted butter, egg, Greek yogurt, and vanilla extract.
  5. Fold in the grated zucchini and chocolate chips until just combined.
  6. Pour batter into the pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Beat softened cream cheese and butter together until smooth; gradually add powdered sugar and vanilla, whipping until fluffy.
  9. Spread the frosting over the cooled cake using an offset spatula.