Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup Dutch-processed cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 cup plain Greek yogurt
  • 0.5 cup maple syrup
  • 0.5 cup avocado oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups finely grated zucchini
  • 0.75 cup dark chocolate chips
  • 0.5 cup chopped walnuts

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x9 inch square baking pan and line it with parchment paper.
  2. Grate the zucchini using the fine side of a box grater. If the zucchini is exceptionally watery, lightly squeeze it with a paper towel without drying it completely.
  3. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon, then whisk to ensure no clumps remain.
  4. In a separate bowl, whisk together the Greek yogurt, maple syrup, avocado oil, eggs, and vanilla extract until the mixture is smooth and glossy.
  5. Gently fold the wet ingredients into the dry ingredients using a silicone spatula until just combined; do not overmix.
  6. Fold in the grated zucchini, dark chocolate chips, and chopped walnuts.
  7. Pour the batter into the prepared baking pan and bake for 45 minutes.
  8. Allow the cake to cool in the pan for 2 hours before slicing and serving.