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 (2g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (115g) vegetable oil
  • 1/2 cup (120g) sour cream
  • 2 large eggs (100g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (225g) grated zucchini, lightly squeezed
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (55g) cocoa powder
  • 2 cups (400g) powdered sugar
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch square or round cake pan and line the bottom with parchment paper.
  2. Grate the zucchini using the medium holes of a box grater. Gently squeeze with a paper towel to remove excess pooling liquid without drying it out completely.
  3. In a large mixing bowl, sift and whisk together the all-purpose flour, 75g cocoa powder, granulated sugar, baking soda, baking powder, salt, and ground cinnamon.
  4. In a medium mixing bowl, beat together the vegetable oil, sour cream, eggs, and 5ml vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined.
  6. Fold in the grated zucchini and semi-sweet chocolate chips until evenly distributed.
  7. Transfer the batter to the prepared pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Prepare the glaze by whisking together melted unsalted butter, 55g cocoa powder, powdered sugar, heavy cream, and 5ml vanilla extract until glossy.
  9. Allow the cake to cool slightly before pouring the triple chocolate glaze over the top and spreading evenly.