Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, melted
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 0.5 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 2 cups finely shredded zucchini, squeezed slightly
  • 0.5 cup semi-sweet chocolate chips
  • 0.5 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 0.33 cup cocoa powder
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease an 8x8 inch baking pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until no lumps remain.
  3. In a separate bowl, beat the melted butter and sugar, then whisk in the eggs, Greek yogurt, and vanilla until the mixture is smooth and glossy.
  4. Fold the dry ingredients into the wet mixture using a spatula, stirring just until combined.
  5. Gently fold in the shredded zucchini and chocolate chips, stopping as soon as flour streaks disappear.
  6. Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes until a toothpick comes out with a few moist crumbs.
  7. Allow the cake to cool completely in the pan before frosting.
  8. Prepare the frosting by mixing softened butter, powdered sugar, cocoa powder, heavy cream, and vanilla extract until smooth.
  9. Spread the frosting evenly over the cooled cake.