Ingredients:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ cups (300g) granulated sugar
  • 1 tsp (5g) baking soda
  • ½ tsp (2g) baking powder
  • ½ tsp (3g) fine sea salt
  • 1 tsp (2g) ground cinnamon
  • ½ cup (120ml) vegetable oil
  • 2 large (100g) eggs, room temperature
  • 1 cup (240ml) sour cream
  • 2 tsp (10ml) pure vanilla extract
  • 1 tsp (5g) instant espresso powder
  • 2 cups (250g) grated zucchini, loosely packed
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Grate the zucchini using the fine holes of a box grater. Measure out 2 cups (250g) loosely packed, ensuring you do not squeeze the water out.
  2. Sift the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon into a large bowl. Whisk together to remove any cocoa clumps.
  3. Add the oil, eggs, sour cream, and vanilla to the dry ingredients. Stir with a spatula until just combined; do not overmix.
  4. Gently fold in the grated zucchini and chocolate chips until evenly distributed.
  5. Pour the batter into a 9x9 inch square baking pan or 9-inch round pan and bake for 35 minutes.