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Preheat oven to 350 degrees. Start by grating the zucchini. Once the zucchini is grated, spread it out on paper towels to let them soak up some of the liquid from the zucchini.
In a large bowl, mix together the oil, sugar, brown sugar, eggs, and vanilla until creamed together. Stir in the grated zucchini and sour cream.
Add cocoa powder, flour, baking soda, baking powder, and salt and mix only until combined. You want to avoid over-mixing as it will create too much gluten in the cake. Fold in chocolate chips.
Pour batter into a 9 x 13 pan (you may lightly spray it with non-stick cooking spray). Bake for 24-28 minutes or until a toothpick comes out clean when placed in the center of the cake.
Cool completely and then frost with homemade chocolate buttercream frosting.
In a large bowl, cream together butter, cocoa powder, powdered sugar, and heavy cream until light and fluffy. May add more heavy cream depending on desired consistency. Spread over cooled cake.
Calories: 442kcal, Carbohydrates: 58g, Protein: 4g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 55mg, Sodium: 236mg, Potassium: 249mg, Fiber: 3g, Sugar: 43g, Vitamin A: 390IU, Vitamin C: 3mg, Calcium: 46mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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