Ingredients

The following ingredients have 16 Servings
  • 2 cup all-purpose flour (plus 1 Tbsp)
  • 3/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 cup milk chocolate chips (divided)
  • 1 cup vegetable oil
  • 2/3 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 1/2 cup sour cream or Greek yogurt
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 1 1/2 cup finely grated zucchini (squeeze dry)
  • 1 cup shredded sweetened flaked coconut
  • 1/4 cup heavy cream

Instruction

  • Preheat the oven to 350°F. Spritz a standard bundt pan or a 9 x 5 x 4 inch loaf pan liberally with baking spray. Set aside.
  • In a medium-size mixing bowl use a whisk to sift together the flour, cocoa, baking powder, salt and baking soda. (Toss 1 1/2 chocolate chips with remaining 1 Tbsp of all purpose flour. Set aside)
  • In a separate mixing bowl, whisk together oil, granulated sugar, brown sugar, sour cream, eggs, vanilla and almond extracts.
  • Add the wet to the dry ingredients stirring with a spatula by hand until fully moistened.
  • Add zucchini, flour coated chocolate chips and coconut to the batter. Mix by hand until combined.
  • Spread the batter evenly into the prepared pan.
  • Bake for 40 minutes or until a toothpick inserted into the center shows moist crumbs. If baking in a loaf pan it may take longer to bake. Cool in pan for 20 minutes then remove to a cooling rack to cool completely before drizzling with chocolate glaze.
  • Glaze: Melt the remaining 1/2 cup milk chocolate chips with 1/4 cup heavy cream in the microwave. Melt in 20 second increments stopping to stir each time. Repeat until completely smooth.
  • Drizzle over the cooled cake. Store chilled, bring to room temperature for serving.