INGREDIENTS
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1 pound (453g) zucchini (about 4 small), trimmed
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2 1/2 cups (360g) white whole wheat flour
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1/2 cup (48g) unsweetened cocoa powder
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1 teaspoon ground cinnamon
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 1/2 cups (312g) sugar
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1 cup (245g) buttermilk, at room temperature
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1/2 cup (112g) grapeseed or other neutral oil
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3 large eggs, at room temperature
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1 teaspoon pure vanilla extract
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1 cup (180g) semisweet chocolate chips
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For the sweet potato frosting:
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1 (15-ounce; 425-g) can pure sweet potato puree
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10 ounces (283 g) semisweet or bittersweet chocolate, finely chopped (1 2/3 cups)