The zucchini keeps this cake moist when other are dry and stick to the roof of your mouth.
However… – squeeze out the zucchini, but don’t be a brute about it.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.
In another medium bow., whisk eggs and sugar until well combined. Add melted butter , sour cream (or yogurt/buttermilk), vanilla extract and whisk until combined.
Add egg mixture into flour mixture and fold with a rubber spatula just until combined. Do not over-mix. Then fold in the zucchini (and chocolate chips if desired).
Scrape batter into prepared pan and smooth the top. Sprinkle the top with chocolate ships if desired.
Bake for 35 – 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely on a wire rack.
This cake can be kept in the refrigerator in an airtight container for up to 5 days (it won’t last that long) or in the freezer for up to 2 months (thaw overnight in the fridge).