Chocolate zucchini cake with white chocolate cream cheese frosting

Grease the sides of an 8-inch round pan and line the bottom with a round of parchment: fold a square in half repeatedly to a point, measure half the pan width from the center, and cut.

Combine all-purpose flour and whole wheat flour; sift in cocoa powder, baking powder and baking soda; add a little salt and whisk.

Mix dark brown sugar and oil to break up lumps. Add two eggs, one at a time, and beat until light with lots of air bubbles.

Add yogurt and vanilla and mix. Grate one medium zucchini on the large holes and stir it in.

Pour the wet into the dry and stir without overmixing; scrape the spatula before finishing. Add chocolate chips and stir until no dry flour remains.

Bake at 350 degrees on the middle rack about 40 to 45 minutes, until a toothpick comes out relatively clean, not wet with batter.

Cool about 5 minutes, run something flat around the side, and turn out onto a cooling rack. Cool completely before frosting.

Beat softened cream cheese and butter until fluffy. Add white chocolate melted in the microwave and not too hot; scrape down. Add icing sugar and a dash of vanilla and mix.

Frost the cake, finishing with a back-and-forth design with the spatula, and top with pistachios.