1 Tbsp chocolate chips OR 1/2 Tbsp mini chocolate chips
Place freshly shredded zucchini* in a colander and sprinkle with salt. Let this sit while you work on the rest of the mug cake.
Meanwhile, combine flour, cocoa powder, milled flaxseed, baking soda, baking powder, and instant coffee granules (if using) in a mug.
Squeeze the excess water out of the zucchini (I use this method) and place in the mug.
Add maple syrup and/or honey, vanilla, and yogurt in the mug and stir well so that everything is combined.
Sprinkle chocolate chips on top, gently pushing them down into the batter with a spoon.
Microwave on high for 1 minute. Let the cake rest for 15 seconds and then cook again for 10 seconds. Pull the cake out and test for doneness, adding up to 30 more seconds if desired, cooking 10 seconds at a time. I do not recommend cooking any longer than 1 minute 40 seconds total.
* To substitute frozen zucchini that has already been salted and excess water squeezed out, use 1/4 cup and omit the salt in the recipe.