chocolate zucchini cake Recipe

Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the grated zucchini and chocolate chips.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Frost with chocolate frosting, if desired.

Make sure to squeeze out excess moisture from the zucchini before adding it to the batter to prevent a soggy cake.
For a richer flavor, use dark chocolate chips.
Store leftover cake in an airtight container at room temperature for up to 3 days.