Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup neutral oil (like vegetable or canola oil)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups finely shredded zucchini (do not drain the liquid)
- 1 cup semi-sweet chocolate chips, divided
Instructions
- Step 1: Oven and Pan Preparation Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan with butter or non-stick cooking spray. You can also line it with parchment paper for easier removal.
- Step 2: Prepare the Zucchini Use a box grater to shred your zucchini. Use the fine or medium holes. Do not squeeze the water out of the zucchini; that moisture is essential for the cake’s texture.
- Step 3: Mix the Dry Ingredients In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure there are no large lumps of cocoa remaining.
- Step 4: Combine the Wet Ingredients In a large bowl, whisk the oil, granulated sugar, and brown sugar together. Add the eggs and vanilla extract, beating until the mixture is smooth and well-combined.
- Step 5: Create the Batter Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the shredded zucchini and ¾ cup of the chocolate chips. The batter will be thick.
- Step 6: Bake the Cake Spread the batter evenly into the prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Step 7: Cool and Serve Place the pan on a wire rack and let the cake cool completely before slicing. This helps the flavors meld and the structure set perfectly.
- Cook Time: 50 minutes
- Diet: Vegetarian