Ingredients
Equipment
Method
- First, wash and trim the ends of your zucchini. Grate it finely using a box grater. Squeeze out excess moisture using a clean kitchen towel to prevent a soggy cake.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs using an electric mixer. Mix until fluffy. Add the vegetable oil and vanilla extract, then mix until combined.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Be careful not to over-mix.
- Fold in the zucchini and chocolate chips. Pour the batter into a greased 9-inch round cake pan.
- Bake in a preheated oven at 350°F for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
This cake is not just a great way to use up zucchini; it leaves friends mystified about the secret ingredient! Each bite reminds us that healthy doesn't need to be boring.